🍽️Linguine in Cheesy Four‑Cheese Provolone Cream with Cajun Steak
Ingredients:
1½ lbs sirloin or ribeye steak, cut into bite-sized tips 1½ tsp Cajun seasoning 1 tsp garlic powder Salt and black pepper, to taste 2 tbsp olive oil 2 tbsp unsalted butter 2 cloves garlic, minced Fresh parsley or dried herbs, for garnish
For the Linguine and Sauce: 12 oz linguine pasta 1½ cups heavy cream 1 cup shredded Provolone cheese ¾ cup shredded mozzarella ½ cup shredded cheddar ½ cup freshly grated Parmesan 1 tbsp unsalted butter 2 cloves garlic, minced ½ tsp Italian seasoning Salt and black pepper, to taste
Directions:
1. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente. Reserve ½ cup of the pasta water, then drain and set aside. 2. In a bowl, season steak tips with Cajun seasoning, garlic powder, salt, and black pepper. Toss to coat evenly. 3. Heat olive oil in a large skillet over medium-high heat. Add the steak tips and sear for 2–3 minutes per side until golden-brown and slightly charred. Add butter and garlic during the last minute and stir to coat. Remove from heat and keep warm. 4. In a clean saucepan or skillet, melt 1 tablespoon of butter over medium heat. Add garlic and sauté until fragrant, about 30 seconds. 5. Pour in the heavy cream and let it warm through for 2–3 minutes. Gradually stir in Provolone, mozzarella, cheddar, and Parmesan. Stir constantly until the sauce becomes smooth and extra creamy. 6. Sprinkle in Italian seasoning and season with salt and pepper to taste. If the sauce becomes too thick, add a splash of reserved pasta water. 7. Toss the cooked linguine in the cheese sauce until fully coated and glossy. 8. Serve the linguine on one side of each plate, topped with a sprinkle of herbs. Arrange the Cajun steak tips on the other side. Drizzle any extra garlic butter from the steak pan over the top for added flavor.
