Creamy Cajun Steak Alfredo
An indulgent dish that combines tender steak and al dente pasta in a rich, creamy Cajun sauce, perfect for weeknight dinners and special occasions.
Ingredients
Main Ingredients
- 1 lb steak (ribeye or sirloin), sliced into tender strips
- 12 oz fettuccine pasta for that perfect al dente bite
- 2 cups heavy cream adding richness and creaminess
- 1 cup Parmesan cheese, grated for a nutty depth
- 1 tbsp Cajun seasoning to bring the unmistakable flavor of the South
- 2 tbsp butter providing a luscious finish
- 1 tbsp olive oil for sautéing
- 2 cloves garlic, minced for a fragrant aroma
- 1 small onion, diced adding sweetness
- 1/4 cup fresh parsley, chopped to brighten the dish
- Salt and pepper to taste enhancing all the flavors
Instructions
Preparation
- Cook the fettuccine pasta according to the package instructions until it reaches al dente. Drain the pasta and set it aside.
- Heat olive oil in a large skillet over medium-high heat. Season the steak strips generously with salt, pepper, and Cajun seasoning. Sear the steak for about 3-4 minutes, turning halfway through until browned. Remove the steak and let it rest.
Cooking
- In the same skillet, add the butter and let it melt. Toss in the minced garlic and diced onion, cooking them for 2-3 minutes until softened.
- Pour in the heavy cream and bring to a gentle simmer. Cook for about 3-5 minutes until slightly thickened. Stir in the grated Parmesan cheese until melted.
- Add the cooked fettuccine and the steak back into the skillet. Toss everything together, ensuring the pasta is coated with sauce. Heat through for another 1-2 minutes.
Serving
- Garnish with fresh parsley and serve warm.
Notes
Allow the steak to reach room temperature before cooking for an even sear. Adjust Cajun seasoning to taste.