Spicy Parmesan Cream Sauce

I’m obsessed with this spicy parmesan cream sauce. You can’t beat it. If you want to send any food (seriously anything) over the top, this sauce will do it. It’s a butter and flour base mixed with heavy cream, parmesan cheese, some Rotel, green onions and a blend of spice. Eat it over steak, eat it on pasta, there are so may possibilities. This sauce is so good I could almost drink it.

We literally eat so much steak at my house. It’s actually quite ridiculous. I have no idea how my husband has not gotten gout at this point. He wants his ribeye plain. Always. Me? I get tired of it really quick.

I am a fool for a good sauce recipe. This parmesan cream sauce is one of my favorites. It’s perfect for steak, chicken, pasta, seafood, literally anything. Plus, it’s so easy to whip up. It seriously takes less than 10 minutes to make with a few basic ingredients.

Questions You Might Have:

What can I eat this sauce with?

Literally any and everything! I love this sauce. It’s great with meat, pasta, over mashed potatoes, with vegetables, as a dip. The possibilities are endless for this parmesan cream sauce.

Can I substitute the heavy cream for something?

Yes. The most obvious choices would be milk or half and half. You could also use evaporated milk. As far as a dairy-free option, I honestly don’t know how that would work with other ingredients like the cheese and butter in this dish as well.

Do I have to include the tomatoes?

No! Completely omit them and this sauce is still amazing. You may just need to add a smidge more cream or milk.

Equipment You’ll Need

For this recipe, you’ll need a small saucepan and a spoon. That’s literally about it. It’s best if you use a nonstick pot.

Ingredients You’ll Need

Butter & Flour:

You’ll start with a half stick of butter then add in three tablespoons of flour. This will create a flavorful base for the sauce.

Heavy Cream:

My favorite. I honestly use this way more than I should. I added in about two cups of heavy cream.

Parmesan Cheese:

I used about a third of a cup of shredded parmesan cheese. You want a higher quality of parmesan. Don’t use the powdery kind. Also, if you have a parmesan and Romano blend, that will work too.

Rotel Tomatoes:

You’ll need a 10 ounce can of Rotel tomatoes. You’ll drain off the juice before adding them in.

Green Onion:

I used just one stalk of green onion. This just adds a little color and flavor. If you don’t have any, don’t worry about. This is not going to make or break the parmesan cream sauce.

Seasonings:

For seasonings, you’ll need sugar, salt, pepper, and Cajun seasonings.

How to Store This Sauce?

If I have some sauce leftover, I add it to an airtight container then store it in the fridge for 3 or 4 days. For reheating, I would add it back to a pot and heat on low, constantly stirring. You may need to add a little more milk or cream if it is thickened. You can also heat it directly over whatever you want in the microwave.

How to Make a Spicy Parmesan Cream Sauce

step one:

In a small saucepan, add a half of a stick of butter to medium to low heat. Let it melt then add in 3 tablespoons of flour. You’ll do this one at a time, stirring in between. It will start to become thick.

step two:

Next, add in your heavy cream. Stir well and the remainder of your ingredients. Sauce will become thick. If it’s too thick add more heavy cream. If it’s too thin to your liking add more parmesan cheese. Serve with meats, veggies, pastas or as a dip. Enjoy!

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