Creamy Cajun Butter Steak Pasta Skillet
A comforting and flavorful dinner featuring seared steak, creamy Cajun sauce, and pasta, all cooked in one skillet.
Servings: 4 servings
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.
Notes
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.