Description
A rich and flavorful Cheesy Cajun Steak Pasta featuring tender ribeye steaks seasoned with Cajun spices, nestled over rotini pasta tossed in a creamy garlic parmesan sauce. This indulgent dish combines the boldness of Cajun seasoning with the comforting creaminess of a three-cheese sauce, perfect for a hearty weeknight dinner or special occasion.
Ingredients
Scale
Steak
- 2 pieces Ribeye Steaks (Sirloin or New York strip can also be used)
- 2 tablespoons Cajun Seasoning (Adjust based on your heat preference)
- To taste Salt
- To taste Black Pepper
- 2 tablespoons Olive Oil (Can substitute with vegetable or canola oil)
Sauce
- 2 tablespoons Butter (Use unsalted butter for controlled seasoning)
- 4 cloves Garlic (Minced; fresh garlic is best)
- 1 cup Heavy Cream (Half-and-half can be used for a lighter version)
- 1/2 cup Cream Cheese (Softened for easier blending)
- 3/4 cup Parmesan Cheese (Freshly grated is recommended)
- 1/2 cup Sharp Cheddar Cheese (Can substitute with Monterey Jack)
Pasta & Garnish
- 12 ounces Rotini Pasta (Penne or fusilli can also be used)
- 2 tablespoons Fresh Parsley (Chopped, for garnish)
Instructions
- Season the Steak: Season the ribeye steaks evenly with Cajun seasoning, salt, and black pepper. Let the steaks sit at room temperature for about 10 minutes to allow the seasoning to penetrate and the meat to cook more evenly.
- Sear the Steaks: Heat olive oil in a large skillet over medium-high heat. Once hot, add the steaks and sear them for 3 to 4 minutes on each side until a nice crust forms and they reach your desired doneness. Remove the steaks from the skillet and let them rest to retain their juices.
- Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente, about 9 to 11 minutes. Before draining, reserve ½ cup of the pasta water to adjust the sauce consistency later.
- Prepare the Garlic Butter Sauce: In the same skillet used for the steak, add butter and minced garlic. Sauté over medium heat until the garlic is fragrant and lightly golden, about 1 to 2 minutes.
- Make the Creamy Cheese Sauce: Pour in the heavy cream and stir to combine with the butter and garlic. Add the softened cream cheese and stir continuously until fully melted and smooth. Fold in the grated Parmesan and sharp cheddar cheeses until melted and incorporated into a creamy sauce.
- Toss Pasta with Sauce: Add the drained rotini pasta into the skillet with the cheese sauce. Toss to coat the pasta evenly and let it simmer for 2 to 3 minutes. Use the reserved pasta water to loosen the sauce if it becomes too thick, stirring gently to adjust the texture.
- Slice and Serve: Slice the rested steaks thinly against the grain to maximize tenderness. Serve the sliced steak over the creamy cheesy pasta, and garnish with chopped fresh parsley for a burst of color and freshness.
Notes
- Use fresh garlic for the best flavor impact in the sauce.
- Letting the steak rest after cooking ensures juicier, more tender meat.
- Cajun seasoning can be adjusted to taste for mild or spicy flavors.
- Reserve pasta water to adjust sauce consistency without thinning flavor.
- Substitute pasta shapes like penne or fusilli if rotini is unavailable.
- Use unsalted butter to better control the saltiness of the final dish.
- For a lighter sauce, substitute heavy cream with half-and-half, but the sauce may be less rich.
