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Garlic Cajun Steak Rotini

Garlic Cajun Steak Rotini

Creamy Garlic Cajun Steak Rotini recipe with juicy steak tips in a spicy parmesan cheddar sauce. Ready in 40 minutes for a decadent, family-favorite dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 700
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb sirloin or ribeye steak cut into thick steak-tip pieces
  • 1 tbsp olive oil
  • 3 tbsp unsalted butter divided
  • 4 cloves garlic minced, divided
  • 2 tsp Cajun seasoning
  • 1 tsp smoked paprika
  • to taste salt
  • to taste freshly ground black pepper
  • 1/4 cup fresh parsley chopped, for garnish
  • 14 oz spaghetti
  • 2 tbsp unsalted butter
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 cup sharp cheddar cheese shredded
  • 1/2 cup Parmesan cheese freshly grated
  • 4 oz cream cheese
  • 1 tsp Cajun seasoning
  • 1/2 tsp Italian seasoning
  • pinch red pepper flakes optional
  • to taste salt
  • to taste freshly ground black pepper

Equipment

  • Large pot for boiling pasta
  • Deep skillet or large saucepan for the cheese sauce
  • Cast-iron or heavy-bottomed skillet for searing steak
  • Tongs for flipping steak
  • Cheese grater
  • Measuring cups and spoons

Method
 

  1. Fill a large pot with salted water and bring it to a rolling boil. Add spaghetti and cook until al dente. Reserve about half a cup of pasta water, drain, and drizzle with olive oil.
  2. In a deep skillet, melt 2 tablespoons of butter over medium heat. Add 3 cloves of minced garlic and cook for 30 seconds. Gradually stir in heavy cream and milk. Reduce heat to low and add sharp cheddar, Parmesan, and cream cheese, stirring until melted. Season with Cajun seasoning, Italian seasoning, salt, pepper, and red pepper flakes if using. Toss in cooked spaghetti and mix well, adding reserved pasta water if necessary.
  3. Pat steak tips dry and season with 2 teaspoons Cajun seasoning, smoked paprika, salt, and pepper. In a heavy skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear steak in a single layer for 2-3 minutes per side until browned. Lower heat, add remaining tablespoon of butter and minced garlic, and baste the steak for an additional 1-2 minutes.
  4. Serve by placing a generous portion of creamy pasta on a plate. Top with steak tips and drizzle with garlic butter from the pan. Garnish with chopped parsley and additional Parmesan.

Nutrition

Calories: 700kcalCarbohydrates: 60gProtein: 30gFat: 40gSaturated Fat: 20gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 20IUVitamin C: 2mgCalcium: 30mgIron: 15mg

Notes

Don't skip drying the steak; moisture prevents a good sear. Use block cheese for better melting quality. Taste your sauce as you go to adjust seasoning. Allow the steak to rest for a few minutes after cooking for juicy results. Leftovers can be stored separately in airtight containers for up to 3 days. Reheat with an added splash of milk or cream to restore creaminess. Avoid freezing due to potential texture issues.
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