Dinner

Garlic Butter Steak Pasta Recipe

Byrami Hayes March 1, 2026March 1, 2026

Introduction

This garlic butter steak pasta is a delicious and comforting dish that combines tender sirloin steak with a creamy, flavorful Cajun Alfredo sauce. Perfect for a weeknight dinner, it’s easy to prepare and packed with savory goodness.

A white plate holds a bed of creamy, light beige rotini pasta coated in a glossy sauce with specks of black pepper and small green herb bits scattered throughout. On top, medium rare steak slices are layered in two rows, showing a rich brown grilled crust with char marks and a pink center. Some fresh green parsley leaves are sprinkled over the steak for color contrast. The plate sits on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Sirloin steak, cubed
Olive oil
Unsalted butter
Fresh garlic, minced
Garlic powder
Smoked paprika
Salt
Black pepper
Red pepper flakes
Twisted pasta such as rotini or fusilli
Heavy cream
Parmesan cheese, freshly grated
Cajun seasoning
Fresh parsley, chopped

Instructions

Step 1: Bring a large pot of salted water to a rolling boil. Cook the twisted pasta until al dente, about 8 to 10 minutes. Reserve half a cup of pasta water before draining.
Step 2: Toss the cubed sirloin with salt, pepper, garlic powder, and smoked paprika. Heat olive oil in a skillet over medium-high heat. Sear steak cubes for about two minutes without moving. Turn to brown each side evenly, then remove from the skillet to rest.
Step 3: Reduce heat to medium. Add butter to the skillet, scraping any browned bits. Stir in minced garlic and cook for 1-2 minutes until golden and fragrant.
Step 4: Pour heavy cream into the skillet. Stir in Cajun seasoning, garlic powder, salt, and pepper. Simmer for 3-4 minutes until slightly thickened. Mix in Parmesan cheese off the heat until the sauce is creamy.
Step 5: Add the drained pasta to the skillet and toss to coat in the sauce. If the sauce is too thick, add reserved pasta water to adjust consistency.
Step 6: Return the cooked steak to the skillet, mixing to warm it through and coat in the sauce. Garnish with fresh parsley and serve immediately.

Tips & Variations

Use a cast iron skillet for better searing and enhanced flavor.
Substitute sirloin with ribeye or filet mignon for a more tender steak.
Add sautéed mushrooms or spinach for extra veggies.
Adjust the Cajun seasoning and red pepper flakes to control the spice level.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce as needed. Avoid microwaving to maintain the creamy texture.

How to Serve

A white plate holds a creamy sauce-covered layer of light yellow rotini pasta, with the sauce showing a smooth, glossy texture and some specks of black pepper and herbs. On top, there are several pieces of grilled steak, showing a dark brown crust with black grill marks and a juicy, slightly pink interior visible inside one cut piece. The steak pieces are garnished with fresh, green parsley leaves scattered on top. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can use any pasta shape you prefer, such as penne, fettuccine, or spaghetti. Just adjust the cooking time according to the package instructions.

How do I know when the steak cubes are cooked properly?

Sear the steak cubes on each side for about two minutes over medium-high heat to achieve a nice brown crust while keeping the inside tender. Adjust cooking time based on your preferred doneness.