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Garlic Butter Steak Bites served with Spicy Ranch Alfredo Rotini Pasta

Garlic Butter Steak Bites with Spicy Ranch Alfredo Rotini Pasta

A creamy, spicy dish mixing juicy steak bites with rich ranch Alfredo sauce and rotini pasta, perfect for a quick meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 680
Ingredients Method Notes

Ingredients
  

For the Steak
  • 1 lb sirloin or ribeye steak, cut into bite-size cubes
  • 1 tbsp olive oil
  • 3 tbsp butter
  • 4 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp chili flakes (optional, for extra heat)
  • Salt & black pepper, to taste
For the Pasta and Sauce
  • 12 oz rotini pasta
  • 1 1/2 cups heavy cream
  • 1/2 cup chicken broth
  • 1 oz ranch seasoning mix (about 2 tbsp)
  • 1/2 tsp cayenne pepper (adjust to taste)
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella
  • 1/2 cup reserved pasta water (if needed)
  • Fresh parsley (for garnish)
  • Extra Parmesan (for garnish)
  • A drizzle of garlic butter from the steak pan (for garnish)

Method
 

Preparation
  1. Boil rotini in salted water until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
  2. Pat steak dry and season with paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat and sear steak bites for 2–3 minutes per side until deeply browned.
Cooking
  1. Reduce heat, add butter and garlic, and toss steak until coated and fragrant. Remove and set aside.
  2. In the same skillet, melt butter and sauté garlic for 30 seconds.
  3. Pour in chicken broth and heavy cream, stirring to combine.
  4. Whisk in ranch seasoning, cayenne, Parmesan, and mozzarella until smooth and creamy. Season with salt and pepper. Thin with pasta water if needed.
  5. Add rotini to the sauce and toss until coated. Top with garlic butter steak bites or gently fold them into the pasta.
  6. Finish with parsley, extra Parmesan, and a drizzle of leftover garlic butter for maximum flavor.

Notes

Cool the dish to room temperature within two hours. Store in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet over low heat with a splash of cream or reserved pasta water to loosen the sauce. Do not refreeze after reheating. Pat the steak very dry so it sears well and gets a good brown crust. Taste and adjust cayenne and ranch mix to your heat and salt preference.