Garlic Butter Steak Bites & Tomato Penne

Sharing is caring!

Introduction

Some dinners come out of careful planning. This one came out of a fridge with almost nothing in it. On a rainy Tuesday I had one sirloin steak, half a box of penne and a can of crushed tomatoes. I didn’t have the energy for anything fancy. Twenty minutes later my husband was scraping the skillet with a piece of bread and asking when I’d make it again.

I’ve been developing recipes for over ten years, and this is still one of the most requested dinners in my house. The steak bites get a hard sear in garlic butter. Then the same pan builds a tomato sauce that picks up all those browned bits, and the penne soaks up every drop. It’s a simple steak pasta recipe that tastes like you paid for it at a steakhouse.

If you’ve already made my creamy garlic butter steak bites, think of this as the brighter, tomato version that turns them into a full meal.

Essential Ingredients

For the steak bites:

• 1 lb (450 g) sirloin steak, cut into 1 inch cubes
• 1 tablespoon extra virgin olive oil
• 3 tablespoons unsalted butter
• 5 garlic cloves, minced
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• 1 tablespoon fresh parsley, chopped

For the tomato penne:

• 12 oz (340 g) penne pasta
• 1 tablespoon butter
• 3 garlic cloves, minced
• 1 cup cherry tomatoes, halved
• 1 can (14 oz) crushed tomatoes
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes
• ½ cup reserved pasta water
• ½ cup freshly grated Parmesan cheese
• A handful of fresh basil leaves

Alternative Ingredients

Sirloin is my everyday choice because it’s lean, cheap and full of beefy flavor. If you want to treat yourself, ribeye or New York strip make the bites richer and more tender. If money is tight, chuck steak works too. Just cut it smaller and don’t cook it past medium.

Any short pasta will do instead of penne. Rigatoni, fusilli and even bowtie pasta all hold the sauce well. If you need gluten free pasta, Banza chickpea penne is the one I trust, because it doesn’t turn mushy and it adds extra protein. In summer, swap the canned tomatoes for 2 cups of fresh Roma tomatoes cooked down a little longer. And if you want it creamy, stir in ¼ cup of heavy cream at the end.

Step-by-Step Directions

1. Prep the steak. Pat the steak cubes completely dry with paper towels. This matters more than anything else in the recipe. Wet meat steams and goes gray. Dry meat sears. Season with salt, pepper and smoked paprika, then leave it on the counter for 15 minutes while the water boils.

2. Boil the pasta. Bring a large pot of well salted water to a boil and cook the penne 1 minute short of the package time. Before draining, scoop out a full cup of the starchy pasta water.

3. Sear the steak bites. Heat a cast iron skillet over medium high heat until it’s very hot, about 3 minutes. Add the olive oil, then the steak in one layer with space between the pieces. Sear for 2 minutes without moving them, flip, and sear 1 to 2 minutes more.

4. Add the garlic butter. Turn the heat down to medium. Add 3 tablespoons of butter and the minced garlic. Spoon the foaming butter over the steak for about 45 seconds, then move everything to a plate and scatter the parsley on top.

5. Build the tomato sauce. In the same skillet (don’t wipe it), melt 1 tablespoon of butter and cook the remaining garlic for 30 seconds. Add the cherry tomatoes and cook for 3 minutes until they start to burst. Stir in the crushed tomatoes, oregano and red pepper flakes, then simmer for 6 to 8 minutes.

6. Bring it together. Add the drained penne and a splash of pasta water and toss until the sauce looks glossy and coats every piece. Stir in the Parmesan, then fold the steak bites and any resting juices back in.

7. Serve. Tear fresh basil over the top, add a little extra Parmesan, and serve right away.

Pro Tips

For years I made one big mistake: I put the whole pound of steak in the pan at once. The pan cooled down and the meat boiled in its own juices, and I ended up with sad gray cubes and no crust. Now I cook in two batches whenever my pan is smaller than 12 inches. It only adds two minutes, and it changes everything.

An instant read meat thermometer takes the guessing out of the steak. I use a ThermoPro, but any quick digital thermometer is fine. Pull the bites at 130°F for medium rare, and they’ll keep cooking a little in the sauce. If you want to really understand the science of the crust, the Serious Eats guide to pan-seared steak is worth reading.

Use a good, heavy pan. A Lodge cast iron skillet costs about the same as a takeout dinner for two and will last for decades. It holds heat much better than a thin nonstick pan, and that heat is what gives you a real sear. If yours needs a little care first, Allrecipes has a solid cast iron care guide. A stainless steel skillet like All-Clad also works well. Just make sure it’s properly hot before the meat goes in.

Don’t throw out the pasta water. The starch turns a thin tomato sauce into one that clings to the penne.

FAQs

Can I make this ahead for meal prep?
Yes. Keep the steak and the pasta in separate glass meal prep containers and combine them when you reheat. Stored this way, it keeps for 4 days in the fridge, and the steak doesn’t overcook in the microwave.

What’s the best cut of beef for steak bites?
Top sirloin gives you the best flavor for the price. Ribeye is richer, and tenderloin is the most tender but costs a lot more.

Can I cook the steak bites in an air fryer?
You can. Cook them at 400°F for 7 to 9 minutes, shaking the basket halfway through, then toss them in melted garlic butter. My air fryer garlic butter steak bites and potatoes recipe goes through the method step by step.

Why are my steak bites tough?
Usually they’re overcooked or cut against the wrong grain. Slice across the grain before cubing, and keep the total sear time under 4 minutes.

How do I reheat leftovers?
Warm them gently in a skillet with a splash of water or broth. A microwave on full power makes the steak rubbery.

Recipe Info

Detail	Info
Prep Time	10 minutes
Cook Time	25 minutes
Total Time	35 minutes
Servings	4
Yield	About 8 cups
Difficulty	Easy
Cuisine	Italian American

Why You’ll Love This Recipe

It’s a full steak dinner in 35 minutes, made with ingredients you can find in any grocery store. With about 35 grams of protein per serving, it’s a high protein dinner that still feels like comfort food. You only need one skillet and one pot, so cleanup is quick. Kids love the penne, adults love the steak, and nobody asks for anything else.

What Makes This Recipe Unique

Most steak pasta recipes lean on heavy cream. This one doesn’t. The tomato sauce is cooked in the same pan as the steak, so it picks up all the browned beef flavor and garlic butter while staying bright and fresh. You get the richness of a steakhouse meal without feeling weighed down. If you’re more of a cream sauce person, my creamy garlic steak bites spaghetti with mushrooms is the cozy cousin.

Key Features

• Ready in 35 minutes, start to finish
• Uses only one skillet and one pot
• High in protein and good for meal prep
• Easy to make budget friendly or gluten free
• Lighter than a cream based sauce

Nutrition Facts (per serving, approximate)

Nutrient	Amount
Calories	610 kcal
Protein	36 g
Carbohydrates	68 g
Fiber	5 g
Fat	21 g
Saturated Fat	10 g
Cholesterol	105 mg
Sodium	780 mg
Iron	4.5 mg

Values are estimates and will change with the brands and cut of beef you use.

You’ll Also Love

• Garlic Butter Steak Bites and Creamy Mashed Potatoes
• Creamy Garlic Parmesan Chicken and Penne Pasta
• Honey Garlic Steak Bites

Conclusion

This Garlic Butter Steak Bites & Tomato Penne is the kind of recipe that ends up in your weekly rotation without you planning it. It’s fast and filling, and it’s forgiving enough for a tired weeknight but good enough to make for guests. Your results may vary a little depending on your stove and the thickness of your steak, so trust your eyes and your thermometer more than the clock. If you’re new to stovetop steak, The Kitchn’s guide to cooking steak on the stove is a great place to build confidence.

Make it this week and tell me in the comments how it went. I’d love to know whether you stayed with sirloin or treated yourself to ribeye.

Happy cooking,
Linda