Indulge in the ultimate comfort food fusion with these Garlic Butter Steak Bites & Cajun Alfredo Pasta. This dish brings together two beloved classics – tender, juicy steak bites seared in aromatic garlic butter and creamy, spicy Cajun Alfredo pasta – creating a restaurant-quality meal right in your own kitchen.
Perfect for date nights, family dinners, or when you simply want to treat yourself, this recipe strikes the perfect balance between luxurious and approachable. The rich, velvety Alfredo sauce with a Cajun kick provides the perfect backdrop for those succulent, garlicky steak bites that practically melt in your mouth.
Why You’ll Love This
- Impressive yet simple – looks and tastes like restaurant fare but can be made by home cooks of any skill level
- Ready in about 45 minutes, making it perfect for both weeknight dinners and special occasions
- Customizable heat level – adjust the Cajun seasoning to suit your spice preference
- One-two punch of protein and carbs in a single dish – no need for additional sides
- Leftovers reheat beautifully for lunch the next day (if there are any!)
Ingredients
- 1.5 pounds sirloin steak, cut into bite-sized cubes
- 3 tablespoons olive oil
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 12 ounces twisted pasta (rotini or fusilli recommended)
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons Cajun seasoning
- 1 teaspoon garlic powder
- 1 tablespoon butter
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped
- Extra grated Parmesan cheese (optional)
Instructions
- Bring a large pot of generously salted water to a boil. Add the twisted pasta and cook according to package instructions until al dente (tender but still firm to the bite). Before draining, reserve about 1/2 cup of the pasta cooking water to use later if needed. Drain the pasta and set aside.
- While the pasta is cooking, prepare the steak. Pat the cubed steak dry with paper towels – this is crucial for achieving a good sear. Season the steak generously with salt, pepper, garlic powder, and smoked paprika, tossing to coat all sides evenly.
- Heat the olive oil in a large skillet over medium-high heat until shimmering but not smoking. Working in batches if necessary to avoid overcrowding, add the seasoned steak cubes to the hot skillet in a single layer. Let them cook undisturbed for 1-2 minutes to develop a good sear, then use tongs to turn them and brown all sides. This should take about 3-4 minutes total for medium-rare to medium doneness. Remove the seared steak bites from the skillet and set aside on a plate, tented loosely with foil to keep warm. Repeat with any remaining steak.
- In the same skillet with all those flavorful browned bits from the steak, reduce the heat to medium and add the 4 tablespoons of butter. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant and lightly golden, being careful not to burn it. If using the optional red pepper flakes, add them now to infuse the butter with heat.
- Pour the heavy cream into the skillet with the garlic butter. Stir in the Cajun seasoning, garlic powder, and a bit of salt and pepper to taste. Bring the mixture to a gentle simmer and let it bubble for 3-4 minutes, stirring occasionally, until it begins to thicken slightly. Reduce the heat to low and gradually whisk in the grated Parmesan cheese until completely melted and the sauce is smooth and velvety.
- Add the drained pasta directly to the skillet with the Cajun Alfredo sauce. Toss thoroughly to coat every piece of pasta with the creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water, a little at a time, until you reach your desired consistency. Taste and adjust seasonings if needed.
- Gently fold the seared steak bites back into the skillet, along with any accumulated juices from the plate. Stir gently to combine everything, allowing the steak to warm through in the hot pasta and sauce, about 1-2 minutes. Be careful not to overcook the steak at this stage.
- Transfer the pasta and steak bites to a large serving dish or individual plates. Sprinkle generously with freshly chopped parsley for color and a bright, fresh flavor. If desired, offer additional grated Parmesan cheese at the table. Serve immediately while hot and enjoy!
Tips & Variations
- For extra-tender steak, let it come to room temperature before cooking and pat it dry with paper towels.
- Substitute chicken or shrimp for the steak if preferred – just adjust cooking times accordingly.
- Add mushrooms to the vegetable mix for an earthy flavor dimension.
- For a lighter version, use half-and-half instead of heavy cream (though the sauce won’t be quite as rich).
- Make it extra decadent by adding 1/4 cup of cream cheese to the Alfredo sauce.
- For meal prep, make the sauce and steak separately and store in the refrigerator; cook fresh pasta when ready to serve.
Serving Suggestions
This hearty dish is practically a complete meal on its own, but a simple side salad with a light vinaigrette provides a refreshing contrast to the rich, creamy pasta. For a special touch, serve with garlic bread to soak up every last bit of that delicious Cajun Alfredo sauce.
A glass of medium-bodied red wine like Merlot or Zinfandel pairs beautifully with the savory steak and creamy pasta, creating a dining experience worthy of your favorite steakhouse.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The steak is best cooked to medium-rare for this dish (internal temperature of 135°F) as it will continue cooking slightly when reheated in the garlic butter.
- If the Alfredo sauce becomes too thick upon standing, thin it with a splash of pasta water or cream when reheating.
FAQs
Can I make this dish ahead of time?
You can prepare the components separately up to a day ahead, but it’s best to combine them just before serving for optimal texture and flavor.
What’s the best cut of steak to use for steak bites?
Sirloin is ideal for its balance of tenderness and flavor, but ribeye or strip steak also work wonderfully. Avoid tougher cuts like chuck or round for this quick-cooking method.
Is there a way to make this recipe less spicy?
Absolutely! Reduce the amount of Cajun seasoning or substitute with a milder blend like Italian seasoning with just a pinch of cayenne for heat control.
Can I use pre-grated Parmesan cheese?
Fresh-grated Parmesan melts much better than pre-grated varieties, which often contain anti-caking agents. For the creamiest sauce, grate your Parmesan just before using.
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