Ingredients
- Linguine pasta: 1 pound
- Beef sirloin steak: 1 pound, thinly sliced
- Cajun seasoning: 2 tablespoons
- Olive oil: 2 tablespoons
- Velveeta cheese: 8 ounces, cubed
- Parmesan cheese: 1/2 cup, grated
- Garlic: 4 cloves, minced
- Heavy cream: 1 cup
Instructions
- Step 1: Cook the linguine according to package directions. Drain and set aside, reserving about 1 cup of pasta water.
- Step 2: While the pasta is cooking, season the sliced beef with Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Add the beef and cook until browned and cooked through, about 5-7 minutes. Remove beef from skillet and set aside.
- Step 3: In the same skillet, add minced garlic and saute for about 1 minute until fragrant. Be careful not to burn the garlic.
- Step 4: Reduce heat to low. Add Velveeta cheese and heavy cream to the skillet. Stir constantly until the cheese is melted and the sauce is smooth.
- Step 5: Stir in the grated Parmesan cheese into the sauce. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Step 6: Add the cooked beef and linguine to the skillet with the cheese sauce. Toss to coat everything evenly. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, add a splash of milk or cream to the pasta while warming it up to prevent the sauce from becoming too thick.
- Garnish with chopped fresh parsley and a sprinkle of extra Cajun seasoning for added visual appeal and a flavour boost.
- Don't overcrowd the skillet when browning the beef; cook it in batches to ensure even cooking and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American