CAJUN STEAK ALFREDO
This Cajun steak alfredo is rich, creamy, and full of bold, smoky flavors. Tender steak slices tossed with fettuccine in a spicy alfredo sauce make a hearty, satisfying dinner perfect for family meals or special occasions.
Ingredients
- 8 oz fettuccine pasta
- 2 teaspoons olive oil
- 12 oz steak ribeye or sirloin, sliced thin
- 2 cloves garlic minced
- 1 cup low-fat milk
- 2 tablespoons all-purpose flour
- ¼ cup grated Parmesan cheese
- 1 teaspoon Cajun seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Cook Pasta: Cook fettuccine according to package instructions. Drain and set aside.
- Cook Steak: Heat olive oil in a large skillet over medium-high heat. Season steak with Cajun seasoning and cook to desired doneness, about 3–4 minutes per side. Remove from skillet and set aside.
- Make Sauce: In the same skillet, sauté garlic for 1 minute. Whisk in flour and cook for 1–2 minutes. Gradually add milk, whisking constantly until sauce thickens. Stir in Parmesan, salt, and pepper.
- Combine: Add cooked pasta and steak to the sauce. Toss until evenly coated and heated through.
- Serve: Garnish with chopped parsley and serve warm.
Notes
- Make Ahead: Sauce can be made in advance; reheat before tossing with pasta and steak.
- Customizing Flavor: Add sautéed bell peppers or mushrooms for extra texture and flavor.
- Serving Suggestions: Serve with garlic bread or a crisp side salad for a complete meal.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave.