Spicy Garlic Butter Steak with Cheddar Cream Rotini
Tender steak bites coated in spicy garlic butter served over creamy cheddar rotini pasta — a bold, comforting dinner that’s quick to make and full of flavor.
Ingredients
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1 lb sirloin or ribeye steak, cubed
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3 tbsp unsalted butter (divided)
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4 cloves garlic, minced
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½ tsp red pepper flakes (or 1 tsp chili paste)
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8 oz rotini pasta
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1 cup heavy cream
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1½ cups sharp cheddar cheese, shredded
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¼ cup Parmesan cheese (optional)
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Salt & black pepper, to taste
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2 tbsp chopped parsley or chives (for garnish)
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½ cup reserved pasta water
Instructions
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Cook rotini in salted water until al dente. Reserve ½ cup of pasta water, then drain.
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Pat steak cubes dry and season with salt and pepper.
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Sear steak in a hot skillet with oil for 2–3 minutes per side. Remove and rest.
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In the same pan, melt 2 tbsp butter. Add garlic and red pepper flakes. Cook 1–2 minutes.
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Return steak to pan and toss in garlic butter. Set aside off heat.
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In another saucepan, heat cream with 1 tbsp butter. Stir in cheddar and Parmesan until melted and smooth.
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Add reserved pasta water to thin sauce, if needed.
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Toss pasta in cheese sauce. Plate and top with garlic butter steak. Garnish with herbs.
Notes
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Use fusilli or penne if rotini isn’t available.
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For more heat, add cayenne or hot sauce.
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Store leftovers in the fridge up to 3 days. Reheat with a splash of cream or milk.