Can I use milk instead of heavy cream?

You can, but it won't be as lush. Heavy cream gives that signature silky texture. If you must substitute, try half-and-half—it's my happy medium. Milk tends to make the sauce watery, so I'd avoid it unless absolutely necessary.

How spicy is Cajun seasoning?

It's got a kick, but not mouth-on-fire hot! Most store-bought blends are medium spice level. Start with 1 tbsp, then taste and add more if you're brave. My trick? Add a pinch of brown sugar if it gets too spicy—balances the heat beautifully.

What cut of steak works best?

Sirloin's my go-to for tenderness and value, but flank or ribeye work great too. Just slice against the grain—this makes even cheaper cuts melt-in-your-mouth tender. Frozen steak? No problem! Thaw it first, then pat dry so it browns nicely.

Can I make this ahead?

The sauce thickens when chilled, so I recommend eating it fresh. BUT if you must prep ahead, cook everything separately and combine when reheating—just add extra cream to loosen it up. The flavors actually improve overnight!

Creamy Cajun Butter Tender Steak Pasta Skillet in 25 Minutes

Name: Creamy Cajun Butter Tender Steak Pasta Skillet in 25 Minutes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb sirloin steak, sliced thin; 8 oz fettuccine pasta; 3 tbsp butter; 1 cup heavy cream; 1 tbsp Cajun seasoning; 2 cloves garlic, minced; 1/2 cup grated Parmesan cheese; 1/4 cup chopped fresh parsley; Salt and pepper to taste

Description

A rich and creamy pasta dish with tender steak, seasoned with Cajun spices and finished with butter.

Ingredients

1 lb sirloin steak, sliced thin
8 oz fettuccine pasta
3 tbsp butter
1 cup heavy cream
1 tbsp Cajun seasoning
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
Salt and pepper to taste

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Instructions

Cook pasta according to package directions, then drain and set aside.
Season steak with Cajun spice, salt, and pepper.
Melt 1 tbsp butter in a skillet over medium-high heat. Cook steak for 2-3 minutes per side until browned. Remove from pan.
Add remaining butter and garlic to the skillet. Sauté for 30 seconds.
Pour in heavy cream and bring to a simmer. Stir in Parmesan until melted.
Return steak to the skillet and add cooked pasta. Toss to coat.
Garnish with parsley and serve immediately.

Notes

Adjust Cajun seasoning based on spice preference.
For a lighter version, replace heavy cream with half-and-half.
Use freshly grated Parmesan for best melting consistency.

Prep Time: 10 mins
Cook Time: 15 mins
Category: Main Course
Method: Stovetop
Cuisine: American