Cajun Steak Alfredo with Homemade Parmesan Sauce

Name: Cajun Steak Alfredo with Homemade Parmesan Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1¼ pounds top sirloin steak, 1–1¼ inches thick; 1 tablespoon Cajun seasoning; ¾ teaspoon kosher salt, divided; 1 tablespoon neutral oil; 12 ounces dry fettuccine; 5 tablespoons unsalted butter, divided; 4 garlic cloves, minced; 1½ cups heavy cream; 1 cup whole milk; 1¼ cups finely grated Parmesan cheese, about 4 ounces; ½ teaspoon black pepper; ¼ teaspoon ground nutmeg; ¼ cup reserved pasta water, plus more as needed; 2 tablespoons chopped parsley

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

Cajun Steak Alfredo sears Cajun-seasoned sirloin, builds a from-scratch Parmesan cream sauce in the same pan, and tosses it with fettuccine.

Jump to Recipe

Cajun steak Alfredo is not shy food. A top sirloin coated in Cajun seasoning gets seared first, butter-basted during the final minute, and rested before slicing. Underneath it is fettuccine coated in a sauce made from butter, garlic, heavy cream, whole milk, Parmesan, black pepper, and just enough nutmeg to make the dairy taste fuller without turning dinner into eggnog. There are easier ways to eat pasta. Few of them involve putting a sliced steak on top, which feels like a fairly persuasive argument.

The sauce is where restraint matters. Cream and milk should simmer gently, not boil aggressively, and the skillet comes off the heat before the Parmesan is whisked in a handful at a time. Too much direct heat can make the cheese tighten into grainy little clumps. Reserved pasta water then loosens the sauce while its starch helps everything cling to the noodles.

Cook the fettuccine just shy of al dente because it gets another minute or two in the sauce. Rest the steak eight minutes and slice it across the grain. The finished bowl has Cajun spice and browned beef against a silky Parmesan sauce, with pasta that is coated rather than swimming. It is rich, peppery, creamy, and entirely unconcerned with being a light lunch.

Prep20 minutes

Cook30 minutes

Total50 minutes

Serves4 servings

DifficultyMedium

Ingredients

Servings

1¼ pounds top sirloin steak, 1–1¼ inches thick
1 tablespoon Cajun seasoning
¾ teaspoon kosher salt, divided
1 tablespoon neutral oil
12 ounces dry fettuccine
5 tablespoons unsalted butter, divided
4 garlic cloves, minced
1½ cups heavy cream
1 cup whole milk
1¼ cups finely grated Parmesan cheese, about 4 ounces
½ teaspoon black pepper
¼ teaspoon ground nutmeg
¼ cup reserved pasta water, plus more as needed
2 tablespoons chopped parsley

Instructions

1Bring a large pot of well-salted water to a boil. Season the steak with Cajun seasoning and ½ teaspoon salt.
2Heat the oil in a large skillet over medium-high heat. Cook the steak for 3–5 minutes per side, until 128–133°F for medium-rare. Add 1 tablespoon butter during the final minute and baste the steak. Rest for 8 minutes.
3Cook the fettuccine until just shy of al dente. Reserve at least 1 cup pasta water, then drain.
4Reduce the skillet heat to medium-low. Add the remaining 4 tablespoons butter and the garlic. Cook for 30 seconds.
5Add the cream and milk. Simmer gently for 3–4 minutes; do not boil hard.
6Remove the skillet from the heat. Add the Parmesan a handful at a time, whisking until smooth. Stir in the remaining salt, black pepper, nutmeg, and ¼ cup pasta water.
7Add the fettuccine and toss over low heat for 1–2 minutes. Add more pasta water a tablespoon at a time until the sauce is glossy and coats the noodles.
8Slice the steak thinly across the grain. Divide the Alfredo among bowls, top with steak, and finish with parsley.

Nutrition Information

Estimated per serving: 1 of 4 servings.

1320Calories

64 gProtein

77 gCarbohydrates

86 gTotal Fat

46 gSaturated Fat

4 gFiber

8 gTotal Sugars

1010 mgSodium

305 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Remove the pan from the heat before whisking in the Parmesan. Direct heat can cause the cheese proteins to seize and turn the sauce grainy instead of silky.
Cook the pasta just shy of al dente — it finishes cooking in the sauce, and this keeps it from turning mushy.
Add reserved pasta water gradually at the end. Its starch is what makes the sauce cling to the noodles instead of sliding off.

Substitutions

top sirloin → flat iron or New York strip Both take a Cajun crust well; adjust sear time to thickness.

Cajun seasoning → a mix of paprika, garlic powder, onion powder, cayenne, and dried thyme Combine those in roughly equal parts for a quick homemade blend.

heavy cream → half-and-half plus 2 tablespoons extra butter You lose a little richness, so the extra butter helps compensate.

Storage Instructions

Store leftover Alfredo and steak in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of milk or cream to loosen the sauce, which thickens as it chills.