Experience a satisfying blend of seared sirloin steak and twisted pasta coated in rich garlic butter and Cajun cream sauce. Each bite features tender steak cubes and al dente rotini, all brought together with robust flavors of garlic, smoked paprika, and a hint of heat from red pepper flakes. Parmesan cheese adds creaminess while parsley gives a fresh finish. Perfect for an easy yet impressive meal, this dish strikes the ideal balance of comfort and bold flavor.
Garlic butter steak and pasta is a true midweek hero for my kitchen when I want both comfort and bold flavor wrapped up in one meal. The combination of juicy steak bites and spiced Cajun Alfredo pasta always feels like a special occasion even when it is just a Tuesday night. When I first made it, I was blown away by how craveable every bite turned out—my family was scraping their bowls clean.
Why You’ll Love This Recipe
Uses pantry pasta shapes and fridge staples
Quick enough for busy nights
Loaded with rich garlic and spice flavors
Perfect blend of creamy and hearty
Customizable heat level for the whole family
After a long day these steak bites in cream sauce make me feel like a dinner genius. It even won over my picky eater with the savory butter and Parmesan.
Ingredients
- Sirloin steak: Cubed for tenderness and easy bites, look for marbling in the meat for best flavor
- Olive oil: Gives steak that seared finish, use extra virgin for a robust base
- Butter: Brings richness and melts beautifully for the sauce, use unsalted to control seasoning
- Fresh garlic: Minced for punchy aroma, pick plump cloves
- Garlic powder: Subtle deep flavor boost, try granulated for even coating
- Smoked paprika: Adds warmth and a little complexity, choose Spanish smoked for best results
- Salt and black pepper: Brings out flavor, make sure salt is pure and pepper is freshly ground
- Red pepper flakes: For gentle or bold heat, add to taste
- Twisted pasta: Rotini or fusilli holds extra sauce, quality semolina pasta is worth it
- Heavy cream: Delivers richness, check for fresh dairy scent
- Parmesan cheese: For nutty, salty finish, grate fresh for best melt
- Cajun seasoning: The backbone of spice, use your favorite blend and check for salt level
- Butter: Gives Alfredo that silkiness, see above tip for unsalted
- Fresh parsley: For garnish, brightens the dish and gives fresh aroma
Step-by-Step Instructions
Bring a Large Pot to Boil:Fill your biggest pot with water, add a little salt, and bring to a rolling boil so the pasta cooks evenlyCook the Pasta:Add your twisted pasta to boiling water, cook according to package directions until just al dente—this way the pasta will hold up to the sauce. Drain and set aside, reserving half a cup of the pasta waterPrepare and Season the Steak:While the pasta cooks, cut sirloin steak into bite-size cubes, pat dry with paper towel, sprinkle on salt, black pepper, garlic powder, and smoked paprika. Toss so every piece is coatedSear the Steak Bites:Heat olive oil in a large skillet over medium-high, wait until it shimmers, add steak cubes in one even layer. Cook undisturbed for about two minutes, let it brown, then stir and cook another two minutes until all sides have a brown crust. Remove and set aside but keep those brown bits in the skilletMake the Garlic Butter Base:Turn heat to medium, add butter right to the same skillet. Once melted, add minced garlic, sauté for one to two minutes until fragrant. Stop before garlic browns or burnsCreate the Cajun Alfredo Sauce:Pour in heavy cream and add Cajun seasoning, garlic powder, a pinch more salt and black pepper. Stir well and bring to a gentle simmer. Let simmer for three to four minutes so the flavors blend, then add in grated Parmesan cheese. Stir to melt and thickenToss Pasta With the Sauce:Add drained pasta right into the creamy sauce. Toss to coat every piece. If it feels too thick, splash in reserved pasta water a tablespoon at a time until it is just rightCombine Steak and Pasta:Return browned steak cubes to the skillet. Toss gently so steak and pasta are well combined. Every bite gets coatedFinish and Serve:Spoon the finished pasta into bowls, sprinkle with chopped fresh parsley for color. Serve hot and creamy right away
You Must Know
- High protein from steak and cheese
- Good for batch cooking or meal prep
- Easy to customize with your heat and spice
The Cajun seasoning makes every bite burst with bold flavor and I always use extra fresh garlic for that buttery aroma filling my kitchen. Ever since my son asked for seconds the very first time, this is on our family favorites list.
Storage Tips
Keep any leftovers in a tight-sealing container for up to three days in the refrigerator. The sauce might thicken in the fridge, so stir in a splash of milk or cream when reheating. Pasta is best reheated gently on the stovetop to bring it back to creamy perfection.
Ingredient Substitutions
Sirloin can be swapped for ribeye or even chicken breast if you want a lighter option. No heavy cream on hand? Try half and half and add extra Parmesan for thickness. Penne or even spaghetti works if you do not have rotini. Customize with spinach, zucchini, or sautéed peppers for extra veggies.
Serving Suggestions
Pair with a crisp salad and some warm bread for a full meal. For extra crunch, sprinkle fried onions or toasted breadcrumbs on top. A chilled glass of white wine or sparkling water with lemon makes it feel restaurant special.
Cultural Context
This recipe blends Southern-inspired Cajun flavors with Italian creamy pasta. There is something so comforting about that combination. My grandparents would have dinner at our table every Sunday and the smell of garlic and melting butter always brought everyone together.
Pro Tips
- Always let the steak come to room temperature before cooking for better browning
- Taste as you go, especially with Cajun seasoning, to get the right level of spice
- Reserve pasta water every time as it is the best trick for keeping sauce silky
With a few pantry staples and a dinner routine ready in under forty minutes, this garlic butter steak and pasta is destined to become your new favorite Friday night treat.
Frequently Asked Questions
→ What cut of steak works best for this dish?
Sirloin is preferred for its tenderness and flavor, but ribeye or strip steak can also be used for a richer result.→ Can I use a different type of pasta?
Rotini or fusilli work well to hold the creamy sauce, but penne or farfalle are suitable alternatives.→ How can I adjust the spice level?
Reduce or omit the red pepper flakes and Cajun seasoning for a milder flavor, or add extra for more heat.→ Should the steak be cooked before adding to the pasta?
Yes, sear the steak cubes separately for a caramelized crust, then combine with the pasta and sauce at the end.→ Is there a substitute for heavy cream?
Half-and-half can be used for a lighter sauce, but the result will be less rich and creamy than with heavy cream.
Garlic Butter Steak Pasta
Seared steak and pasta tossed in creamy Cajun garlic butter sauce with Parmesan and parsley.
Prep Time
15 Minutes
Cook Time
25 Minutes
Total Time
40 Minutes
Ingredients
→ For the Steak
01 680 g sirloin steak, cut into bite-sized cubes
02 3 tablespoons olive oil
03 4 tablespoons unsalted butter
04 4 garlic cloves, minced
05 1 teaspoon garlic powder
06 1 teaspoon smoked paprika
07 Salt and freshly ground black pepper, to taste
08 0.5 teaspoon crushed red pepper flakes
→ For the Cajun Alfredo Pasta
09 340 g twisted pasta (rotini or fusilli)
10 240 ml heavy cream
11 60 g grated Parmesan cheese
12 2 tablespoons Cajun seasoning
13 1 teaspoon garlic powder
14 1 tablespoon unsalted butter
15 Salt and freshly ground black pepper, to taste
16 Fresh parsley, finely chopped, for garnish
Instructions
Step 01
Cook twisted pasta in abundant boiling salted water according to package directions. Reserve 120 ml of pasta water, then drain and set aside.
Step 02
While pasta cooks, pat steak cubes dry and season with garlic powder, smoked paprika, red pepper flakes, salt, and black pepper.
Step 03
Heat olive oil in a large skillet over medium-high heat. Add steak cubes and sear for 3-4 minutes, turning as needed to brown all sides. Remove steak from skillet and keep warm.
Step 04
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, taking care not to brown.
Step 05
Pour in heavy cream, then incorporate Cajun seasoning, garlic powder, and season gently with salt and black pepper. Stir and bring to a gentle simmer; cook for 3-4 minutes. Add grated Parmesan and blend until melted and sauce thickens.
Step 06
Add cooked pasta to sauce, tossing to coat evenly. If desired, adjust consistency with reserved pasta water.
Step 07
Return cooked steak bites to skillet and mix thoroughly with pasta and sauce until heated through.
Step 08
Plate pasta and steak; finish with chopped fresh parsley. Serve immediately.
