Description
Juicy garlic butter steak bites served over creamy Alfredo pasta, perfect for easy romantic dinners, quick weeknight meals, or budget-friendly steak cravings. This American classic combines tender seared sirloin cubes with a rich, velvety garlic Alfredo sauce that clings deliciously to rotini pasta.
Ingredients
Garlic Butter Steak Bites:
- 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
Creamy Alfredo Pasta:
- 1 lb pasta twists (rotini or fusilli)
- 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 to thin
Instructions
- Season the steak: Toss the cubed sirloin steak with Cajun seasoning, smoked paprika, salt, and black pepper. This step infuses the meat with deep flavors and prepares it for searing.
- Sear in butter and oil: Heat olive oil and 2 tablespoons of butter in a skillet over medium-high heat. Arrange the steak cubes in a single layer with space between them, allowing them to get a golden sear that locks in juices and flavor.
- Add garlic butter: Once the steak is cooked, melt the remaining 2 tablespoons of butter in the skillet. Stir in the minced garlic and let it sauté until fragrant. Then, return the steak pieces to the skillet and toss to coat them in the glossy garlic butter sauce.
- Boil the pasta: Cook the pasta twists in boiling salted water until al dente according to package instructions. Drain the pasta well, shaking off excess water, but do not rinse to ensure the sauce clings properly.
- Make the Alfredo sauce: In a separate saucepan, melt 6 tablespoons of butter over medium heat. Add minced garlic and sauté until fragrant. Pour in the heavy cream and bring to a gentle simmer. Slowly stir in the grated Parmesan and shredded mozzarella cheeses, stirring continuously until the sauce is smooth and velvety. If the sauce is too thick, add up to 1/4 cup milk to thin it to desired consistency. Season with salt and black pepper.
- Combine it all: Toss the cooked pasta thoroughly in the Alfredo sauce to coat evenly. Plate the creamy pasta and top with the buttery garlic steak bites for a satisfying and elegant dish.
Notes
- Use ribeye or New York strip steak as excellent alternatives for the sirloin cuts.
- For a milder flavor, reduce the amount of Cajun seasoning or omit the smoked paprika.
- To make a lighter Alfredo sauce, substitute half-and-half for heavy cream.
- Reheat leftovers gently by adding a splash of milk to loosen the sauce and prevent it from drying out.
