A luxurious and flavor-packed dinner that combines juicy, seared steak bites, creamy cheddar sauce, and tender pasta all in one irresistible dish. This Spicy Garlic Butter Steak with Cheddar Cream Rotini is a comforting yet elevated meal that’s perfect for weeknights when you want something hearty but still crave a restaurant-style experience at home.
The combination of bold Cajun spices, rich garlic butter, and silky cheese sauce makes this recipe truly unforgettable. Every forkful is bursting with creamy, cheesy goodness, tender steak, and just the right hint of spice.
Introduction
There’s something undeniably satisfying about a meal that brings together steak, pasta, and cheese. It feels indulgent but familiar, like the perfect balance between comfort food and gourmet dining. This Spicy Garlic Butter Steak with Cheddar Cream Rotini does exactly that — the seared steak adds a meaty depth, the garlic butter provides richness, and the creamy cheddar sauce ties everything together into a luscious, spicy masterpiece.
What makes this dish stand out is how easily it comes together. In just 30 minutes, you can have a filling, flavorful meal that tastes like something you’d order at a steakhouse. Whether you’re cooking for family, impressing guests, or treating yourself to a cozy night in, this recipe delivers pure satisfaction.
Ingredients
For the Steak & Pasta
- 1.5 lbs sirloin or ribeye steak, cut into bite-sized pieces
- 12 oz rotini or penne pasta
- 2 tablespoons olive oil
- 4 tablespoons butter
- 5 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper, to taste
For the Cheddar Cream Sauce
- 1½ cups heavy cream
- 1½ cups sharp cheddar cheese, shredded
- ½ cup mozzarella cheese (for extra melty goodness)
- ¼ teaspoon garlic powder
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
Cook the Pasta
Bring a large pot of salted water to a boil. Add the rotini or penne pasta and cook until al dente, following the package instructions. Drain the pasta, drizzle with a touch of olive oil to prevent sticking, and set aside.
Season and Sear the Steak
Cut your steak into bite-sized pieces and pat them dry with a paper towel to help them sear better. Season the steak generously with Cajun seasoning, smoked paprika, salt, and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the steak pieces in a single layer. Sear each side for 2–3 minutes, until browned and slightly crusty on the edges. Avoid overcrowding the pan—work in batches if necessary.
Remove the cooked steak from the skillet and set it aside, keeping the flavorful pan drippings for the next step.
Make the Garlic Butter Base
In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the minced garlic and red pepper flakes. Sauté for about 1 minute, or until the garlic turns golden and fragrant. Be careful not to burn it—this step builds the foundation of the flavor.
Prepare the Cheddar Cream Sauce
Pour the heavy cream into the skillet and sprinkle in the garlic powder. Stir gently and bring the sauce to a simmer for 2–3 minutes, allowing it to thicken slightly.
Lower the heat and gradually add the shredded cheddar and mozzarella cheese. Stir constantly until the cheese has melted completely, forming a rich, smooth, and creamy sauce.
Taste and adjust the seasoning if needed—add a pinch of salt or more Cajun seasoning for an extra kick.
Combine Everything
Return the cooked steak and pasta to the skillet with the sauce. Toss everything together gently, ensuring that each piece of pasta and steak is coated in the creamy, cheesy mixture. Let it cook for another 1–2 minutes to allow the flavors to meld together.
Garnish with chopped fresh parsley and, if you’re feeling indulgent, sprinkle a bit of extra cheddar on top before serving.
Serve the dish hot, straight from the skillet for a rustic and cozy presentation.
Tips for Perfect Steak and Creamy Pasta
- Choose the right cut of steak: Sirloin or ribeye works best for this recipe. They’re tender, flavorful, and hold up beautifully when seared.
- Don’t overcook the steak: To keep the steak juicy, sear it quickly on high heat and remove it before it becomes tough.
- Use freshly grated cheese: Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. Freshly grated cheese ensures a silky sauce.
- Control the spice level: You can tone down the heat by skipping the red pepper flakes or make it extra spicy with a dash of cayenne.
- Add vegetables: For a more balanced meal, toss in sautéed bell peppers, spinach, or mushrooms.
- Reserve some pasta water: If the sauce becomes too thick, stir in a splash of pasta water to loosen it up while maintaining a creamy consistency.
Serving Suggestions
This dish is rich and full of flavor, so it pairs well with lighter sides.
- With a fresh salad: A crisp green salad with lemon vinaigrette helps balance the richness of the pasta.
- With garlic bread: A slice of toasted garlic bread is perfect for soaking up that extra cheesy sauce.
- With roasted vegetables: Try pairing it with oven-roasted asparagus, broccoli, or zucchini for extra color and nutrition.
- With a glass of wine: A chilled Chardonnay or a light red wine like Pinot Noir complements the creamy, spicy sauce beautifully.
Storage and Reheating
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
When reheating, add a splash of milk or cream to loosen the sauce, as it can thicken when cold. Reheat gently on the stove over low heat or in the microwave in short bursts, stirring between intervals.
This dish also freezes well—just make sure it cools completely before freezing. Store in freezer-safe containers for up to 2 months.
Nutritional Information (Approximate per serving)
- Calories: ~900
- Protein: 45g
- Fat: 60g
- Carbohydrates: 45g
- Fiber: 2g
- Sugar: 3g
Frequently Asked Questions
Can I use a different type of pasta?
Yes, absolutely. Penne, fusilli, or even fettuccine work well for this recipe. The key is to choose a pasta shape that holds the creamy sauce nicely.
What can I substitute for heavy cream?
You can use half-and-half or a mixture of milk and cream cheese for a lighter version, though the texture will be slightly less rich.
Can I make this recipe with chicken instead of steak?
Definitely! Boneless, skinless chicken breasts or thighs make a great substitute for steak and still pair beautifully with the creamy cheddar sauce.
What type of cheddar should I use?
Sharp cheddar provides a bold, tangy flavor that balances the richness of the cream. For a milder option, use medium cheddar.
How spicy is this dish?
It’s moderately spicy. The Cajun seasoning and red pepper flakes provide heat, but you can easily adjust the amount to suit your taste.
Can I make it ahead of time?
Yes! Prepare the pasta and sauce ahead, then store separately. Combine and heat before serving for the best texture and flavor.
Conclusion
Spicy Garlic Butter Steak with Cheddar Cream Rotini is a show-stopping comfort food that’s as simple as it is satisfying. It brings together tender, flavorful steak, velvety cheese sauce, and perfectly cooked pasta for a dish that’s both indulgent and comforting.
This recipe is a guaranteed crowd-pleaser—ideal for date nights, family dinners, or anytime you want to treat yourself to something extraordinary. The creamy, spicy, garlicky sauce wraps every bite in flavor, while the steak adds that irresistible, hearty touch.