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Garlic Butter Steak Bites

Garlic Butter Steak Bites

Creamy cheesy pasta meets savory garlic butter steak bites in this easy 30-minute dinner recipe. A sweet honey glaze makes it irresistible.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb steak tips cut into large bite-size cubes
  • 3 tbsp honey
  • 2 tbsp soy sauce
  • 4 cloves garlic minced
  • 12 oz twisted pasta like cavatappi or fusilli
  • 1 tbsp butter
  • 1 cup heavy cream
  • 8 oz Velveeta cheese cubed
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh parsley or chives for garnish (optional)

Equipment

  • Large Pot
  • Large Skillet
  • Tongs
  • Wooden Spoon
  • Colander

Method
 

  1. Bring a large pot of salted water to a boil and cook the twisted pasta until al dente; drain and set aside.
  2. Pat steak cubes dry and heat a skillet over medium-high heat; sear the steak bites in a single layer for 2-3 minutes, then flip and cook for another 1-2 minutes. Remove from skillet.
  3. In the same skillet, reduce heat to medium, melt the butter, and sauté minced garlic until fragrant.
  4. Pour in honey and soy sauce, stirring to combine and simmer until slightly thickened.
  5. Add heavy cream, whisk to combine, and bring to a gentle simmer; reduce heat to low and stir in Velveeta until melted, then add cheddar and Parmesan cheese.
  6. Return cooked pasta and steak to the skillet, toss to coat in cheese sauce, and heat through for a final minute.

Nutrition

Calories: 600kcalCarbohydrates: 65gProtein: 35gFat: 25gSaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 650mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 350mgIron: 3mg

Notes

For the best steak bites, let the steak sit at room temperature for 15-20 minutes before cooking. Feel free to experiment with different pasta shapes or substitute the steak with chicken or vegetables. Leftovers can be stored in an airtight container in the fridge for 3-4 days; reheat gently with a splash of milk or cream. Always taste the cheese sauce before adding extra salt, as cheeses can be salty on their own.
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