Description
Savor the rich flavors of tender garlic butter steak bites paired with creamy, spicy Cajun Alfredo pasta. This indulgent recipe combines perfectly seared sirloin steak with a luscious homemade Alfredo sauce seasoned with a bold Cajun kick, served over al dente rotini pasta. Ready in just 45 minutes, it’s an impressive yet easy dish perfect for a comforting weeknight dinner or special occasion.
Ingredients
Scale
Steak Bites
- 1 pound Sirloin Steak (can be replaced with ribeye or New York strip)
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoons Olive Oil (for searing steak)
- 2 tablespoons Cajun Seasoning (adjust to taste)
- 4 cloves Fresh Garlic (minced)
- 4 tablespoons Unsalted Butter
- 2 tablespoons Fresh Parsley (chopped, optional for garnish)
Spicy Cajun Alfredo Pasta
- 8 ounces Rotini Pasta (can swap with penne or fusilli)
- 1 cup Heavy Cream (low-fat cream won’t work)
- 1 cup Parmesan Cheese (freshly grated is best)
- Additional Cajun Seasoning for sauce (optional)
- Salt (for pasta water)
Instructions
- Season the Steak Bites: Pat the sirloin steak cubes dry with paper towels and season generously with Cajun seasoning, salt, and black pepper. Allow the steak to sit for 10 minutes to absorb the flavors.
- Sear the Steak Bites: Heat a skillet over medium-high heat and add olive oil. Once hot, sear the steak bites for 1 to 2 minutes on each side until they develop a rich brown crust. Remove from skillet and set aside to rest.
- Prepare the Garlic Butter Sauce: In the same skillet, reduce the heat to medium-low and add the unsalted butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Make the Alfredo Sauce: Pour in the heavy cream and bring to a gentle simmer, cooking for 2 to 3 minutes. Gradually whisk in the freshly grated Parmesan cheese until fully melted and the sauce becomes creamy and smooth.
- Season the Sauce: Taste the Alfredo sauce and adjust the seasoning by adding more Cajun seasoning if desired, stirring thoroughly to combine.
- Cook the Pasta: In a separate large pot, bring salted water to a boil. Add the rotini pasta and cook according to package instructions (usually 8–10 minutes) until al dente. Before draining, reserve about ¼ cup of the pasta water.
- Toss Pasta with Sauce: Drain the pasta and add it directly into the skillet with the Alfredo sauce. Toss well to evenly coat the pasta. Add reserved pasta water little by little if the sauce needs thinning or loosening.
- Combine Steak and Pasta: Fold the seared steak bites back into the skillet with the pasta and sauce. Warm everything together over low heat for 1 to 2 minutes to blend flavors and heat through.
- Garnish and Serve: Plate the pasta and steak bites, then garnish with chopped fresh parsley and extra Parmesan cheese if desired. Serve immediately while hot and enjoy your indulgent garlic butter steak bites with spicy Cajun Alfredo pasta.
Notes
- Use heavy cream for the best creamy texture; low-fat cream will not yield the same results.
- Adjust Cajun seasoning according to your spice preference to make the dish more or less spicy.
- Reserving pasta water is key to achieving the perfect sauce consistency.
- Freshly grated Parmesan provides better melting and flavor compared to pre-grated varieties.
- Let the steak rest briefly after searing to retain juices and keep bites tender.
