Description
Juicy Cajun-seasoned garlic butter steak bites are served over creamy homemade Alfredo pasta for a rich, comforting meal that’s perfect for family dinners or special occasions. This hearty recipe delivers restaurant-quality flavor in under an hour.
Ingredients
1.5 lbs sirloin steak, cut into 1-inch cubes
4 tbsp butter, divided
4 cloves garlic, minced
1 tbsp Cajun seasoning
1 tsp smoked paprika
1/2 tsp black pepper
1 tsp salt
2 tbsp olive oil
1 lb rotini or fusilli pasta
6 tbsp butter
4 cloves garlic, minced
3 cups heavy cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 tsp salt
1/4 tsp black pepper
1/4 cup milk, if needed
Instructions
- Toss the steak cubes with the Cajun seasoning, smoked paprika, salt, and black pepper until evenly coated.
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
- Sear the steak cubes in a single layer for 4–5 minutes per side until browned and cooked to your preferred doneness, working in batches if needed.
- Transfer the cooked steak to a plate.
- In the same skillet, melt the remaining 2 tablespoons of butter, add the minced garlic, and cook for about 1 minute until fragrant.
- Return the steak to the skillet, toss in the garlic butter, and remove from the heat.
- Cook the pasta according to the package directions until al dente, then drain.
- In a large saucepan, melt 6 tablespoons of butter over medium heat and sauté the garlic for about 1 minute.
- Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
- Reduce the heat and stir in the Parmesan and mozzarella until the sauce is smooth and creamy.
- Season with salt and black pepper. Add milk as needed to reach the desired consistency.
- Add the cooked pasta to the Alfredo sauce and toss until well coated.
- Serve the creamy pasta topped with the garlic butter steak bites.
Notes
Substitute ribeye, New York strip, or tenderloin for the sirloin if desired.
For a lighter version, replace the steak with grilled chicken.
Add sautéed mushrooms, spinach, broccoli, or other vegetables for extra flavor and nutrition.
Use penne, fettuccine, or rigatoni instead of rotini or fusilli if preferred.
Reduce the Cajun seasoning or use Italian seasoning for a milder dish.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently with a splash of milk or cream to restore the sauce. Freezing is not recommended as the Alfredo sauce may separate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 890 kcal
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 61 g
- Saturated Fat: 33 g
- Unsaturated Fat: 24 g
- Trans Fat: 1.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 195 mg
