Print

with Creamy Linguine Three-Cheese Sauce Recipe

with Creamy Linguine Three-Cheese Sauce Recipe
Print Recipe

★★★★★

4.9 from 17 reviews

This Cajun Garlic Butter Steak paired with creamy linguine in a luscious three-cheese sauce is a decadent meal perfect for steak lovers craving bold flavors and rich comfort food. The thick-cut sirloin is seasoned with Cajun spices and garlic butter, seared to perfection, then served alongside tender linguine enveloped in a velvety blend of Velveeta, mozzarella, Parmesan, and cream cheese infused with a touch of Cajun seasoning. Garnished with fresh parsley, this dish offers a perfect harmony of spicy, buttery, and cheesy indulgence.

Ingredients

Scale

For the Steak

  • 1½ lbs sirloin steak, thick-cut
  • 4 tbsp butter
  • 5 cloves garlic, minced
  • 2 tsp Cajun seasoning
  • 1 tsp smoked paprika
  • Salt and black pepper to taste

For the Linguine

  • 12 oz linguine
  • 4 oz Velveeta, cubed
  • 1 cup shredded mozzarella
  • ½ cup grated Parmesan
  • 4 oz cream cheese, cubed
  • 1½ cups heavy cream
  • 3 tbsp butter
  • 4 cloves garlic, minced
  • 1 tsp Cajun seasoning
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Cook the Linguine: Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, tender with a slight bite. Before draining, reserve about 1 cup of the pasta cooking water, then drain the pasta and set aside.
  2. Season the Steak: Season the sirloin steak evenly on both sides with Cajun seasoning, smoked paprika, salt, and black pepper, ensuring the surface is well coated for robust flavor.
  3. Sear the Steak: Heat a cast iron skillet over high heat and melt the butter. Place the steak in the hot skillet without moving it to develop a deep crust. After a few minutes, flip and cook the other side similarly. In the last minute, add minced garlic and continuously spoon the sizzling butter over the steak for enhanced garlic flavor. Remove the steak and let it rest for 5 minutes to retain juices, then slice into thick strips.
  4. Prepare the Sauce Base: Reduce the skillet heat to medium and add butter and minced garlic. Cook about 1 minute until fragrant, stirring to prevent burning.
  5. Simmer the Cream Sauce: Pour in the heavy cream and stir in Cajun seasoning and smoked paprika. Let the sauce gently simmer for 4 to 5 minutes until it starts to thicken, enhancing the creamy texture with a subtle spice.
  6. Melt the Cheeses: Add cubed Velveeta and cream cheese to the skillet. Stir continuously until both cheeses melt completely and integrate smoothly into the sauce.
  7. Incorporate Mozzarella and Parmesan: Stir in shredded mozzarella and grated Parmesan, mixing until the sauce becomes thick, creamy, and glossy, ensuring a luscious cheese blend coating the pasta.
  8. Toss Linguine in Sauce: Add the cooked linguine to the cheese sauce and toss thoroughly until each strand is coated. If the sauce becomes too thick, add reserved pasta water gradually to achieve desired consistency.
  9. Serve and Garnish: Plate the creamy linguine and arrange the sliced Cajun garlic butter steak alongside or atop the pasta. Spoon some buttery pan juices over the steak and garnish with fresh parsley for a vibrant finish.

Notes

  • Resting the steak after cooking is crucial to maintain its juiciness.
  • Reserve pasta water to adjust the sauce consistency as needed; it helps blend the sauce and pasta well.
  • Use a cast iron skillet for best searing results and rich flavor development.
  • Cajun seasoning levels can be adjusted based on spice preference.
  • For a lighter version, substitute heavy cream with half-and-half and reduce butter slightly.

Nutrition

Keywords: Cajun steak, garlic butter steak, creamy linguine, three-cheese sauce, Velveeta pasta, spicy steak recipe, comfort food, quick dinner

Find it online: https://maicook.com/with-creamy-linguine-three-cheese-sauce-recipe/