Garlic Butter Steak Cajun Alfredo

This garlic butter steak bites and Cajun Alfredo pasta recipe transforms everyday ingredients into a restaurant-worthy feast that will impress even the most discerning dinner guests. The rich, creamy pasta provides the perfect backdrop for perfectly seared steak bites infused with garlic butter, creating a symphony of flavors that dance on your palate.

I first created this dish when my in-laws made a surprise visit, and I needed something special using what I had on hand. The combination was so successful that it's now our go-to special occasion meal when we want to feel like we're dining at a steakhouse without leaving home.

Ingredients

• 1.5 pounds sirloin steak: Cut into bite-sized cubes. Choose well-marbled sirloin for the best flavor and tenderness.
• 3 tablespoons olive oil: Use a good quality oil that can withstand high heat.
• 4 tablespoons butter: Unsalted gives you better control over seasoning.
• 4 cloves garlic: Minced. Fresh is essential for the brightest flavor.
• 1 teaspoon garlic powder: Adds depth beyond what fresh garlic alone provides.
• 1 teaspoon smoked paprika: Brings a subtle smokiness that elevates the meat.
• Salt and freshly ground black pepper: To taste. Kosher salt works best for steak.
• 1/2 teaspoon red pepper flakes (optional): For heat. Adds a pleasant background warmth.

• 12 ounces twisted pasta: Rotini or fusilli recommended. The ridges and twists capture more sauce.
• 1 cup heavy cream: Full fat creates the silkiest texture.
• 1/2 cup freshly grated Parmesan cheese: Always grate your own for proper melting.
• 2 tablespoons Cajun seasoning: Look for one without added salt for better control.
• 1 teaspoon garlic powder: Creates depth of flavor in the sauce.
• 1 tablespoon butter: Adds richness and helps the sauce cling to pasta.
• Salt and freshly ground black pepper: Always taste before adding more.

• Fresh parsley: Chopped. Brightens the rich flavors with color and freshness.
• Extra grated Parmesan cheese (optional): Because more cheese is never wrong.

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of generously salted water to a boil. Cook twisted pasta until al dente according to package directions. The pasta should have a slight firmness when bitten. Before draining, reserve 1/2 cup of the starchy cooking water as insurance for adjusting sauce consistency later. Drain pasta but do not rinse to preserve the starchy exterior that helps sauce adhesion.

Prepare and Season the Steak:

Pat steak cubes completely dry with paper towels to ensure a proper sear. Moisture is the enemy of browning. Season generously with salt, pepper, garlic powder, and smoked paprika, tossing thoroughly to coat all sides. The even coating creates a flavorful crust during cooking.

Sear the Steak:

Heat olive oil in a large skillet over medium high heat until it shimmers but doesn't smoke. Working in batches, arrange steak cubes in a single layer without crowding. Let them cook undisturbed for 1 to 2 minutes to develop a rich brown crust before turning with tongs to sear all sides, about 3 to 4 minutes total for medium doneness. Transfer seared steak to a plate and tent loosely with foil to keep warm while preserving the juices.

Create the Garlic Butter Base:

Reduce heat to medium and add butter to the same skillet with all those flavorful browned bits from the steak. Once melted, add minced garlic and sauté for 1 to 2 minutes until fragrant and lightly golden. Watch carefully as garlic burns quickly, which would create bitter flavors. Add optional red pepper flakes at this stage to infuse the butter with gentle heat.

Make the Cajun Alfredo Sauce:

Pour heavy cream into the garlic butter mixture, scraping up all browned bits from the bottom of the pan. These bits contain concentrated flavor. Add Cajun seasoning, garlic powder, salt, and pepper, then bring to a gentle simmer for 3 to 4 minutes until slightly thickened. Reduce heat to low and gradually whisk in Parmesan cheese until fully melted and velvety smooth. The gradual addition prevents clumping.

Combine Pasta and Sauce:

Add drained pasta directly to the skillet with the Cajun Alfredo sauce. Toss thoroughly to coat every piece with creamy sauce. If sauce seems too thick, add reserved pasta water a tablespoon at a time until reaching desired consistency. The starchy water helps emulsify and extend the sauce without diluting flavor.

Incorporate the Steak:

Gently fold seared steak bites and any accumulated juices back into the pasta mixture. Stir gently to combine everything without breaking up the pasta or damaging the steak. Allow the steak to warm through in the hot pasta for 1 to 2 minutes, being careful not to overcook and toughen the meat.

Serve and Garnish:

Transfer the finished dish to a large serving platter or individual plates while still hot. Sprinkle generously with freshly chopped parsley for color, freshness, and visual appeal. Offer additional Parmesan at the table for those who desire extra cheesy goodness. Serve immediately while hot.

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My favorite part of this recipe is how the steak juices mingle with the Alfredo sauce, creating an incredible depth of flavor you simply cannot get from a jar. The first time I made this for my husband, he actually went silent mid bite, which if you know him, means the food is absolutely extraordinary. Now when he spots sirloin on sale at the market, he gives me that look that means only one thing Cajun steak pasta night is coming.

The Art of Perfect Steak Bites

The secret to achieving restaurant quality steak bites lies in two critical steps. First, thoroughly pat your steak dry before seasoning. Surface moisture creates steam during cooking, preventing the beautiful brown crust that delivers maximum flavor. Second, resist the urge to crowd the pan or constantly move the meat. Give each piece space and time to develop a crust before turning. This patience rewards you with steak bites that are crusty outside and juicy inside, not grey and rubbery.

Make It Your Own

This versatile recipe welcomes customization to suit your taste preferences. For a lighter version, substitute half and half for heavy cream and use less butter. If you prefer more heat, increase the Cajun seasoning or add sliced jalapeños to the sauce. Vegetable lovers can add sautéed bell peppers, mushrooms, or spinach to the Alfredo sauce. For seafood fans, replace steak with jumbo shrimp or scallops, adjusting cooking time accordingly. The pasta can be swapped for zucchini noodles for a lower carb option.

Perfect Pairings

This rich, satisfying dish pairs beautifully with simple sides that balance its decadence. A crisp garden salad with vinaigrette cuts through the richness perfectly. Garlic bread, while indulgent, offers the perfect vehicle for soaking up any remaining sauce. For wine lovers, a medium bodied red like Merlot or Zinfandel complements the steak, while a buttery Chardonnay harmonizes with the creamy pasta. For a special occasion, consider starting with a light appetizer like bruschetta to prepare the palate for the main event.

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Recipe FAQs

→ What cut of steak works best for this dish?

Sirloin is the recommended cut as it offers a good balance of tenderness and flavor while remaining relatively economical. However, you could also use ribeye for more richness, tenderloin for extreme tenderness, or strip steak as alternatives. The key is cutting the steak into uniform bite-sized pieces and not overcooking them.

→ How spicy is the Cajun Alfredo sauce?

The spice level is moderate with 2 tablespoons of Cajun seasoning, providing flavor without overwhelming heat. You can easily adjust the spiciness by reducing the Cajun seasoning to 1 tablespoon for a milder taste or adding the optional red pepper flakes for extra heat. Remember that commercial Cajun seasonings vary in spiciness, so taste as you go.

→ Can I make this dish ahead of time?

While best enjoyed fresh, you can prepare components separately. Cook the steak bites and store separately from the prepared pasta and sauce. When ready to serve, gently reheat the pasta with a splash of cream or milk over low heat, then fold in the steak bites just until warmed through. This prevents overcooking the steak while reheating.

→ What sides pair well with this dish?

This hearty main course pairs beautifully with lighter sides like a simple green salad with vinaigrette, roasted asparagus, or garlic bread for soaking up the delicious sauce. A light vegetable side like sautéed spinach or steamed broccoli provides nice color contrast and balances the richness of the dish.

→ Can I substitute the heavy cream for a lighter option?

While heavy cream produces the richest texture, you can substitute half-and-half for a lighter version. For a dairy-free alternative, full-fat coconut milk works surprisingly well with the Cajun flavors. Avoid milk or lighter alternatives as they won't provide the necessary thickness for the sauce.

→ How do I prevent the Alfredo sauce from breaking or separating?

To maintain a smooth sauce, cook over gentle heat and avoid boiling after adding the cheese. Add the Parmesan gradually while the cream is warm but not bubbling hot. If the sauce looks like it's starting to separate, immediately remove from heat and whisk vigorously or add a splash of the reserved pasta water to help re-emulsify.