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There is nothing more satisfying than the combination of tender Cajun-spiced steak and creamy fettuccine Alfredo I serve this dish when I want something special yet approachable It delivers big flavor and comfort especially on a night when you crave a bit of heat and richness all in one bite
I still remember the first time I tried Cajun steak and Alfredo together It instantly became a favorite in my house and my friends now ask for it whenever they visit
Ingredients
- Ribeye or sirloin steak: Choose well-marbled ribeye for extra juiciness and tenderness
- Olive oil: Helps the seasoning stick and ensures a rich seared crust
- Cajun seasoning: Brings smoky warmth and full flavor quality Cajun blends make a major difference
- Salt and pepper: Use freshly ground black pepper and flaky salt for the best results
- Chili flakes: Add a kick if you love heat or leave them out for a milder taste
- Fettuccine pasta: Choose dried or fresh for best texture it carries the sauce well
- Butter: Adds richness and helps coat every strand of pasta
- Garlic: Fresh garlic is a must for deep savory notes minced finely for even cooking
- Heavy cream: The key to Alfredo indulgence look for high quality with no additives
- Parmesan cheese: Use real Parmesan grating just before adding for extra creaminess and sharpness
- Parsley: Gives a bright finish and a pop of color
- Red pepper flakes: Sprinkled for an optional hit of heat and color
Step-by-Step Instructions
- Season the Steak:
- Rub both sides of each steak with olive oil Cajun seasoning salt and pepper Allow steaks to rest at room temperature for ten minutes This helps the internal temperature even out for consistent cooking
- Grill the Steaks:
- Heat a large heavy skillet over high heat until just smoking Add the steaks with space between Cook for three to four minutes on each side until a deeply browned crust forms and the inside reaches your preferred doneness Transfer steaks to a plate tent loosely with foil and rest for five minutes before slicing
- Cook the Pasta:
- Bring a large pot of salted water to boil Add fettuccine and cook until al dente stirring occasionally Before draining scoop out a quarter cup of the pasta water to use later Drain well to ensure the sauce will cling
- Prepare the Alfredo Sauce:
- Return the skillet to medium heat Add butter and swirl until melted Stir in the garlic and sauté just until fragrant about one minute Pour in heavy cream whisking constantly Bring to a gentle simmer then lower the heat Add Parmesan whisking until smooth and slightly thickened
- Combine Pasta and Sauce:
- Add pasta directly to the Alfredo sauce in the skillet Pour in the reserved pasta water Stir to coat every strand and finish with salt and black pepper Adjust consistency as needed
- Assemble the Plate:
- Divide the pasta among bowls Slice the rested steaks thinly and arrange on top Garnish generously with parsley and a pinch of chili flakes for a classic look and optional heat
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Storage tips
Keep leftovers in an airtight container for up to two days To reheat add a splash of cream or milk to the pasta so it returns to its creamy texture Gently warm the steak slices separately to avoid overcooking
Ingredient substitutions
You can use chicken breast or shrimp in place of steak for a lighter meal For a vegetarian twist try roasted portobello mushrooms Instead of heavy cream try half and half for a lighter Alfredo sauce
Serving suggestions
Serve this recipe with a crisp green salad like arugula with lemon vinaigrette Good bread makes great company as well I sometimes add sautéed spinach or mushrooms if I want extra vegetables
Cultural and historical context
Cajun seasoning has roots in Louisiana cuisine and brings plenty of character to the table Alfredo sauce traces to Italian American cooking making this dish a fusion of bold Southern and classic Italian flavors
Recipe FAQs
- → How do I get a good sear on Cajun steaks?
Pat the steaks dry, use high heat, and avoid overcrowding the pan. Let the steaks sear untouched for a golden crust.
- → Can I use a different cut of steak?
Yes, striploin, T-bone, or filet mignon also work well. Adjust grilling time based on thickness.
- → Is homemade Cajun seasoning better than store-bought?
Homemade seasoning allows you to control spice and salt, but quality store-bought blends are convenient.
- → How do I make the Alfredo sauce creamy without curdling?
Warm the cream slowly and add Parmesan off-heat, whisking until fully melted and smooth.
- → What side dishes pair best?
Garlic bread, roasted vegetables, or a fresh green salad complement this flavor-packed dish.