Garlic Butter Steak Pasta Delight

Garlic butter steak pasta is the dish I turn to whenever I want something luscious but weeknight friendly. Juicy steak bites quickly seared in garlicky butter nestle into creamy Cajun Alfredo, clinging to every twist of pasta. The secret is in the skillet magic – everything melds together for a meal that is both hearty and a touch indulgent.

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 top-request dinner at my house.

Ingredients

• Sirloin steak cubed: lean and juicy these hold up perfectly to the heat look for bright red color and little marbling for tenderness
• Olive oil: for searing adds flavor and helps brown the steak choose extra virgin for fullest flavor
• Butter: unsalted preferred so you can control saltiness for the richest buttery sauce
• Fresh garlic minced: brings the signature garlic kick look for firm plump cloves
• Garlic powder: another layer of garlic that seasons the steak beautifully opt for fresh and fragrant powder
• Smoked paprika: adds warmth and depth use Spanish smoked paprika for added richness
• Salt and pepper: essential for seasoning
• Red pepper flakes: for subtle heat go easy if you are heat sensitive
• Twisted pasta: such as rotini or fusilli the spirals hold on to every bit of sauce select high quality pasta with a bit of tooth
• Heavy cream: the base for the Alfredo sauce use full fat for the creamiest results
• Parmesan cheese: tangy and salty use freshly grated for best melting and flavor
• Cajun seasoning: creates the Cajun Alfredo twist pick your favorite blend and taste for salt
• Fresh parsley: for a splash of color and a clean fresh accent chop right before serving for brightness

Step-by-Step Instructions

Prepare the Pasta:

Bring a large pot of salted water to a rolling boil. Cook the twisted pasta until al dente usually about eight to ten minutes tasting for just a slight bite. Reserve half a cup of pasta water before draining for later thinning of the sauce.

Season and Sear the Steak:

Toss the cubed sirloin with salt pepper garlic powder and smoked paprika ensuring every surface is coated. Heat olive oil in a large skillet over medium-high heat until shimmering not smoking. Place steak cubes in a single layer and let them sear without moving for about two minutes then turn and brown each side for even crust. Remove the steak from the pan and set aside resting ensures juicy bites.

Create Garlic Butter Base:

Reduce heat to medium and add butter to the skillet scraping up any browned bits from searing for extra flavor. Once melted add minced garlic stirring constantly for one to two minutes until golden and fragrant take care not to burn the garlic as it becomes bitter.

Build the Cajun Alfredo Sauce:

Pour heavy cream into the skillet along with Cajun seasoning garlic powder and a pinch of salt and pepper. Bring to a simmer gently stirring then let it bubble for three to four minutes until slightly thickened. Mixing in Parmesan cheese off the heat allows the sauce to become silky smooth and perfectly creamy.

Combine with Pasta:

Add drained pasta directly into the sauce in the skillet toss thoroughly to coat every spiral. If your sauce becomes too thick drizzle in a splash of reserved pasta water for a glossy finish.

Finish with Steak and Serve:

Return cooked steak into the pan giving everything a thorough mix until the steak bites are warmed through and coated in sauce. Transfer to plates or a serving dish garnishing generously with chopped fresh parsley for color and a burst of freshness. Serve immediately while hot and bubbly.

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One of my favorite parts of this dish is swirling the spirals through the creamy sauce picking up bits of steak and a touch of heat from the Cajun spices. My family always fights over the last spoonful of sauce left at the bottom of the serving bowl.

Storage Tips

Store leftovers in an airtight container in the fridge 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. For freezing portion the steak and pasta separately for the best texture and thaw in the fridge before mixing and reheating.

Ingredient Substitutions

You can substitute sirloin steak with strip steak flank steak or even chicken breast for a lighter version. For a dairy free option coconut cream works in place of heavy cream though the result will be just a bit less rich. If Parmesan is not available pecorino romano adds extra tang or a vegan parm gives a plant based twist.

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Serving Suggestions

Since this pasta is rich I like to pair it with a crisp green salad and fresh crunchy bread. Roasted broccolini or steamed green beans bring a bright counterpoint. For extra freshness a squeeze of lemon over each bowl right before serving works wonders.

Cultural and Historical Context

This meal marries Italian American comfort food with New Orleans flavor. Creamy Alfredo was always a celebration in my family while Cajun seasoning reminds me of warm southern kitchens. Together they make a dish that feels cozy and just a little bit festive.

Seasonal Adaptations

Lighten things up for spring by using whole milk and adding more fresh parsley. For summer grill the steak outside and toss into the sauce at the last minute so it stays smoky. In fall try mixing in roasted cherry tomatoes for sweetness. Boost the butter in winter for a truly warming dinner.

Try this once and see if your family starts arguing for the last twirl of pasta too. Garlic butter steak pasta turns weeknights into a little celebration and never fails to impress.

Recipe FAQs

→ 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 adding to the pasta.

→ Can I use a different kind of pasta?

Absolutely! Penne, farfalle, or rigatoni work well and capture the creamy sauce beautifully.

→ What creates the creamy sauce texture?

Heavy cream and freshly grated Parmesan combine to make a silky, luscious sauce that coats the pasta with flavor.

→ How spicy is this dish?

The heat level depends on your Cajun seasoning and red pepper flakes. Adjust both to taste for perfect warmth.

→ Can I make this dish ahead of time?

It's best served fresh, but you can prep steak and sauce in advance. Reheat gently and combine when ready to serve.

→ 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 restore the sauce's creaminess.