This dish is a high-energy collision between a classic Italian Alfredo and a spicy Louisiana kitchen. You get the deep, crusty sear of a Cajun-rubbed steak sliced over pasta tossed in a sauce that is velvety, buttery, and has just enough “kick” to make your forehead break a sweat.
The secret? Blacken the steak separately. If you cook the steak in the sauce, you lose the crust; if you cook the sauce in the steak pan without deglazing, the sauce turns a muddy gray.
Creamy Cajun Steak Alfredo
Prep time: 10 mins | Cook time: 20 mins
1. The Ingredients
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The Steak: 1 lb Ribeye or New York Strip (room temp) + 2 tbsp Cajun seasoning.
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The Pasta: 12 oz Fettuccine or Penne.
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The Sauce:
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2 cups Heavy Cream
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1/2 cup (1 stick) Unsalted Butter
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1 ½ cups Freshly grated Parmesan cheese (the real stuff!)
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3 cloves Garlic (minced)
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1 tbsp Cajun seasoning (Tony Chachere’s or Slap Ya Mama)
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1/2 tsp Smoked Paprika
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Optional: Sliced bell peppers and onions for extra “Cajun Trinity” vibes.
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2. Step-by-Step Instructions
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