Ingredients
Scale
- Linguine pasta 1 pound
- Beef sirloin steak 1 pound, cut into strips
- Cajun seasoning 2 tablespoons
- Velveeta cheese 8 ounces, cubed
- Parmesan cheese 1/2 cup, grated
- Heavy cream 1 cup
- Garlic 4 cloves, minced
- Olive oil 2 tablespoons
Instructions
- Step 1: Cook linguine according to package directions. Drain and set aside.
- Step 2: While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add beef strips and Cajun seasoning. Cook until browned and cooked through, about 5-7 minutes. Remove beef from skillet and set aside.
- Step 3: Reduce heat to medium. Add minced garlic to the skillet and cook for 1 minute, until fragrant.
- Step 4: Add heavy cream, Velveeta cheese, and Parmesan cheese to the skillet. Stir continuously until cheese is melted and the sauce is smooth.
- Step 5: Add the cooked linguine and cooked beef back to the skillet. Toss to coat everything evenly in the creamy sauce.
- Step 6: Serve immediately, garnished with extra Parmesan cheese if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat, adding a splash of milk or cream if the sauce becomes too thick.
- Garnish with chopped fresh parsley and a sprinkle of extra Cajun seasoning for a vibrant presentation.
- For a richer flavor, try searing the beef in batches to avoid overcrowding the pan and ensuring a good crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American