Dinner Pasta Cajun Meat

Creamy Cajun Steak Alfredo

Prep: 15 min Cook: 20 min Serves: 4 Spicy

Creamy Cajun Steak Alfredo is a decadent fusion dish that combines the bold, spicy flavors of Cajun cuisine with the rich, creamy comfort of classic Italian alfredo pasta. This indulgent meal features tender strips of steak seasoned with zesty Cajun spices, tossed with fettuccine pasta in a silky, parmesan-infused alfredo sauce.

The contrast between the spicy, blackened steak and the smooth, creamy sauce creates a perfect balance of flavors that's both exciting and comforting. It's an impressive dish that comes together in just about 35 minutes, making it perfect for both weeknight dinners and special occasions when you want to treat yourself or impress guests.

Ingredients

For the Cajun Steak:

1 1/2 pounds (680g) sirloin steak, thinly sliced against the grain
2 tablespoons Cajun seasoning
1 teaspoon garlic powder
1/2 teaspoon salt (omit if your Cajun seasoning contains salt)
1/4 teaspoon black pepper
2 tablespoons olive oil

For the Alfredo Sauce:

4 tablespoons unsalted butter
4 cloves garlic, minced
2 cups heavy cream
1 cup freshly grated Parmesan cheese
1/2 cup grated Romano cheese (or additional Parmesan)
1/4 teaspoon nutmeg
1/2 teaspoon Cajun seasoning
Salt and black pepper, to taste

For the Pasta and Garnish:

1 pound (450g) fettuccine pasta
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium onion, thinly sliced
2 tablespoons chopped fresh parsley
Grated Parmesan cheese, for serving
Red pepper flakes, for serving (optional)

Equipment Needed

Large pot for cooking pasta
Large skillet or sauté pan
Medium saucepan for the alfredo sauce
Colander
Sharp knife
Cutting board
Measuring cups and spoons
Cheese grater
Wooden spoon or spatula
Tongs
Whisk

Instructions

Prepare the steak: In a bowl, combine the Cajun seasoning, garlic powder, salt (if using), and black pepper. Pat the sliced steak dry with paper towels, then toss with the spice mixture until evenly coated. Set aside.
Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining. Drain the pasta and set aside.
Cook the vegetables: While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and onion, and sauté for 4-5 minutes until they begin to soften but still have some crunch. Transfer to a plate and set aside.
Cook the steak: In the same skillet, heat the remaining tablespoon of olive oil over high heat. When the oil is shimmering hot, add the seasoned steak strips in a single layer, working in batches if necessary to avoid overcrowding. Cook for 1-2 minutes per side until browned and cooked to your desired doneness. Transfer to a plate and cover loosely with foil to keep warm.
Make the alfredo sauce: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
Pour in the heavy cream and bring to a gentle simmer. Reduce the heat to low and simmer for 3-4 minutes until it begins to thicken slightly.
Gradually whisk in the Parmesan and Romano cheeses until melted and smooth. Stir in the nutmeg and Cajun seasoning. If the sauce is too thick, add a splash of the reserved pasta water to thin it to your desired consistency.
Taste the sauce and adjust seasoning with salt and pepper as needed.
Combine everything: Return the cooked pasta to its pot or a large serving bowl. Pour the alfredo sauce over the pasta and toss to coat evenly.
Add the sautéed vegetables and cooked steak to the pasta, along with any accumulated juices from the steak. Gently toss everything together.
Serve: Divide the pasta among serving plates. Garnish with chopped fresh parsley, additional grated Parmesan cheese, and red pepper flakes if desired.
Serve immediately while hot.

Chef's Tips

For the most tender steak, slice it against the grain and cook it quickly over high heat.
Make your own Cajun seasoning by combining paprika, garlic powder, onion powder, cayenne pepper, dried oregano, dried thyme, and salt.
Freshly grated cheese melts much better than pre-shredded cheese, which often contains anti-caking agents.
If your alfredo sauce becomes too thick, thin it with a splash of the reserved pasta water. The starchy water helps the sauce cling to the pasta.
For a lighter version, you can substitute half-and-half for some of the heavy cream, though the sauce won't be quite as rich.

Variations

Seafood Cajun Alfredo

Replace the steak with 1 pound of shrimp or a combination of shrimp, scallops, and crabmeat for a seafood version. Reduce cooking time for seafood to avoid overcooking.

Chicken Cajun Alfredo

Substitute the steak with 1 1/2 pounds of boneless, skinless chicken breast or thighs, sliced into strips. Cook until the internal temperature reaches 165°F (74°C).

Vegetarian Cajun Alfredo

Omit the steak and add extra vegetables like mushrooms, zucchini, and yellow squash. For protein, add 1 can of drained and rinsed white beans or 8 oz of pan-seared tofu.

Nutrition Information

Calories	Fat	Carbs	Protein
780	46g	52g	45g

*Nutrition information is an estimate and may vary based on ingredients and portion sizes.