Indulge in the ultimate comfort food with this Cajun-Style Creamy Steak Fettuccine. Tender strips of steak, perfectly cooked pasta, and a rich, cheesy cheddar Alfredo sauce come together in a dish bursting with flavor. A hint of Cajun spice adds just the right amount of heat to make this a weeknight dinner you’ll crave again and again.
The beauty of this recipe lies in its creamy, indulgent sauce paired with perfectly seared steak. Each forkful delivers tender meat, al dente pasta, and a luscious cheddar and Parmesan blend that coats every bite. With a sprinkle of fresh parsley and optional red pepper flakes, this dish is both visually stunning and packed with layers of flavor. Perfect for dinner parties, date nights, or family dinners, it’s a dish that impresses without needing hours in the kitchen.
Why You’ll Love This Recipe
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Rich & Creamy: The cheddar Alfredo sauce is velvety and indulgent.
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Spicy & Flavorful: Cajun seasoning and smoked paprika give the dish a bold kick.
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Quick Weeknight Dinner: Ready in under 30 minutes once prep is done.
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Crowd-Pleasing: Perfect for family dinners or entertaining guests.
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Customizable Heat: Easily adjust spices to suit your taste.
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One-Pan Flavor: Steak and sauce cook in the same skillet for maximum taste.
Ingredient Breakdown
Steak
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Ribeye or Sirloin: Tender, juicy cuts that sear beautifully and remain flavorful.
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Cajun Seasoning & Smoked Paprika: Adds spice, smokiness, and depth of flavor.
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Garlic Powder & Salt/Black Pepper: Essential seasoning to enhance the meat’s natural flavor.
Pasta
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Fettuccine: Wide noodles hold the creamy sauce perfectly.
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Salted Boiling Water: Ensures the pasta is seasoned from the inside out.
Sauce
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Olive Oil & Butter: Provide richness and a buttery base for sautéing.
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Onion & Garlic: Aromatics that add depth and fragrance to the sauce.
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Tomato Paste: Enhances umami and adds a subtle tang.
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Heavy Cream: Creates the silky, indulgent Alfredo texture.
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Parmesan & Sharp Cheddar: Blended for rich, cheesy flavor and creamy consistency.
Garnish & Optional Extras
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Fresh Parsley: Adds freshness and visual appeal.
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Red Pepper Flakes: Optional heat for those who like it spicy.
Pro Tips
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Don’t overcook the steak: Cook strips just until browned to keep them tender.
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Use freshly grated cheese: Pre-shredded cheese may not melt as smoothly and can affect the sauce texture.
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Reserve pasta water: Add a splash if the sauce is too thick for smoother consistency.
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Layer flavors carefully: Sauté onions and garlic first to create depth before adding cream and cheese.
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Adjust seasoning last: Taste the sauce at the end and add salt, pepper, or spice as needed.
Ingredient Swaps or Variations
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Protein Swap: Substitute chicken or shrimp for steak for a lighter version.
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Pasta Options: Use linguine, fettuccine, or even penne for different textures.
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Cheese Alternatives: Mix in Gruyère, Fontina, or Monterey Jack for unique flavors.
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Spice Adjustments: Add cayenne or hot paprika for more heat, or reduce Cajun seasoning for mild versions.
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Vegetable Boost: Toss in sautéed bell peppers, mushrooms, or spinach for added nutrition and color.
Serving Suggestions
Serve this Cajun steak fettuccine hot with a sprinkle of parsley and optional red pepper flakes. Pair it with a side salad of arugula or mixed greens to balance the richness of the sauce. Garlic bread or cheesy breadsticks are perfect for dipping into leftover sauce. For an elegant dinner, plate the pasta with a glass of crisp white or a bold red, depending on your steak choice.
Make Ahead + Storage Tips
This dish is best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or milk to restore the creamy texture. Avoid reheating in the microwave at high power, as it can cause the sauce to separate. You can also prep the steak strips and sauce separately in advance, then combine with freshly cooked pasta at serving time for a quicker meal.
Cultural or Historical Notes
Alfredo sauce originated in Italy, traditionally made with butter and Parmesan. Over time, American chefs adapted it, adding cream and other cheeses to create richer, creamier variations. Pairing it with Cajun-seasoned steak introduces a Southern twist, combining classic Italian techniques with bold Louisiana flavors. This fusion of creamy, cheesy pasta and spiced protein makes it a comfort food favorite with a gourmet edge.
Frequently Asked Questions (FAQ)
Can I use pre-cooked steak or leftover meat?
Yes, thinly slice and add it to the sauce at the end, cooking just until heated to avoid overcooking.
Can I make the sauce ahead of time?
Absolutely. Prepare the cream sauce up to 24 hours in advance, refrigerate, and reheat gently while tossing with fresh pasta.
What if I don’t have fettuccine?
Any long pasta like linguine or even short pasta like penne or rigatoni works well.
How spicy is the dish?
It’s moderately spicy from Cajun seasoning and paprika. Adjust heat with more or fewer red pepper flakes.
Can I freeze leftovers?
Freezing is possible, but the cream sauce may separate. Reheat slowly on the stovetop while stirring to restore the creamy texture.
Cajun-Style Creamy Steak Fettuccine with Cheddar Alfredo Sauce
Ingredients
Equipment
Method
- Boil a large pot of salted water. Cook the fettuccine pasta according to package instructions. Drain and set aside.
- Heat olive oil in a skillet over medium-high heat. Add steak strips, season with Cajun seasoning, paprika, garlic powder, salt, and pepper. Sear for 4–5 minutes, then remove from skillet.
- In the same skillet, melt butter over medium heat. Add diced onion and sauté for 2–3 minutes. Add garlic and cook 1–2 minutes more until fragrant.
- Stir in tomato paste and cook for 1 minute. Pour in heavy cream, stirring constantly. Simmer 2–3 minutes until slightly thickened.
- Lower heat and stir in Parmesan and cheddar cheeses. Stir until melted and smooth. Adjust seasoning with salt and black pepper.
- Return steak to skillet and add fettuccine pasta. Toss until evenly coated in sauce.
- Garnish with fresh parsley and red pepper flakes if desired. Serve hot.
