Creamy Garlic Parmesan Steak Penne in Mozzarella Cajun Alfredo Sauce
Ingredients:
1 lb ribeye or sirloin steak (thick-cut, about 1-inch slices)
1½ teaspoons Cajun seasoning
¾ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon smoked paprika
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
5 cloves garlic, minced
12 ounces penne pasta
1 cup beef broth
1½ cups heavy cream
4 ounces Velveeta cheese, cubed
1 cup shredded mozzarella cheese
½ cup freshly grated Parmesan cheese
½ teaspoon garlic powder
¼ teaspoon crushed red pepper (optional, for mild heat)
1 tablespoon chopped parsley (plus more for garnish)
Directions:
1. Bring a large pot of salted water to a boil. Cook the penne pasta until al dente, drain, drizzle lightly with olive oil, and set aside.
2. Pat steak dry and season both sides with Cajun seasoning, salt, pepper, and smoked paprika.
3. Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add steak and sear for about 3–4 minutes per side, until deeply browned and caramelized on the edges. Remove and let rest.
4. In the same skillet, reduce heat to medium and melt the remaining 1 tablespoon butter. Add minced garlic and sauté for 30 seconds until fragrant.
5. Pour in beef broth to deglaze the pan, scraping up all the flavorful bits. Simmer for 1–2 minutes.
6. Stir in heavy cream and reduce heat to medium-low. Add Velveeta cubes, whisking until melted and smooth.
7. Gradually stir in mozzarella and Parmesan until the sauce becomes thick, creamy, and glossy.
8. Season with garlic powder and a pinch of red pepper (optional). Taste and adjust seasoning as desired.
9. Add the cooked penne to the sauce, tossing until every piece is fully coated in the cheesy Cajun Alfredo sauce.
10. Slice the steak into thick strips and arrange beside the pasta on a large plate. Spoon a bit of garlic butter sauce from the pan over the steak and sprinkle both with fresh parsley and Parmesan.
Cooking Time: 30 minutes | Servings: 4 | Calories: ~740 per serving