Description

Savor the rich flavors of this Indulgent Cajun Beef Linguine, featuring tender beef sirloin tossed in a creamy Velveeta cheese sauce enlivened with bold Cajun seasoning. This quick and satisfying pasta dish combines silky linguine with a luscious blend of heavy cream and melted Velveeta, finished with fresh parsley and Parmesan for an irresistible comfort meal perfect for weeknights or special occasions.

Ingredients

Scale

Pasta

8 ounces Linguine Pasta (Penne can be used for a different texture)

Beef and Seasonings

1 pound Beef Sirloin (Flank steak is a budget-friendly alternative)
2 tablespoons Cajun Seasoning (Adjust for personal heat preference)
3 cloves Garlic (minced) (Fresh garlic recommended)

Sauces and Cheese

2 tablespoons Olive Oil or Butter (Canola oil is a suitable substitute)
1 cup Heavy Cream (Half-and-half is a lighter option)
8 ounces Velveeta Cheese (Any melting cheese can be used as a replacement)
1/2 cup Grated Parmesan Cheese (Pecorino Romano can be swapped for a different taste)

Garnish

1/4 cup Fresh Parsley (chopped) (Basil or chives can be used as alternatives)
Salt to taste
Black Pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain the pasta, reserving a cup of pasta water, and set aside.
Prepare the Beef: Slice the beef sirloin into thin strips. Season the beef generously with the Cajun seasoning, salt, and black pepper.
Sauté Garlic and Beef: In a large skillet, heat olive oil or butter over medium-high heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the seasoned beef strips and cook until browned and cooked through, around 4-5 minutes. Remove beef from skillet and set aside.
Make the Creamy Sauce: In the same skillet, reduce heat to medium. Pour in the heavy cream and bring to a gentle simmer. Add the Velveeta cheese in cubes, stirring until melted and smooth. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
Combine Pasta and Beef: Return the cooked beef to the skillet with the creamy sauce. Add the drained linguine and toss everything together until the pasta is well coated in the sauce. Heat through for another 1-2 minutes.
Finish and Serve: Stir in the grated Parmesan cheese and chopped fresh parsley. Adjust seasoning with salt and black pepper to taste. Serve immediately, garnished with extra parsley if desired.

Notes

If you prefer a lighter sauce, substitute heavy cream with half-and-half.
Penne pasta can be used instead of linguine for a different texture.
Flank steak is a budget-friendly alternative to beef sirloin.
Adjust the amount of Cajun seasoning to control the heat level.
Canola oil is a suitable substitute for olive oil or butter when sautéing.
You can swap Velveeta cheese with any melting cheese like cheddar or Monterey Jack.
For garnish, basil or chives can replace fresh parsley.