Cajun Steak Alfredo with a Creamy Twist:

 

 

 

 

 

 

 

 

Ingredients

For the Cajun Steak
1 lb (450 g) sirloin steak, cut into strips

2 tablespoons olive oil

1 tablespoon Cajun seasoning

1 teaspoon garlic powder

½ teaspoon smoked paprika

Salt and black pepper, to taste

For the Creamy Alfredo Sauce
2 tablespoons butter

2 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

1 cup chicken broth

1 teaspoon Cajun seasoning

1 tablespoon cream cheese (optional, for extra creaminess)

For the Pasta
8 ounces fettuccine pasta (or your favorite pasta)

1 tablespoon salt (for pasta water)

Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Steak
In a bowl, mix olive oil, Cajun seasoning, garlic powder, paprika, salt, and pepper.
Coat the steak strips evenly with the spice mixture.
Heat a large skillet over medium-high heat and add a drizzle of olive oil.
Sear the steak strips for 2-3 minutes per side until they are cooked to your desired level of doneness. Set aside.
2. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the fettuccine according to package instructions until al dente.
Drain and set aside, reserving ½ cup of pasta water.
3. Make the Alfredo Sauce
In the same skillet used for the steak, add butter and minced garlic. Sauté until fragrant.
Pour in heavy cream and chicken broth, stirring well.
Gradually whisk in the Parmesan cheese until the sauce is smooth.
Stir in Cajun seasoning and cream cheese, allowing it to melt into the sauce.
4. Combine and Serve

Add the cooked pasta to the Alfredo sauce, tossing to coat evenly.
Add the steak strips, mixing gently.
If the sauce is too thick, add a bit of the reserved pasta water until the desired consistency is reached.
Garnish with fresh parsley and serve immediately.