If you are looking for a hearty, restaurant-quality dinner that is easy enough for a weeknight, these Steak Bites with Creamy Mushroom Orzo deliver big flavor in every bite. Tender, golden-seared steak bites are served over rich, creamy mushroom orzo, a comforting pasta dish made with buttery mushrooms, onions, garlic, and freshly grated Parmesan cheese. If you enjoy steak paired with cozy, creamy pasta, you might also love my Steak and Caramelized Onion Orzo, another flavorful dinner that feels a little special but is simple enough for any night of the week.
Ingredients & Substitutions
- Butter: Unsalted butter is used to toast the orzo and to cook the mushrooms and onions. A little butter is also added at the end to baste the steak for extra flavor. If using salted butter, you may want to reduce the added salt.
- Orzo: Orzo is a small pasta shaped like large grains of rice. It cooks in chicken broth for extra flavor. If you don’t have orzo, try another small pasta like macaroni or small shells and adjust the cooking time as needed.
- Chicken Broth: The orzo cooks in chicken broth, which adds savory flavor. Chicken stock works too, but it may taste a little stronger.
- Onion: A diced yellow onion cooks with the mushrooms and adds lots of flavor. If you prefer, you can leave it out.
- Mushrooms: Baby Bella mushrooms give the dish a deep, savory flavor. Cremini, white button, shiitake, or chopped portobello mushrooms would also work well.
- Heavy Whipping Cream: Heavy cream makes the sauce rich and creamy. For a lighter option, you can use half-and-half or whole milk.
- Parmesan Cheese: Freshly grated Parmesan helps thicken the sauce and adds a salty, savory flavor. It’s also great sprinkled on top before serving.
- Red Pepper Flakes: These add a little heat and color. Leave them out if you prefer no spice, or add a bit more if you like extra heat.
- Steak: Top sirloin is cut into bite-sized cubes and quickly seared in oil so the outside gets nicely browned while the inside stays tender. Ribeye or New York strip would also work well. Pat the steak dry before cooking so it sears properly.
FAQs
What cut of steak is best for steak bites?
Top sirloin is a great choice because it is tender, flavorful, and cooks quickly. Ribeye or New York strip also work well and will be a little richer because of the extra marbling. Cut the steak into even 1-inch pieces so they cook evenly.
How do I get a good crust on steak bites?
Pat the steak pieces dry with paper towels before seasoning. Heat the oil until it is shimmering, then place the steak in a single layer with space between the pieces. Let the steak cook without moving it for about 2 minutes so a golden crust forms before flipping.
How do I know when steak bites are done?
Steak bites cook quickly, usually in about 4 to 5 minutes total depending on their size. For the most accurate results, use a meat thermometer. Medium-rare steak is about 130-135°F, medium is 135-145°F, and medium-well is 145-155°F. Since the pieces are small, they will continue to cook a little after you remove them from the pan.
Can I make creamy mushroom orzo ahead of time?
Yes. The orzo can be made a day ahead and stored in the refrigerator. When ready to serve, reheat it gently on the stovetop with a splash of broth, milk, or cream to loosen the sauce. Cook the steak bites just before serving for the best texture.
Can I use a different pasta instead of orzo?
Yes. Small pasta shapes like ditalini, small shells, or macaroni can work in place of orzo. The cooking time and amount of liquid may need to be adjusted slightly depending on the pasta you use.
Can I add vegetables to mushroom orzo?
Absolutely. Spinach, peas, asparagus, or chopped kale are all great additions. Stir tender greens into the hot orzo at the end so they wilt without overcooking.
Serving Ideas for Steak Bites with Creamy Mushroom Orzo
- Family-style dinner: Serve the creamy mushroom orzo topped with the golden steak bites right from the skillet. Add a sprinkle of fresh parsley and extra Parmesan for a cozy, restaurant-quality meal everyone will love.
- With a side of veggies: Pair the dish with roasted or steamed vegetables like roasted asparagus, parmesan green beans, or roasted Brussels sprouts. The bright, crisp veggies balance the richness of the orzo and make it a complete meal.
- With warm bread: Serve alongside soft easy dinner rolls, garlic breadsticks, or a crusty French baguette to soak up every bit of the creamy mushroom sauce.
How to Store Steak Bites with Creamy Mushroom Orzo
Room Temperature: This dish is best served fresh, but if needed, you can leave it at room temperature for up to 2 hours. After that, store it in the refrigerator to keep it safe.
Refrigerator: Transfer the steak bites and creamy mushroom orzo to an airtight container. They will keep well in the fridge for up to 3 to 4 days. When ready to eat, reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth, cream, or water to loosen the sauce if it thickened.
Freezer: You can freeze the orzo without the steak for up to 2 months. Store in a freezer-safe container and thaw in the refrigerator overnight before reheating. Cook the steak fresh and serve on top when ready for the best texture and flavor. Avoid freezing the steak already cooked; small bites can dry out during freezing and reheating.
Steak Bites with Creamy Mushroom Orzo
Ingredients
Mushroom Orzo
- 2 tablespoons unsalted butter, divided
- 1 ½ cups (204 g) orzo pasta, uncooked
- 3 cups (720 g / 24 ounces) chicken broth
- 8 ounces Baby Bella mushrooms, sliced
- ½ teaspoon kosher salt, divided
- 1 large yellow onion, diced (about 1 ½ cups)
- 1 ½ teaspoons garlic, minced
- ¾ cup (178.5 g) heavy whipping cream
- 1 cup (100 g) Parmesan cheese, freshly grated
- ¼ teaspoon black pepper
- 1 pinch red pepper flakes, optional
- 1 teaspoon fresh lemon juice
- Fresh parsley chopped for garnish
Steak
- 1 pound top sirloin steak, cut into 1-inch cubes
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter
Instructions
- Place a large skillet over medium heat. Add 1 tablespoon of butter. Once melted, add orzo and toast, stirring frequently, until lightly golden, about 3 to 4 minutes.
- Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer 12 to 15 minutes, or until liquid is mostly absorbed and orzo is tender. Remove from heat and keep covered.
- While the orzo cooks, place a second large skillet over medium-high heat. Add the remaining butter. Once melted, add mushrooms in an even layer. Do not stir immediately. Let them cook undisturbed for 2 to 3 minutes to develop browning.
- Season the mushrooms with a pinch of the kosher salt. Add the diced onion and stir. Continue cooking until the mushrooms are deeply golden and most of the moisture has evaporated, about 5 to 6 minutes.
- Stir in garlic and cook for 30 seconds.
- Reduce the heat to medium-low. Add the heavy whipping cream, Parmesan cheese, remaining salt, black pepper, and red pepper flakes (if using). Stir gently and bring to a low simmer (do not boil). Cook 2 to 3 minutes, until slightly thickened.
- Stir in lemon juice.
- Add the mushroom sauce to the cooked orzo and stir gently until creamy and well combined. Cover loosely to keep warm while preparing the steak.
- Wipe out the mushroom skillet so it can be used to cook the steak.
- Pat the steak pieces completely dry with paper towels. Season evenly with the salt and pepper.
- Heat the vegetable oil in the skillet over medium-high heat until shimmering. Add the steak in a single layer, leaving space between pieces. (Depending on the size of your skillet, you may need to cook in batches.) Do not move the steak for about 2 minutes so a crust forms. Flip and cook another 2 to 3 minutes, or until browned and cooked to your desired doneness.
- Reduce the heat to medium-low and add butter. Tilt the pan and spoon the melted butter over the steak for 30 seconds.
- Top the creamy mushroom orzo with steak bites and garnish with chopped parsley.
- Serve immediately.
Did you make this recipe?
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