Creamy Cajun Butter Steak Pasta Skillet is the kind of dinner that hits every comfort-food note—creamy, juicy, spicy, and ridiculously satisfying. Imagine tender slices of steak seared to a caramelized crust, tossed with al dente pasta and a velvety Cajun butter cream sauce that clings to each noodle. Fun fact: the Cajun twist here started as a way to jazz up simple weeknight steaks with pantry spices and a splash of cream. It’s a one-pan wonder that looks restaurant-level but comes together in under 30 minutes.
This recipe is special because it’s simple, quick, and hits that crowd-pleasing sweet spot between rich and spicy. Families love it; picky eaters often ask for seconds. If you enjoy other hearty skillet pastas, you might also like this creamy ranch steak version for a different flavor profile: Creamy Ranch Steak Mozzarella Garlic Butter Pasta. Pull out a skillet, and in no time you’ll have a comforting, flavorful dinner your whole crew will enjoy.
What is Creamy Cajun Butter Steak Pasta Skillet?
What’s in a name? Creamy Cajun Butter Steak Pasta Skillet basically tells you everything you need to know: creamy sauce, Cajun seasoning, buttery finish, steak, and pasta—cooked all in one skillet for easy cleanup. Where did the name come from? Maybe an inventive home cook melted butter and added Cajun spices to a leftover steak and pasta and discovered magic. Who knew that a little spice and cream could create such comfort? After all, “the way to a man’s heart is through his stomach.” Ready to test that theory? Grab a pan and try this out—you might win over a household or two.
Why You’ll Love This
This dish is irresistible for three main reasons. First, the main highlight is the contrast of textures and flavors: seared steak with a peppery crust meets a silky, slightly spicy cream sauce that coats the pasta—pure mouthwatering bliss. Second, making this at home saves money compared to dining out; a couple of steaks and pantry spices transform into a restaurant-style meal without the bill. Third, the flavorful toppings—freshly grated Parmesan and chopped parsley—add a salty, bright finish that elevates the whole skillet.
If you love bold, creamy pasta dishes, this one delivers more warmth and spice than a standard Alfredo but is just as comforting—similar in spirit to the Creamy Cajun Chicken Pasta on the blog, but swapping chicken for steak gives a deliciously beefy twist. Go on—make it tonight.
How to Make
Quick Overview
This recipe is straightforward and satisfying. You’ll sear thinly sliced steak for a caramelized crust, make a quick cream-and-broth sauce flavored with garlic and Cajun seasoning, then toss everything with cooked pasta. The standout elements are the creamy sauce that clings to the noodles and the rich, slightly spicy finish. Prep and cook time: about 25 to 30 minutes total.
Ingredients
- 2 ribeye steaks or flank steak, sliced thinly against the grain
- 12 oz pasta, penne or fettuccine, dry
- 2 tablespoons butter, unsalted, room temperature
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 cloves garlic, minced (about 1 tablespoon)
- 1 cup heavy cream, chilled
- 1/2 cup beef broth, low-sodium if possible
- 1/2 cup grated Parmesan cheese, freshly grated for best melt
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish), about 1 tablespoon
Directions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain well and set aside.
- While the pasta cooks, heat a large skillet over medium-high heat. Add the butter and olive oil and let the butter melt and foam.
- Season the thinly sliced steak evenly with Cajun seasoning, smoked paprika, garlic powder, onion powder, and a pinch of salt and pepper.
- Add the steak slices to the hot skillet in a single layer if possible. Cook 4 to 5 minutes, flipping as needed, until the steak develops a nice brown crust and is cooked to your liking. Do not overcrowd the pan; sear in batches if necessary. Remove the steak from the pan and set aside on a plate.
- Reduce the heat to medium. In the same skillet, add the minced garlic and cook for about 1 minute until fragrant—don’t let it burn.
- Pour in the heavy cream and beef broth, stirring to combine and scraping any browned bits from the bottom of the pan. Let the sauce simmer gently for 2 to 3 minutes so it thickens slightly.
- Add the cooked pasta back into the skillet and stir to coat the noodles with the creamy sauce.
- Return the steak to the pan and toss gently so the pasta and steak are evenly coated in the Cajun butter sauce.
- Sprinkle the grated Parmesan over the mixture and cook an additional 2 to 3 minutes until the cheese melts smoothly into the sauce. Taste and adjust seasoning with salt and pepper if needed.
- Garnish with freshly chopped parsley before serving. Serve hot and enjoy.
What to Serve With
- Simple green salad with a lemon vinaigrette to cut through the richness
- Garlic bread or crusty baguette to mop up extra sauce
- Roasted or steamed vegetables like broccoli, asparagus, or green beans for freshness
- A chilled white wine like Sauvignon Blanc or a light-bodied red such as Pinot Noir
- Pickled jalapeños or a squeeze of fresh lemon for those who want extra brightness
Top Tips for Perfecting
- Use thinly sliced steak and slice against the grain for the most tender bites.
- Don’t overcrowd the skillet when searing steak—work in batches for the best crust.
- If your sauce seems too thin, simmer a minute longer; for a thicker sauce, stir in a tablespoon of grated Parmesan.
- Substitute half-and-half for heavy cream in a pinch, but expect a slightly lighter texture.
- Avoid overcooking the pasta—al dente keeps it from getting mushy when tossed in the sauce.
- Taste and adjust Cajun seasoning at the end; spice levels vary by brand.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Cream-based pasta sauces don’t always freeze and reheat well; freezing is not recommended if you want the best texture. If you must, freeze the steak separately and use a freezer-safe container for up to 1 month—expect some texture change.
- Reheating: Reheat gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce and stir until warmed through. Microwave reheating works in short bursts at 50% power, stirring between intervals to keep the sauce smooth.
FAQs
Can I use a different cut of steak?
Yes. Sirloin, skirt steak, or flank steak work well—slice thinly against the grain. Ribeye will be richer because of the marbling.
Can I make this dairy-free or lighter?
For a lighter version, use half-and-half or evaporated milk. For dairy-free, try a high-quality unsweetened oat or cashew cream and a dairy-free Parmesan alternative; flavor and texture will vary.
How spicy is this dish?
Spice depends on the Cajun seasoning you use. Start with 1 to 2 tablespoons and taste; add more if you like it hotter or serve with hot sauce on the side.
Can I cook this ahead of time for a dinner party?
You can prep the steak and sauce components ahead, but toss pasta and steak together just before serving to preserve texture. Reheat the sauce gently and fold pasta in at the last minute.
Is there a vegetarian version of this recipe?
Yes—substitute hearty mushrooms or tofu for the steak and use vegetable broth instead of beef broth. Add smoked paprika and extra seasoning for depth.
Conclusion
Creamy Cajun Butter Steak Pasta Skillet is a quick, comforting dinner that feels indulgent without the fuss. It brings together seared steak, a silky Cajun cream sauce, and perfectly cooked pasta for a satisfying meal the family will request again and again. If you enjoyed this recipe and want a chicken-focused take with step-by-step video guidance, check out Creamy Cajun Chicken Pasta (with Video) – Budget Bytes for another delicious inspiration: Creamy Cajun Chicken Pasta (with Video) – Budget Bytes (https://www.budgetbytes.com/one-pot-creamy-cajun-chicken-pasta/)
Give this skillet a try, share it with friends or family, and enjoy the applause when everyone digs in.
Creamy Cajun Butter Steak Pasta Skillet
Equipment
- Skillet
- Large Pot
Ingredients
Ingredients
- 2 pieces Ribeye steaks or flank steak, sliced thinly against the grain
- 12 oz Pasta (penne or fettuccine, dry)
- 2 tablespoons Butter, unsalted, room temperature
- 2 tablespoons Olive oil
- 2 tablespoons Cajun seasoning
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 4 cloves Garlic, minced (about 1 tablespoon)
- 1 cup Heavy cream, chilled
- 1/2 cup Beef broth, low-sodium if possible
- 1/2 cup Grated Parmesan cheese, freshly grated for best melt
- Salt and pepper to taste
- 1 tablespoon Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain well and set aside.
- While the pasta cooks, heat a large skillet over medium-high heat. Add the butter and olive oil and let the butter melt and foam.
- Season the thinly sliced steak evenly with Cajun seasoning, smoked paprika, garlic powder, onion powder, and a pinch of salt and pepper.
- Add the steak slices to the hot skillet in a single layer if possible. Cook 4 to 5 minutes, flipping as needed, until the steak develops a nice brown crust and is cooked to your liking. Do not overcrowd the pan; sear in batches if necessary. Remove the steak from the pan and set aside on a plate.
- Reduce the heat to medium. In the same skillet, add the minced garlic and cook for about 1 minute until fragrant—don’t let it burn.
- Pour in the heavy cream and beef broth, stirring to combine and scraping any browned bits from the bottom of the pan. Let the sauce simmer gently for 2 to 3 minutes so it thickens slightly.
- Add the cooked pasta back into the skillet and stir to coat the noodles with the creamy sauce.
- Return the steak to the pan and toss gently so the pasta and steak are evenly coated in the Cajun butter sauce.
- Sprinkle the grated Parmesan over the mixture and cook an additional 2 to 3 minutes until the cheese melts smoothly into the sauce. Taste and adjust seasoning with salt and pepper if needed.
- Garnish with freshly chopped parsley before serving. Serve hot and enjoy.