This Spicy Garlic Butter Steak Bites with Cheddar Rotini is everything you love about hearty comfort food, elevated with bold flavor and irresistible texture. Tender, seared steak bites bathed in garlic butter pair beautifully with creamy, cheddar-coated rotini for a dish that is both indulgent and surprisingly approachable. The heat from crushed red pepper balances the richness, while the butter gives the steak a glossy, restaurant-style finish. I once swapped part of the cheddar with a bit of smoked gouda, and it added a wonderful subtle smokiness that paired perfectly with the steak. Whether you’re cooking for a cozy night in or craving a satisfying skillet meal that feels special, this recipe is guaranteed to impress.
Why You’ll Love This Recipe
This dish brings together the best of both worlds—succulent, flavorful steak and a bowl of creamy, cheesy pasta. The steak bites sear quickly, keeping them juicy inside with crisp, caramelized edges. The rotini, coated in a velvety cheddar sauce, holds the flavor beautifully thanks to its ridged shape. It’s a satisfying, crowd-pleasing meal that comes together faster than you might expect and can be customized with your preferred level of heat. Whether you prefer it mild and buttery or extra spicy, this dish adapts effortlessly while maintaining its comforting spirit.
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Spicy Garlic Butter Steak Bites with Cheddar Rotini – A Bold, Comforting Skillet Dinner
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Halal
Description
Tender, juicy steak bites seared in a spicy garlic butter sauce and served with creamy cheddar rotini. This comforting, flavor-packed dish combines bold, smoky heat with rich, cheesy pasta for the ultimate weeknight indulgence.
Ingredients
- 1 pound sirloin or ribeye steak, cut into 1-inch cubes
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
- 4 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
- 8 oz rotini pasta
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 cup shredded sharp cheddar cheese
- 1/4 teaspoon smoked paprika
- 1 tablespoon chopped parsley (for garnish)
Instructions
- Cook rotini pasta according to package instructions until al dente. Drain and set aside.
- Pat steak cubes dry and season generously with salt and pepper.
- In a large skillet, heat olive oil over high heat. Add the steak in a single layer and sear for 2–3 minutes on each side until browned and cooked to desired doneness. Remove from the skillet and set aside.
- Reduce heat to medium and add 2 tablespoons butter to the same skillet. Stir in garlic and red pepper flakes, cooking for 30 seconds until fragrant. Return steak bites to the skillet and toss to coat in the spicy garlic butter. Remove from heat and cover to keep warm.
- In a separate saucepan, melt the remaining 1 tablespoon of butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
- Gradually whisk in milk, stirring until smooth and thickened, about 3–4 minutes. Add cheddar cheese and smoked paprika, stirring until melted and creamy.
- Add cooked rotini to the cheese sauce and toss to coat evenly.
- Serve the cheesy rotini in bowls topped with the garlic butter steak bites. Garnish with chopped parsley and extra cheddar if desired.
Notes
- Use high-quality steak (like sirloin or strip) for the best tenderness and flavor.
- Adjust spice level by adding more or less red pepper flakes.
- For an extra kick, drizzle with hot sauce before serving.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Seared & Stovetop
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Steak (Sirloin or Ribeye) – A tender cut that cooks quickly and stays juicy. Sirloin provides a leaner bite, while ribeye brings extra richness.
Rotini Pasta – The spiral shape holds the cheddar sauce perfectly, giving you creamy flavor in every bite.
Cheddar Cheese – Sharp cheddar melts into a smooth, rich sauce that complements the buttery steak. Freshly grated cheese gives the best texture.
Garlic – Essential for building the bold, aromatic base of the steak bites. Use fresh cloves for maximum impact.
Butter – Coats the steak bites, creating a silky, flavorful finish and forming the base of the sauce in the pan.
Olive Oil – Helps achieve that deep golden sear on the steak without burning the butter.
Crushed Red Pepper Flakes – Brings adjustable heat. Increase or decrease depending on your spice preference.
Salt and Black Pepper – Key seasonings that enhance the flavor of both the steak and the pasta.
Milk or Cream – Used to create the cheddar sauce. Whole milk works well, or use cream for a richer texture. I’ve tried it with oat milk, and it added a lighter creaminess that worked beautifully.
Chicken Broth – Helps loosen the cheese sauce slightly without muting the flavor.
Paprika – Adds smoky warmth and enhances the color of the steak bites.
Directions
Cook the rotini in salted boiling water until al dente. Drain and set aside.
Meanwhile, pat the steak dry and cut into bite-sized cubes. Season generously with salt, black pepper, and a pinch of paprika.
Heat olive oil in a large skillet over medium-high heat. Add the steak in a single layer and sear for 1–2 minutes per side until browned. Avoid overcrowding the pan to maintain a good sear. Remove the steak and set aside.
In the same skillet, reduce the heat slightly and melt the butter. Add the garlic and crushed red pepper flakes, sautéing until fragrant. Return the steak bites to the skillet and toss to coat them in the spicy garlic butter. Turn off the heat and keep warm.
In a separate saucepan, warm milk (or cream) and chicken broth over medium heat. Add the cheddar cheese, stirring until melted and smooth. Season lightly with salt and pepper. Add the cooked rotini and stir to coat evenly.
To serve, spoon the creamy cheddar rotini onto plates and top with the spicy garlic butter steak bites. Garnish with a pinch of red pepper flakes or grated cheddar if desired.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe serves 4 people generously. Preparation takes around 10 minutes, and cooking requires 20 minutes, for a total of 30 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of milk or broth to restore the creaminess of the pasta sauce. Avoid microwaving the steak for too long, as it may become tough—warming it briefly on the stovetop maintains its tenderness.
Variations and Customizations
Extra Creamy Pasta – Add a spoonful of cream cheese to the cheddar sauce for a silkier finish.
Herb Boost – Sprinkle fresh parsley or chives over the steak for brightness.
Mushroom Addition – Sauté mushrooms before the steak for an earthy depth that pairs beautifully with the cheddar.
Veggie Mix-In – Add steamed broccoli, spinach, or peas to the pasta for color and balance.
Cheese Blend – Mix cheddar with Monterey Jack, gruyère, or mozzarella for a more complex flavor.
Cajun Twist – Add Cajun seasoning to the steak for a spicy Southern spin.
Garlic Lovers’ Version – Increase the garlic and let it brown slightly for deeper, nuttier notes.
Low-Carb Option – Serve the steak bites over roasted cauliflower or sautéed spinach instead of pasta.
Smoky Finish – Add a touch of smoked paprika or liquid smoke for barbecue-style flavor.
Bacon Edition – Add crispy bacon bits to the pasta for saltiness and crunch.
FAQs
1. What kind of steak is best for steak bites?
Sirloin and ribeye are ideal because they stay tender and flavorful when seared quickly.
2. Can I make this dish less spicy?
Yes—reduce or omit the red pepper flakes for a milder flavor.
3. Can I use pre-cooked steak?
Yes, but warm it gently in the garlic butter to keep it tender.
4. What pasta shapes work best?
Rotini is ideal, but penne, shells, or cavatappi also hold the cheese sauce well.
5. Can I substitute the cheddar?
Absolutely—gruyère, Monterey Jack, or a blend all melt beautifully.
6. How do I keep the steak bites tender?
Sear over high heat and avoid overcooking; quick cooking preserves juiciness.
7. Can I use leftover steak?
Yes, slice it into small pieces and toss in the garlic butter at the end.
8. Can this recipe be made dairy-free?
Use vegan butter, dairy-free milk, and plant-based cheese for the sauce.
9. Can I add more vegetables?
Broccoli, spinach, asparagus, and mushrooms all pair well with the flavors.
10. What should I serve with this dish?
A crisp green salad or roasted vegetables help balance the richness.
Conclusion
The Spicy Garlic Butter Steak Bites with Cheddar Rotini is a bold, comforting dish that combines the richness of steakhouse flavors with the indulgent creaminess of cheesy pasta. It’s satisfying, flavorful, and quick to prepare—ideal for both weeknight dinners and relaxed weekend meals. With its spicy buttery steak and velvety rotini, this recipe turns simple ingredients into a memorable, crowd-pleasing feast. Enjoy it hot, creamy, and full of zest in every bite.
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