Description
Indulgent Cajun Beef Linguine in a rich and creamy Velveeta garlic sauce, combining perfectly seasoned seared beef with tender pasta coated in a smooth, cheesy, and flavorful sauce. This quick 30-minute dish delivers a satisfying blend of spicy Cajun seasoning, garlicky cream, and melty cheese for an irresistible comfort meal.
Ingredients
Scale
Pasta
- 8 ounces linguine pasta (Can substitute with penne for a different texture)
Beef
- 1 pound beef sirloin (Alternatives include ribeye or flank steak)
- 2 tablespoons Cajun seasoning (Adjust according to your spice preference)
Sauce
- 1-2 tablespoons olive oil or butter (Used for sautéing)
- 3 cloves garlic, minced (Adds aromatic depth)
- 1 cup heavy cream (Consider half-and-half for a lighter option)
- 8 ounces Velveeta cheese, cubed (Swap with any melty cheese if preferred)
- 1/2 cup grated Parmesan cheese (Enhances the cheesy flavor)
Garnish & Seasoning
- 1/4 cup fresh parsley, chopped (Adds freshness)
- Salt and black pepper to taste (Essential for seasoning)
Instructions
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to the package instructions until al dente, about 8-10 minutes. Drain the pasta and toss with a little olive oil to prevent sticking.
- Sear the beef: Heat olive oil or butter in a large skillet over medium-high heat. Season the beef sirloin evenly with Cajun seasoning. Place in the skillet and sear each side for about 3-4 minutes until nicely browned but still juicy. Remove the beef from the skillet and let it rest while you prepare the sauce.
- Sauté garlic and prepare sauce: Lower the skillet heat to medium and add the minced garlic. Sauté for 1-2 minutes until fragrant, being careful not to burn it. Pour in the heavy cream and stir well to combine with the garlic.
- Melt the cheeses: Add the cubed Velveeta cheese and grated Parmesan to the skillet. Stir continuously for about 3-4 minutes until all the cheese is melted fully and the sauce is smooth and creamy.
- Toss beef and pasta in sauce: Return the seared beef to the skillet. Add the cooked linguine and toss everything together thoroughly to coat the pasta and beef evenly with the creamy cheese sauce. Cook an additional 1-2 minutes to heat through and blend the flavors.
- Serve: Plate the Cajun Beef Linguine, ensuring each serving has a good portion of beef and sauce. Garnish generously with freshly chopped parsley and serve immediately for the best taste experience.
Notes
- Use penne pasta as an alternative to linguine for a different texture and bite.
- Adjust Cajun seasoning based on your desired spice level.
- To lighten the sauce, substitute heavy cream with half-and-half.
- Velveeta cheese can be swapped with other melty cheeses like cheddar or gouda.
- Letting the beef rest after searing ensures juicy and tender slices.