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–+ servings
Cajun Steak Alfredo

Cajun Steak Alfredo

Indulge in the rich flavors of Cajun Steak Alfredo, a creamy pasta dish with perfectly seared steak and bold spices. Perfect for weeknights or special occasions.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 8-ounce sirloin steaks about 1-inch thick
  • 1 pound bowtie pasta
  • 1/2 cup butter
  • 4 cloves garlic minced
  • 4 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese

Equipment

  • Large skillet
  • Pot for boiling pasta
  • Wooden spoon or spatula
  • Sharp knife for slicing steak
  • Cheese grater

Method
 

  1. Generously coat the steaks with Cajun seasoning.
  2. Heat a skillet over medium-high heat and add a splash of oil.
  3. Sear the steaks for about 3-4 minutes per side for medium-rare, then let them rest for 5 minutes.
  4. Bring a large pot of salted water to a boil and cook the bowtie pasta according to package instructions until al dente.
  5. Reserve about 1/2 cup of pasta water, then drain the pasta.
  6. In the same pot, melt the butter over medium heat and sauté the minced garlic until fragrant.
  7. Pour in the heavy cream and let it simmer gently.
  8. Stir in the Parmesan and mozzarella cheeses until the sauce is smooth, adding reserved pasta water if necessary.
  9. Toss the cooked pasta into the Alfredo sauce until coated.
  10. Slice the rested steak against the grain and serve it atop the pasta, garnished with extra Parmesan and parsley.

Nutrition

Calories: 650kcalCarbohydrates: 70gProtein: 35gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 110mgSodium: 800mgPotassium: 620mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 1mgCalcium: 350mgIron: 3mg

Notes

Consider using ribeye or filet mignon for a more upscale steak option. For a lighter dish, replace heavy cream with half-and-half or whole milk. Store leftovers separately in airtight containers for up to 3 days. Reheat gently to maintain texture.
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