Garlic Butter Steak Tips with Cheesy Rotini in Cheddar Sauce
Ingredients:
1 ½ lbs sirloin or ribeye steak, cut into bite-sized cubes
1 tbsp olive oil
3 tbsp unsalted butter
6 cloves garlic, minced (divided)
1 tsp Cajun seasoning
1 tsp smoked paprika
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
12 oz rotini pasta
2 tbsp unsalted butter
1 ½ cups heavy cream
1 cup whole milk
2 cups sharp cheddar cheese, shredded
½ cup Parmesan cheese, grated
½ tsp Italian seasoning
¼ tsp crushed red pepper flakes (optional)
Salt and black pepper, to taste
Directions:
1. Bring a large pot of salted water to a boil. Add the rotini and cook until al dente according to package instructions. Reserve ½ cup pasta water, drain, and set aside.
2. In a saucepan, melt 2 tbsp butter over medium heat. Add half the minced garlic and sauté until fragrant. Pour in heavy cream and milk, stirring until smooth. Lower the heat and whisk in cheddar and Parmesan until melted and creamy. Season with Italian seasoning, salt, pepper, and red pepper flakes if using. Stir in the rotini until coated, adding a splash of pasta water if needed for extra creaminess.
3. Pat the steak tips dry with paper towels. Season with Cajun seasoning, smoked paprika, salt, and pepper. Heat olive oil in a cast-iron skillet over medium-high heat. Sear the steak tips in a single layer for 2–3 minutes per side until browned and cooked to your preference.
4. Reduce the heat slightly, add 3 tbsp butter and the remaining garlic, and baste the steak tips in the garlic butter for 1–2 minutes, spooning the melted butter over the meat for rich flavor.
5. Serve by arranging the cheesy rotini on one side of the plate and the garlic butter steak tips on the other. Drizzle any extra garlic butter over the steak and finish with chopped parsley.
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Servings:4
Calories:890 per serving