Description
A bold and creamy pasta dish made with tender Cajun-seasoned steak, rich garlic Parmesan sauce, and rotini pasta that captures every bit of flavor. Perfect for a cozy dinner or to impress guests with minimal effort.
Ingredients
1 pound ribeye or sirloin steak
12 ounces rotini pasta
1 tablespoon olive oil
1 tablespoon Cajun seasoning
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons butter
4 cloves garlic, minced
1½ cups heavy cream
1 cup freshly grated Parmesan cheese
1 tablespoon chopped parsley (optional)
Instructions
1. Bring a large pot of salted water to a boil. Cook rotini until al dente, then drain and set aside.
2. Pat steak dry and season with Cajun seasoning, salt, and pepper.
3. In a large skillet, heat olive oil over high heat. Sear steak 3–4 minutes per side. Let rest, then slice thinly.
4. Reduce heat to medium. In the same skillet, melt butter and sauté minced garlic until fragrant, about 1 minute.
5. Add heavy cream to the skillet, bringing it to a gentle simmer. Stir in Parmesan and whisk until smooth and creamy.
6. Add cooked pasta to the sauce and toss to coat. Thin with reserved pasta water if needed.
7. Top pasta with sliced steak. Garnish with parsley and extra Parmesan if desired. Serve immediately.
Notes
Let the steak rest before slicing to retain juiciness.
Use freshly grated Parmesan for the creamiest sauce.
Add a splash of pasta water to loosen the sauce if it gets too thick.