Description
This Indulgent Cajun Beef Linguine in Creamy Velveeta Sauce combines tender seared beef sirloin seasoned with bold Cajun spices tossed with perfectly cooked linguine in a rich, creamy Velveeta and Parmesan cheese sauce. Ready in just 30 minutes, this comforting pasta dish offers a deliciously decadent meal with a spicy kick, ideal for a satisfying dinner.
Ingredients
Scale
Pasta
- 12 oz Linguine Pasta (Substitute penne or fettuccine if desired)
Beef & Seasoning
- 1 lb Beef Sirloin (Flank steak is a budget-friendly substitute)
- 2 tbsp Cajun Seasoning (Add cayenne pepper for additional heat)
Dairy & Fats
- 2 tbsp Olive Oil or Butter (Can substitute for a healthier option)
- 1 cup Heavy Cream (Half-and-half can be used for a lighter version)
- 8 oz Velveeta Cheese (cubed) (Cheddar can be used for a sharper taste)
- 1/2 cup Grated Parmesan Cheese (Freshly grated is preferred)
Additional Ingredients
- 3 cloves Garlic (minced) (Fresh garlic is best)
- to taste Salt and Black Pepper (Season according to preference)
- 2 tbsp Fresh Parsley (chopped) (Can substitute with basil or omit)
Instructions
- Cook the Pasta: In a large pot, bring salted water to a rolling boil over high heat. Add the linguine pasta and cook until al dente, about 8-10 minutes. Drain and toss with olive oil to prevent sticking.
- Prepare the Beef: In a large skillet, heat olive oil or butter over medium-high heat. Season the beef sirloin with Cajun seasoning thoroughly, then add it to the skillet. Sear the beef for 3-4 minutes on each side until browned and cooked to desired doneness. Remove the beef from the skillet and let it rest to lock in juices.
- Make the Creamy Sauce: Lower the heat to medium-low. In the same skillet with the beef drippings, sauté minced garlic for about 1 minute until fragrant. Pour in the heavy cream, then add cubed Velveeta cheese and grated Parmesan cheese. Stir continuously until the cheese melts completely and the sauce is smooth and creamy, approximately 3-5 minutes.
- Combine Beef and Pasta: Slice or tear the rested beef into bite-sized pieces, then return it to the skillet. Stir to coat the beef in the creamy sauce. Add the cooked linguine to the skillet and toss everything together over medium heat for about 2 minutes to blend the flavors.
- Season and Serve: Taste the mixture and adjust seasoning with salt and black pepper as needed. Plate the pasta and garnish with chopped fresh parsley. Serve immediately while hot for the best flavor and texture.
Notes
- Substitute penne or fettuccine pasta if linguine is unavailable.
- Use flank steak as a more economical alternative to sirloin.
- For extra heat, add cayenne pepper to the Cajun seasoning blend.
- Half-and-half can be used instead of heavy cream for a lighter sauce.
- Cheddar cheese cubes can replace Velveeta for sharper flavor.
- Freshly grated Parmesan cheese enhances the creaminess and depth of flavor.
- Olive oil can replace butter to reduce saturated fat content.
- Garnish with fresh parsley or substitute with fresh basil for a different herb note.
