Cajun Garlic Butter Steak Bites with Alfredo Pasta
Seared Cajun sirloin bites in garlic butter served over creamy Parmesan Alfredo pasta.
Equipment
- Large skillet
- Large saucepan
- Large pot
- Instant read thermometer
Ingredients
Main Ingredients
- 24 oz sirloin steak cut into 1 inch cubes
- 4 tbsp unsalted butter divided, 2 for searing and 2 for the garlic butter
- 4 cloves garlic minced and divided
- 1 tbsp Cajun seasoning
- 1 tsp smoked paprika
- ½ tsp black pepper
- ¼ tsp salt
- 2 tbsp olive oil
- 16 oz rotini or fusilli dry
- 3 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ¼ cup whole milk to thin the sauce if needed
- 1 tbsp chopped fresh parsley optional, for garnish
Instructions
Cooking
- Season. Coat the steak cubes in Cajun seasoning, smoked paprika, salt, and pepper.
- Sear. Brown the steak in the oil and 2 tablespoons butter in two batches, 4 to 5 minutes per side, until 145 degrees F, then rest it 3 minutes.
- Garlic butter. Melt the remaining butter with half the garlic for 1 minute and toss the steak in it.
- Pasta. Cook the pasta in salted water until al dente and drain.
- Sauce. Simmer the remaining garlic in the cream, then melt in the Parmesan and mozzarella over low heat, thinning with milk.
- Combine. Toss the pasta in the sauce and top with the steak bites and parsley.
Notes
Substitutions: Use ribeye in place of sirloin or cubed chicken breast cooked to 165 degrees F.
Tips: Dry the steak well, sear in two batches, and keep the sauce at a gentle simmer.
Storage: Refrigerate for up to 3 days and reheat gently with a splash of milk. Nutrition does not include the optional parsley or the milk used to thin the sauce.