Let Me Tell You About My Wild Weeknight Dinner
Alright, real talk—sometimes you just need a dinner that feels a bit fancy but doesn’t demand you light ten candles and set out the silver. That’s where this Garlic Butter Steak Bites & Spicy Cajun Alfredo Twisted Pasta comes in. I first cobbled this together on a Tuesday after a long, long day (my kid had a meltdown over sock seams and I couldn’t find the garlic press), and you know what? The family practically licked their plates. It’s now my go-to when I want a meal that says “I tried!” without actually trying all that hard. Plus, steak and pasta? I mean, come on—what’s not to love?
Why You’ll Love This (Trust Me, It’s a Crowd-Pleaser)
I make this whenever I want to impress someone—or convince my picky eater that steak isn’t just for barbecues. My family goes bonkers for the creamy, spicy Alfredo (even though my youngest insists it’s too spicy, but then eats three helpings). Actually, I started out using jarred Alfredo sauce (no shame), but the homemade version just hits different. If you’ve ever wrestled with tough steak bits, don’t worry; this recipe keeps things buttery soft—so, no jaw workouts needed.
The Ingredients List (With Some Swap Ideas)
- 500g sirloin steak (or ribeye, or honestly, whatever beef you find in the fridge—leftover roast works too; I won’t tell)
- 3 big cloves garlic (I’ve used the pre-chopped stuff in a pinch, but, eh… it’s not the same)
- 2 tbsp butter (salted or unsalted, doesn’t matter much)
- 1 tbsp olive oil (or just use all butter if you’re feeling dangerous)
- 250g twisted pasta (fusilli, rotini, or cavatappi—whatever you call it, the twistier the better)
- 1 cup heavy cream (if you’re out, half-and-half will do, but it’s a bit less luscious)
- 1/2 cup grated parmesan (my grandmother swore by Parmigiano-Reggiano, but bagged cheese is fine in my book)
- 1 tbsp Cajun seasoning (store-bought or homemade—I’ve even used taco seasoning once in a moment of desperation, and it was… interesting)
- Salt & pepper (to taste)
- Chopped parsley (for garnish, but sometimes I just skip it if I can’t be bothered)
How To Make Garlic Butter Steak Bites & Spicy Cajun Alfredo Twisted Pasta
- Prep your steak: Cut the steak into bite-sized cubes. If you’re feeling fancy, pat them dry with some paper towel. Season generously with salt, pepper, and a bit of Cajun seasoning. This is where I usually sneak a taste (with clean hands, promise).
- Get your pasta boiling: Bring a big pot of salted water to a boil and toss in your twisty pasta. Cook till just shy of al dente—because it’ll finish cooking in the sauce. Save a mug of pasta water, just in case. I always forget this part and curse myself later.
- Brown up those steak bites: Heat up the olive oil and 1 tbsp butter in a large skillet (cast iron if you’ve got it; if not, your biggest pan will do). Sear the steak cubes in batches so you don’t stew them. About a minute or two per side—don’t overthink it. Set them aside on a plate.
- Get saucy: In the same pan, add the rest of your butter and the garlic. Fry until it smells amazing—don’t let it brown too much or it’ll taste bitter. Pour in the cream, the rest of your Cajun seasoning, and half your parmesan. Stir. It’ll look a bit weird at this stage; trust the process.
- Combine everything: Tip in your drained pasta (and a splash of that magic pasta water if it’s looking too thick). Add in the steak bites and any juices from the plate. Toss it all together. Finish with the rest of your parmesan and a sprinkle of parsley. Taste and add salt or pepper if you feel like it needs a nudge.
Stuff I Learned The Hard Way (A.K.A. Notes)
- If the sauce looks too thin, don’t panic. It thickens up as it sits. But if you add too much cheese thinking you’re clever, it turns into a gloopy mess.
- Actually, I find it works better if you let the steak bites rest a minute before tossing them back in, so the juices don’t water down your sauce.
- Don’t skip the pasta water. Seriously, it’s like magic glue for the sauce. (I always forget, so maybe write yourself a post-it?)
Variations I’ve Tried (Not All Were Winners)
- I swapped in shrimp for steak once—worked great, but my partner missed the beefy flavor. So, proceed with caution if you’ve got die-hard carnivores at home.
- Tried making it with penne pasta during a ‘clean out the pantry’ mission. The sauce didn’t cling as nicely, but still tasty.
- One time I added sun-dried tomatoes… eh, wouldn’t recommend. The flavors just fought each other (though if you love ‘em, go for it!).
Let’s Talk Gear (But Don’t Stress If You’re Missing Stuff)
- Big skillet or frying pan: Cast iron is supposedly the best, but I use my old nonstick and it’s fine.
- Pasta pot: Any big pot will do. Honestly, I’ve used a Dutch oven in a pinch. No shame.
- Garlic press: If you don’t have one, just chop the garlic real small. Or smash it with the side of your knife. (Good therapy, actually.)
How to Store (If There’s Any Left… Ha!)
Store leftovers in an airtight container in the fridge. Should be good for a couple days, but honestly, in my house it never lasts more than a day! I think it actually tastes better the next day—something about the flavors chilling together. If you reheat, add a splash of milk or cream so it loosens up.
Serving Suggestions—My Take
I usually serve this with a simple side salad—whatever greens survived the week, maybe some cherry tomatoes if they’re not wrinkled. My dad always insists on garlic bread, so sometimes I just buy the frozen stuff from the supermarket. And on really cold nights, we’ll eat straight from the pan (don’t judge).
Pro Tips (AKA Learn From My Mistakes)
- I once tried rushing the steak bites and ended up with chewy cubes. Take the extra minute to sear properly—you’ll thank yourself.
- Don’t add all the Cajun seasoning at once; taste as you go. (One time, my lips were numb. Funny in hindsight, not so much in the moment.)
- If using pre-grated cheese, add it slowly or it clumps up. Learned that one the hard way.
FAQ—Answers to Real Questions (and Some from My Own Brain)
- Can I use chicken instead of steak? Yup! Just cut into cubes and sauté like the steak. It cooks even faster, so keep an eye. Probably not quite as juicy, but still good.
- How spicy is this, really? Not mouth-on-fire spicy, but you’ll notice the kick. Add less Cajun if you’re spice-shy. Or more, if you’re reckless like my brother.
- Is homemade Alfredo really better? I think so. But, to be honest, I used jarred sauce for years and no one ever complained. If you’re in a rush, go for it—maybe add extra garlic.
- What pasta shape is best? I like twisty ones (fusilli, rotini, cavatappi) because they catch the sauce. But, I’ve used spaghetti in a pinch. It works, just a little slippy.
- Where can I get good Cajun seasoning? I usually snag some from my local market, but I’ve liked this brand too. Or try making your own—there’s a decent guide here.
- Do I really need parsley? Not really, but it makes it look nice for Instagram. If you care about that sort of thing. (I usually forget.)
And oh, did I mention that this pairs oddly well with a cold cider? Not sure why, but it just works. Anyway, if you end up making this, let me know how it goes! Or if you invent a better version, send help—I’m always up for a dinner upgrade!
Ingredients
- 1 lb sirloin steak, cut into 1-inch cubes
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tsp Cajun seasoning
- 8 oz twisted pasta (fusilli or rotini)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 tsp crushed red pepper flakes
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
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1Cook the twisted pasta according to package instructions until al dente. Drain and set aside.
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2Season the steak cubes with salt, black pepper, and Cajun seasoning.
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3Heat olive oil in a large skillet over medium-high heat. Add steak cubes and sear for 2-3 minutes per side until browned and cooked to desired doneness. Remove steak bites and set aside.
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4In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté for 1 minute until fragrant.
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5Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and red pepper flakes. Cook for 2-3 minutes until sauce thickens.
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6Add cooked pasta to the Alfredo sauce and toss to coat. Top with steak bites and garnish with chopped parsley before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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