Juicy, glazed steak bites served with creamy, cheesy rotini pasta.
Ingredients
- 1 lb steak tips, cut into large bite-size cubes
- 2 tbsp butter
- 3 cloves garlic, minced
- 3 tbsp honey
- 2 tbsp soy sauce
- ½ tsp crushed red pepper flakes (optional)
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp chopped fresh parsley (for garnish)
For the Pasta:
- 12 oz twisted pasta
- 1 tbsp butter
- 1 cup heavy cream
- 8 oz Velveeta cheese, cubed
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp chopped fresh parsley (for garnish)
Directions
1. Pat the steak cubes dry to help them brown nicely.
2. Melt butter in a large skillet over medium-high heat. Add the steak, sprinkle with salt and pepper, and sear until browned on all sides. Once cooked through, remove from the skillet and set aside.
3. In the same pan, lower the heat slightly and add minced garlic. Stir until fragrant, then mix in honey and soy sauce. Let the mixture simmer for about a minute until it thickens into a sticky glaze.
4. Add the cooked steak bites back to the pan and toss until fully coated in the honey garlic sauce. Turn off the heat and keep warm.
5. Bring a pot of salted water to a boil and cook the pasta until al dente. Drain well and set aside.
6. In a separate saucepan, melt butter over medium heat. Pour in the heavy cream and let it warm up, then add Velveeta cubes. Stir until melted and smooth.
7. Add the cheddar and Parmesan cheeses, whisking until the sauce becomes rich and creamy. Season with paprika, salt, and pepper to taste.
8. Toss the cooked pasta into the cheese sauce until every twist is coated.
9. Serve the pasta with the honey garlic steak bites on the side or on top.
10. Sprinkle with parsley and enjoy while it’s hot and melty.
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Cooking Time:30 minutes
- Servings:4
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Calories:760 per serving
ENJOY
