Creamy Cajun Steak Alfredo
A luxurious pasta dish featuring tender, Cajun-spiced steak in a creamy Alfredo sauce with fettuccine, finished with Parmesan cheese and fresh herbs.
Equipment
- 1 Large skillet (preferably cast iron)
- 1 Pot for boiling pasta
- 1 Mixing bowl
- 1 Measuring cups/spoons
- 1 Chef's knife
Ingredients
- 1 lb sirloin steak cut into 1-inch strips
- 2 tbsp Cajun seasoning store-bought or homemade
- 8 oz fettuccine pasta
- 1 cup heavy cream
- ½ cup grated Parmesan cheese plus extra for serving
- 3 cloves garlic minced
- 4 tbsp unsalted butter divided
- ¼ cup fresh parsley chopped
- Salt and pepper to taste
Instructions
- Marinate Steak: Toss steak strips with 1 tbsp Cajun seasoning, salt, and pepper. Let rest 10 mins.
- Cook Pasta: Boil fettuccine al dente (8-10 mins). Drain, reserving ½ cup pasta water.
- Sear Steak: In a skillet, melt 2 tbsp butter over medium-high heat. Cook steak 3-4 mins per side until charred and medium-rare. Remove and set aside.
- Make Sauce: In the same skillet, melt 2 tbsp butter. Add garlic and cook 30 secs until fragrant. Stir in heavy cream, Parmesan, and remaining Cajun seasoning. Simmer 5 mins until thickened.
- Combine: Add pasta and steak to the sauce. Toss, adding pasta water if needed for creaminess.
- Serve: Garnish with parsley and extra Parmesan. Pair with garlic bread.
Notes
-
Adjust Cajun spice level by adding/removing seasoning.
-
Use leftover steak or rotisserie chicken for shortcuts.
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Store leftovers in airtight containers (3-4 days).