Garlic Butter Steak Bites & Cajun Alfredo Twisted Pasta
Indulge in creamy Alfredo sauce mixed with juicy steak bites and twisted pasta, creating an unforgettable comfort food mash-up that's bold and satisfying.
Ingredients
Steak Ingredients
- 1.5 pounds sirloin steak, cut into bite-sized cubes Ribeye is a splurge-worthy upgrade.
- 3 tablespoons olive oil Helps get that golden, crispy edge.
- 4 tablespoons butter Use for both the steak and the sauce.
- 4 cloves garlic, minced Fresh garlic is preferred for the best flavor.
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika Increases the savory, smoky notes.
- 1/2 teaspoon red pepper flakes (optional) Adjust for desired spiciness.
Pasta Ingredients
- 12 ounces twisted pasta (rotini or fusilli) Spirals catch the creamy sauce.
- 1 cup heavy cream Provides a rich Alfredo texture.
- 1/2 cup grated Parmesan cheese Essential for tang and creaminess.
- 2 tablespoons Cajun seasoning Choose mild or spicy based on preference.
- 1 tablespoon butter for sauce Adds flavor to the sauce.
Garnish
- Fresh parsley, chopped for garnish Adds a fresh touch.
Instructions
Cook the Pasta
- Bring a big pot of salted water to a boil and cook the twisted pasta according to package instructions. Save about 1/2 cup of pasta water before draining.
Prep and Sear the Steak
- Season the steak cubes with salt, pepper, garlic powder, and smoked paprika. Heat olive oil in a large skillet over medium-high heat and sear the steak for 3-4 minutes until browned. Set aside.
Make the Garlic Butter Base
- In the same skillet, melt the butter and sauté the minced garlic for 1-2 minutes until fragrant.
Whip Up the Cajun Alfredo
- Add the heavy cream, Cajun seasoning, additional garlic powder, butter, and salt and pepper to the skillet. Stir and simmer for 3-4 minutes until slightly thickened.
Bring It All Together
- Stir in the Parmesan cheese until melted and smooth, then add the drained pasta. Toss to coat, adding reserved pasta water for a silkier sauce. Fold in the steak bites.
Finish and Serve
- Sprinkle with fresh parsley and additional Parmesan if desired. Serve hot.
Notes
Pat the steak dry before seasoning for better caramelization. Grate your own Parmesan for smoother melting. Don’t overcrowd the pan when searing the steak.