Spicy Garlic Butter Steak & Cheddar Cream Rotini – Bold & Cozy Dinner

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Introduction

When it comes to cooking recipes for dinner that balance indulgence and punchy flavor, this spicy garlic butter steak with cheddar cream rotini is a knockout. It brings together juicy, seared steak bites and a rich, cheesy pasta in a way that feels both satisfying and elevated—without the stress of a complicated prep.

This dish is all about bold contrasts: the deep char on tender steak, the velvety cheese sauce clinging to every curl of rotini, and the subtle heat of chili mingling with garlic butter. It’s the kind of recipe that transforms simple ingredients into something crave-worthy, ideal for a cozy dinner, date night, or just a night when you’re hungry for comfort.

Ingredients Overview

Each ingredient in this dinner plays a key role in balancing flavor, texture, and richness.

  • Steak: Use sirloin, ribeye, or New York strip for tenderness and marbling. Cut into bite-sized cubes for even searing and fast cooking. Let the steak come to room temperature before cooking for the best sear.

  • Rotini Pasta: This corkscrew-shaped pasta traps creamy sauce in every twist. Its sturdy shape holds up to rich sauces and hearty ingredients like steak.

  • Cheddar Cheese: Sharp cheddar melts into a tangy, creamy sauce. A mix of sharp and mild cheddar can balance bite and meltability.

  • Heavy Cream: The base of the cheese sauce, giving it body and silkiness. You can substitute half-and-half, but the texture will be lighter.

  • Garlic: Lots of fresh minced garlic infuses both the steak and the butter sauce. It’s bold, aromatic, and essential.

  • Butter: Used to sear the steak and flavor the sauce. Unsalted is preferred so you can control the seasoning.

  • Chili Flakes or Hot Sauce: Add your preferred heat level with crushed red pepper, cayenne, or even a few dashes of hot sauce. It brings depth and warmth without overpowering the cheese.

  • Seasoning: Salt, black pepper, smoked paprika, and a pinch of garlic powder round out the flavor profile.

  • Fresh Parsley or Chives: Adds freshness and color to contrast the richness of the dish.

Variations & Ingredient Tips:

  • Swap cheddar with Monterey Jack or pepper jack for a spicier cheese profile.

  • For extra richness, stir in a spoonful of cream cheese or sour cream.

  • Use penne, cavatappi, or shells if rotini isn’t available.

  • Make it gluten-free with GF pasta and a cornstarch-thickened cheese sauce.

Step-by-Step Instructions

This recipe is a two-part process: cook the steak, then build the pasta and sauce—all in one pan if desired.

  1. Prep the ingredients:

    • Cut the steak into 1-inch cubes. Pat dry and season generously with salt, pepper, smoked paprika, and garlic powder.

    • Mince garlic and shred cheese ahead of time for smoother cooking.

  2. Sear the steak:

    • Heat a heavy skillet (cast iron works best) over medium-high heat.

    • Add 1 tablespoon oil and 1 tablespoon butter. Once hot, add steak in a single layer without crowding the pan.

    • Sear for 1–2 minutes per side until deeply browned but still tender inside. Don’t overcook.

    • Remove from pan and cover loosely with foil.

  3. Boil the pasta:

    • While the steak rests, cook rotini in salted boiling water until al dente.

    • Reserve ½ cup pasta water, then drain and set aside.

  4. Make the garlic butter sauce:

    • In the same skillet, melt 2 tablespoons butter over medium heat.

    • Add minced garlic and chili flakes. Sauté 1–2 minutes until fragrant.

    • Pour in 1 cup heavy cream and bring to a gentle simmer.

  5. Create the cheddar sauce:

    • Lower heat and stir in 1½ cups shredded cheddar, one handful at a time.

    • Whisk until melted and smooth, adding pasta water as needed to loosen.

    • Taste and adjust seasoning—add salt, black pepper, or more chili if desired.

  6. Toss pasta and steak:

    • Add cooked rotini and steak bites back to the skillet.

    • Toss gently to coat every bite in cheesy sauce.

    • Simmer 1–2 more minutes so everything melds together.

  7. Garnish & serve:

    • Sprinkle with chopped parsley or chives.

    • Serve hot, with extra cheese or chili flakes on the side.

Chef’s Notes:

  • Sear steak in batches if necessary to avoid steaming.

  • Don’t rush the cheese melting—low heat prevents grainy sauce.

  • Use a splash of pasta water to thin the sauce to your desired consistency.

Tips, Variations & Substitutions

Cooking Tips:

  • Let the steak rest after cooking so it stays juicy when added back into the sauce.

  • Always grate your cheese fresh—pre-shredded varieties contain starches that can prevent smooth melting.

  • Add pasta to sauce while it’s still hot so the cheese clings beautifully to every piece.

Flavor Variations:

  • Tex-Mex Twist: Add cumin, chipotle powder, and top with scallions or crushed tortilla chips.

  • Mushroom Steak Rotini: Add sautéed mushrooms for a deep umami note.

  • Spinach or Broccoli: Stir in fresh greens at the end for a veggie boost.

Dietary Adjustments:

  • Low-Carb: Serve the steak and sauce over zucchini noodles or steamed cauliflower.

  • Gluten-Free: Use gluten-free pasta and thicken the sauce with cornstarch instead of flour.

  • Mild Version: Reduce or omit chili for a kid-friendly, creamy cheese pasta.

Serving Ideas & Occasions

This steak and rotini dish is filling, flavorful, and fits into any dinner scenario:

  • Weeknight Dinner: Serve with a simple green salad or steamed broccoli.

  • Date Night In: Pair with red wine (Cabernet or Syrah) and roasted garlic bread.

  • Comfort Food Craving: It’s perfect for when you want something hearty, cheesy, and full of flavor.

The richness of the cheese, the punch of the garlic, and the spice from the chili combine to make every bite feel like a warm hug. It’s the kind of meal that lingers in your memory long after dinner is done.

Nutritional & Health Notes

This is a rich, protein-forward meal with creamy pasta as its base. While indulgent, it’s also customizable for lighter needs.

  • Steak provides high-quality protein, iron, and zinc—especially from cuts like sirloin or ribeye.

  • Cheddar cheese adds calcium, fats, and a strong flavor that satisfies quickly, so smaller portions still feel rich.

  • Rotini pasta is a source of complex carbohydrates and fiber when using whole wheat or legume-based varieties.

To make this meal more balanced:

  • Use half the pasta and double the greens.

  • Swap half the cream for low-sodium broth or whole milk.

  • Serve with a side salad or grilled vegetables to add fiber and lighten the plate.

FAQs

Q1: What cut of steak works best?

A1: Sirloin, ribeye, or New York strip are excellent for tenderness and flavor. Avoid lean cuts like round steak which can get tough when seared quickly.

Q2: Can I use pre-cooked steak?

A2: Yes, but it won’t develop the same seared crust. Add pre-cooked steak at the very end to warm through without overcooking.

Q3: Can I make this dish ahead?

A3: It’s best served fresh, but you can cook the steak and pasta ahead and combine with the sauce just before serving.

Q4: How spicy is the dish?

A4: It has mild to moderate heat. Adjust chili flakes or hot sauce to your taste—or skip it for a creamier, non-spicy version.

Q5: Can I use a different cheese?

A5: Yes! Monterey Jack, Colby, or gouda all melt well and pair nicely with steak. Pepper jack adds extra heat.

Q6: What’s the best pan to use?

A6: A large cast iron or stainless-steel skillet gives the steak the best sear. Use a nonstick pan if preferred, but preheat it well.

Q7: How do I store and reheat leftovers?

A7: Store in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of cream or broth to restore the sauce.

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Spicy Garlic Butter Steak & Cheddar Cream Rotini – Bold & Cozy Dinner

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  • Author: Isabella Moretti
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
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Description

A spicy garlic butter steak and creamy cheddar rotini pasta dinner, packed with bold flavors and cooked in one pan for weeknight ease.

Ingredients

Scale

  • 1 lb steak (sirloin or ribeye), cubed

  • 8 oz rotini pasta

  • 3 tbsp butter

  • 2 cloves garlic, minced

  • 1 cup heavy cream

  • 1½ cups shredded sharp cheddar

  • ½ tsp smoked paprika

  • ¼ tsp chili flakes (optional)

  • Salt and pepper, to taste

  • 2 tbsp chopped parsley or chives

Instructions

  1. Season steak with salt, pepper, paprika. Sear in 1 tbsp butter and oil for 2 mins per side. Remove and rest.

  2. Cook rotini in salted water until al dente. Reserve ½ cup pasta water and drain.

  3. In the same skillet, melt 2 tbsp butter. Add garlic and chili; sauté 1 min.

  4. Add cream and simmer. Stir in cheddar slowly until smooth.

  5. Add pasta and steak to sauce. Toss to coat and simmer briefly.

  6. Garnish with parsley and serve hot.

Notes

Swap cheddar for gouda or jack. Add mushrooms, spinach, or hot sauce for variation. Reheat gently with cream.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner, Main
  • Cuisine: American Comfort

Nutrition

  • Calories: ~620 per serving

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