Cajun Alfredo Steak and Potato Skillet
Ingredients:
2 ribeye steaks, cut into strips
1 lb baby potatoes, halved or quartered
2 tablespoons olive oil
1 tablespoon Cajun seasoning
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and pepper to taste
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1/2 cup beef broth
1/2 cup cream cheese, softened
Fresh parsley for garnish
Directions:
Heat olive oil in a large skillet over medium heat. Add the potatoes and cook, stirring occasionally, for about 10-12 minutes or until golden and tender. Season with salt, pepper, and 1/2 teaspoon smoked paprika. Remove and set aside.
Season the steak strips with Cajun seasoning, smoked paprika, garlic powder, salt, and pepper.
In the same skillet, add a little more olive oil if needed, and sear the steak strips for about 3-4 minutes per side until cooked to your desired doneness. Remove and set aside.
In the same skillet, reduce the heat to medium-low. Add the garlic and sauté for 1 minute until fragrant.
Pour in the heavy cream and beef broth, scraping any bits off the bottom of the skillet. Bring to a simmer.
Stir in the cream cheese and Parmesan cheese until the sauce is smooth and creamy.
Add the cooked potatoes and steak back into the skillet, tossing gently to coat everything in the creamy Alfredo sauce. Simmer for 2-3 more minutes.
Garnish with fresh parsley and serve hot!
Cooking Time: 30 minutes | Servings: 4 | Calories: ~750 per serving