Description
This Irresistible Creamy Cajun Butter Steak Pasta Skillet combines tender ribeye steak with a rich, creamy Cajun sauce, perfectly coating al dente penne or fettuccine pasta. With vibrant spices and a luscious Parmesan finish, it’s an easy one-pan meal that delivers bold flavors in just 30 minutes.
Ingredients
Scale
Steak and Seasoning
- 2 ribeye steaks or flank steak, sliced thinly
- 2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
Pasta and Sauce
- 12 oz pasta (penne or fettuccine)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup beef broth
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Cook Pasta: Boil the pasta according to the package instructions until al dente. Drain well and set aside.
- Heat Skillet: Place a large skillet over medium-high heat and add the butter and olive oil, allowing them to melt and combine.
- Season and Sear Steak: Add the thinly sliced steak to the skillet. Season evenly with Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper. Sear the steak for 4 to 5 minutes until nicely browned. Remove the steak from the skillet and set aside.
- Sauté Garlic: In the same skillet, add the minced garlic and cook for about 1 minute until it becomes fragrant, taking care not to burn it.
- Make Cream Sauce: Pour in the heavy cream and beef broth, stirring constantly. Let the mixture simmer gently for 2 to 3 minutes until it slightly thickens.
- Add Pasta: Return the cooked pasta to the skillet and stir well to fully coat it in the creamy sauce.
- Combine Steak and Pasta: Add the cooked steak back into the skillet, tossing everything together until the steak and pasta are evenly coated in the sauce.
- Melt Cheese: Sprinkle Parmesan cheese over the mixture and cook for an additional 2 to 3 minutes, allowing the cheese to melt smoothly into the sauce.
- Adjust and Garnish: Taste and adjust the seasoning as desired. Garnish with freshly chopped parsley and serve the dish warm for optimal flavor.
Notes
- Use ribeye for a richer flavor or flank steak for a leaner option.
- For a spicier kick, add extra Cajun seasoning or a pinch of cayenne pepper.
- Substitute heavy cream with half-and-half for a lighter sauce, though it will be less creamy.
- Parmesan cheese can be swapped with Pecorino Romano for a sharper taste.
- Use gluten-free pasta to make this dish gluten free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
