Cajun Steak and Pasta recipe provided by the Certified Angus Beef® brand.

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Cajun Steak and Pasta

Serves 6 to 8
Cuisine: American
Category: Pasta & Rice Dishes
Bold spices, bold steak, silky cream sauce and wide noodles. We're fans on so many levels! If you can’t find pappardelle pasta, fettuccine is a great substitute.
Prep Time
20 mins
Other Time
1 hr
Cook Time
45 mins
Total Time
2 hrs 5 mins
  • 1 pound Certified Angus Beef ® top sirloin cap, cut into 1/2-inch cubes
  • 4 tablespoons Cajun seasoning, divided
  • 16 ounces pappardelle or fettuccine pasta
  • 2 teaspoons canola oil
  • 1 tablespoon unsalted butter
  • 1 medium shallot, peeled and minced
  • 1 tablespoon (2 to 3 cloves) minced garlic
  • 1/4 cup white wine
  • 1 (14.5-ounce) can diced tomatoes
  • 1 cup chicken stock
  • 1 1/2 cups heavy cream
  • 3/4 cup grated parmesan cheese, plus extra for garnish
  • 3 scallions, cut on bias for garnish
  1. Season cubed beef evenly with 2-tablespoons Cajun seasoning; refrigerate 1 hour.
  2. Boil pot of water, cook pasta while preparing the recipe. Turn off burner to pasta 2 minutes less than package directions, targeting al dente.
  3. Preheat a large skillet over medium-high heat then add canola oil and beef. Sear on at least 2 sides, 2 to 3 minutes until crust forms. Stir in white wine, reduce heat to medium and simmer 2 minutes. Melt butter and stir in shallot and garlic; simmer 2 to 3 minutes until softened.
  4. Pour in tomatoes, chicken stock, heavy cream, remaining 2-tablespoons Cajun seasoning and grated parmesan. Cook on a low boil to thicken sauce, 10 to 15 minutes.
  5. Use tongs to transfer cooked pasta into the sauce, letting some of the pasta water come with. Simmer 2 to 3 more minutes until sauce thickens.
  6. Garnish with extra parmesan cheese and chopped scallion.
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