Garlic Butter Steak Pasta

This hearty garlic butter steak pasta recipe combines tender steak bites seared in fragrant garlic butter with creamy Cajun Alfredo and perfectly cooked twisted pasta. The sauce, rich with smoky paprika and a kick of Cajun spice, clings to every spiral for maximum flavor in every bite. Ready in less than 30 minutes, it strikes the perfect balance between indulgence and convenience, making it a reliable go to for busy weeknights or casual dinner guests. Finished with freshly grated Parmesan and bright parsley, this dish offers a satisfying blend of richness and heat that never fails to impress.

This dish quickly became a favorite in my house after I made it for a last minute dinner with friends. It disappeared so fast now everyone asks for it regularly.

Ingredients

• Sirloin steak: Cubed for lean, juicy bites that hold up well when seared, choose bright red pieces with minimal marbling for tenderness
• Olive oil: Adds depth and helps develop a golden crust on the steak, extra virgin is best for flavor
• Unsalted butter: Delivers a rich, creamy sauce base and allows you to control salt levels
• Fresh garlic: Minced to bring bold, aromatic garlic flavor, look for firm, plump cloves for best taste
• Garlic powder: Adds an extra layer of garlic seasoning enhancing the steak’s flavor
• Smoked paprika: Contributes a warm, smoky depth, Spanish smoked paprika is preferred for richness
• Salt and pepper: Essential for perfect seasoning balance
• Red pepper flakes: Add a gentle heat that can be adjusted to your spice comfort level
• Twisted pasta: Like rotini or fusilli to trap sauce beautifully, choose quality pasta with good bite
• Heavy cream: Forms the creamy Alfredo sauce’s foundation, full fat yields the best texture
• Parmesan cheese: Offers tangy saltiness and melty texture, freshly grated is best
• Cajun seasoning: Infuses the sauce with its signature spicy kick, pick your favorite blend and adjust salt accordingly
• Fresh parsley: Adds a fresh, vibrant finish and color contrast, chop just before serving for brightness

Instructions

Prepare the Pasta:

Bring a large pot of salted water to a boil. Cook the twisted pasta until al dente, about eight to ten minutes, tasting to make sure it still has a slight bite. Reserve half a cup of pasta water before draining to adjust sauce consistency later.

Season and Sear the Steak:

Toss the cubed sirloin with salt, pepper, garlic powder, and smoked paprika, making sure every piece is evenly coated. Heat olive oil in a large skillet over medium high heat until shimmering but not smoking. Place the steak cubes in a single layer and let them sear without moving for about two minutes. Turn and brown each side to create a beautiful crust. Remove the steak from the pan and set aside to rest so the juices redistribute.

Create Garlic Butter Base:

Lower the heat to medium and add butter to the skillet, scraping up those browned bits for extra flavor. Once the butter has melted, add the minced garlic, stirring constantly for one to two minutes until fragrant and lightly golden. Be careful not to burn the garlic as it can turn bitter.

Build the Cajun Alfredo Sauce:

Pour the heavy cream into the skillet followed by Cajun seasoning, a pinch of garlic powder, salt, and pepper. Stir to combine and bring to a gentle simmer. Let it bubble softly for three to four minutes until it thickens slightly. Remove from heat and stir in freshly grated Parmesan cheese to melt into a silky smooth sauce.

Combine with Pasta:

Add the drained pasta directly into the skillet with the sauce. Toss thoroughly to coat every piece of pasta. If the sauce appears too thick, drizzle in reserved pasta water little by little until it reaches a glossy, creamy consistency.

Finish with Steak and Serve:

Return the cooked steak to the skillet. Toss everything together so the steak warms through and is coated in the sauce. Plate the pasta and garnish generously with chopped fresh parsley for a pop of color and freshness. Serve immediately while hot and comforting.

One of my favorite moments with this dish is swirling the pasta spirals through the sauce, catching bits of steak and that smoky spicy Cajun flavor. The last spoonful of sauce at the bottom is always hotly contested in my family.

Storage Tips

Store leftover pasta 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 and warm gently in a pan or microwave. For freezing, keep the steak and pasta separate to maintain texture. Thaw the steak and pasta in the fridge before combining and reheating.

Ingredient Substitutions

Sirloin steak can be swapped for strip steak, flank steak, or chicken breast if preferred for a lighter protein. Substitute heavy cream with coconut cream for a dairy free option though the sauce will be less rich. Parmesan can be replaced with pecorino romano or vegan Parmesan for different flavor profiles or dietary needs.

Serving Suggestions

This dish pairs wonderfully with a crisp green salad and fresh, crusty bread. Roasted broccolini or steamed green beans bring fresh crunchy contrast. A squeeze of lemon juice over the bowl just before eating adds bright acidity that balances the rich sauce beautifully.

Serve immediately while hot to enjoy the creamy, spicy flavors at their best. Leftovers develop deeper flavor and reheat well with a splash of cream.

Common Recipe Questions

→ How can I keep steak pieces juicy and tender?

Quickly sear steak cubes over high heat and avoid overcooking. Let the steak rest briefly before combining it with the pasta.

→ Can I use a different kind of pasta?

Absolutely! Shapes like penne, farfalle, or rigatoni work well and hold the creamy sauce beautifully.

→ What creates the creamy sauce texture?

The combination of heavy cream and freshly grated Parmesan results in a silky, luscious sauce that coats the pasta evenly.

→ How spicy is this dish?

The heat depends on the amount and type of Cajun seasoning and red pepper flakes used. Adjust to your preferred warmth level.

→ Can I make this dish ahead of time?

It’s best served fresh, but you can prepare the steak and sauce in advance. Reheat gently and combine 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 microwave to maintain a creamy texture.