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