This dish came from a stretch of busy weeknights when I wanted steakhouse comfort without making a sink full of dishes. The first time I simmered the pasta directly in savory beef broth, the aroma alone had everyone hovering near the stove. The glossy garlic butter, a whisper of heat from red pepper flakes, and a finish of heavy cream and Parmesan bring it all together in one skillet that feels indulgent yet unfussy. I love the way rotini drinks up the sauce so every bite delivers steak, creaminess, and spice at once. Searing the sirloin in hot oil makes those delicious browned bits that become the backbone of the sauce. When the cream melts into the pasta water and the cheese emulsifies, you get the kind of silky coat you could happily chase with a spoon. It has weeknight ease with date-night flavor, and it always leaves the table quiet for those first few bites.

Ingredients

• Sirloin steak: Choose a well-marbled top sirloin and cut into even 1-inch cubes for quick, consistent cooking. Trim large exterior fat and pat dry for better browning.
• Rotini pasta: Rotini’s spirals capture the creamy sauce beautifully. Brands like De Cecco or Barilla hold shape well and cook evenly in broth.
• Olive oil: A neutral yet flavorful base for searing. Use a high-heat safe variety and preheat thoroughly to achieve a deep brown crust on the steak.
• Unsalted butter: Adds rich body to the sauce and helps carry garlic and spice. Unsalted lets you control seasoning precisely.
• Garlic: Freshly minced cloves bloom quickly in butter, adding a sweet, nutty aroma that anchors the sauce. Avoid browning for best flavor.
• Red pepper flakes: A modest amount introduces gentle heat. Adjust to taste; blooming in fat releases a rounder, warmer spice profile.
• Paprika: Adds mild warmth and color to the steak seasoning, enhancing savory depth without overpowering the garlic butter.
• Beef broth: Cooking the pasta in broth seasons it from the inside out. Use low-sodium to allow fine-tuned salt control.
• Heavy cream and Parmesan: Cream softens edges while Parmesan emulsifies for a glossy, clingy sauce. Freshly grated cheese melts smoothly.
• Salt, black pepper, parsley: Season to taste; finish with chopped parsley for a fresh, vibrant lift right before serving.

Instructions

Season the steak: Pat the sirloin dry and cut into 1-inch cubes. Season with salt, black pepper, and paprika, tossing to coat evenly. Dry surfaces brown faster, so blot any moisture before seasoning. Let sit while you heat the pan to help the spices adhere. Sear in batches: Heat olive oil in a large deep skillet over medium-high heat until shimmering. Add half the steak in a single layer and sear 1 to 2 minutes per side until browned. Transfer to a plate and repeat with remaining steak. Do not overcrowd or the meat will steam. Build the garlic butter base: Reduce heat to medium. Add butter and scrape up browned bits with a wooden spoon; those fond pieces are pure flavor. The butter will foam slightly and turn golden as the pan deglazes. Bloom the aromatics: Add minced garlic and red pepper flakes. Stir constantly for about 30 to 60 seconds until fragrant. Avoid browning the garlic; it should smell sweet and nutty, not sharp. Simmer pasta in broth: Stir in rotini and pour in beef broth. Bring to a boil, then reduce to a gentle simmer and cover. Cook 10 to 12 minutes, stirring once or twice, until the pasta is just al dente and most liquid is absorbed. Create the creamy sauce: Uncover, lower the heat, and add heavy cream and Parmesan. Stir until cheese melts and the sauce is glossy and thick enough to coat the pasta. If too thick, splash in more broth or water by the tablespoon. Return the steak: Add the seared steak and any accumulated juices. Simmer on low 2 to 3 minutes to warm through and finish cooking gently. Taste and adjust salt and pepper as needed. Finish and serve: Fold in parsley for freshness. The sauce should cling to the spirals with a silky sheen. Serve hot straight from the skillet while the steak is tender and the pasta is perfectly coated.

Storage Tips

Cool completely before storing. Refrigerate in a shallow airtight container for 3 to 4 days. For best texture, reheat gently on the stove over low heat, adding 1 to 2 tablespoons of beef broth, water, or cream to loosen the sauce. The pasta will continue to absorb liquid, so the extra splash brings the silk back without greasiness. Avoid boiling or microwaving on high power, which can split the cream and overcook the steak. If freezing, portion into freezer-safe containers and freeze for up to 2 months; thaw overnight in the refrigerator and reheat gently, adding a splash of liquid to re-emulsify.

Ingredient Substitutions

Swap sirloin with flank or NY strip, cut into 1-inch cubes, keeping doneness in mind. For a lighter base, use half-and-half instead of heavy cream, though the sauce will be slightly thinner; add an extra 2 tablespoons Parmesan to compensate. Replace rotini with penne, fusilli, or shells in equal weight. Use low-sodium chicken broth if beef broth is unavailable, and adjust seasoning. For less heat, reduce red pepper flakes to a pinch; for more, double them or add 1 teaspoon hot sauce. Gluten-free pasta works, but monitor closely and add an extra 1/2 cup broth if needed, as some brands absorb more liquid.

Serving Suggestions

Serve straight from the skillet with extra Parmesan at the table. A crisp salad with lemony vinaigrette cuts the richness nicely, as do quick-roasted broccoli or asparagus. Warm garlic bread or a buttered baguette is perfect for swiping up any sauce. For a cozy dinner, pair with a medium-bodied red, or keep it weeknight-friendly with sparkling water and lemon. Garnish with a shower of parsley or chives and a few grinds of black pepper right before serving to wake everything up.

Cultural Background

This skillet pasta nods to Italian-American comfort, where cream and Parmesan meet pantry-friendly technique. Cooking pasta directly in seasoned liquid is a home-cook evolution of risotto-style absorption, concentrating flavor and minimizing dishes. Garlic butter, a steakhouse staple, bridges the savory steak fond with a creamy sauce that feels familiar yet fresh. The approach celebrates American weeknight ingenuity: bold flavor, practical shortcuts, and a single pan that makes dinner feel special without being precious.

Seasonal Adaptations

In spring, fold in peas or asparagus tips during the final 2 minutes for a sweet pop of green. Summer welcomes cherry tomatoes and fresh basil with a squeeze of lemon at the end. For fall, sauté sliced mushrooms after the steak to add earthy depth, and finish with thyme. Winter leans into warmth with a pinch of smoked paprika or a spoon of Calabrian chile paste. Finishing with arugula or baby spinach adds a peppery, quick-wilting green any time of year.

Meal Prep Tips

Cube and season the steak up to 24 hours in advance; store covered in the refrigerator. Mince garlic and measure spices ahead so the cooking flows. For make-ahead, cook as directed, cool, and portion into single-serve containers. Reheat gently with a tablespoon of broth or cream per portion, stirring until the sauce becomes silky again. If you prefer fresher steak, reheat the pasta and sauce first, then quickly pan-sear a handful of steak cubes and fold in just before serving for a just-cooked bite.

When you want something cozy with almost no fuss, this one-pot wonder delivers. Pour a glass of something crisp, gather your people, and let the creamy, garlicky aroma do the rest. Make it once, and it will become your weeknight ace.