Ingredients
• 1 lb sirloin or ribeye steak, sliced into thin strips
• 1 tbsp Cajun seasoning (divided—use a blend with paprika, garlic, onion, cayenne)
• 2 tbsp olive oil or butter (divided)
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken broth
• 1 cup freshly grated Parmesan cheese
• 8 oz fettuccine or pappardelle (or 4 cups zucchini noodles for low-carb)
• 1 tbsp butter
• Optional: ½ cup sliced mushrooms, 2 green onions (sliced), or 1 tsp lemon zest
Instructions
- Season & sear steak: Toss steak with 2 tsp Cajun seasoning. Heat 1 tbsp oil in a large skillet over high heat. Sear steak 2–3 mins total (medium-rare); remove and rest.
- Cook pasta (if using) to al dente. Reserve ½ cup pasta water.
- In same skillet, melt butter + remaining 1 tbsp oil over medium. Sauté garlic (and mushrooms, if using) 1–2 mins—don’t brown!
- Stir in heavy cream, broth, and remaining 1 tsp Cajun seasoning. Simmer 4–5 mins until slightly thickened.
- Reduce heat to low. Gradually whisk in Parmesan until smooth and glossy. If too thick, add reserved pasta water 1 tbsp at a time.
- Add cooked pasta (or zoodles) and steak (plus any juices) to sauce. Toss gently to coat. Warm through 2 mins—do not boil.
- Finish with green onions or lemon zest. Serve immediately with extra Parmesan.
PREP TIME & NUTRITION :
Prep Time: 15 mins, Cook Time: 15 mins, Total Time: 30 mins, Servings: 4
Calories: 620, Net Carbs: 30g, Fats: 42g, Protein: 34g
✅ Keto-friendly with zucchini noodles—net carbs drop to ~6g/serving!