Ingredients
Equipment
Method
- Bring large pot of salted water to rolling boil. Add spaghetti and cook according to package directions until al dente, usually 8-10 minutes. Drain without rinsing and set aside. Reserve 1 cup pasta cooking water before draining.
- While pasta cooks, cut steak into bite-sized cubes about 3/4 to 1 inch across. Pat dry with paper towels. Place in bowl and toss with Cajun seasoning until every piece is well coated.
- Heat large, deep skillet over medium-high heat. Add butter and let melt completely, swirling to coat pan. When butter foams, add seasoned beef in single layer. Let cook undisturbed for 2-3 minutes until brown crust forms. Flip pieces and cook another 2-3 minutes until browned on multiple sides and cooked to medium-rare to medium. Transfer to plate, leaving drippings in pan.
- Reduce heat to medium. Add minced garlic to same skillet and sauté for about 1 minute, stirring constantly until fragrant but not browned.
- Pour in heavy cream and add cream cheese in small chunks. Stir constantly as cream cheese melts into cream. Once mostly dissolved, add mozzarella and Parmesan. Continue stirring for 2-3 minutes until all cheeses melt completely and sauce becomes smooth. Sauce should coat back of spoon but still flow easily. Season with salt and black pepper, tasting as you go.
- Return cooked beef to skillet along with any accumulated juices. Add drained spaghetti. Use tongs to toss everything together, lifting and turning pasta so every strand gets coated in creamy sauce. Beef should be distributed evenly throughout.
- Let cook together for 1-2 minutes so flavors meld and pasta absorbs some sauce. If sauce gets too thick, add reserved pasta water or more cream a few tablespoons at a time to loosen.
- Transfer to serving bowl or individual plates. Sprinkle with chopped fresh parsley. Serve immediately with extra Parmesan and Cajun seasoning on the side.
Notes
Beef Selection: Sirloin offers great flavor at reasonable price and stays tender. Ribeye provides more marbling for extra juiciness. Avoid tougher cuts like chuck or round. Cut into uniform 3/4-inch pieces for even cooking.
Cooking Beef: Don't overcook beef. Medium-rare to medium keeps steak tender. Beef continues cooking slightly when added back to hot sauce.
Cheese Tips: Use freshly grated Parmesan for best melt and flavor. Room temperature cream cheese incorporates more easily. Add cheeses gradually and keep heat at medium to prevent sauce from breaking.
Spice Level: Cajun seasoning heat varies by brand. Start with 1 tablespoon if uncertain, then add more at table. Can offer hot sauce on side for customization.
Sauce Consistency: Reserve pasta cooking water before draining. Use to adjust sauce thickness if needed. Sauce naturally thickens as it cools.
Pasta Options: Try penne, rigatoni, or fettuccine instead of spaghetti. Any pasta shape works with this sauce.
Protein Swaps: Use chicken breast or shrimp instead of beef. Cook chicken same way as beef. Cook shrimp just 2 minutes per side until pink.
Vegetarian Version: Replace beef with mushrooms (portobello or cremini). Add extra vegetables like bell peppers or zucchini.
Extra Vegetables: Stir in cherry tomatoes, bell peppers, or mushrooms with beef for added nutrition and color.
Storage: Store in airtight container in refrigerator up to 3 days. Sauce thickens as it cools.
Reheating: Add 1/4 to 1/2 cup cream or milk when reheating on stovetop over medium-low heat. Stir frequently. For microwave, heat at 50% power in 1-minute intervals with added liquid.
Make It Saucier: Increase heavy cream by 1/2 cup for extra sauce.
Ground Beef Option: Use 85/15 ground beef as budget alternative. Brown, drain fat, then add Cajun seasoning.