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–+ servings
Cajun Steak Alfredo

Cajun Steak Alfredo

Creamy Cajun steak and potato Alfredo skillet recipe. One pan, 40 mins, easy weeknight dinner with bold flavor and simple cleanup.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 ribeye steaks cut into strips
  • 1 lb baby potatoes halved or quartered
  • 2 tbsp olive oil
  • 1 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • to taste Salt and pepper
  • 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
  • to taste Fresh parsley for garnish

Equipment

  • Large skillet
  • Knife
  • Cutting board
  • Serving plates
  • Measuring cups and spoons

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add halved baby potatoes and cook for 10-12 minutes until golden-brown and fork-tender. Season with salt, pepper, and smoked paprika. Remove and set aside.
  2. Toss steak strips with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Add more oil if needed and sear steak in the skillet for 3-4 minutes on each side. Remove and set aside with potatoes.
  3. Lower heat to medium-low and add minced garlic to the skillet, cooking until fragrant.
  4. Pour in heavy cream and beef broth, scraping the pan’s bottom to deglaze. Bring to a gentle simmer.
  5. Add softened cream cheese and grated Parmesan to the simmering mixture, stirring until the cheeses melt and the sauce becomes smooth.
  6. Return the potatoes and steak to the skillet, gently stirring to coat in the sauce. Simmer for an additional 2-3 minutes and garnish with fresh parsley before serving.

Nutrition

Calories: 650kcalCarbohydrates: 45gProtein: 45gFat: 35gSaturated Fat: 18gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 350IUVitamin C: 25mgCalcium: 200mgIron: 4mg

Notes

Adjust the spice level of the dish by varying the amount of Cajun seasoning used. Feel free to substitute ribeye with sirloin or flank steak. For leftovers, store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth or cream.
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