Creamy Garlic Butter Steak Bites Cajun Alfredo Pasta
A rich and creamy one-pan dinner featuring tender sirloin bites and twisted rotini in a smoky Cajun Alfredo sauce, ready in just 35 minutes.
Ingredients
Main Ingredients
- 1.5 lbs sirloin steak, cut into 1-inch bites or NY strip, pat very dry
- 12 oz twisted pasta rotini or fusilli holds sauce best
- 4 tbsp unsalted butter divided
- 3 cloves garlic, minced
- 1 cup heavy cream full fat for silky sauce
- ½ cup freshly grated Parmesan cheese + more for garnish
- 2 tbsp Cajun seasoning (Slap Ya Mama or Tony's) – adjust to taste
- 2 tbsp olive oil for searing
- Salt + black pepper + fresh parsley for garnish
Instructions
Cook Twisted Pasta
- Bring large pot of salted water to boil and cook rotini al dente according to package—1 minute less than usual to avoid mushiness.
- Reserve 1/2 cup pasta water, then drain and toss with a little olive oil.
Sear Juicy Steak Bites
- Pat steak bites bone-dry with paper towels—this is key for perfect sear.
- Season with salt, pepper, and 1 tbsp Cajun seasoning.
- Heat olive oil and 2 tbsp butter in large skillet over medium-high until smoking.
- Sear steak in single layer for 2-3 minutes without moving, then flip and cook for 2 minutes until browned.
- Remove from skillet and set aside—don't overcook.
Make Spicy Cajun Alfredo Sauce
- In the same skillet, lower heat to medium and melt remaining 2 tbsp butter.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Pour in heavy cream, add remaining Cajun seasoning, and whisk.
- Let simmer gently for 3-4 minutes until slightly thickened—do not boil hard.
- Stir in Parmesan until melted and silky. If too thick, add a splash of reserved pasta water.
Combine and Serve
- Add drained twisted pasta to sauce and toss to coat every spiral.
- Fold in seared steak bites with all juices.
- Cook together for 1 minute until everything is hot and creamy.
- Taste and adjust Cajun spice if necessary, then serve with extra Parmesan and parsley.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on stovetop with a splash of cream or milk to loosen sauce.