Name: Garlic Butter Steak Bites & Creamy Alfredo Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1.5 lbs sirloin steak, cut into 1-inch cubes; 4 tbsp butter, divided ((2 tbsp for searing steak, 2 tbsp for garlic butter)); 4 cloves garlic, minced ((divided; use half for steak butter, half for Alfredo)); 1 tbsp Cajun seasoning; 1 tsp smoked paprika; 1/2 tsp black pepper; 1 tsp salt; 2 tbsp olive oil; 1 lb pasta twists (rotini or fusilli), dry; 6 tbsp butter, room temperature, for Alfredo sauce; 3 cups heavy cream, cold or chilled; 1 cup grated Parmesan cheese, freshly grated if possible; 1 cup shredded mozzarella cheese; 1/4 cup milk, if needed to thin sauce (optional)

Jump to Recipe

Creamy, juicy, and downright comforting — Garlic Butter Steak Bites & Creamy Alfredo Pasta is the kind of dinner that feels like a hug on a plate. Imagine tender seared sirloin cubes tossed in garlic butter, piled over a luxuriously smooth Alfredo-coated pasta. It’s rich without being intimidating, fast to make, and perfect for busy weeknights or weekend indulgence. Fun fact: combining steak with a creamy pasta goes back to simple home-cooking traditions where a little butter and cheese turned humble ingredients into something memorable.

This recipe shines because it’s simple, quick, and universally loved — kids and adults will both ask for seconds. If you like hearty pasta dinners, you’ll find it similar in comfort to our other popular recipes like the Creamy Ranch Steak Mozzarella Garlic Butter Pasta but with a bolder steak-forward finish. Ready to make something impressive with minimal fuss? Let’s get cooking.

What is Garlic Butter Steak Bites & Creamy Alfredo Pasta?

What’s in a name? Garlic Butter Steak Bites & Creamy Alfredo Pasta pretty much tells the whole story — bite-sized steak doused in garlic butter served atop a creamy Alfredo pasta. How did it get that name — a culinary accident or a genius mash-up? Who knows, but isn’t it satisfying when names match reality? Is it romantic? Maybe — they do say the way to a man’s heart is through his stomach. Whether it was invented by a weeknight multitasker or a dinner party host trying to impress, this dish brings steakhouse vibes to your table without the price tag. Try it and see why everyone calls it a winner.

Why You’ll Love This

First, the main highlight: the contrast of crispy, seared steak bites with a silky, cheese-forward Alfredo sauce. The textures play beautifully — browned edges on the steak, gooey cheese, and toothsome pasta twists.

Second, cost-saving benefits: making it at home means you get steakhouse-level flavor with far less money. Use a reasonably priced sirloin and a good Parmesan to stretch flavor without breaking the bank.

Third, flavor boosters: garlic, butter, smoked paprika, and Cajun seasoning give the steak a savory kick, while Parmesan and mozzarella create a luxuriously melty sauce. Compared to lighter pasta recipes on our site, this one leans into indulgence — perfect when you want to treat yourself. If you enjoy bold, saucy meals, also check out our Garlic Butter Sausage Bites with Creamy Parmesan Pasta for another quick, flavor-packed dinner. Make it tonight — your taste buds will thank you.

How to Make: Quick Overview

This dish is easy, fast, and hugely satisfying. Preparation is straightforward: season and sear tender steak cubes, cook pasta, then whip up a rich Alfredo sauce that coats the pasta perfectly. Standout elements include the creamy sauce that clings to every twist of pasta and the well-seared steak bites that add savory texture.

Approximate times:

Prep time: 10–15 minutes
Cook time: 20–25 minutes
Total time: 30–40 minutes

Perfect for busy evenings or when you want a restaurant-quality meal at home.

Ingredients

1.5 lbs sirloin steak, cut into 1-inch cubes
4 tbsp butter, divided (2 tbsp for searing steak, 2 tbsp for garlic butter)
4 cloves garlic, minced (divided; use half for steak butter, half for Alfredo)
1 tbsp Cajun seasoning
1 tsp smoked paprika
1/2 tsp black pepper
1 tsp salt
2 tbsp olive oil
1 lb pasta twists (rotini or fusilli), dry
6 tbsp butter, room temperature, for Alfredo sauce
3 cups heavy cream, cold or chilled
1 cup grated Parmesan cheese, freshly grated if possible
1 cup shredded mozzarella cheese
1/4 cup milk, if needed to thin sauce (optional)

Directions

In a large bowl, toss the steak cubes with 1 tablespoon Cajun seasoning, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated. Let rest for 5 minutes to absorb flavors.
Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat until the butter foams and the pan is hot. Arrange steak cubes in a single layer without crowding; work in batches if needed. Sear steak for 4–5 minutes per side until a golden-brown crust forms and the interior reaches your desired doneness. Use tongs to turn gently. Remove steak to a plate and tent with foil to keep warm.
In the same skillet, lower heat to medium and add the remaining 2 tablespoons butter. Add half of the minced garlic (about 2 cloves) and cook for 1 minute until fragrant, taking care not to burn. Return the seared steak to the skillet and toss gently with the garlic butter to coat. Remove from heat and set aside.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta twists according to package directions until al dente (usually one minute less than package time for best texture). Reserve a 1/2 cup of pasta water, then drain pasta well and set aside.
In a large saucepan over medium heat, melt 6 tablespoons butter. Add the remaining minced garlic and cook for about 1 minute until fragrant. Pour in 3 cups heavy cream and bring to a gentle simmer, stirring occasionally to prevent scorching. Reduce heat to low.
Stir in 1 cup grated Parmesan and 1 cup shredded mozzarella, whisking until smooth and melted. Taste and season with salt and pepper. If the sauce becomes too thick, add milk or a splash of reserved pasta water a tablespoon at a time to reach your desired consistency.
Add the cooked pasta twists to the Alfredo sauce and toss thoroughly to coat each twist. If needed, add a little reserved pasta water to loosen the sauce so it clings evenly.
Divide the creamy Alfredo among plates or a serving bowl, then top with the garlic butter steak bites. Serve immediately with a sprinkle of extra Parmesan and chopped parsley if desired.

Garlic Butter Steak Bites & Creamy Alfredo Pasta

What to Serve With

A crisp green salad with lemon vinaigrette to cut through the richness
Garlic bread or buttery dinner rolls for sopping up extra sauce
Roasted broccoli or asparagus for a simple veggie side
A light white wine like Pinot Grigio or a citrusy sparkling water for refreshment
Pickled vegetables or a tangy slaw for contrast

Top Tips for Perfecting

Use a hot skillet and avoid crowding the pan when searing steak to get a good crust.
Cut steak into uniform 1-inch cubes for even cooking.
Freshly grate Parmesan for the best melting and flavor; pre-grated can be chalky.
If sauce is too thin, simmer it on low for a few minutes to thicken; if too thick, thin with milk or reserved pasta water.
For extra flavor, let the seasoned steak rest at room temperature for 10–15 minutes before cooking.
Avoid overcooking the steak — remove earlier if you prefer medium-rare, as it will continue to rest and finish cooking slightly.
Substitute half-and-half for heavy cream in a pinch, but expect a lighter, less silky sauce.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container for up to 3 days. Keep steak and pasta together or separate for best texture.
Freezing: Pasta in a cream sauce doesn’t freeze as well; freeze only the steak bites if needed for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently on the stovetop over low heat with a splash of milk or reserved pasta water to revive the sauce. Microwave in short 30-second bursts, stirring in between, and add a little milk if needed.
Shelf life: Consume refrigerated leftovers within 3 days for best safety and quality.

FAQs

Can I use a different cut of steak?
Yes — sirloin is affordable and flavorful, but ribeye, strip steak, or flank can work. Adjust cooking time for thickness and fat content.

Is there a lighter version of this dish?
You can use half-and-half or whole milk instead of heavy cream and swap mozzarella for a lower-fat cheese, but the sauce will be less rich.

Can I make this gluten-free?
Yes — use gluten-free pasta twists and confirm seasonings are gluten-free. The rest of the recipe is naturally gluten-free.

How do I prevent the Alfredo from separating?
Keep heat moderate and stir frequently while melting cheeses. Avoid boiling the sauce, which can cause separation. Add dairy slowly and whisk gently.

Can I meal-prep this for lunches?
Yes, but store steak and sauce separately if possible. Reheat gently and add a splash of milk to refresh the sauce.

Conclusion

This Garlic Butter Steak Bites & Creamy Alfredo Pasta is a make-at-home comfort classic — rich, garlicky, and perfect for family dinners or when you want to impress with minimal effort. It’s approachable for beginners, satisfying for seasoned cooks, and delivers steakhouse flavor without the restaurant price tag. If you want a slightly different take or more inspiration, check out this related recipe for extra ideas: Garlic Butter Steak with Parmesan Alfredo – Bad Batch Baking (https://badbatchbaking.com/garlic-butter-steak-with-parmesan-alfredo/). Give this recipe a try, share it with loved ones, and enjoy every creamy, savory bite.