Garlic Butter Steak Alfredo Pasta

This garlic butter steak bites with creamy Alfredo pasta recipe is a true crowd-pleaser, perfect for cozy nights when you crave something indulgent yet simple. Rich steak bites bathed in garlic butter, paired with twirly pasta in a velvety Alfredo sauce, make every bite feel special without twice the effort.

Whenever I make this dish everyone in my family becomes quiet at the table until the very last bite disappears–that is how good it is. Steak and pasta in one meal always brings smiles at my place.

Ingredients

• Sirloin steak cut into cubes: This cut stays juicy and tender The marbling adds flavor to every piece
• Butter: This is the heart of both the steak bites and the Alfredo Choose unsalted for better control
• Fresh garlic minced: It brings those punches of aroma and sharpness
• Cajun seasoning: Lends heat and savory depth in every bite Look for a balanced blend without too much salt
• Smoked paprika: Gives warm smoky notes Opt for Spanish for richness
• Black pepper: Freshly ground is best
• Salt: Taste while you season It makes the flavors pop
• Olive oil: Helps the steak sear for those crusty edges Use extra virgin for best flavor
• Pasta twists like rotini or fusilli: Their shape hugs up all the Alfredo goodness Choose bronze-cut if you can for more texture
• Heavy cream: This gives the Alfredo its silkiness Go for full-fat to avoid a watery sauce
• Parmesan cheese: Only freshly grated will create that classic sharp cheesy flavor
• Mozzarella cheese: Melts into the sauce for sultry stretchiness Pick whole milk version
• Milk (optional): To thin the Alfredo As needed

Each ingredient plays a part

Each ingredient plays a part in creating layers of flavor and a pleasing contrast of textures. I always splurge a little on good steak and real Parmesan to make this extra comforting.

Step-by-Step Instructions

Marinate the Steak:

Toss the sirloin cubes in a bowl with Cajun seasoning smoked paprika salt and black pepper. Let the flavors soak in for at least ten minutes to infuse every bite.

Sear the Steak:

Heat olive oil and part of the butter over medium-high in a skillet. Arrange steak pieces in a single layer do not overcrowd. Sear undisturbed for a full four to five minutes per side for a deep golden crust This is where the flavor magic happens. Work in batches if needed.

Make the Garlic Butter:

Use the same pan for all those browned bits. Melt the rest of the butter on medium. Add minced garlic and stir for about one minute until just fragrant not browned.

Combine Steak and Butter:

Return the seared steak to the pan. Turn all the pieces gently so they soak up the garlicky butter. Take off the heat as soon as the steak is coated.

Boil the Pasta:

Cook your pasta twists as the package says Make sure the water is well salted This creates the foundation for your sauce. Drain when al dente and do not rinse.

Make the Alfredo Sauce:

In a separate pan melt butter on medium. Add the rest of your garlic and sauté until fragrant. Pour in heavy cream and let it gently simmer. Gradually stir in Parmesan and mozzarella cheeses until smooth and stretchy. Taste and season with salt and pepper. If the sauce is thicker than you like splash in a little milk.

Toss Pasta with Alfredo:

Add the drained pasta directly into the Alfredo sauce pan. Toss with care so all the pasta is coated with that dreamy sauce.

Plate and Serve:

Spoon creamy pasta onto each plate. Top with sizzling steak bites and plenty of pan juices.

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Parmesan is the soul ingredient for me in Alfredo My best food memory is my daughter helping grate cheese and sneaking bites before anything hit the sauce This dish is always a playful family affair.

Storage Tips

Leftovers keep well in an airtight container in the fridge for up to three days I suggest storing steak bites and pasta separately for best texture To reheat gently warm the Alfredo pasta with a splash of milk over low heat and briefly rewarm steak in a skillet with a touch of butter to prevent dryness

Ingredient Substitutions

You can swap sirloin for ribeye or New York strip if you prefer more marbling For a lighter version use half and half instead of heavy cream If you need a vegetarian take skip the steak and add sautéed mushrooms or broccoli for an ultra-luxurious veggie Alfredo

Serving Suggestions

Serve with a crisp green salad and garlic bread for a classic combination Roasted vegetables like asparagus or brussels sprouts go beautifully alongside You can even pile everything into a large platter family-style and let everyone help themselves

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Recipe Roots

While Alfredo pasta is Italian in origin the garlicky steak twist adds an all American comfort spin Cajun seasonings nod to Southern flavors making this a fusion you will not want to miss

Frequently Asked Questions

→ How can I ensure the steak remains tender?

Use sirloin and avoid overcooking. Sear the steak in batches and let it rest briefly before serving for the juiciest results.

→ Can I substitute the steak with another protein?

Chicken breast or shrimp work well and pair deliciously with the garlic butter and Alfredo sauce.

→ How do I keep the Alfredo sauce creamy and smooth?

Simmer the heavy cream gently and melt the cheeses over low heat. Add milk if needed to adjust consistency.

→ Which pasta shapes work best for this dish?

Rotini or fusilli are optimal as they hold the sauce well, but penne or fettuccine can be used too.

→ Can I prepare parts of this dish ahead of time?

The steak and Alfredo sauce can be made separately ahead; reheat gently before tossing with cooked pasta.