There’s something truly comforting about a big bowl of pasta, especially when it’s coated in a rich, creamy garlic Parmesan sauce and paired with tender beef. This Beef and Rotini in Garlic Parmesan Sauce is one of those meals that brings people together—whether it’s a cozy weeknight dinner or a dish to impress guests without spending hours in the kitchen.
The combination of juicy beef, perfectly cooked rotini, and a silky Parmesan sauce is pure comfort food magic. The garlic gives it a bold depth of flavor, while the Parmesan adds a nutty, salty richness that makes every bite irresistible. Plus, this dish comes together quickly, making it perfect for busy evenings when you want something hearty and satisfying without too much fuss.
If you’re a fan of creamy pasta dishes like Alfredo but want something with a little more substance and texture, this is the perfect recipe for you. Let’s get cooking!
Why You’ll Love This Recipe
- Creamy and comforting – The garlic Parmesan sauce is rich and velvety, making every bite indulgent.
- Easy to make – Simple ingredients, easy steps, and a restaurant-quality dish in under an hour.
- Family-friendly – A meal that both kids and adults will love, packed with flavor but not too spicy or overwhelming.
- Perfect for leftovers – The flavors develop even more overnight, making it a great meal prep option.

Ingredients You’ll Need
For the Pasta & Beef:
- 12 oz rotini pasta
- 1 lb beef sirloin or stew meat, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
For the Garlic Parmesan Sauce:
- 3 tbsp butter
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 cup beef broth
- 1 cup grated Parmesan cheese
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- ¼ tsp red pepper flakes (optional, for a little heat)
For Garnish:
- Fresh parsley, chopped
- Extra Parmesan cheese for topping

How to Make Beef and Rotini in Garlic Parmesan Sauce
This dish comes together in a few simple steps: cooking the pasta, searing the beef, making the sauce, and then bringing it all together for a flavorful, creamy pasta dish.
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add the rotini and cook according to the package instructions until al dente (tender but still slightly firm). Drain the pasta and set it aside.
Tip: Reserve about ½ cup of pasta water before draining. This can help loosen the sauce later if needed.
Step 2: Cook the Beef
In a large skillet or pan, heat 2 tablespoons of olive oil over medium-high heat. Add the beef pieces and season them with salt, black pepper, and paprika. Cook for about 4-5 minutes per side, or until the beef is browned and cooked through. Once done, transfer the beef to a plate and set it aside.
Step 3: Make the Garlic Parmesan Sauce
Reduce the heat to medium and add the butter to the same pan. Once melted, stir in the minced garlic and cook for about 30 seconds to 1 minute, until fragrant.
Sprinkle in the flour and stir constantly for another 1-2 minutes to create a roux, which will help thicken the sauce. Slowly pour in the milk and beef broth, whisking continuously to prevent lumps from forming.
Add the Parmesan cheese, onion powder, garlic powder, Italian seasoning, and red pepper flakes (if using). Keep stirring until the sauce thickens, about 3-5 minutes.
Tip: If the sauce gets too thick, add a little reserved pasta water or extra broth to thin it out.
Step 4: Combine Everything
Return the cooked beef to the skillet and stir to coat it in the sauce. Add the drained pasta and toss everything together until well combined and heated through.
Step 5: Garnish and Serve
Remove from heat and sprinkle with fresh chopped parsley and extra Parmesan cheese for a beautiful finishing touch. Serve immediately and enjoy!

Helpful Tips for the Best Pasta
- Choose the right cut of beef – Sirloin works best since it stays tender, but you can also use flank steak or stew meat (just cook it a little longer for tenderness).
- Don’t overcook the pasta – Since it will continue to absorb the sauce after mixing, keep it al dente to avoid mushy pasta.
- Use fresh Parmesan – Pre-packaged grated cheese doesn’t melt as well, so go for fresh Parmesan for the creamiest sauce.
- Adjust the consistency – If the sauce gets too thick, add a splash of pasta water or broth. If it’s too thin, let it simmer a little longer to thicken up.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: High Protein

Notes
- Cook the beef in batches if necessary – Overcrowding the pan can cause the beef to steam instead of sear, which affects the flavor and texture. If needed, cook the beef in two batches for the best browning.
- Let the beef rest – After cooking, let the beef rest on a plate for a few minutes before adding it to the sauce. This helps keep it juicy and flavorful.
- Use freshly grated Parmesan – Pre-packaged Parmesan doesn’t melt as well and can make the sauce grainy. Grating fresh Parmesan ensures a smooth and creamy consistency.
- Thin out the sauce if needed – If the sauce thickens too much, stir in a little reserved pasta water, milk, or broth to loosen it up without sacrificing flavor.
- Make it a complete meal – Serve with a side of garlic bread and a fresh green salad for a well-balanced dinner.
- Customize the seasoning – Feel free to adjust the garlic, Italian seasoning, or red pepper flakes based on your taste preferences.
- Double the recipe for meal prep – This pasta keeps well in the fridge and makes for a great next-day meal, so consider making extra for easy leftovers.
Storage Instructions
Refrigerator:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding a splash of milk or broth to bring the sauce back to its creamy texture.
Freezer:
You can freeze the pasta, but keep in mind that creamy sauces can separate after thawing. If you do freeze it, store in an airtight container for up to 2 months and reheat gently with added liquid to restore the texture.
Frequently Asked Questions
Can I use a different pasta shape?
Absolutely! While rotini holds onto the sauce well, you can use penne, fusilli, or even fettuccine.
What can I substitute for beef?
If you prefer, you can use chicken or turkey instead. Just adjust the cooking time accordingly.
Can I make this dish ahead of time?
Yes! You can prepare the sauce and beef ahead of time, then cook the pasta fresh when you’re ready to eat. This helps keep the pasta from getting too soft.
Is this dish spicy?
Not at all! The red pepper flakes are optional, so you can leave them out if you prefer a milder dish.

Related Recipes
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Conclusion
This Beef and Rotini in Garlic Parmesan Sauce is the ultimate comfort meal—hearty, creamy, and full of flavor. It’s quick enough for a weeknight dinner but delicious enough to serve to guests. With tender beef, perfectly cooked pasta, and a luscious garlic Parmesan sauce, this dish is sure to become a new favorite in your home.
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Beef and Rotini in Garlic Parmesan Sauce
Description
There’s something truly comforting about a big bowl of pasta, especially when it’s coated in a rich, creamy garlic Parmesan sauce and paired with tender beef. This Beef and Rotini in Garlic Parmesan Sauce is one of those meals that brings people together—whether it’s a cozy weeknight dinner or a dish to impress guests without spending hours in the kitchen.
The combination of juicy beef, perfectly cooked rotini, and a silky Parmesan sauce is pure comfort food magic. The garlic gives it a bold depth of flavor, while the Parmesan adds a nutty, salty richness that makes every bite irresistible. Plus, this dish comes together quickly, making it perfect for busy evenings when you want something hearty and satisfying without too much fuss.
If you’re a fan of creamy pasta dishes like Alfredo but want something with a little more substance and texture, this is the perfect recipe for you. Let’s get cooking!
Ingredients
For the Pasta & Beef:
- 12 oz rotini pasta
- 1 lb beef sirloin or stew meat, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
For the Garlic Parmesan Sauce:
- 3 tbsp butter
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 cup beef broth
- 1 cup grated Parmesan cheese
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- ¼ tsp red pepper flakes (optional, for a little heat)
For Garnish:
- Fresh parsley, chopped
- Extra Parmesan cheese for topping
Instructions
Start by bringing a large pot of salted water to a boil. Add the rotini and cook according to the package instructions until al dente (tender but still slightly firm). Drain the pasta and set it aside.
Tip: Reserve about ½ cup of pasta water before draining. This can help loosen the sauce later if needed.
In a large skillet or pan, heat 2 tablespoons of olive oil over medium-high heat. Add the beef pieces and season them with salt, black pepper, and paprika. Cook for about 4-5 minutes per side, or until the beef is browned and cooked through. Once done, transfer the beef to a plate and set it aside.
Reduce the heat to medium and add the butter to the same pan. Once melted, stir in the minced garlic and cook for about 30 seconds to 1 minute, until fragrant.
Sprinkle in the flour and stir constantly for another 1-2 minutes to create a roux, which will help thicken the sauce. Slowly pour in the milk and beef broth, whisking continuously to prevent lumps from forming.
Add the Parmesan cheese, onion powder, garlic powder, Italian seasoning, and red pepper flakes (if using). Keep stirring until the sauce thickens, about 3-5 minutes.
Tip: If the sauce gets too thick, add a little reserved pasta water or extra broth to thin it out.
Return the cooked beef to the skillet and stir to coat it in the sauce. Add the drained pasta and toss everything together until well combined and heated through.
Remove from heat and sprinkle with fresh chopped parsley and extra Parmesan cheese for a beautiful finishing touch. Serve immediately and enjoy!
Notes
Cook the beef in batches if necessary – Overcrowding the pan can cause the beef to steam instead of sear, which affects the flavor and texture. If needed, cook the beef in two batches for the best browning.
Let the beef rest – After cooking, let the beef rest on a plate for a few minutes before adding it to the sauce. This helps keep it juicy and flavorful.
Use freshly grated Parmesan – Pre-packaged Parmesan doesn’t melt as well and can make the sauce grainy. Grating fresh Parmesan ensures a smooth and creamy consistency.
Thin out the sauce if needed – If the sauce thickens too much, stir in a little reserved pasta water, milk, or broth to loosen it up without sacrificing flavor.
Make it a complete meal – Serve with a side of garlic bread and a fresh green salad for a well-balanced dinner.
Customize the seasoning – Feel free to adjust the garlic, Italian seasoning, or red pepper flakes based on your taste preferences.
Double the recipe for meal prep – This pasta keeps well in the fridge and makes for a great next-day meal, so consider making extra for easy leftovers.