Cheesy Garlic Butter Steak Bites Bake
Cheesy Garlic Butter Steak Bites Bake
Cheesy Garlic Butter Steak Bites Bake combines cubed sirloin steak, butter, garlic in a creamy oven-baked dish with a warm, generous filling. It is a practical way to bring the main components of dinner together in one baking dish.
The key is to prepare the components before assembly, then bake just long enough to heat the center and finish the topping. The amounts below make approximately 6 servings. Oven times are a guide: the depth of the dish and whether the filling starts warm or chilled affect the final cooking time.
Recipe overview
- Servings: approximately 6
- Preparation: about 20–25 minutes, plus any separate cooking or thawing
- Oven temperature: 375°F
- Equipment: 9-by-13-inch baking dish, mixing bowl, pasta pot and skillet or saucepan
Ingredients
- Cubed sirloin steak — 1 lb
- Butter — 3 tablespoons
- Garlic — 3 cloves, minced
- Penne pasta — 12 oz dry
- Heavy cream — 1 1/2 cups
- Mozzarella cheese — 1 1/2 cups, shredded or thinly sliced
- Parsley — 2 tablespoons, chopped
- Salt, to taste after adding sauces and cheese
Preparation notes
Cook the pasta in boiling water until 1–2 minutes short of the package’s full cooking time, then drain. It will finish in the oven. Keep a little pasta water to loosen the filling if it looks dry.
Directions
Use drained, just-under-al-dente pasta in the assembly steps below.
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt some butter and sear those steak bites with minced garlic until they’re nicely browned.
- After cooking the steak, toss it together with the cooked penne pasta and a generous splash of heavy cream until everything is coated.
- Transfer the delicious mixture to a baking dish, sprinkle a generous amount of mozzarella cheese on top, and pop it in the oven. Bake until the cheese is bubbly and golden.
Begin checking after about 20–30 minutes. Continue baking as necessary until the center is hot and the edges are bubbling. If the topping browns too quickly, cover loosely with foil. Rest for 5 minutes before serving.
Tips for a better bake
- Warm dairy gently and stir until smooth. Hard boiling can separate a creamy sauce. Add a splash of milk or pasta water if it becomes too thick to coat the filling.
- Keep the pasta slightly firm before baking and reserve some cheese for the topping. The sauce should coat the pasta generously, since noodles absorb more moisture in the oven.
What to serve with it
Pair the bake with a crisp green salad or steamed vegetables. Serve from both the edge and the center so every portion includes some of the topping and the saucy filling.
Make-ahead and leftovers
For easier assembly, prepare the components ahead and refrigerate promptly in covered containers. Assemble when ready to bake. A chilled dish needs additional oven time; cover loosely at first if the topping colors before the center heats. Creamy fillings thicken as they cool, so loosen an individual portion with a small splash of milk or water before warming. Refrigerate leftovers promptly and reheat until hot throughout.
Frequently asked questions
Can I change the cheese?
Choose another cheese with a similar melting texture, keeping the total amount about the same. Use hard grating cheese for flavor rather than replacing all of the softer melting cheese.
How can I prevent a dry filling?
Do not overcook the components before assembly. Slightly undercooked pasta and a generous coating of sauce are especially helpful. Stop baking once the filling is hot and the topping is ready, then allow a short rest before serving.
Cheesy Garlic Butter Steak Bites Bake
Ingredients
Main Ingredients
- 1 lb Cubed sirloin steak
- 3 tablespoons Butter
- 3 cloves Garlic, minced
- 12 oz Penne pasta, dry
- 1.5 cups Heavy cream
- 1.5 cups Mozzarella cheese, shredded or thinly sliced
- 2 tablespoons Parsley, chopped
- Salt, to taste After adding sauces and cheese
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the penne pasta in boiling water until it is 1–2 minutes short of the package’s full cooking time, then drain. Keep a little pasta water to loosen the filling if it looks dry.
Cooking
- In a large skillet, melt some butter and sear the cubed sirloin steak with minced garlic until they are nicely browned.
- Toss the cooked steak together with the drained penne pasta and a generous splash of heavy cream until everything is coated.
- Transfer the mixture to a 9-by-13-inch baking dish, sprinkle generously with mozzarella cheese on top, and bake until the cheese is bubbly and golden.
- Begin checking after about 20–30 minutes, continuing to bake as necessary until the filling is hot and the edges are bubbling. If the topping browns too quickly, cover loosely with foil.
- Let the dish rest for 5 minutes before serving.
