It is most flavorful when served fresh. Cream-based sauces thicken over time. Reheated steak can be tough. To reheat, use a skillet with a small amount of milk or cream added and heat slowly. Do not reheat in the microwave, as steak reheated this way is likely to be tough.

How long do leftovers keep?

Cooked pasta can be stored in a sealed container in the refrigerator for up to 3 days.

Why is my sauce grainy?

Use heavy cream and freshly grated Parmesan cheese. Shredded cheese has additives to keep the cheese from clumping, which can cause your sauce to be grainy. Stir in the cheese near the end of cooking, turning off the heat or reducing the heat, until the cheese is melted. I allow my sauce to thicken until it is thick and glossy after the recipe’s listed simmer to help the cheese melt without clumping. You should not see any chunks of cheese in the finished product.

How do I keep the steak tender?

Cut the steak across the grain before cooking. Cook it quickly at high heat. Use an uncrowded pan when browning the cubes of steak so they brown instead of steam. The steak will finish cooking in the sauce later in the process, so the browning step doesn't need to fully cook the steak.

Which steak cuts work here?

I suggest sirloin. Ribeye is also a good choice if fat is trimmed. Other good choices are New York strip and tenderloin. Cut meat into small pieces to promote fast browning.

Can I freeze garlic butter steak pasta?

I wouldn't. Defrosting dairy-based sauce can make it curdle and separate.

Garlic Butter Steak Pasta with Seared Sirloin and Rotini

By Mason BrooksNov 8, 2026

Prep

10 min

Cook

20 min

Total

30 min

Servings

Level

Easy

Jump to recipe

Garlic butter steak pasta is a meal I prepare after work for four people. Rotini pasta is mixed with garlic butter sauce. Steak is cooked with a crispy exterior and juicy interior. Fresh parsley and red pepper flakes are sautéed with the steak shortly before serving.

Garlic Butter Steak Pasta with Seared Sirloin and Rotini

I use a 12-inch cast-iron skillet. Heat the oil until it shimmers, then add steak. Cubed steak cooked with nothing else in the skillet will be crispy on the outside and juicy on the inside if cooked quickly at high heat. Cooking time is short. Take steak out before adding sauce.

The browned residue stays in the pan, and the butter and beef broth add it to the sauce. I don't brown the garlic and let the pan shine for 3 to 4 minutes of simmering, the sauce will cling to the rotini. Homemade freshly grated Parmesan cheese can be added to the hot sauce without the gritty texture of commercially prepared Parmesan cheese.

Serve the dish from the pan while the sauce is still liquid. I am serving a side of green salad with vinaigrette for a sharp meal and garlic bread with sauce. Leave the pan on the table to keep the food warm. The sauce will cling to the noodles.

Why you'll love this recipe

It feeds four people when using a skillet to prepare the sauce. The pasta cooks separately, and the steak is prepared separately. The steak is cooked only briefly.
The rotini shape holds the garlic cream sauce in grooves so the pasta doesn't feel bare.
Small servings of beef cook quickly on the grill.
Offer the skillet at the table with salad or garlic bread for people to serve themselves.
It is suitable to eat the next day for lunch, although the sauce thickens and the steak gets firmer when reheated.

Instructions

Pat the steak cubes dry with paper towels, then season them with salt and pepper.

Heat the oil in a 12-inch cast iron skillet over high heat until it begins to shimmer.

Add the steak in a single layer and sear for 1-2 minutes per side, without moving it, until deep brown crusts and charred edges form.

Transfer the seared steak to a plate.

Reduce the heat to medium and melt the butter in the same skillet, scraping up the browned bits with a wooden spoon.

Add the minced garlic and sauté for about 30 seconds until fragrant.

Pour in the beef broth and scrape the skillet bottom, then let it bubble for about 1 minute.

Stir the heavy cream and smoked paprika into the skillet.

Bring the sauce to a gentle simmer.

Stir in the Parmesan until it melts and the sauce thickens slightly.

Simmer the sauce for 3-4 minutes, until thick and glossy.

Cook the rotini in a large pot of salted boiling water according to the package directions until al dente.

Drain the rotini in a colander and add it to the skillet.

Add the seared steak and any juices from the plate.

Stir gently until the pasta is coated and the steak is warmed through.

Garnish with chopped parsley and crushed red pepper flakes.

Serve immediately from the skillet.

FAQ

A plain green salad with vinaigrette goes well with the sauce. Garlic bread is another good side dish to serve with the sauce left in the skillet.

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Dinner Pasta Beef American Quick Meals Stovetop

Garlic Butter Steak Pasta with Seared Sirloin and Rotini

Name: Garlic Butter Steak Pasta with Seared Sirloin and Rotini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb sirloin steak (cut into 1-inch cubes); 2 tbsp avocado or canola oil; coarse sea salt (to taste); freshly cracked black pepper (to taste); 12 oz rotini pasta; 4 tbsp unsalted butter; 6 cloves garlic (minced); 1/2 cup beef broth; 1 1/2 cups heavy cream; 1/2 tsp smoked paprika; 1/2 cup Parmesan cheese (freshly grated); 1/4 cup fresh parsley (finely chopped); 1/2 tsp crushed red pepper flakes (for garnish)

By Mason BrooksNov 8, 2026

Prep

10 min

Cook

20 min

Total

30 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

It feeds four people when using a skillet to prepare the sauce. The pasta cooks separately, and the steak is prepared separately. The steak is cooked only briefly.
The rotini shape holds the garlic cream sauce in grooves so the pasta doesn't feel bare.
Small servings of beef cook quickly on the grill.
Offer the skillet at the table with salad or garlic bread for people to serve themselves.
It is suitable to eat the next day for lunch, although the sauce thickens and the steak gets firmer when reheated.

Ingredients

Servings4

•1 lb sirloin steak (cut into 1-inch cubes)
•2 tbsp avocado or canola oil
•coarse sea salt (to taste)
•freshly cracked black pepper (to taste)
•12 oz rotini pasta
•4 tbsp unsalted butter
•6 cloves garlic (minced)
•½ cup beef broth
•1 ½ cups heavy cream
•½ tsp smoked paprika
•½ cup Parmesan cheese (freshly grated)
•¼ cup fresh parsley (finely chopped)
•½ tsp crushed red pepper flakes (for garnish)

Instructions

1
Pat the steak cubes dry with paper towels, then season them with salt and pepper.
2
Heat the oil in a 12-inch cast iron skillet over high heat until it begins to shimmer.
3
Add the steak in a single layer and sear for 1-2 minutes per side, without moving it, until deep brown crusts and charred edges form.
4
Transfer the seared steak to a plate.
5
Reduce the heat to medium and melt the butter in the same skillet, scraping up the browned bits with a wooden spoon.
6
Add the minced garlic and sauté for about 30 seconds until fragrant.
7
Pour in the beef broth and scrape the skillet bottom, then let it bubble for about 1 minute.
8
Stir the heavy cream and smoked paprika into the skillet.
9
Bring the sauce to a gentle simmer.
10
Stir in the Parmesan until it melts and the sauce thickens slightly.
11
Simmer the sauce for 3-4 minutes, until thick and glossy.
12
Cook the rotini in a large pot of salted boiling water according to the package directions until al dente.
13
Drain the rotini in a colander and add it to the skillet.
14
Add the seared steak and any juices from the plate.
15
Stir gently until the pasta is coated and the steak is warmed through.
16
Garnish with chopped parsley and crushed red pepper flakes.
17
Serve immediately from the skillet.