A rich comfort dinner that delivers indulgence in every bite
This Cajun Garlic Butter Steak with Creamy Four-Cheese Twisted Pasta is the kind of meal you make when you want to slow down and cook something deeply satisfying. Juicy, spice-kissed steak meets a silky, cheesy pasta sauce that wraps around every twist of fusilli. It’s bold, creamy, and unapologetically comforting.
Perfect for cozy evenings, special dinners at home, or when you just want to treat yourself to something hearty and luxurious.
Why This Dish Works
This recipe balances bold Cajun flavors, buttery garlic richness, and a smooth four-cheese sauce. The steak adds savory depth, while the pasta provides the perfect canvas for the creamy sauce to cling to.
Each component is simple on its own, but together they create something special.
Ingredients Breakdown (Same Quantities)
Pasta Base
12 ounces twisted pasta (fusilli)
Twisted shapes hold thick sauces beautifully.
1 tablespoon salt (for pasta water)
Essential for properly seasoning the pasta from the inside.
Steak & Seasoning
1 pound sirloin steak, sliced into strips
Sirloin is flavorful, tender, and cooks quickly.
2 tablespoons butter
1 tablespoon olive oil
This combo adds richness and prevents burning.
5 cloves garlic, minced
The aromatic backbone of the dish.
1½ teaspoons Cajun seasoning
½ teaspoon smoked paprika
¼ teaspoon salt
¼ teaspoon black pepper
Creamy Four-Cheese Sauce
2 tablespoons butter
1 cup heavy cream
½ cup whole milk
Balances richness and smoothness.
4 ounces Velveeta cheese, cubed
Ensures an ultra-smooth sauce.
½ cup shredded mozzarella cheese
½ cup shredded provolone cheese
½ cup grated Parmesan cheese
Sauce Seasoning
½ teaspoon Cajun seasoning
½ teaspoon Italian seasoning
¼ teaspoon garlic powder
¼ teaspoon onion powder
Finishing Touch
Chopped parsley, for garnish
Adds freshness and color.
Step-by-Step Method of Preparation
1️⃣ Cook the Pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon salt, then cook the 12 ounces of fusilli until al dente—tender but with a slight bite. Drain well and set aside.
Tip: Don’t overcook. Slight firmness helps the pasta hold up to the rich sauce.
2️⃣ Sear the Steak
Heat 2 tablespoons butter and 1 tablespoon olive oil in a wide skillet over medium-high heat. Add the minced garlic and cook for about 20–30 seconds, just until fragrant.
3️⃣ Season and Cook
Add the sirloin steak strips to the skillet. Season with:
1½ teaspoons Cajun seasoning
½ teaspoon smoked paprika
¼ teaspoon salt
¼ teaspoon black pepper
Sear the steak until deeply golden on the outside while remaining juicy inside, about 3–4 minutes. Remove from the skillet and set aside.
4️⃣ Start the Sauce
In the same skillet, reduce heat to medium and melt the remaining 2 tablespoons butter. Pour in the heavy cream and whole milk, stirring gently as it warms.
5️⃣ Melt the Cheeses
Add the Velveeta cubes, stirring until fully melted and smooth. Gradually add the mozzarella, provolone, and Parmesan, stirring continuously until the sauce becomes thick, creamy, and cohesive.
6️⃣ Season the Sauce
Stir in:
½ teaspoon Cajun seasoning
½ teaspoon Italian seasoning
¼ teaspoon garlic powder
¼ teaspoon onion powder
Taste and adjust seasoning if needed.
7️⃣ Combine with Pasta
Add the cooked pasta to the skillet and toss gently until every twist is fully coated in the creamy cheese sauce.
8️⃣ Finish the Dish
Return the steak (and any juices) to the skillet. Toss everything together until well combined and heated through. Garnish with chopped parsley and serve immediately.
Serving Suggestions
Serve hot with garlic bread or buttered rolls
Pair with a simple green salad to cut through the richness
A glass of red wine or iced tea complements the Cajun spices beautifully
Frequently Asked Questions (FAQs)
Can I use a different cut of steak?
Yes. Ribeye, strip steak, or flank steak all work well. Just slice thinly and avoid overcooking.
Is Velveeta necessary?
Velveeta helps create a smooth, stable sauce. You can omit it, but the sauce may be slightly grainier unless you’re very careful with heat.
How spicy is this dish?
Mild to medium. For more heat, add extra Cajun seasoning or a pinch of cayenne. For less heat, reduce Cajun seasoning slightly.
Can I make this ahead of time?
It’s best fresh, but leftovers can be stored in the fridge for up to 3 days. Reheat gently with a splash of milk or cream.
Can I substitute the pasta?
Absolutely. Penne, rotini, or cavatappi work great.
Final Thoughts
This Cajun Garlic Butter Steak with Creamy Four-Cheese Twisted Pasta is indulgent, comforting, and packed with flavor. It’s the kind of meal that feels like a reward—rich, filling, and worth every bite.