Description
A rich and flavorful Cheesy Cajun Steak Pasta featuring tender ribeye steaks seared to perfection and tossed in a creamy garlic parmesan sauce with a blend of sharp cheddar and parmesan cheeses, served over perfectly cooked rotini pasta and garnished with fresh parsley for a satisfying indulgent meal.
Ingredients
Scale
Steak
- 2 pieces Ribeye Steaks (Sirloin or New York strip can also be used)
- 2 tablespoons Cajun Seasoning (Adjust based on your heat preference)
- to taste Salt
- to taste Black Pepper
- 2 tablespoons Olive Oil (Can substitute with vegetable or canola oil)
Sauce & Pasta
- 2 tablespoons Butter (Use unsalted butter for controlled seasoning)
- 4 cloves Garlic (Minced; fresh garlic is best)
- 1 cup Heavy Cream (Half-and-half can be used for a lighter version)
- 1/2 cup Cream Cheese (Softened for easier blending)
- 3/4 cup Parmesan Cheese (Freshly grated is recommended)
- 1/2 cup Sharp Cheddar Cheese (Can substitute with Monterey Jack)
- 12 ounces Rotini Pasta (Penne or fusilli can also be used)
- 2 tablespoons Fresh Parsley (Chopped, for garnish)
Instructions
- Season the Steaks: Season the ribeye steaks generously with Cajun seasoning, salt, and black pepper. Let them sit at room temperature for about 10 minutes to enhance flavor and ensure even cooking.
- Sear the Steaks: Heat olive oil in a large skillet over medium-high heat. Add the steaks and sear each side for 3 to 4 minutes until a caramelized crust forms and the desired doneness is reached. Remove steaks from skillet and allow them to rest.
- Cook the Pasta: In a pot of boiling salted water, add rotini pasta and cook until al dente, about 9 to 11 minutes. Reserve ½ cup of pasta water before draining to help adjust sauce consistency later.
- Prepare the Sauce: Using the same skillet that was used for steak, add butter and minced garlic. Sauté until fragrant, about 1 minute, being careful not to burn the garlic. Pour in heavy cream and stir to combine.
- Add Cheeses: Add softened cream cheese to the skillet and stir until melted and blended into the cream. Then fold in grated parmesan and sharp cheddar cheeses, stirring continuously until the cheese sauces are smooth and creamy.
- Toss Pasta in Sauce: Add the drained pasta to the skillet with the sauce. Toss well to coat the pasta evenly, simmer for 2 to 3 minutes to allow flavors to meld. Adjust sauce thickness by stirring in reserved pasta water as needed.
- Slice and Serve: Slice rested steaks against the grain into thin strips. Plate the creamy cheesy pasta and top with sliced steak. Garnish with chopped fresh parsley for color and brightness. Serve immediately.
Notes
- Resting the steak after cooking is crucial to retain juices and ensure tenderness.
- Adjust Cajun seasoning quantity according to your heat tolerance.
- Use freshly grated parmesan for best flavor and melting quality.
- Softening cream cheese before adding to the sauce helps it blend smoothly.
- Reserved pasta water helps control sauce consistency without diluting flavor.
