Instructions
Step 1. Bring a large pot of salted water to a boil.
Step 2. Cook the rotini according to package directions until al dente.
Step 3. Drain the pasta and set aside.
Step 4. In a saucepan over medium heat, melt 2 tablespoons butter.
Step 5. Whisk in the flour and cook for 1 minute.
Step 6. Gradually add the milk, whisking continuously until smooth.
Step 7. Cook for 3–4 minutes until the sauce begins to thicken.
Step 8. Stir in the cheddar cheese, Parmesan cheese, garlic powder, paprika, salt, and black pepper.
Step 9. Mix until the cheese is fully melted and the sauce is smooth.
Step 10. Add the cooked rotini to the cheese sauce and stir until evenly coated.
Step 11. While the pasta rests, season the steak cubes with salt, black pepper, and garlic powder.
Step 12. Heat olive oil in a large skillet over high heat.
Step 13. Add the steak cubes in a single layer and sear for 2–3 minutes per side until browned and cooked to your preferred doneness.
Step 14. Reduce the heat to medium and add the butter and minced garlic.
Step 15. Cook for 30 seconds until fragrant, then stir in the Worcestershire sauce.
Step 16. Toss the steak bites in the garlic butter sauce and remove from heat.
Step 17. Divide the creamy cheddar rotini among serving bowls or plates.
Step 18. Top with the garlic steak bites.
Step 19. Garnish with fresh parsley and a light sprinkle of paprika.
Step 20. Serve immediately while hot and creamy.
Storage and Reheating Tips
Store leftover steak bites and pasta in separate airtight containers in the refrigerator for up to 4 days.
Reheat the pasta with a splash of milk to restore its creamy texture.
Warm the steak bites in a skillet over medium heat for 2–3 minutes until heated through.
The pasta can be frozen for up to 2 months, though the sauce may require stirring after reheating.
For best flavor and texture, enjoy the dish freshly prepared.
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