There’s something incredibly comforting about a big bowl of Garlic Butter Steak and Pasta. I still remember the first time I made this for my family on a chilly fall evening — the kitchen filled with the rich aroma of garlic, butter, and sizzling steak, and everyone gathered around the table with eager forks in hand. It became an instant hit, with clean plates all around and happy, full bellies.

This dish is perfect for cozy weeknights, dinner parties, or when you simply crave something hearty and satisfying. The juicy, garlic-butter-seared steak combined with creamy, spicy Cajun Alfredo pasta is a match made in heaven. It brings the comforting feel of home-cooked food with the wow-factor of a restaurant dish. Plus, it fills your kitchen with the most mouthwatering smells — buttery garlic, sizzling beef, and creamy Cajun sauce. It’s the kind of meal that draws everyone in, even before they take the first bite.

Why You’ll Love Garlic Butter Steak and Pasta

Full of flavor: The combination of garlic butter, Cajun spices, and Parmesan makes every bite unforgettable.
Quick weeknight dinner: Ready in about 30–40 minutes, it’s perfect for when you’re short on time but want something indulgent.
Family-friendly: Even picky eaters can’t resist the rich, creamy pasta and tender steak.
Customizable heat: Adjust the spice level to your liking for a mild or fiery kick.
Restaurant-quality at home: Impress guests or treat yourself to a gourmet-style meal without leaving the house.
Great for leftovers: It reheats beautifully, making it ideal for lunch the next day.
Crowd-pleaser: Perfect for gatherings and potlucks — it's easy to scale up.

Ingredients You’ll Need

For the Garlic Butter Steak:

1.5 pounds sirloin steak, cut into bite-sized cubes (substitute with ribeye or strip steak if preferred)
3 tablespoons olive oil (for searing)
4 tablespoons butter (unsalted preferred for better control of saltiness)
4 cloves garlic, minced (fresh is best for robust flavor)
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper to taste
½ teaspoon red pepper flakes (optional for heat)

For the Spicy Cajun Alfredo Pasta:

12 oz twisted pasta (rotini or fusilli work great for catching sauce)
1 cup heavy cream (for richness)
½ cup grated Parmesan cheese (freshly grated melts better)
2 tablespoons Cajun seasoning (store-bought or homemade)
1 teaspoon garlic powder
1 tablespoon butter
Salt and pepper to taste
Fresh parsley, chopped, for garnish (adds color and freshness)

Optional Extras:

½ cup sautéed mushrooms
½ cup chopped bell peppers (red, yellow, or orange)
1 cup fresh baby spinach (stirred in at the end)

Step-by-Step Instructions

Cook the pasta:
- Bring a large pot of salted water to a boil.
- Add pasta and cook according to package directions until al dente.
- Drain and set aside, reserving ¼ cup pasta water. Don’t skip the salt — it flavors the pasta from the inside out.
Prepare the steak:
- In a large bowl, toss steak cubes with olive oil, garlic powder, smoked paprika, salt, pepper, and red pepper flakes.
- Let it marinate for 10–15 minutes if you have time; it boosts flavor.
- Heat a large skillet over medium-high heat. Add steak pieces in a single layer (cook in batches if needed).
- Sear each side for about 2–3 minutes until browned and cooked to desired doneness.
- Add butter and minced garlic, stirring to coat the steak as the butter melts. The garlic should turn fragrant but not brown.
- Remove from heat and set aside, covering loosely with foil to keep warm.
Make the Cajun Alfredo sauce:
- In the same skillet, melt 1 tablespoon butter over medium heat.
- Add heavy cream and garlic powder. Stir and let it simmer for 2–3 minutes.
- Add Parmesan cheese and Cajun seasoning. Stir until cheese is melted and sauce thickens slightly — it should coat the back of a spoon.
- Season with salt and pepper to taste. Add more Cajun seasoning if you like it spicier.
Combine and serve:
- Add the cooked pasta and reserved pasta water to the sauce. Toss to coat well.
- Gently fold in the garlic butter steak and any juices from the pan.
- If using, stir in sautéed mushrooms, bell peppers, or spinach now.
- Serve immediately, garnished with chopped parsley and a sprinkle of Parmesan.

Serving and Storage Tips

Serving:

This dish is best enjoyed hot, straight from the skillet.
Pair with a crisp green salad or steamed veggies to balance the richness.
Add a slice of garlic bread or a warm dinner roll to soak up the sauce.
For a dinner party, serve in a large serving bowl with tongs for a beautiful presentation.

Storage:

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in a skillet with a splash of cream or milk to keep it creamy.
Microwave reheating works too, just stir halfway through.
Not ideal for freezing, as the sauce can separate when thawed.

Helpful Notes

Steak tips: Let your steak come to room temperature before cooking for even searing. Pat dry with paper towels for a better crust.
Cajun seasoning: Adjust the amount to suit your spice preference — start with 1 tablespoon if you’re unsure, and add more to taste.
Cheese matters: Freshly grated Parmesan melts more smoothly than pre-shredded, which often contains anti-caking agents.
Add-ins: Try tossing in sautéed mushrooms, bell peppers, or spinach for extra veggies. Sun-dried tomatoes also make a tasty addition.
Dietary swaps: Use gluten-free pasta and dairy-free cream alternatives (like cashew cream or coconut milk) for dietary needs.
Meatless option: Skip the steak and add roasted vegetables for a hearty vegetarian version.

Frequently Asked Questions

Can I freeze Garlic Butter Steak and Pasta?
Not recommended — the creamy sauce may separate upon reheating, affecting texture.
What if I don’t have Cajun seasoning?
You can mix paprika, garlic powder, onion powder, thyme, oregano, and cayenne pepper as a quick DIY version.
Can I use a different cut of steak?
Absolutely! Ribeye, strip steak, or even filet work beautifully. Just adjust cooking time based on thickness.
Is this recipe spicy?
It has a kick, but you can tone it down by reducing red pepper flakes and Cajun seasoning. Or kick it up with hot sauce!
Can I make it ahead of time?
You can prep the steak and sauce ahead, but it’s best assembled fresh for peak flavor and texture.
What sides go well with this dish?
A simple green salad, roasted broccoli, or garlic bread pair perfectly.

Final Thoughts

Garlic Butter Steak and Pasta is more than just a meal — it’s a comforting, flavor-packed dish that brings everyone to the table. With its blend of bold Cajun seasoning, creamy Alfredo, and juicy steak, it’s both indulgent and satisfying. It’s the kind of recipe that makes weeknights feel special and weekends feel like a celebration.

Whether you’re making it for a cozy date night, a family dinner, or just because you deserve something delicious, it’s sure to become a new favorite in your home. Don’t be surprised if it ends up in your regular meal rotation!

If you try this recipe, I’d love to hear how it turned out! Leave a comment below, share a photo, or tag me on social media. Happy cooking and bon appétit!

Garlic Butter Steak and Pasta

Emily

This Garlic Butter Steak and Pasta is a hearty and flavorful dish that brings together juicy steak, a creamy Cajun Alfredo sauce, and perfectly cooked pasta. A comforting and easy weeknight dinner that feels restaurant-worthy, with customizable spice levels and room for tasty add-ins.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings 4

Calories 750 kcal

Ingredients

For the Garlic Butter Steak:

1.5 lbs sirloin steak cubed
3 tablespoon olive oil
4 tablespoon butter
4 garlic cloves minced
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper to taste
½ teaspoon red pepper flakes optional

For the Cajun Alfredo Pasta:

12 oz rotini or fusilli pasta
1 cup heavy cream
½ cup grated Parmesan cheese
2 tablespoon Cajun seasoning
1 teaspoon garlic powder
1 tablespoon butter
Salt and pepper to taste
Fresh parsley chopped, for garnish

Optional Add-ins:

½ cup sautéed mushrooms
½ cup chopped bell peppers
1 cup fresh spinach

Instructions

Cook pasta in salted water until al dente. Reserve ¼ cup pasta water, drain and set aside.
Season steak with olive oil, garlic powder, paprika, salt, pepper, and red pepper flakes. Sear in batches until browned.
Add butter and minced garlic to steak in the skillet. Stir to coat, remove from heat, and cover.
In the same skillet, melt butter, then stir in cream and garlic powder. Simmer.
Add Parmesan and Cajun seasoning; stir until sauce thickens. Adjust seasoning.
Combine pasta and reserved water with sauce, then fold in steak and juices.
Mix in optional veggies if using. Garnish with parsley and serve.

Notes

Use freshly grated Parmesan for best melting.
Adjust Cajun seasoning to taste.
Not freezer-friendly; best enjoyed fresh or reheated from the fridge.
Can be made gluten-free or dairy-free with substitutions.
Let steak come to room temp before cooking for best sear.