Garlic Butter Steak Pasta

This garlic butter steak pasta is the perfect blend of rich flavors and quick preparation. Juicy sirloin cubes seared in garlic butter get coated in a creamy Cajun Alfredo sauce that clings to every twist of perfectly cooked pasta spirals. With freshly grated Parmesan and a hint of fresh parsley on top, this dish delivers comforting indulgence that is still easy enough for weeknights. It feels special without the fuss and is sure to satisfy anyone craving bold, hearty flavors.

I made this for a spontaneous dinner with friends and we devoured it so fast there were no leftovers. It quickly became a favorite that my family requests on repeat.

Ingredients

• Sirloin steak cubed: brings lean juicy bites that sear well look for bright red meat with minimal marbling for tenderness
• Olive oil: adds flavor and helps sear the steak choose extra virgin for the best taste
• Butter unsalted: allows control over saltiness and creates a rich buttery sauce
• Fresh garlic minced: provides that signature pungent garlic flavor select firm and plump cloves
• Garlic powder: adds another layer of garlic seasoning enhancing the meat’s flavor opt for fresh and fragrant powder
• Smoked paprika: contributes warmth and depth Spanish smoked paprika is ideal for richness
• Salt and pepper: essential for seasoning to taste
• Red pepper flakes: add subtle heat adjust the amount based on your tolerance
• Twisted pasta like rotini or fusilli: the spirals hold sauce well select quality pasta with a firm texture
• Heavy cream: forms the silky base of the Alfredo sauce full fat cream produces the creamiest results
• Parmesan cheese: freshly grated for tangy salty flavor and perfect melting
• Cajun seasoning: gives the dish its distinctive spice pick your favorite blend and adjust for saltiness
• Fresh parsley: chopped at the end for a burst of color and fresh brightness

Instructions

Prepare the Pasta:

Bring a large pot of salted water to a rolling boil. Add the twisted pasta and cook until al dente usually about eight to ten minutes tasting frequently to achieve a slight bite. Before draining reserve half a cup of the pasta cooking water for adjusting sauce consistency.

Season and Sear the Steak:

Combine cubed sirloin with salt pepper garlic powder and smoked paprika making sure every piece is coated evenly. Heat olive oil in a large skillet over mediumhigh heat until it shimmers but does not smoke. Place steak cubes in a single layer and let them sear undisturbed for about two minutes before turning to brown every side evenly. Remove the steak from the pan and set aside to rest which keeps the meat juicy.

Create Garlic Butter Base:

Turn heat down to medium and add butter to the skillet scraping up browned bits for flavor. Once the butter melts add minced garlic and stir constantly for one to two minutes until golden and fragrant but not browned to avoid bitterness.

Build the Cajun Alfredo Sauce:

Pour heavy cream into the skillet and add Cajun seasoning garlic powder and a pinch of salt and pepper. Bring the mixture to a gentle simmer stirring constantly. Let it bubble lightly for three to four minutes until the sauce thickens slightly. Remove from heat and stir in freshly grated Parmesan cheese to create a smooth creamy texture.

Combine with Pasta:

Add the drained pasta directly into the skillet with the sauce. Toss thoroughly to coat every spiral. If the sauce feels too thick drizzle in some reserved pasta water gradually until you reach a glossy and coatable consistency.

Finish with Steak and Serve:

Return the cooked steak to the skillet and mix gently just until the steak warms through and is fully coated with the sauce. Transfer to plates or a serving dish and sprinkle generously with chopped fresh parsley for a pop of color and fresh flavor. Serve immediately while the dish is hot and bubbling.

One of my favorite things about this dish is how the spiraled pasta soaks up the creamy Cajun sauce and occasional tender steak bites. Family members always compete for the last bit of sauce at the bottom which is a sure sign of a winner.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating add a splash of cream or milk to loosen the sauce before microwaving or warming gently on the stove to prevent drying out. For freezing separate the steak from the pasta to maintain the best texture. Thaw in the fridge before combining and reheating.

Ingredient Substitutions

Sirloin steak can be swapped for strip steak flank steak or chicken breast for a lighter option. Coconut cream is a great substitute for heavy cream in a dairy free version though the sauce will be less rich. Pecorino romano offers a tangier alternative to Parmesan while vegan Parmesan can provide a plant based twist.

Serving Suggestions

Because the dish is rich it pairs nicely with a crisp green salad and fresh crunchy bread. Roasted broccolini or steamed green beans add a bright fresh counterpoint. A quick squeeze of lemon over the pasta before serving adds an uplifting citrus note that cuts through the richness.

Try this once and watch your family start arguing over the last twirl of pasta. It’s quick enough for weeknights but indulgent enough for special occasions.

Common Questions About Recipes

→ How can I keep steak pieces juicy and tender?

Sear steak cubes quickly over high heat and avoid overcooking. Let them rest briefly before combining with pasta to retain juiciness.

→ Can I use a different kind of pasta?

Penne, farfalle, or rigatoni are excellent choices that hold the creamy sauce well and provide a pleasant texture.

→ What creates the creamy sauce texture?

The sauce blends heavy cream and freshly grated Parmesan for a silky smooth, luscious coating on every pasta twist.

→ How spicy is this dish?

Spice level depends on your Cajun seasoning and red pepper flakes; adjust to taste for mild or bolder heat.

→ Can I make this dish ahead of time?

It’s best enjoyed fresh, but you can prepare steak and sauce in advance and reheat gently before serving.

→ How do I reheat leftovers without drying out the sauce?

Add a splash of cream or milk when reheating over stove or microwave to restore the sauce’s creamy texture.