Garlic Butter Steak Pasta

Fork-tender steak bites seared in garlic butter get tossed with creamy Cajun Alfredo and perfectly cooked pasta spirals for an indulgent yet easy meal. Finished with freshly grated Parmesan and a shower of parsley, each bite delivers a savory balance of richness and heat. The sauce clings to every twist of pasta, marrying smoky paprika, garlic, and Cajun spice for plenty of flavor. Ready in under 30 minutes, this dish is both weeknightfriendly and special enough for guests. Pair with a crisp salad or roasted vegetables for a comforting dinner everyone will savor.

I made this for a last minute dinner with friends and we polished off the pot before anyone could reach for seconds. It is now a toprequest dinner at my house.

Ingredients

• Sirloin steak: cubed for lean juiciness select pieces with bright red color and just a bit of marbling for tenderness
• Olive oil: to sear the steak choose extra virgin for the fullest flavor and perfect browning
• Butter: unsalted preferred to control saltiness and create a rich buttery sauce
• Fresh garlic: minced for a bold signature garlic flavor look for firm plump cloves for best taste
• Garlic powder: adds a second layer of garlic seasoning opt for fragrant fresh powder
• Smoked paprika: brings warmth and depth use Spanish smoked paprika if you can find it for richness
• Salt and pepper: essential seasonings to bring out all the flavors
• Red pepper flakes: add subtle heat adjust according to your spice preference
• Twisted pasta: like rotini or fusilli these spirals hold onto the sauce beautifully choose high quality pasta with firm texture
• Heavy cream: full fat cream makes the Alfredo sauce luxuriously creamy and silky smooth
• Parmesan cheese: freshly grated for the tangy salty finish and best melting quality
• Cajun seasoning: creates the distinctive Cajun Alfredo twist pick your favorite blend and adjust salt as needed
• Fresh parsley: chopped just before serving adds a splash of color and a burst of fresh brightness

Instructions

Prepare the Pasta:

Bring a large pot of salted water to a rolling boil. Cook the twisted pasta until al dente which typically takes eight to ten minutes. Taste to ensure a slight bite remains. Before draining, reserve half a cup of pasta water to adjust the sauce later.

Season and Sear the Steak:

Toss the cubed sirloin with salt, pepper, garlic powder, and smoked paprika ensuring all surfaces are evenly coated. Heat olive oil in a large skillet over medium high heat until shimmering but not smoking. Place steak pieces in a single layer and let sear undisturbed for about two minutes until browned, then turn to brown each side evenly. Remove the steak from the pan and set aside to rest ensuring juicy bites.

Create Garlic Butter Base:

Reduce heat to medium and add butter to the skillet scraping up browned bits left from the steak for extra flavor. When the butter melts, add minced garlic and stir constantly for one to two minutes until golden and fragrant being careful not to burn it as garlic will become bitter.

Build the Cajun Alfredo Sauce:

Pour heavy cream into the skillet followed by Cajun seasoning, garlic powder, and a pinch of salt and pepper. Bring the sauce to a gentle simmer, stirring often. Let it bubble gently for three to four minutes until slightly thickened. Remove from heat and mix in Parmesan cheese to create a silky, creamy texture.

Combine with Pasta:

Add the drained pasta directly into the skillet with the sauce. Toss thoroughly so every spiral is coated. If the sauce feels too thick, drizzle in some reserved pasta water to loosen it and create a glossy finish.

Finish with Steak and Serve:

Return the rested steak into the skillet and mix everything well so the steak warms through and is coated in the creamy sauce. Transfer to serving plates and garnish generously with chopped fresh parsley. Serve right away while hot and bubbling with flavor.

One of my favorite parts of this dish is swirling those pasta spirals through the creamy Alfredo sauce to pick up tender steak pieces and a gentle heat from the Cajun spices. My family always fights over the last bit of sauce at the bottom of the dish.

Storage tips

Store 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 freeze, divide steak and pasta into separate containers for optimal texture. Thaw in the refrigerator and mix before reheating.

Ingredient substitutions

Sirloin steak can be swapped with strip steak, flank steak, or even chicken breast for a lighter meal. To make this dairy free, substitute heavy cream with coconut cream noting the result will be just a little less rich. If Parmesan is unavailable, Pecorino Romano offers a tangy alternative or use vegan Parmesan for a plant based version.

Serving suggestions

Since this pasta is rich and creamy, pair it with a crisp green salad and fresh crusty bread to balance flavors. Roasted broccolini or steamed green beans add bright freshness. For an extra kick of brightness, squeeze lemon juice over the dish just before serving.

Try this once and see if your family does not start arguing for the last twirl of pasta. Garlic butter steak pasta transforms weeknights into little celebrations and reliably impresses all who try it.

FAQs About This Recipe

→ How can I keep steak pieces juicy and tender?

Quickly sear steak cubes over high heat and avoid overcooking. Let them rest briefly before mixing with the sauce to retain juiciness.

→ Can I use a different kind of pasta?

Yes, penne, farfalle, or rigatoni work well and hold the creamy sauce beautifully.

→ What creates the creamy sauce texture?

The sauce’s silky texture comes from heavy cream and freshly grated Parmesan cheese combined carefully off heat.

→ How spicy is this dish?

The heat level depends on your Cajun seasoning and red pepper flakes; adjust both to your preferred warmth.

→ Can I prepare this dish ahead of time?

It’s best served fresh, but you can prep steak and sauce in advance. Reheat gently and combine just before serving.

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

Add a splash of cream or milk before reheating on the stove or in the microwave to restore creaminess.