Mediterranean-Style Honey Garlic Steak Bites with Cheesy Twisted Pasta
These Mediterranean-Style Honey Garlic Steak Bites with Cheesy Twisted Pasta bring together juicy, caramelized steak, a glossy honey-garlic glaze, creamy Velveeta pasta, colorful vegetables, lemon, and fresh herbs. The Mediterranean-inspired ingredients keep the flavors bright and aromatic while the cheesy pasta delivers all the cozy comfort you want from a satisfying dinner. It's an easy weeknight meal that also looks beautiful enough for casual entertaining. If you love steak and creamy pasta but want something with a little more garlic, herbs, lemon, and Mediterranean character, this is a fun one to try.
Ingredients
Steak Bites
- 1½ pounds sirloin steak cut into 1-inch pieces
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Honey Garlic Sauce
- 2 tablespoons honey
- 5 cloves garlic minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ¼ teaspoon sea salt
Cheesy Twisted Pasta
- 12 ounces rotini fusilli, or cavatappi
- 8 ounces Velveeta cubed
- 1 cup whole milk
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- 3 ounces baby spinach
- 1 cup cherry tomatoes halved
- 1 medium red bell pepper diced
- ¼ cup fresh parsley chopped
- 1 teaspoon lemon zest
- ½ –1 cup reserved pasta water as needed
Instructions
- Pat the steak dry and cut it into 1-inch pieces. Toss with garlic powder, smoked paprika, oregano, salt, and black pepper.
- Whisk honey, minced garlic, lemon juice, 1 tablespoon olive oil, oregano, red pepper flakes, and ¼ teaspoon salt in a small bowl.
- Cook the twisted pasta in salted boiling water until al dente. Reserve ½–1 cup pasta water, then drain without rinsing.
- Heat 2 tablespoons olive oil in a large skillet over medium-high to high heat. Add steak in a single layer, working in batches if necessary, and sear for 1½–2 minutes per side until browned and cooked to your preferred doneness. Transfer to a plate.
- Reduce heat to medium and add the honey-garlic mixture to the skillet. Simmer for 30–60 seconds while scraping up browned bits, then return the steak and toss to coat. Remove from heat.
- Add diced bell pepper to the skillet and cook for about 3 minutes. Add tomatoes and cook for another 1–2 minutes, then add spinach and stir just until wilted.
- Reduce heat to medium-low. Add milk and cubed Velveeta, stirring until smooth. Gradually add mozzarella and Parmesan, adding reserved pasta water as needed to create a creamy sauce.
- Add cooked pasta, lemon zest, and half the parsley. Stir gently until the pasta is evenly coated. Taste and adjust seasoning.
- Fold half the steak bites into the pasta and arrange the remaining steak over the top. Garnish with remaining parsley and additional lemon zest.
- Serve immediately while the cheese sauce is warm and creamy.