Description
This Irresistible Creamy Cajun Butter Steak Pasta Skillet is a flavorful and hearty one-pan meal combining tender seared steak, perfectly cooked pasta, and a rich, creamy Cajun butter sauce. It’s quick to make, packed with bold spices, and topped with Parmesan cheese and fresh parsley for an indulgent dinner perfect for any night of the week.
Ingredients
Scale
Steak & 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
- 12 oz pasta (penne or fettuccine)
Sauce & Cooking
- 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
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Cook Pasta: Cook the pasta according to package directions until al dente. Drain and set aside to be added later into the skillet.
- Heat Butter and Oil: In a large skillet over medium-high heat, melt the butter and add olive oil to prepare the pan for searing the steak.
- Season Steak: Add the thinly sliced steak to the skillet and season it generously with Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper, ensuring even coverage for bold flavor.
- Sear Steak: Cook the steak for 4–5 minutes until browned and slightly crisp on the edges. Remove the steak from the skillet and set aside, preserving the flavorful drippings in the pan.
- Sauté Garlic: In the same skillet, add the minced garlic and cook for about 1 minute until fragrant, incorporating the flavors from the steak drippings.
- Create Sauce: Pour in the heavy cream and beef broth, stirring to combine with the garlic and pan juices. Let the mixture simmer for 2–3 minutes until it thickens slightly into a creamy sauce.
- Add Pasta: Return the cooked pasta to the skillet and stir thoroughly to coat all the noodles in the rich creamy sauce.
- Combine Steak and Pasta: Add the cooked steak back to the skillet and toss everything together carefully to ensure every bite is infused with creamy Cajun goodness.
- Melt Cheese: Sprinkle the grated Parmesan cheese over the mixture and cook for another 2–3 minutes, stirring occasionally, until the cheese has melted smoothly into the sauce.
- Final Seasoning and Serve: Taste and adjust seasoning if needed. Garnish with chopped fresh parsley and serve the pasta skillet warm for a comforting, restaurant-quality meal.
Notes
- Use ribeye for more tenderness or flank steak for a leaner option.
- Adjust the amount of Cajun seasoning according to spice preference.
- For a lighter option, substitute heavy cream with half-and-half, although the sauce will be less rich.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- Reheat gently on stovetop to avoid breaking the sauce.
