Description
A restaurant-quality dish that combines tender, Cajun-seasoned steak with creamy Parmesan Alfredo sauce over pasta—perfect for a special dinner at home.
Ingredients
Scale
- 1 lb sirloin or ribeye steak
- 1 tbsp olive oil
- 2 tsp Cajun seasoning (divided)
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- 1½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ tsp smoked paprika
- 12 oz fettuccine or penne pasta
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Prepare the Steak
- Season the steak with 1 teaspoon Cajun seasoning, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the steak for 3-4 minutes per side for medium-rare, or until desired doneness.
- Remove from the skillet and let rest for 5 minutes before slicing thinly against the grain.
Cook the Pasta
- While the steak rests, cook pasta according to package instructions until al dente.
- Drain and set aside.
Prepare the Alfredo Sauce
- In the same skillet used for the steak, reduce heat to medium and add butter.
- Once melted, sauté minced garlic for about 1 minute until fragrant.
- Pour in heavy cream and bring to a gentle simmer.
- Stir in the remaining 1 teaspoon Cajun seasoning and smoked paprika.
- Gradually whisk in Parmesan cheese until the sauce is smooth and creamy.
- Season with additional salt and black pepper to taste.
Combine Pasta and Sauce
- Add the cooked pasta to the skillet, tossing to coat evenly with the sauce.
Serve
- Plate the pasta and top with sliced steak.
- Garnish with chopped parsley.
- Serve immediately.
Notes
- Substitute chicken or shrimp for steak for a different twist.
- Add red pepper flakes for extra spice.
- Use half-and-half instead of heavy cream for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Cajun