Description
This Cheesy Cajun Steak Pasta with Garlic Parmesan Sauce is a flavorful, hearty dish combining tender Cajun-seasoned steak pieces with creamy garlic parmesan pasta. Ready in just 30 minutes, it’s perfect for a satisfying weeknight dinner packed with rich, creamy sauce and a kick of Cajun spice.
Ingredients
Scale
Steak and Seasoning
- 1 lb sirloin or ribeye steak, cut into bite-sized pieces
- 1 ½ tablespoons Cajun seasoning
- 1 tablespoon butter (for searing)
Pasta
- 10 oz rotini pasta
Sauce
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- ¼ cup reserved pasta water (optional)
- Salt and pepper to taste
Garnish
- Fresh chopped parsley (optional)
Instructions
- Prepare the steak: Pat the steak dry and cut it into bite-sized chunks. Season well with Cajun seasoning and let it sit while you prepare the other ingredients to allow the spices to penetrate the meat.
- Cook the pasta: Boil rotini pasta in salted water until al dente, about 8-10 minutes. Reserve ½ cup of pasta water before draining the pasta, then set the pasta aside.
- Sear the steak: Heat 1 tablespoon of butter in a hot skillet over medium-high heat. Add the steak pieces in a single layer and sear for 3 to 5 minutes, turning once to brown all sides. Remove the steak from the skillet and set aside.
- Make the garlic sauce: Lower the heat to medium and melt 2 tablespoons of butter in the same skillet. Add the minced garlic and sauté for 30 seconds until fragrant but not browned.
- Add cream and simmer: Stir in the heavy cream and let it gently simmer for 2 to 3 minutes until it starts to thicken slightly, stirring occasionally to prevent scorching.
- Add parmesan cheese: Mix in the grated parmesan cheese, stirring constantly until it melts completely into a smooth sauce. If the sauce is too thick, gradually add reserved pasta water one tablespoon at a time until desired consistency is reached.
- Toss pasta with sauce: Add the cooked pasta to the skillet and toss well to coat all the noodles evenly with the garlic parmesan sauce.
- Combine steak and pasta: Return the seared steak to the skillet and gently mix everything together. Let it sit on low heat for about 2 minutes so the flavors meld and the steak reheats without overcooking.
- Garnish and serve: Sprinkle fresh chopped parsley over the pasta and serve immediately while hot and creamy.
Notes
- Use ribeye for a more tender, flavorful steak or sirloin for a leaner option.
- Reserve pasta water to adjust sauce consistency for a silky finish.
- Adjust Cajun seasoning amount to control spice level.
- Freshly grated parmesan melts better than pre-grated cheese.
- Do not overcook steak; sear just to medium rare or desired doneness as it will cook slightly when mixed.
