Description
This creamy cajun steak alfredo blends tender spice-crusted steak with velvety alfredo sauce for a bold, restaurant-quality pasta in 40 minutes.
Ingredients
Scale
- 1 lb ribeye or sirloin steak, cut into strips
- 2 tablespoons Cajun seasoning blend
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (adjust to taste)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 12 oz fettuccine pasta
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1½ cups freshly grated Parmesan cheese
- ¼ cup cream cheese, softened
- 1 tablespoon fresh lemon juice
- ½ cup chicken broth
- 2 green onions, chopped
- ¼ cup fresh parsley, chopped
- Extra Parmesan cheese for serving
- Red pepper flakes (optional)
Instructions
- Pat steak strips dry and mix Cajun seasoning, paprika, garlic powder, onion powder, and cayenne. Coat steak evenly and let rest 10 minutes.
- Bring a large pot of salted water to a boil.
- Heat olive oil in a skillet over medium-high. Sear steak strips 2-3 minutes per side. Remove and tent with foil.
- Cook fettuccine until al dente, reserve 1 cup pasta water, then drain.
- In the same skillet, melt butter over medium heat. Add garlic and sauté 30 seconds.
- Add heavy cream and bring to simmer. Whisk in cream cheese until smooth. Gradually add Parmesan, then stir in chicken broth and lemon juice. Adjust thickness with pasta water if needed.
- Add pasta to sauce and toss to coat. Fold in steak and adjust seasoning.
- Serve garnished with parsley, green onions, Parmesan, and optional red pepper flakes.
Notes
Use fresh Parmesan and avoid overcooking steak to ensure the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 720
- Sugar: 3g
- Sodium: 980mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 130mg