Creamy Cajun Steak Alfredo with Parmesan Garlic Sauce
Creamy Cajun Steak Alfredo combines a rich, buttery Parmesan sauce with tender strips of seasoned steak and plenty of Cajun heat. It’s hearty, creamy, and packed with enough flavor to make a simple bowl of pasta feel like a steakhouse dinner.
Ribeye gives this dish the richest flavor thanks to its marbling, while sirloin is a great option when you want something a little leaner. Either way, slicing the steak into thin strips allows it to cook quickly over high heat while developing a browned exterior without becoming tough.
The Alfredo sauce comes together in the same skillet used for the steak, allowing the garlic, onion, butter, and cream to pick up all of those seasoned browned bits left behind. Freshly grated Parmesan melts into the cream and creates a smooth sauce that clings perfectly to the fettuccine.
The Cajun seasoning adds warmth and a little spice without overpowering the creamy sauce. Finish everything with fresh parsley and an extra sprinkle of Parmesan for a filling dinner that works just as well for a weeknight meal as it does for entertaining.
Ingredients
- 1 lb ribeye or sirloin steak, sliced into thin strips
- 12 oz fettuccine pasta
- 2 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 tbsp Cajun seasoning, divided
- 2 tbsp butter
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 0.25 cup fresh parsley, chopped
- Salt, to taste
- Freshly cracked black pepper, to taste
- Additional Parmesan cheese, optional for serving
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine according to the package directions until al dente.
- Reserve about 1/2 cup of the pasta water, then drain the pasta and set aside.
- Pat the steak strips dry with paper towels.
- Season the steak with salt, black pepper, and 1/2 tablespoon Cajun seasoning.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the steak in a single layer and cook for about 4-5 minutes, turning occasionally, until browned and cooked to your preferred doneness.
- Transfer the steak to a plate and set aside.
- Reduce the skillet heat to medium.
- Add the butter, diced onion, and minced garlic.
- Sauté for 2-3 minutes, stirring frequently, until the onion softens and the garlic becomes fragrant.
- Pour in the heavy cream and stir, scraping the browned steak bits from the bottom of the skillet.
- Bring the cream to a gentle simmer. Do not allow it to rapidly boil.
- Add the Parmesan cheese and remaining 1/2 tablespoon Cajun seasoning.
- Stir until the Parmesan has melted and the Alfredo sauce becomes smooth and creamy.
- Taste the sauce and adjust with additional salt, pepper, or Cajun seasoning if desired.
- Add the cooked fettuccine and toss until completely coated in the sauce.
- If the sauce becomes too thick, add a small amount of the reserved pasta water until it reaches your preferred consistency.
- Return the steak and any accumulated juices to the skillet.
- Toss gently until the steak is coated and warmed through.
- Remove from the heat and garnish with chopped parsley and additional Parmesan.
- Serve immediately while the Alfredo sauce is hot and creamy.