Instructions
Step 1: Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Drain and set aside./nStep 2: Season the steak with Cajun seasoning, salt, pepper, and smoked paprika./nStep 3: Heat olive oil in a skillet over medium-high heat and sear the steak for 3–4 minutes per side until desired doneness. Remove and let rest before slicing./nStep 4: In the same skillet, melt butter and sauté minced garlic until fragrant, about 1 minute./nStep 5: Pour in beef broth and heavy cream, stirring well, and let it simmer for 3–4 minutes./nStep 6: Gradually add mozzarella, Parmesan, and cheddar cheese, stirring continuously until the sauce becomes smooth and creamy./nStep 7: Stir in garlic powder and red pepper flakes, adjusting seasoning if needed./nStep 8: Add the cooked linguine to the sauce and toss until evenly coated./nStep 9: Plate the creamy linguine and top with sliced Cajun garlic butter steak./nStep 10: Garnish with chopped parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth to maintain the sauce’s creamy consistency. Avoid overheating to keep the steak tender.
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