Description
This Irresistible Creamy Cajun Butter Steak Pasta Skillet is a quick and flavorful one-pan meal perfect for busy weeknights. Tender slices of ribeye steak are seared with bold Cajun spices, then tossed with al dente pasta in a rich and creamy Parmesan sauce, finished with fresh parsley for a vibrant touch.
Ingredients
Scale
Steak and 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 and Sauce
- 12 oz pasta (penne or fettuccine)
- 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
- Fresh parsley, chopped (for garnish)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside.
- Heat Fat in Skillet: In a large skillet over medium-high heat, add butter and olive oil, allowing them to melt and combine.
- Season and Sear Steak: Add the thinly sliced steak to the skillet. Season it evenly with Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper. Sear the steak for 4–5 minutes until browned and cooked to desired doneness. Remove the steak from the skillet and set aside.
- Sauté Garlic: Using the same skillet, add the minced garlic and cook for 1 minute until fragrant, taking care not to burn it.
- Make Cream Sauce: Pour in the heavy cream and beef broth, stirring constantly to combine with the garlic and pan drippings. Let the mixture simmer for 2–3 minutes until the sauce slightly thickens.
- Combine Pasta and Sauce: Return the cooked pasta to the skillet and stir well to coat the noodles evenly with the creamy sauce.
- Add Steak Back: Add the seared steak slices back into the skillet and toss everything together so the steak is coated in the Cajun cream sauce.
- Melt Parmesan: Sprinkle the grated Parmesan cheese over the pasta and steak mixture and cook for another 2–3 minutes until the cheese has melted and the sauce is smooth.
- Adjust Seasoning and Garnish: Taste and adjust salt and pepper if needed. Garnish with freshly chopped parsley for a pop of color and freshness.
- Serve Warm: Serve the creamy Cajun butter steak pasta skillet immediately and enjoy!
Notes
- You can substitute ribeye or flank steak with sirloin or strip steak if preferred.
- If you want a lighter version, substitute heavy cream with half-and-half or whole milk, though sauce may be less thick.
- Use gluten-free pasta to make this dish gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For extra spice, add a pinch of cayenne pepper or red pepper flakes when seasoning the steak.
