Description
Juicy garlic butter steak bites served over twisted pasta tossed in a rich and spicy Cajun Alfredo sauce. A bold, creamy, and satisfying dinner perfect for steak and pasta lovers.
Ingredients
- 12 oz (340 g) twisted pasta (rotini or fusilli)
- 1 1/2 lb (680 g) sirloin steak, cut into bite-sized cubes
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 2 teaspoons Cajun seasoning, divided
- 3 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 1/2 cups (360 ml) heavy cream
- 1 cup (100 g) freshly grated Parmesan cheese
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Cook twisted pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Pat steak cubes dry and season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon Cajun seasoning.
- Heat olive oil in a large skillet over medium-high heat. Add steak bites in a single layer and sear for 2–3 minutes per side until browned and cooked to desired doneness. Remove from skillet and set aside.
- Reduce heat to medium. Add 2 tablespoons butter to the same skillet. Stir in minced garlic and sauté for about 30 seconds until fragrant.
- Pour in heavy cream, remaining Cajun seasoning, smoked paprika, remaining salt and pepper, and red pepper flakes. Simmer for 3–5 minutes until slightly thickened.
- Stir in Parmesan cheese until melted and smooth. Add reserved pasta water a little at a time if needed to loosen the sauce.
- Add cooked pasta to the Alfredo sauce and toss until fully coated.
- In a small pan, melt remaining 1 tablespoon butter and toss steak bites briefly to coat in garlic butter.
- Serve Cajun Alfredo pasta topped with garlic butter steak bites and garnish with chopped parsley if desired.
Notes
- Use ribeye instead of sirloin for extra tenderness and flavor.
- Do not overcrowd the pan when searing steak to ensure a good crust.
- Adjust Cajun seasoning to control spice level.
- Freshly grated Parmesan melts better than pre-shredded cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American