Description
This Indulgent Creamy Cajun Butter Tender Steak Pasta Skillet combines perfectly seared sirloin steak with a rich and creamy Cajun-spiced sauce, tossed with al dente penne or fettuccine pasta. The dish offers a delightful balance of spice, creaminess, and fresh herbs, making it a comforting yet flavorful meal perfect for any occasion.
Ingredients
Scale
Pasta
- 8 ounces Penne or Fettuccine Pasta
Steak and Seasoning
- 1 pound Sirloin Steak, cut into 1-inch cubes
- 1.5 tablespoons Cajun Seasoning (adjust to taste)
- 1 teaspoon Kosher Salt
- 0.5 teaspoon Black Pepper, freshly cracked
- 0.25 teaspoon Cayenne Pepper (optional)
Cooking and Sauce Ingredients
- 2 tablespoons Olive Oil (or vegetable oil)
- 3 tablespoons Unsalted Butter
- 4 cloves Garlic, minced
- 1 cup Heavy Cream (can substitute with half-and-half)
- 0.5 cup Parmesan Cheese, grated
- 0.5 cup Reserved Pasta Water
- 1 tablespoon Lemon Juice (optional)
- 2 tablespoons Chopped Fresh Parsley (or basil)
Instructions
- Cook Pasta: Bring a large pot of salted water to a rolling boil. Add penne or fettuccine pasta and cook until al dente, about 10-12 minutes. Reserve ½ cup of pasta water, then drain the pasta and set aside.
- Prepare Steak: While pasta cooks, pat dry the sirloin steak cubes with paper towels. Season all over with Cajun seasoning, kosher salt, and black pepper, ensuring even coating.
- Sear Steak: Heat olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned steak cubes without overcrowding. Sear each side for 1-2 minutes until browned, then remove steak from the skillet and set aside.
- Make Sauce: Lower heat to medium-low and add unsalted butter to the skillet. Once melted, add minced garlic and sauté until fragrant, about 1 minute. Sprinkle additional Cajun seasoning for extra flavor if desired.
- Add Cream and Cheese: Slowly pour in the heavy cream while whisking to combine. Simmer the sauce for 3-4 minutes until it thickens slightly. Stir in grated Parmesan cheese until the sauce becomes smooth and creamy.
- Combine Steak and Pasta: Return the seared steak and drained pasta to the skillet with the sauce. Toss gently to coat the pasta and steak evenly. Add reserved pasta water gradually to achieve desired sauce consistency.
- Finish and Serve: Stir in lemon juice and chopped fresh parsley for brightness. Taste and adjust seasoning if necessary. Serve the pasta hot, garnished with additional parsley if desired.
Notes
- For a spicier dish, increase the amount of Cajun seasoning or add cayenne pepper as preferred.
- Half-and-half can be used instead of heavy cream for a lighter sauce.
- Fresh parsley adds a nice vibrant flavor, but basil or cilantro can be used as alternatives.
- Do not overcrowd the skillet when searing steak to ensure good browning.
- Reserve pasta water is crucial for adjusting sauce thickness and helping the sauce adhere to the pasta.
