Name: Spicy Cajun Steak Alfredo
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb sirloin or ribeye steak; 1 tbsp olive oil; 2 tsp Cajun seasoning; 2 tbsp unsalted butter; 2 garlic cloves, minced; 1½ cups heavy cream; 1 cup grated Parmesan cheese; ½ tsp smoked paprika; 12 oz fettuccine pasta; Salt and freshly ground black pepper, to taste; Fresh parsley, for garnish

Cajun Steak Alfredo is more than just a dish; it’s an experience. It’s that comforting hug of creamy pasta intertgrape juiced with the bold, zesty kick of Cajun spices, all brought together by tender, perfectly seared steak. We’ve all been there – craving something deeply satisfying, a meal that feels both indulgent and exciting. This Cajun Steak Alfredo recipe delivers precisely that. People adore it because it masterfully balances richness with a touch of heat, offering a symphony of flavors that dance on your palate. What truly sets this dish apart is the way the smoky, peppery notes of the Cajun seasoning permeate every strand of fettuccine and every juicy bite of steak, transforming a classic favorite into an unforgettable culinary adventure. Get ready to impress yourself and anyone lucky enough to share this spectacular meal with you!

Ingredients:

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 grated Parmesan cheese
½ tsp smoked paprika
12 oz fettuccine pasta
Salt and freshly ground black pepper, to taste
Fresh parsley, for garnish

Prepare the Steak

To begin extract our delicious Cajun Steak Alfredo, let’s focus on the star of the show: the steak. For this recipe, either a sirloin or ribeye steak will work beautifully. Sirloin offers a lean yet flavorful option, while ribeye provides a richer, more marbled experience. Pat your steak completely dry with paper towels. This is a crucial step for achieving a perfect sear, as excess moisture will steam the steak rather than brown it. Once dry, generously season both sides of the steak with salt and freshly ground black pepper. Then, evenly sprinkle one teaspoon of the Cajun seasoning over both sides of the steak, pressing it gently into the meat to ensure it adheres. Let the seasoned steak rest at room temperature for about 15-20 minutes. This allows the steak to cook more evenly and come closer to the oven’s temperature, preventing the outside from overcooking before the inside is done.

Cook the Steak

Now it’s time to give our seasoned steak that beautiful, flavorful crust. Heat the tablespoon of olive oil in a heavy-bottomed skillet, preferably cast iron, over medium-high heat until itgin extractst begins to shimmer. Carefully place the steak into the hot skillet. Sear the steak for approximately 3-4 minutes per side for medium-rare, or adjust the cooking time to your desired level of doneness. Use tongs to turn the steak; avoid piercing it with a fork, as this will release its flavorful juices. Once the steak is cooked to your liking, remove it from the skillet and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for at least 10 minutes. This resting period is essential for allowing the juices to redistribute throughout the steak, resulting in a more tender and moist final product.

Cook the Pasta and Start the Sauce

While your steak is resting, we’ll get started on the pasta and the creamy Alfredo sauce. Bring a large pot of generously salted water to a rolling boil over high heat. Add the 12 ounces of fettuccine pasta and cook according to the package directions until it’s al dente – meaning it’s cooked through but still has a slight bite. Don’t overcook it, as it will continue to cook slightly in the sauce. While the pasta cooks, wipe out the skillet you used for the steak, but don’t wash it. Add the 2 tablespoons of unsalted butter to the same skillet and melt it over medium heat. Once the butter is melted and slightly foamy, add the 2 minced garlic cloves. Sauté the garlic for about 30-60 seconds, until it’s fragrant but not browned. Be careful not to burn the garlic, as it can turn bitter.

Develop the Creamy Alfredo Sauce

With the fragrant garlic as our base, it’s time to build the rich and decadent Alfredo sauce. Pour the 1½ cups of heavy cream into the skillet with the garlic and butter. Stir to combine and bring the cream to a gentle simmer. Allow the cream to simmer for about 2-3 minutes, stirring occasionally, until it thickens slightly. This gentle simmering helps to reduce the cream and concentrate its flavor. Now, reduce the heat to low. Gradually whisk in the 1 cup of grated Parmesan cheese until it’s completely melted and incorporated into the sauce. Continue to stir until the sauce is smooth and creamy. Be patient here; don’t rush the process of melting the cheese, as it can clump if added too quickly or at too high a heat. Season the sauce with the remaining 1 teaspoon of Cajun seasoning and the ½ teaspoon of smoked paprika. The paprika adds a subtle smokiness that complements the Cajun spices beautifully. Taste the sauce and season with salt and freshly ground black pepper as needed. Remember that the Parmesan cheese is already salty, so adjust accordingly.

Combine and Serve

Once the fettuccine pasta is al dente, drain it well, reserving about ½ cup of the pasta water. Add the drained fettuccine directly to the skillet with the Alfredo sauce. Toss the pasta gently to coat each strand evenly with the creamy sauce. If the sauce seems a little too thick, you can add a tablespoon or two of the reserved pasta water at a time to reach your desired consistency. The starch in the pasta water will help to emulsify the sauce and make it even more luxurious. While the pasta is tossing in the sauce, thinly slice the rested steak against the grain. This is important for ensuring the steak is tender to eat. Arrange the coated fettuccine on serving plates. Top each plate generously with the sliced Cajun steak. Finally, garnish with fresh chopped parsley for a pop of color and freshness. Serve immediately and enjoy this incredible Cajun Steak Alfredo!

Conclusion:

There you have it – a truly unforgettable Cajun Steak Alfredo! This recipe brings together the rich, creamy indulgence of classic Alfredo with the bold, spicy kick of Cajun seasoning, creating a flavor profile that’s both comforting and exciting. We hope you’ve enjoyed learning how to create this restaurant-worthy dish in your own kitchen. Don’t be afraid to experiment with the spice level to perfectly suit your palate. This Cajun Steak Alfredo is incredibly versatile; it’s fantastic served as is, or you can elevate it further by adding some sautéed bell peppers and onions, or even some shrimp for a surf-and-turf twist. It’s perfect for a special weeknight dinner or when you want to impress guests. Give it a try, and let the deliciousness unfold!

Frequently Asked Questions:

Can I use a different cut of steak?

Absolutely! While a sirloin or ribeye works wonderfully for its tenderness and flavor, you can certainly use other cuts. Flank steak or skirt steak are great options if you prefer something with a bit more chew, just be sure to slice them against the grain after cooking for maximum tenderness. Ensure the steak is well-seasoned with your Cajun blend regardless of the cut you choose.

How can I make this dish spicier?

To increase the heat, you have a few options. You can add more cayenne pepper to your Cajun seasoning blend, or incorporate a pinch of red pepper flakes directly into the Alfredo sauce as it simmers. For a fresh burst of heat, consider finely dicing a jalapeño or serrano pepper and sautéing it with the garlic before adding the cream. Remember, a little heat goes a long way, so start small and adjust to your preference!