Creamy Cajun Butter Steak Pasta

Creamy Cajun Butter Steak Pasta Skillet brings bold flavors together in one pan for an easy weeknight dinner that feels like a restaurant treat. The juicy steak mingles with a luscious Cajun cream sauce, and every bite is rich and comforting. This is the meal I crave when I want something that feels special but is still fast to pull together after a long day.

Ingredients

• Ribeye or flank steak: sliced thin for tenderness and flavor Look for well marbled beef for extra juiciness
• Pasta: penne or fettuccine both work great Choose a pasta with enough shape to grab on to the sauce
• Butter: brings richness and helps make the sauce creamy Use real butter for best flavor
• Olive oil: helps to sear the steak evenly and adds depth to the sauce Choose extra virgin for richness
• Cajun seasoning: spiced and savory It is the backbone of the dish Use a blend you love
• Smoked paprika: deepens the smoky flavor Spanish varieties are especially good
• Garlic powder and onion powder: boost the savory notes Look for fresh and aromatic powders
• Fresh garlic cloves: minced fresh for best flavor
• Heavy cream: gives a velvety texture Choose full fat for extra creaminess
• Beef broth: brings umami and helps thin the sauce slightly Opt for low sodium to control salinity
• Parmesan cheese: grated finely so it melts smoothly Invest in a piece of real Parmesan to grate at home
• Salt and pepper: balance the flavors Use kosher salt and fresh ground pepper whenever you can
• Fresh parsley: chopped for a bright finish

Step-by-Step Instructions

Prep the Steak and Pasta:

Slice the steak thin for quicker cooking This keeps it tender and flavorful Cook the pasta according to the package directions in salted water until just al dente Drain and set aside so it does not overcook

Sear the Steak:

Warm butter and olive oil together in a large skillet over medium high heat Once the butter is melted add the sliced steak in a single layer Sprinkle over the Cajun seasoning smoked paprika garlic powder onion powder salt and pepper Cook without stirring for two to three minutes to develop a brown crust Toss and cook another two minutes so the steak is just cooked through Remove the steak and place on a plate to rest

Build the Sauce:

In the same skillet add the minced garlic Let it cook for about one minute until it smells rich and fragrant Pour in the heavy cream and beef broth Stir with a wooden spoon scraping up any browned bits This builds deep flavor Simmer the sauce for two to three minutes until it thickens slightly

Combine Pasta and Steak:

Add the cooked pasta to the sauce Toss gently so every noodle is coated Return the steak along with any juices to the skillet Fold together so everything is evenly covered in the cajun butter sauce

Finish with Cheese and Parsley:

Sprinkle the grated Parmesan cheese over the mixture Let it melt for about two to three minutes Stir until you have a silky smooth sauce Taste and adjust salt or pepper as needed Top with freshly chopped parsley for a pop of color and freshness

Pin it

Parmesan is by far my favorite part of this dish The way it melts into the sauce gives it that irresistible stretchy creamy texture My little one loves to help sprinkle the cheese at the table and it is become our little tradition when cooking this together

Storage Tips

Let any leftovers cool completely then refrigerate in an airtight container for up to three days Reheat gently on the stove adding a splash of cream or milk to loosen the sauce Pasta can soak up the sauce overnight so give it a good stir before serving

Ingredient Substitutions

If you do not have ribeye or flank steak you can use sirloin or even chicken breast for a lighter twist For the pasta any sturdy shape like rigatoni or rotini will hold up to the sauce well If you like a spicier kick add a pinch of cayenne or an extra sprinkle of Cajun seasoning

Serving Suggestions

Serve with a crisp green salad or garlic bread for a complete meal If you want a touch of veggie brightness roasted broccoli or bell peppers pair deliciously with the creamy spicy pasta

Frequently Asked Questions

→ What steak cut works best for this dish?

Ribeye provides rich flavor and tenderness, but flank steak is also a great choice for its hearty bite. Slice steak thinly for quicker, more even cooking.

→ Can a different type of pasta be used?

Absolutely. Penne, fettuccine, or any sturdy pasta can soak up the sauce nicely and pair well with the steak.

→ How spicy is the Cajun seasoning?

Cajun seasoning brings gentle heat and smokiness. Adjust to taste or add extra paprika for a milder flavor.

→ What's the secret to a creamy sauce?

Simmering heavy cream with beef broth and Parmesan creates a smooth, luscious texture that coats every bite of steak and pasta.

→ Can leftovers be reheated?

Yes, gently reheat on the stove with a splash of cream or broth to restore the sauce's creamy consistency.