Cajun Steak Alfredo

This Cajun Steak Alfredo combines two incredible comfort foods into one irresistible meal. The tender slices of steak seasoned with bold Cajun spices create a perfect contrast to the silky, rich parmesan cream sauce coating every strand of fettuccine.

I first made this recipe when trying to recreate a dish my husband and I had at our favorite New Orleans restaurant. The combination of spicy Cajun seasoning with the cooling cream sauce became an instant favorite in our home, and now it's our go to special occasion dinner.

Ingredients

• Sirloin or ribeye steak Fresh high quality steak makes all the difference look for good marbling for maximum flavor
• Cajun seasoning The heart of this dish providing that authentic Louisiana heat and flavor profile
• Heavy cream Creates the luxuriously rich base for the alfredo sauce
• Parmesan cheese Use freshly grated for the smoothest sauce that melts beautifully
• Fettuccine pasta The wide noodles perfectly capture the cream sauce in every bite
• Garlic cloves Adds aromatic depth to both the steak and sauce
• Butter Enriches the sauce and adds a velvety texture
• Smoked paprika Brings a subtle smokiness that enhances the Cajun flavors
• Olive oil Helps create that perfect sear on the steak

Step-by-Step Instructions

Season the Steak

Drizzle your steak with olive oil then generously coat with Cajun seasoning plus a pinch of salt and pepper rubbing it in on all sides. Let it sit at room temperature for about 10 minutes to allow the flavors to penetrate the meat.

Sear to Perfection

Heat a large cast iron skillet over high heat until smoking hot. Place the seasoned steak in the hot skillet and sear undisturbed for 3 4 minutes until a deep brown crust forms. Flip once and cook the other side for 3 4 minutes for medium rare. For medium add an additional minute per side.

Rest and Slice

Transfer the steak to a cutting board and loosely cover with foil. Allow it to rest for at least 5 minutes this prevents the juices from running out when sliced. After resting cut against the grain into thin slices about 1/4 inch thick.

Create the Base

In the same skillet reducing heat to medium melt the butter and add minced garlic. Cook for exactly 1 minute stirring constantly until fragrant but not browned as burned garlic becomes bitter.

Build the Sauce

Pour in the heavy cream while scraping the bottom of the pan to incorporate all those flavorful browned bits from the steak. Bring to a gentle simmer but never a full boil which can cause the cream to separate.

Add the Cheese

Reduce heat to low and gradually whisk in the grated Parmesan a handful at a time waiting until each addition is fully melted before adding more. Sprinkle in the additional Cajun seasoning and smoked paprika whisking until the sauce is silky smooth.

Combine with Pasta

Add the cooked and drained fettuccine directly to the sauce tossing gently with tongs to coat every strand. If the sauce seems too thick add a splash of the pasta cooking water to reach your desired consistency.

Assemble and Serve

Divide the pasta among warm plates arranging the sliced steak on top. Garnish with fresh chopped parsley and an extra sprinkle of Parmesan if desired. Serve immediately while hot.

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The smoked paprika in this recipe is actually my secret ingredient. I discovered its transformative power during a cooking class in Louisiana where the chef insisted it was the key to adding depth to any Cajun dish without overwhelming heat. Now I keep a tin of high quality Spanish smoked paprika in my spice cabinet at all times.

Perfecting Your Pasta

The key to restaurant quality fettuccine alfredo is cooking the pasta to al dente perfection. Always check it 1 2 minutes before the package directions suggest. The pasta will continue cooking slightly when added to the hot sauce so you want it to have a slight resistance when you bite into it. For this dish I like to use a high quality bronze die cut fettuccine which has a rougher texture that helps the sauce cling better to each strand.

Cajun Seasoning Spotlight

Store bought Cajun seasoning works perfectly for this recipe but if you have the time making your own blend elevates the dish dramatically. A traditional mix includes paprika garlic powder onion powder cayenne pepper dried oregano dried thyme and black pepper. The beauty of making your own is controlling the heat level and salt content. I prefer to make a large batch and store it in an airtight container it becomes my secret weapon for everything from eggs to roasted vegetables.

Serving Suggestions

This indulgent pasta dish pairs beautifully with light sides that balance its richness. A simple arugula salad with lemon vinaigrette provides a peppery contrast that cuts through the cream. For a complete Louisiana inspired meal serve with garlic bread and a classic hurricane cocktail. When I host dinner parties I often set up a small toppings bar with extra Cajun seasoning grated Parmesan crushed red pepper and chopped green onions so guests can customize their plates.

Storage and Reheating

The pasta and sauce can be stored together in an airtight container in the refrigerator for up to 3 days. However I recommend storing the sliced steak separately to prevent it from overcooking when reheated. To revive the dish add a splash of milk or cream to the pasta before warming it gently on the stovetop over medium low heat. Stir frequently to prevent sticking and add the steak only for the final minute of heating. Microwaving is convenient but results in a slightly grainier sauce texture.

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Recipe FAQs

→ What can I substitute for sirloin steak?

You can substitute the sirloin with ribeye, New York strip, or flank steak. For non-beef options, the recipe works beautifully with chicken breast, shrimp, or even blackened salmon. Simply adjust cooking times accordingly for your protein of choice.

→ How do I make my own Cajun seasoning?

To make homemade Cajun seasoning, combine 1 tablespoon paprika, 2 teaspoons each of garlic powder and onion powder, 1 teaspoon each of dried oregano and thyme, 1 teaspoon black pepper, 1 teaspoon cayenne pepper (adjust for heat preference), and 1 teaspoon salt. Mix well and store in an airtight container.

→ Can I make this dish less spicy?

Yes, you can easily adjust the heat level by reducing the amount of Cajun seasoning and omitting the smoked paprika. Start with half the recommended amount and taste as you go. You could also substitute the Cajun seasoning with a milder seasoning blend like Italian herbs.

→ What sides pair well with Cajun Steak Alfredo?

This hearty dish pairs wonderfully with a simple green salad dressed with lemon vinaigrette, roasted asparagus, garlic bread, or steamed broccoli. The fresh, lighter sides balance the richness of the cream sauce and complement the spicy steak.

→ Can I make this dish ahead of time?

While best served fresh, you can prepare components ahead of time. Cook and slice the steak and refrigerate. Make the sauce separately (it may thicken when chilled). Cook pasta just before serving, then reheat sauce, add pasta, and top with steak. Add a splash of cream when reheating the sauce to restore its consistency.

→ How can I make this dish lighter?

For a lighter version, substitute half the heavy cream with half-and-half or whole milk (though the sauce will be thinner). Use less Parmesan and add a tablespoon of flour to help thicken. Consider whole wheat pasta for added fiber, and use less pasta with more vegetables like sautéed bell peppers or mushrooms.