Juicy garlic-butter–coated steak bites served over rich, creamy Alfredo pasta for an indulgent, restaurant-style meal at home.

1 lb sirloin or ribeye steak, cut into 1″ cubes

Salt and freshly ground black pepper, to taste

1 tablespoon olive oil

2 tablespoons unsalted butter

3 cloves garlic, minced

2 tablespoons chopped fresh parsley

8 oz fettuccine (or pasta of choice)

1 cup heavy cream

1 cup freshly grated Parmesan cheese

2 tablespoons unsalted butter

1 clove garlic, minced (optional)

Salt and pepper, to taste

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Cook pasta according to package directions. Drain and set aside.
Season steak cubes with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Add steak in a single layer; sear undisturbed 2–3 minutes per side until browned and cooked to desired doneness. Transfer to a plate.
Reduce heat to medium. Add 2 tablespoons butter and minced garlic to the pan. Stir until fragrant and butter melts, coating the steak bites. Sprinkle with parsley and set aside.
In a separate saucepan over medium heat, melt 2 tablespoons butter. Add heavy cream and bring to a gentle simmer.
Whisk in Parmesan (and optional garlic) until smooth. Season with salt and pepper.
Toss cooked pasta in Alfredo sauce until fully coated.
Divide pasta among plates or bowls and top with garlic butter steak bites. Garnish with extra Parmesan or parsley if desired.

Swap steak for chicken or shrimp for a different protein.

Add crushed red pepper flakes to the Alfredo sauce for heat.

Stir in steamed spinach or broccoli into the pasta for added greens.

Season steak with smoked paprika for a smoky twist.

Use store-bought Alfredo sauce in a pinch, then enrich with extra garlic and Parmesan.

Reheat pasta with a splash of milk or cream; reheat steak separately to avoid overcooking.