There are nights when I just want to make something that feels like a treat for my family without spending hours in the kitchen. That’s exactly how these Garlic Butter Steak Bites & Creamy Alfredo Bowtie Pasta came to be a regular in our home. The first time I made it, my kids couldn’t stop twirling the pasta in that creamy sauce, and my husband kept going back for “just one more” piece of steak until the plate was clean.
I love how simple it is: tender steak bites seared until golden, then tossed in garlic butter, paired with bowtie pasta coated in rich Alfredo sauce. It’s hearty, flavorful, and makes the whole kitchen smell like something special is happening. Meals like this remind me why I love cooking; it’s not just about feeding hungry mouths, but about creating those cozy moments around the table.
Essential Elements and Equipment
Before jumping into the cooking, it helps to know the tools and ingredients that really make this recipe shine. Having the right setup will make the process smoother and the results better.
- Heavy skillet: A cast-iron or stainless steel pan is best for searing steak bites. They get hot enough to create that beautiful crust.
- Large pot: Needed for boiling the pasta. Make sure it’s big enough so the bowties cook evenly without sticking.
- Sharp knife and cutting board: For cutting the steak into even bite-sized cubes. Consistency ensures they cook at the same speed.
- Fresh garlic: Don’t skip this. Freshly minced garlic makes both the sauce and steak shine.
- Cream and cheese: Heavy cream, cream cheese, mozzarella, and Parmesan all work together to create a rich, velvety Alfredo sauce.
- Cajun seasoning: This adds depth and just the right amount of heat to balance the creaminess.
With these essentials in place, you’ll be ready to create a dish that feels gourmet but stays wonderfully approachable.
What Makes This Recipe Work
There are so many pasta and steak recipes out there, but this one stands out because of how its components complement each other so perfectly.
- The steak bites: Cutting sirloin into bite-sized cubes ensures quick cooking. High heat gives them a seared crust while keeping the inside tender and juicy.
- The garlic butter finish: After searing, the steak is tossed in butter and garlic, which not only flavors the meat but also coats it in a glossy, irresistible glaze.
- The pasta shape: Bowtie pasta is more than just cute; its ridges and folds capture the Alfredo sauce beautifully, so every bite is creamy.
- The sauce blend: Cream cheese adds stability, Velveeta-like creaminess comes from mozzarella, and Parmesan brings sharp, nutty depth. Together, they create an Alfredo sauce that clings perfectly without being overly heavy.
- Balance of flavors: Cajun seasoning gives the steak a smoky, slightly spicy kick, which pairs beautifully with the mild, creamy pasta.
That combination of easy steps and big flavor is why this recipe works so well for both busy nights and special meals.
Ingredients You’ll Need
- 1 ½ pounds sirloin steak (cut into bite-sized cubes)
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 teaspoon Cajun seasoning (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon salt
- Fresh parsley, chopped (for garnish)
For the Alfredo Bowtie Pasta:
- 12 ounces bowtie (farfalle) pasta
- 2 tablespoons butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 4 ounces cream cheese (softened, cut into cubes)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Preparation
Step 1: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente according to package directions. Drain, set aside, and lightly drizzle with olive oil if you want to prevent sticking.
Step 2: While the pasta cooks, pat the steak cubes dry with paper towels. This step helps them sear instead of steam. Season generously with Cajun seasoning, salt, and black pepper.
Step 3: Heat a skillet over medium-high heat and add olive oil. Once the oil shimmers, add the steak bites in batches. Cook for 2–3 minutes per side until golden-brown and slightly crisp on the edges. Transfer to a plate and cover loosely with foil to keep warm.
Step 4: Reduce the skillet heat to medium, add butter, and stir in minced garlic. Cook just until fragrant, about 30 seconds. Return the steak bites to the pan and toss them in the garlic butter until coated. Remove from heat.
Step 5: In a separate large skillet or saucepan, melt 2 tablespoons of butter. Add the minced garlic and cook briefly until fragrant. Pour in the heavy cream, letting it gently simmer. Stir in the cream cheese until melted and smooth.
Step 6: Add mozzarella and Parmesan, whisking until the sauce is glossy and thick. Season with salt and black pepper to taste. Lower the heat to keep warm, then fold in the cooked bowtie pasta, tossing to coat evenly in the sauce.
Step 7: Plate the Alfredo pasta on one side of each dish and arrange the garlic butter steak bites on the other. Garnish with fresh parsley and serve hot.
Easy Variations to Try
One of my favorite things about this recipe is how easy it is to customize depending on what you’re craving or what you already have on hand. Once you make it the first time, you’ll see just how flexible it can be.
- Swap the pasta: If you don’t have bowtie pasta, try penne, rigatoni, or even fettuccine. The sauce will coat them beautifully.
- Change the protein: Chicken breast or shrimp both work wonderfully here. The garlic butter treatment makes just about any protein taste incredible.
- Make it spicier: Add red pepper flakes to the Alfredo sauce or extra Cajun seasoning to the steak for a little more kick.
- Go lighter: Use half-and-half instead of heavy cream, or swap in Greek yogurt for some of the cream cheese. It won’t be as rich but will still be satisfying.
- Vegetarian twist: Skip the steak and load the Alfredo pasta with sautéed mushrooms, roasted broccoli, or sun-dried tomatoes. The flavors play so well with the creamy sauce.
The heart of this dish is the creamy Alfredo paired with something savory and garlicky, so as long as you keep those elements, the recipe is wide open to experimentation.
How to Serve
This dish really shines on its own, but there are a few extras you can add to make the meal feel even more complete.
For sides, a crisp green salad with a tangy vinaigrette balances the richness of the Alfredo. Garlic bread is another classic companion you can never go wrong with, with more buttery garlic on the table. Steamed or roasted vegetables like broccoli, asparagus, or green beans also bring color and freshness to the plate.
When it comes to garnishes, a sprinkle of fresh parsley adds brightness, while an extra dusting of Parmesan gives the pasta a little more depth. If you enjoy heat, a small pinch of cayenne or chili flakes on top of the steak bites makes them pop.
As for drinks, keep it simple. Sparkling water with lemon cuts through the richness, and iced tea pairs beautifully.
Recipe Tips
Over time, I’ve picked up a few tricks that make this recipe turn out perfectly every single time.
- Pat the steak dry: This step is crucial for getting that golden-brown sear. If the meat is too wet, it will steam instead of caramelize.
- Cook in batches: Crowding the skillet makes it harder to get crispy edges on the steak bites. Working in batches keeps the pan hot and ensures even cooking.
- Don’t rush the sauce: Alfredo sauce loves gentle heat. Let the cheeses melt slowly into the cream for the smoothest texture.
- Reserve pasta water: If your sauce feels too thick, a splash of the starchy pasta water loosens it up without diluting the flavor.
- Rest the steak: Giving the steak bites a minute or two before tossing them in garlic butter helps lock in their juices.
These small details take the recipe from good to restaurant-quality, and once you try them, you’ll never skip them again.
Cooking Notes
- Use fresh garlic for both the sauce and the steak; it makes a world of difference compared to jarred.
- Choose a skillet that can handle high heat for the steak bites; cast iron is ideal.
- If you’re making the pasta ahead, store the sauce and noodles separately to keep the texture creamy.
- Taste the Alfredo before serving and adjust the seasoning. Parmesan adds saltiness, so you might not need much extra salt.
- This recipe serves four generously, but it can easily be doubled if you’re feeding a crowd.
Nutritional Information
- Calories: 780
- Protein: 42g
- Carbohydrates: 54g
- Fat: 42g
- Saturated Fat: 23g
- Sodium: 740mg
- Sugar: 3g
- Fiber: 2g
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
FAQs
Can I use a different cut of steak?
Yes! Sirloin works beautifully, but ribeye, strip steak, or even filet mignon can be used for extra tenderness. Just cut into similar bite-sized cubes for even cooking.
Can I make this ahead of time?
The steak is best enjoyed fresh, but you can prepare the Alfredo sauce and pasta a few hours in advance. Warm the sauce gently before tossing with pasta, then cook the steak bites right before serving.
How can I store leftovers?
Keep the steak and pasta in separate airtight containers. The pasta will reheat better with a splash of cream or milk, and the steak can be reheated in a skillet over medium heat to bring back some of its crisp edges.
Can I make it without cream cheese?
You can, but cream cheese helps stabilize the sauce and adds richness. If you leave it out, increase the mozzarella slightly to keep the sauce creamy.
Conclusion
This Garlic Butter Steak Bites & Creamy Alfredo Bowtie Pasta recipe is one I come back to again and again because it’s the perfect balance of indulgent and approachable. The juicy steak bites, dripping with garlic butter, paired with creamy Alfredo pasta, make every plate feel like a celebration. It’s hearty enough for a weekend dinner but easy enough to whip up on a weeknight.
What I love most is how this dish brings people together. Whether it’s my kids laughing around the table, my husband sneaking extra bites of steak, or me savoring every forkful of creamy bowtie pasta, it’s the kind of meal that creates memories. Cooking it feels joyful, eating it feels satisfying, and sharing it makes it even better.
If you’re looking for a dish that delivers both comfort and a touch of elegance without making you spend hours in the kitchen, this recipe is it. Try it once, and I promise it will become one of your go-to favorites too.
Print
Garlic Butter Steak Bites & Creamy Alfredo Bowtie Pasta
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
Ingredients You’ll Need
- 1 ½ pounds sirloin steak (cut into bite-sized cubes)
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 teaspoon Cajun seasoning (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon salt
- Fresh parsley, chopped (for garnish)
For the Alfredo Bowtie Pasta:
- 12 ounces bowtie (farfalle) pasta
- 2 tablespoons butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 4 ounces cream cheese (softened, cut into cubes)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente according to package directions. Drain, set aside, and lightly drizzle with olive oil if you want to prevent sticking.
Step 2: While the pasta cooks, pat the steak cubes dry with paper towels. This step helps them sear instead of steam. Season generously with Cajun seasoning, salt, and black pepper.
Step 3: Heat a skillet over medium-high heat and add olive oil. Once the oil shimmers, add the steak bites in batches. Cook for 2–3 minutes per side until golden-brown and slightly crisp on the edges. Transfer to a plate and cover loosely with foil to keep warm.
Step 4: Reduce the skillet heat to medium, add butter, and stir in minced garlic. Cook just until fragrant, about 30 seconds. Return the steak bites to the pan and toss them in the garlic butter until coated. Remove from heat.
Step 5: In a separate large skillet or saucepan, melt 2 tablespoons of butter. Add the minced garlic and cook briefly until fragrant. Pour in the heavy cream, letting it gently simmer. Stir in the cream cheese until melted and smooth.
Step 6: Add mozzarella and Parmesan, whisking until the sauce is glossy and thick. Season with salt and black pepper to taste. Lower the heat to keep warm, then fold in the cooked bowtie pasta, tossing to coat evenly in the sauce.
Step 7: Plate the Alfredo pasta on one side of each dish and arrange the garlic butter steak bites on the other. Garnish with fresh parsley and serve hot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 780
- Sodium: 740
- Carbohydrates: 54
- Protein: 42