Experience a bold fusion of Cajun-spiced sirloin steak and creamy fettuccine Alfredo. This easy yet flavorful dish brings Louisiana heat and Italian comfort to your table, perfect for weeknights or gatherings!
Bring a large pot of salted water to a boil. Cook fettuccine pasta according to package directions until al dente. Reserve 1/4 cup of pasta water before draining.
Pat sirloin steak strips dry with paper towels. Toss with Cajun seasoning in a bowl to coat evenly.
Heat olive oil in a large skillet over medium-high heat. Sear beef strips in a single layer for 2-3 minutes per side until browned. Work in batches if needed. Remove and set aside.
In the same skillet, melt butter over medium heat. Sauté minced garlic for 30 seconds until fragrant.
Add heavy cream and beef broth to the skillet. Bring to a simmer, stirring occasionally. Reduce heat to low, add mozzarella and Parmesan cheese, and stir until melted and smooth.
Add cooked fettuccine to the skillet with the Alfredo sauce. Toss to coat, adding reserved pasta water if needed to adjust consistency. Return beef to the skillet, toss to combine, and season with salt and pepper to taste.
Garnish with fresh chopped parsley and serve immediately.
Notes
For a spicier dish, add more Cajun seasoning or a pinch of cayenne pepper. Substitute beef with chicken or shrimp for variety, or use half-and-half for a lighter sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days.