Description
Indulge in a rich and comforting dish that combines tender, juicy garlic butter steak bites with creamy, cheesy fettuccine coated in a velvety cheddar sauce. This recipe delivers the perfect balance of savory flavors and satisfying textures—ideal for a cozy dinner or an impressive homemade meal.
Ingredients
For the Garlic Butter Steak:
1 lb steak (sirloin, ribeye, or preferred cut), cut into bite-sized cubes
1 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
Salt and black pepper, to taste
1 tsp paprika (optional)
1 tsp fresh parsley, chopped (for garnish)
For the Cheesy Cheddar Fettuccine:
8 oz fettuccine pasta
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk (warm)
1 ½ cups shredded cheddar cheese
½ cup grated Parmesan cheese
Salt and pepper, to taste
½ tsp garlic powder
½ tsp red pepper flakes (optional)
Fresh parsley for garnish
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the fettuccine according to package instructions until al dente.
Drain and set aside.
Step 2: Prepare the Cheddar Sauce
In a saucepan over medium heat, melt the butter.
Whisk in the flour and cook for 1–2 minutes until lightly golden.
Gradually add warm milk, whisking constantly to avoid lumps.
Let the sauce thicken (about 3–5 minutes).
Stir in cheddar and Parmesan cheese until melted and smooth.
Season with salt, pepper, garlic powder, and optional chili flakes.
Add cooked pasta and toss until well coated. Set aside.
Step 3: Cook the Steak Bites
Heat olive oil in a large skillet over medium-high heat.
Season steak cubes with salt, pepper, and paprika.
Sear the steak pieces in batches (do not overcrowd the pan) for 2–3 minutes per side until browned.
Reduce heat to medium, add butter and minced garlic.
Toss the steak in the garlic butter for 1–2 minutes until fragrant.
Remove from heat and garnish with fresh parsley.
Serving Suggestions
Plate the creamy fettuccine first, then top or serve alongside the garlic butter steak bites.
Sprinkle extra Parmesan and parsley on top for added flavor and presentation.
Serve with a side of garlic bread or a fresh green salad.
Notes & Tips
Steak choice: Ribeye offers the most flavor, while sirloin is leaner and still tender.
Don’t overcook the steak: Cook just until medium or medium-rare for best texture.
Cheese variation: You can mix in mozzarella for extra stretch or Gruyère for a deeper flavor.
Make it lighter: Substitute half-and-half instead of whole milk, or reduce cheese slightly.
Spice level: Adjust chili flakes to your preference or omit entirely.