Creamy Cajun Steak Alfredo
This Creamy Cajun Steak Alfredo is rich, indulgent, and packed with bold Cajun spice and tender ribeye steak for an unforgettable pasta experience.
Equipment
- Large Pot
- Large skillet or frying pan
- Colander
- Sharp Knife
- Wooden Spoon or Silicone Spatula
- Grater
Ingredients
- 8 ounces fettuccine pasta
- 2 tablespoons olive oil for searing the steak and sautéing garlic
- 1 pound ribeye steak sliced into strips
- 1 tablespoon Cajun seasoning
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- salt and pepper to taste
- chopped parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, usually about 10-12 minutes. Reserve ½ cup of pasta water and drain the rest. Set the pasta aside.
- While the pasta is cooking, slice the ribeye steak into thin strips, about ½ inch thick. Sprinkle the Cajun seasoning evenly over the steak strips, coating each piece well.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the steak strips in a single layer without overcrowding. Sear the steak for 2-3 minutes per side until browned and cooked to your liking. Remove steak and set aside, leaving drippings in the pan.
- Reduce heat to medium and add the minced garlic to the skillet. Sauté for 30 seconds to 1 minute, stirring constantly to prevent burning.
- Pour in the heavy cream, stirring to combine with the garlic and drippings. Let simmer gently for 3-4 minutes until slightly thickened. Whisk in grated Parmesan cheese until smooth and creamy. Season with salt and pepper to taste.
- Add the cooked fettuccine and seared steak strips back into the skillet. Toss gently to coat evenly with the sauce. Add reserved pasta water if sauce is too thick. Garnish with chopped parsley before serving.
Notes
- Don’t overcook the steak strips to keep them tender and juicy.
- Reserve pasta water before draining to adjust sauce consistency as needed.
- Use freshly grated Parmesan for best flavor and smooth melting.
- Simmer cream gently to avoid curdling the sauce.
- Add seasonal veggies like bell peppers or asparagus for variety and color.