Spicy Garlic Butter Steak with Cheddar Cream Rotini
Tender garlic butter steak bites over creamy cheddar rotini, spiced just right for a bold and comforting dinner.
Ingredients
For the Steak:
-
1 lb ribeye or sirloin steak, cut into bite-sized cubes
-
1 tbsp olive oil
-
2 tbsp unsalted butter
-
4 cloves garlic, minced or sliced
-
½ tsp red pepper flakes (adjust to taste)
-
Salt & black pepper, to taste
For the Cheddar Cream Rotini:
-
12 oz rotini pasta
-
1 cup heavy cream
-
1½ cups sharp cheddar cheese, shredded
-
½ tsp garlic powder
-
½ tsp onion powder
-
1 tsp Dijon mustard (optional)
-
Salt & white pepper, to taste
-
Reserved pasta water, as needed
Instructions
-
Cook rotini pasta in salted boiling water until al dente. Reserve ½ cup pasta water. Drain and set aside.
-
Season steak cubes with salt and pepper. Sear in hot olive oil until browned and cooked to your liking. Set aside.
-
In the same skillet, melt butter and sauté garlic until golden. Stir in red pepper flakes. Return steak to skillet and coat with garlic butter.
-
In a saucepan, warm heavy cream over medium heat. Gradually stir in cheddar cheese until melted and smooth.
-
Add garlic powder, onion powder, and Dijon mustard. Simmer until thickened. Adjust seasoning.
-
Toss pasta with cheddar sauce, adding reserved water as needed.
-
Plate the pasta and top with garlic butter steak. Drizzle extra butter from the skillet over the dish.
-
Garnish with herbs if desired. Serve hot.
Notes
-
Use gluten-free pasta for a gluten-free version.
-
Steak can be substituted with mushrooms or shrimp.
-
Store leftovers separately and reheat gently.