Garlic Butter Steak Pasta

This creamy steak pasta was born from my craving for something rich but quick and bold for a chilly night. Tender steak bites tossed with garlicky Cajun cream sauce and twirly rotini or fusilli make it the exact kind of comforting weeknight splurge that feels as special as a steakhouse dinner.

The first time I cooked this was after a long day when only something buttery and generous would do. My husband still asks for the steak pasta with the extra sauce every birthday.

Ingredients

• Sirloin steak: cubed for best flavor and quick cooking Choose cuts with good marbling for tenderness
• Olive oil: for browning the steak and building flavor Pick a robust extra virgin if you have it
• Unsalted butter: creates a rich and velvety sauce and sears the steak nicely
• Fresh garlic: adds real pungent flavor Look for firm cloves with no green shoots
• Garlic powder: amplifies the garlic note without overpowering
• Smoked paprika: for deep smoky undertones Go for Spanish-style paprika for real depth
• Salt and freshly ground black pepper: brings everything together Use coarse sea salt and grind your pepper fresh
• Red pepper flakes: for a gentle heat Add more if you love extra spice
• Rotini or fusilli pasta: holds the sauce perfectly and feels fun to eat Choose high quality durum wheat pasta for best bite
• Heavy cream: makes the Alfredo sauce extra luxurious
• Parmesan cheese: gives the classic savory finish Grate your own for best melting
• Cajun seasoning: builds bold flavor balance Use your favorite blend or make your own
• Unsalted butter (again): for a glossy sauce finish
• Fresh parsley: brightens the whole dish Pick vibrant green bunches and chop before serving

Step-by-Step Instructions

Prepare the Pasta:

Fill a large pot with water and bring to a rolling boil Add a generous pinch of salt and cook rotini or fusilli following the package directions until al dente This takes about 8 to 10 minutes Reserve about half a cup of pasta water before draining The starchy water will help loosen the sauce if needed after mixing

Season and Prep the Steak:

Pat the sirloin steak cubes dry using paper towels so you get a good sear Toss the cubes with salt black pepper garlic powder and smoked paprika Make sure every piece is coated evenly

Brown the Steak:

Heat olive oil in a large skillet over medium high heat Gently lay in the steak cubes without crowding the pan Sear for 3 to 4 minutes flipping so all sides turn golden brown and crisp on the outside Move the browned steak to a plate and keep it handy

Build the Garlic Butter Base:

In the now empty skillet add all the butter and let it melt on medium heat Toss in minced garlic and red pepper flakes Stir continuously for 1 to 2 minutes until the garlic becomes fragrant but not browned

Start the Creamy Cajun Sauce:

Lower the heat to medium low Stir in the extra butter then pour in heavy cream Cajun seasoning and more garlic powder Add a small pinch of salt and fresh pepper Simmer while stirring for about 3 to 4 minutes until the sauce thickens a bit Sprinkle in the grated Parmesan and stir thoroughly until silky smooth

Toss the Pasta:

Add the cooked and drained pasta straight into the sauce in the skillet Toss everything well so the pasta gets coated with the creamy mixture If the sauce looks too thick trickle in a bit of reserved pasta water and toss again until it is perfectly velvety

Finish with Steak:

Gently tip in the cooked steak bites and any juices back into the skillet Stir just enough to combine so the steak warms through without overcooking

Serve and Garnish:

Using tongs or a large spoon serve portions of pasta and steak onto plates Shower with chopped fresh parsley for a burst of color and lively flavor Serve right away while piping hot

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The magic of this recipe is in the Cajun Parmesan cream sauce One time my daughter helped sprinkle in the smoked paprika and now insists on being in charge of the spices every time her little fingers make the steak bites extra special

Storage tips

Transfer leftovers to an airtight container and refrigerate within two hours This pasta keeps well for up to three days When reheating add a splash of milk or cream to help loosen the sauce and warm gently over low heat to prevent the steak from overcooking Avoid microwaving too long as steak can get tough

Ingredient substitutions

Chicken breast or thigh chunks can replace steak for a lighter spin Use penne or rigatoni if rotini or fusilli are not available For a dairy free version trade heavy cream and butter for full fat coconut milk and vegan butter Parmesan can be substituted with nutritional yeast for a cheesy flavor

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Serving suggestions

Pair this creamy steak pasta with a crisp green salad or garlicky roasted broccoli Garlic bread makes a perfect addition for extra dipping Serve with a sharp dry white wine or sparkling water with lemon

Cultural and flavor inspiration

This recipe is a nod to Italian American Alfredo pastas mixed with the Southern American love for Cajun spice and steak It is the kind of dish that feels festive yet comforting on a weeknight and brings a little steakhouse richness to the family table

Frequently Asked Questions

→ What cut of beef works best for this dish?

Sirloin steak is recommended for its tenderness and flavor, but ribeye or strip steak also work well when cut into cubes.

→ Can I use a different pasta shape?

Rotini or fusilli are ideal for soaking up sauce, but penne or farfalle make great substitutes in this preparation.

→ Is the dish spicy?

The Cajun seasoning and red pepper flakes add mild heat, but you can adjust the amount to suit your taste.

→ How do I keep the steak tender?

Cook steak cubes quickly over high heat, searing all sides, and avoid overcooking to maintain juiciness.

→ Can I make the sauce ahead?

The creamy Cajun sauce is best enjoyed fresh, but leftovers can be gently reheated with a splash of cream or pasta water.