Garlic Butter Steak Bites and Creamy Alfredo Rigatoni is rich, comforting, and everything you want in a cozy dinner. Juicy sirloin steak sizzles in hot garlic butter until browned and tender, then gets tossed with al dente rigatoni coated in a creamy, cheesy Alfredo sauce. It’s bold, buttery, and packed with flavor in every bite.
This recipe came together one night with what I had on hand — just a bit of steak, rigatoni, and a handful of cheeses. I wasn’t expecting it to become a family obsession, but here we are! It’s now on regular rotation, and for good reason.
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Why This Recipe Deserves a Spot on Your Table
There’s a reason Garlic Butter Steak Bites and Creamy Alfredo Rigatoni has become a go-to in my kitchen — it’s the kind of meal that checks every box. It’s hearty, flavorful, comforting, and quick enough for a weeknight, yet rich enough to serve when you want to impress.
The steak bites alone are worth it. When seared in hot garlic butter, they turn golden and tender, locking in all that savory flavor. Pair them with rigatoni — a pasta that holds onto sauce like it was made for it — and you’ve got a forkful of creamy, meaty perfection in every bite. The Alfredo sauce is smooth and rich, thanks to a base of cream cheese, Parmesan, and mozzarella. It’s cheesy without being heavy, and just garlicky enough to keep you going back for another bite.
One of the things I love most is how adaptable this dish is. You can toss in spinach for a bit of green or swap the steak for chicken or shrimp. The richness also makes it a great match for recipes like Garlic Cajun Chicken with Cheesy Mozzarella Linguine if you’re planning a cozy pasta night lineup.
It’s also a great recipe to serve when you want a little wow factor without the stress. I’ve even used this as a date night dinner, and it never disappoints. The flavors are comforting but elevated, kind of like what you’d find in a neighborhood bistro — or in a dish like Turkey and Ricotta Meatballs with Garlic Spinach Rigatoni, which also delivers that perfect balance of creamy and savory.
This one’s a keeper, trust me.
Ingredients & Preparation
What You’ll Need for Garlic Butter Steak Bites and Creamy Alfredo Rigatoni
The beauty of this dish lies in how a few simple ingredients come together to create something seriously satisfying. Below is a quick breakdown of what you’ll need — plus a few extras that boost flavor even more.
Ingredients Table
| Ingredient | Amount | Notes |
|---|---|---|
| Sirloin steak | 1½ lbs | Cut into bite-size cubes |
| Rigatoni pasta | 12 oz | Cooked al dente |
| Unsalted butter | 3 tbsp | For searing and garlic butter |
| Garlic | 3–4 cloves | Minced |
| Cream cheese | 4 oz | Cubed for easy melting |
| Mozzarella | 1 cup | Shredded |
| Parmesan cheese | ½ cup | Freshly grated preferred |
| Salt | To taste | For steak and pasta water |
| Black pepper | To taste | Cracked is best |
| Italian seasoning | 1 tsp | Optional but adds herby depth |
| Red pepper flakes | ¼ tsp | Optional, for mild heat |
| Fresh parsley | 2 tbsp | Chopped, for garnish |
Swaps & Kitchen Tools That Make It Easy
If you don’t have sirloin on hand, flank steak or even ribeye works beautifully — just be sure not to overcook it. For pasta, rigatoni is ideal because the ridges catch every bit of creamy Alfredo sauce, but penne or rotini will do in a pinch.
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Garlic Butter Steak Bites and Creamy Alfredo Rigatoni
- Total Time: 30
- Yield: 4 servings
Description
Garlic Butter Steak Bites and Creamy Alfredo Rigatoni is a rich, savory pasta dish made with juicy seared sirloin, velvety Alfredo sauce, and rigatoni pasta for the ultimate comfort food experience.
Ingredients
For the Garlic Butter Steak Bites
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1½ lbs sirloin steak, cut into 1-inch cubes
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3 tbsp unsalted butter
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3–4 cloves garlic, minced
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Salt and black pepper to taste
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1 tsp Italian seasoning
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Optional: Crushed red pepper flakes for heat
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Optional: 1 tbsp olive oil (for searing)
For the Creamy Alfredo Rigatoni
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12 oz rigatoni pasta
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4 oz cream cheese, cubed
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1 cup shredded mozzarella
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½ cup grated Parmesan cheese
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½ cup heavy cream (optional, for creamier sauce)
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2 tbsp butter
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2 tbsp finely chopped shallots or onion (optional)
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Optional: Baby spinach or mushrooms
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Salt and pepper to taste
Instructions
1. In a large skillet over medium-high heat, melt 1 tbsp butter. Sear the steak cubes in batches, seasoning with salt, pepper, and Italian seasoning. Cook 2–3 minutes per side until browned. Remove and set aside.
2. Boil rigatoni in salted water until al dente. Reserve ½ cup pasta water, then drain.
3. In the same skillet, reduce heat to medium. Melt 2 tbsp butter and sauté the minced garlic for 30 seconds.
4. Add cubed cream cheese and stir until melted. Slowly whisk in reserved pasta water or milk to smooth out the sauce.
5. Add shredded mozzarella and grated Parmesan. Stir constantly until the sauce becomes creamy and velvety.
6. Return steak bites to the skillet along with the cooked rigatoni. Toss everything to coat well in the sauce.
7. Simmer on low for 2–3 minutes to heat through. Garnish with fresh parsley and serve immediately.
Notes
– Substitute heavy cream for cream cheese if preferred.
– Use penne or rotini if you don’t have rigatoni.
– Don’t overcrowd the steak when searing — cook in batches.
– Add mushrooms or spinach for extra texture and nutrients.
– Reheat with a splash of milk to restore creaminess.
- Prep Time: 10
- Cook Time: 20
- Method: Stovetop
- Cuisine: American
Out of cream cheese? Substitute with ½ cup heavy cream for a silkier sauce. And if you’re dairy-sensitive, plant-based cheeses melt surprisingly well here — just stick with neutral flavors.
A large nonstick skillet or cast iron pan gives you the best sear on the steak. And if you’ve got a garlic press, it speeds things up without sacrificing flavor.
One of my readers told me they paired this dish with Lemon Garlic Butter Chicken with Creamy Parmesan Pasta and served both family-style — brilliant move, honestly.
If you’re looking to add more veggies, this recipe welcomes mushrooms or spinach. For inspiration, the Alfredo twist in Chicken Ricotta Meatballs with Spinach Alfredo Sauce proves just how well greens play with creamy, cheesy bases.
Cooking Instructions & Pro Tips
Step-by-Step: Garlic Butter Steak Bites and Creamy Alfredo Rigatoni
Let’s break this down into simple, no-fuss steps. This dish comes together in about 30 minutes, but it tastes like something you slow-cooked all day.
Step 1: Sear the Steak Bites
In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add cubed sirloin steak in a single layer (you may need to work in batches). Season with salt, pepper, and a pinch of Italian seasoning.
Sear the steak for about 2–3 minutes per side, or until browned and just cooked through. Remove from skillet and set aside.
Step 2: Boil the Rigatoni
While the steak cooks, bring a pot of salted water to a boil. Add 12 oz rigatoni and cook until al dente. Drain and set aside, reserving ½ cup of the pasta water.
Step 3: Make the Creamy Alfredo Sauce
In the same skillet, lower the heat to medium. Add 2 tbsp butter and the minced garlic. Sauté for about 30 seconds, just until fragrant — don’t let it burn.
Toss in cubed cream cheese and stir until melted. Slowly whisk in reserved pasta water (or a splash of milk if you forgot to save it). Add mozzarella and Parmesan, stirring constantly until smooth and velvety.
Step 4: Combine Everything
Add drained rigatoni and the steak bites back into the skillet. Toss gently to coat every piece with sauce. Let it simmer for 2–3 minutes to warm through.
Garnish with fresh parsley, cracked pepper, and a sprinkle of extra Parmesan if desired.
Pro Tips to Make It Foolproof
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Don’t crowd the steak — Sear in batches to get that golden crust instead of steaming.
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Use fresh garlic — It makes a noticeable difference in aroma and depth.
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Reserve pasta water — It helps emulsify the sauce and makes it cling beautifully to the rigatoni.
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Taste before serving — Alfredo-style sauces can vary in saltiness depending on your cheeses.
If you’re into bold flavor like in the Garlic Butter Chicken Bowties, you’ll recognize that same punchy garlic richness here. And for pasta fans who want a creamy twist without going heavy, this rivals lighter choices like Creamy Salmon and Spinach Orzo — but with a steak-forward heartiness.
Serving, Storing & Pairing Ideas
What to Serve with Garlic Butter Steak Bites and Creamy Alfredo Rigatoni
Once you’ve tossed that pasta with the garlic butter steak bites and creamy Alfredo, you’ll want to make it shine on the plate — and round it out with something light, fresh, or vibrant. Because this dish is rich and comforting, it pairs beautifully with crisp, refreshing sides.
I like to serve it with a simple arugula salad drizzled with lemon vinaigrette — the peppery greens cut through the richness. Garlic bread is never a bad idea, either, especially to soak up any extra Alfredo left on the plate. A glass of red wine, like a mellow Merlot or fruity Pinot Noir, also complements the steak and creamy sauce.
If you’re hosting, consider placing this dish next to something like Creamy Ricotta and Spinach Stuffed Sweet Potatoes. That slightly sweet, earthy profile balances the savory Alfredo perfectly.
And for pasta lovers who enjoy bolder, spicier flavors, this recipe makes a wonderful companion to the Garlic Cajun Chicken with Cheesy Mozzarella Linguine. Together, they create a pasta spread that hits every craving.
How to Store and Reheat Like a Pro
This dish stores well — if you’re lucky enough to have leftovers. Simply transfer everything into an airtight container and refrigerate for up to 3 days.
To reheat, add a splash of milk or cream to revive the sauce, then warm in a skillet over low heat, stirring gently. The steak will stay tender as long as you avoid the microwave (which can dry it out).
For meal prep, you can make the steak bites and sauce a day ahead. Store them separately from the cooked pasta, then combine and reheat just before serving for the freshest texture.
Frequently Asked Questions
Can I use a different cut of steak?
Yes! While sirloin is tender and affordable, you can also use ribeye, strip steak, or even filet mignon if you want to splurge. Just make sure to avoid overcooking to keep the bites juicy and flavorful.
What if I don’t have cream cheese?
No problem. You can substitute it with ½ cup of heavy cream or a combination of butter and grated Parmesan for a slightly different but equally rich Alfredo texture.
Can I make this ahead of time?
Yes — cook the pasta and sear the steak ahead, then store them separately in airtight containers. Reheat the Alfredo sauce gently before combining everything just before serving.
Is this recipe freezer-friendly?
Technically yes, but it’s best enjoyed fresh. The sauce may separate when frozen and reheated. If freezing, undercook the pasta slightly and reheat slowly over the stove with added cream or milk.
Can I add vegetables?
Absolutely! Spinach, mushrooms, or steamed broccoli are all great additions that work well with the garlic butter and Alfredo base.
Does this recipe work with chicken or shrimp?
It does! Swap the steak bites for chicken breast or large shrimp, and follow the same searing method. Be sure not to overcook the shrimp, which only need 1–2 minutes per side.
Conclusion
There’s just something deeply satisfying about sitting down to a bowl of Garlic Butter Steak Bites and Creamy Alfredo Rigatoni. It’s rich without being too heavy, indulgent without being complicated, and always a hit at the table — whether it’s a quiet night in or a casual get-together.
I’ve come back to this recipe again and again because it brings out the best of both worlds: buttery, garlicky steak and luscious Alfredo pasta. And when you want more steak pasta inspiration, don’t miss this Alfredo Steak Pasta from Little Bit Recipes — it’s another comforting take with a slightly different twist.
If you love pasta dishes like these, be sure to check out the Garlic Cajun Chicken with Cheesy Mozzarella Linguine and Turkey and Ricotta Meatballs with Garlic Spinach Rigatoni — two more reader favorites from the Recipes by Sylvia kitchen.