Garlic Butter Steak Cajun Pasta

This garlic butter steak Cajun pasta is exactly what you want when craving a creamy, spicy, and satisfying dinner all in one dish. With tender steak bites nestled in a rich Cajun Alfredo sauce coating perfectly cooked twisted pasta, this recipe is a feast for anyone who loves bold flavors and comforting textures.

I made this for the first time when I wanted something that packed a punch but was easy to throw together. Now it’s a favorite in our house, especially when I want to impress without spending hours cooking.

Ingredients

• Sirloin steak: cut into bite-sized cubes this gives you tender and flavorful meat bites that cook quickly, look for good marbling
• Olive oil: to sear the steak and develop rich flavors choose extra virgin for best quality
• Butter: adds richness both in cooking the garlic and enriching the sauce pick unsalted to control saltiness
• Garlic cloves: fresh minced garlic brightens the dish with fresh pungency
• Garlic powder: brings a deeper garlic note that complements the fresh garlic
• Smoked paprika: gives a subtle smoky warmth opt for Spanish paprika if you can find it for authenticity
• Salt and freshly ground black pepper: to balance and enhance every flavor
• Red pepper flakes: for heat, adjust to your spice tolerance
• Twisted pasta: like rotini or fusilli that holds the sauce well, avoid overcooking to keep bite
• Heavy cream: creates the creamy body of the sauce
• Grated Parmesan cheese: for the salty savory umami kick, use aged cheese for the best flavor
• Cajun seasoning: blends spices like paprika, oregano, and cayenne to build Cajun flavor, store bought works fine but homemade is even better
• Fresh parsley: chopped at the end to add a fresh, herbaceous touch and color

Step-by-Step Instructions

Cook the Pasta:

Cook the twisted pasta in salted boiling water according to the package instructions. Drain well but keep about half a cup of pasta cooking water aside for adjusting sauce thickness later.

Sear the Steak:

Heat the olive oil in a large skillet over medium-high heat. Season the steak cubes well with salt, pepper, garlic powder, and smoked paprika. Add the steak in a single layer and cook without stirring for about 2 minutes to develop a crust. Turn and cook for another 1 to 2 minutes until all sides are browned but still tender. Remove the steak and set aside.

Sauté the Garlic:

In the same skillet, lower the heat to medium and add the butter. Once melted, add the minced garlic and cook gently for 1 to 2 minutes until fragrant but not browned to avoid bitterness.

Simmer the Sauce:

Pour in the heavy cream along with Cajun seasoning, garlic powder, salt, and pepper. Stir to combine and bring the sauce to a gentle simmer. Let it cook for 3 to 4 minutes so the flavors meld and the sauce thickens slightly.

Add Cheese and Pasta:

Stir in the grated Parmesan cheese until smooth and creamy. Add the cooked pasta and toss thoroughly to coat every twist. If the sauce feels too thick, add some reserved pasta water a little at a time until you reach your desired consistency.

Combine Steak and Finish:

Return the cooked steak bites to the skillet and gently stir them through the pasta and sauce mixture. Cook just until everything is heated through.

Garnish and Serve:

Sprinkle freshly chopped parsley on top to brighten the dish before serving immediately.

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Storage tips
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop adding a splash of milk or pasta water to loosen the sauce. Avoid microwaving at high power to keep the steak tender. This pasta can be frozen but snow the best texture by freezing the sauce and pasta separately from the steak.

Ingredient substitutions
You can swap sirloin for ribeye or even chicken breasts if preferred. For the cream, half and half or evaporated milk can be used but the sauce will be less rich. If you prefer less heat, reduce or omit the red pepper flakes and Cajun seasoning then add smoked paprika for smoky warmth without spice.

Serving suggestions
Serve this pasta with a crisp green salad dressed lightly with lemon vinaigrette to cut through the richness. Garlic bread or a crusty baguette work great to soak up any extra sauce. Pair with a cold beer or a full-bodied red wine like Zinfandel to complement the spicy steak flavors.

Cultural context
Cajun cuisine comes from Louisiana and is known for its bold spices and rich sauces often featuring seafood or meats with a fiery kick. Combining the creamy Alfredo style sauce with Cajun seasoning is a modern twist that blends Italian and Southern influences in a harmonious way.

Frequently Asked Questions

→ What cut of steak works best for this dish?

Sirloin steak is ideal due to its tenderness and flavor, but ribeye or strip steak can also be used for a richer taste.

→ How can I prevent the steak cubes from overcooking?

Cook the steak in a hot skillet for just 3-4 minutes, turning frequently to brown evenly, then remove them before finishing the sauce.

→ Can I use a different pasta type?

Twisted pasta like rotini or fusilli is preferred to hold the creamy sauce well, but penne or farfalle work as good alternatives.

→ How do I adjust the sauce if it’s too thick?

Add reserved pasta water a little at a time to thin the sauce to your liking for a smooth, glossy texture.

→ What gives the dish its spicy flavor?

Cajun seasoning combined with red pepper flakes and smoked paprika provides the signature smoky, spicy kick.

→ How should the garlic be prepared for best flavor?

Minced garlic sautéed gently in butter releases a rich, fragrant aroma that infuses the sauce without burning.