Garlic Butter Steak Pasta

Garlic butter steak and pasta is a true midweek hero for my kitchen when I want both comfort and bold flavor wrapped up in one meal. The combination of juicy steak bites and spiced Cajun Alfredo pasta always feels like a special occasion even when it is just a Tuesday night. When I first made it, I was blown away by how craveable every bite turned out—my family was scraping their bowls clean.

After a long day these steak bites in cream sauce make me feel like a dinner genius. It even won over my picky eater with the savory butter and Parmesan.

Ingredients

• Sirloin steak: Cubed for tenderness and easy bites, look for marbling in the meat for best flavor
• Olive oil: Gives steak that seared finish, use extra virgin for a robust base
• Butter: Brings richness and melts beautifully for the sauce, use unsalted to control seasoning
• Fresh garlic: Minced for punchy aroma, pick plump cloves
• Garlic powder: Subtle deep flavor boost, try granulated for even coating
• Smoked paprika: Adds warmth and a little complexity, choose Spanish smoked for best results
• Salt and black pepper: Brings out flavor, make sure salt is pure and pepper is freshly ground
• Red pepper flakes: For gentle or bold heat, add to taste
• Twisted pasta: Rotini or fusilli holds extra sauce, quality semolina pasta is worth it
• Heavy cream: Delivers richness, check for fresh dairy scent
• Parmesan cheese: For nutty, salty finish, grate fresh for best melt
• Cajun seasoning: The backbone of spice, use your favorite blend and check for salt level
• Butter: Gives Alfredo that silkiness, see above tip for unsalted
• Fresh parsley: For garnish, brightens the dish and gives fresh aroma

Step-by-Step Instructions

Bring a Large Pot to Boil:

Fill your biggest pot with water, add a little salt, and bring to a rolling boil so the pasta cooks evenly

Cook the Pasta:

Add your twisted pasta to boiling water, cook according to package directions until just al dente—this way the pasta will hold up to the sauce. Drain and set aside, reserving half a cup of the pasta water

Prepare and Season the Steak:

While the pasta cooks, cut sirloin steak into bite-size cubes, pat dry with paper towel, sprinkle on salt, black pepper, garlic powder, and smoked paprika. Toss so every piece is coated

Sear the Steak Bites:

Heat olive oil in a large skillet over medium-high, wait until it shimmers, add steak cubes in one even layer. Cook undisturbed for about two minutes, let it brown, then stir and cook another two minutes until all sides have a brown crust. Remove and set aside but keep those brown bits in the skillet

Make the Garlic Butter Base:

Turn heat to medium, add butter right to the same skillet. Once melted, add minced garlic, sauté for one to two minutes until fragrant. Stop before garlic browns or burns

Create the Cajun Alfredo Sauce:

Pour in heavy cream and add Cajun seasoning, garlic powder, a pinch more salt and black pepper. Stir well and bring to a gentle simmer. Let simmer for three to four minutes so the flavors blend, then add in grated Parmesan cheese. Stir to melt and thicken

Toss Pasta With the Sauce:

Add drained pasta right into the creamy sauce. Toss to coat every piece. If it feels too thick, splash in reserved pasta water a tablespoon at a time until it is just right

Combine Steak and Pasta:

Return browned steak cubes to the skillet. Toss gently so steak and pasta are well combined. Every bite gets coated

Finish and Serve:

Spoon the finished pasta into bowls, sprinkle with chopped fresh parsley for color. Serve hot and creamy right away

Pin it

The Cajun seasoning makes every bite burst with bold flavor and I always use extra fresh garlic for that buttery aroma filling my kitchen. Ever since my son asked for seconds the very first time, this is on our family favorites list.

Storage Tips

Keep any leftovers in a tight-sealing container for up to three days in the refrigerator. The sauce might thicken in the fridge, so stir in a splash of milk or cream when reheating. Pasta is best reheated gently on the stovetop to bring it back to creamy perfection.

Ingredient Substitutions

Sirloin can be swapped for ribeye or even chicken breast if you want a lighter option. No heavy cream on hand? Try half and half and add extra Parmesan for thickness. Penne or even spaghetti works if you do not have rotini. Customize with spinach, zucchini, or sautéed peppers for extra veggies.

Serving Suggestions

Pair with a crisp salad and some warm bread for a full meal. For extra crunch, sprinkle fried onions or toasted breadcrumbs on top. A chilled glass of white wine or sparkling water with lemon makes it feel restaurant special.

Cultural Context

This recipe blends Southern-inspired Cajun flavors with Italian creamy pasta. There is something so comforting about that combination. My grandparents would have dinner at our table every Sunday and the smell of garlic and melting butter always brought everyone together.

Pin it

With a few pantry staples and a dinner routine ready in under forty minutes, this garlic butter steak and pasta is destined to become your new favorite Friday night treat.

Frequently Asked Questions

→ What cut of steak works best for this dish?

Sirloin is preferred for its tenderness and flavor, but ribeye or strip steak can also be used for a richer result.

→ Can I use a different type of pasta?

Rotini or fusilli work well to hold the creamy sauce, but penne or farfalle are suitable alternatives.

→ How can I adjust the spice level?

Reduce or omit the red pepper flakes and Cajun seasoning for a milder flavor, or add extra for more heat.

→ Should the steak be cooked before adding to the pasta?

Yes, sear the steak cubes separately for a caramelized crust, then combine with the pasta and sauce at the end.

→ Is there a substitute for heavy cream?

Half-and-half can be used for a lighter sauce, but the result will be less rich and creamy than with heavy cream.