Description
Savor the bold flavors of Juicy Cajun Steak Bites paired perfectly with creamy, cheesy garlic shell pasta in this one-skillet recipe. Tender steak cubes are seasoned with Cajun spices, seared to perfection, and combined with a velvety garlic cheese sauce and tender pasta shells for a comforting, restaurant-quality meal you can make at home in just 50 minutes.
Ingredients
Scale
Steak and Seasoning
- 1 pound Steak (sirloin, ribeye, or New York strip) (Substitute with flat iron steak for a budget-friendly option)
- 2 tablespoons Cajun seasoning (Adjust heat level to your preference)
- 2 tablespoons Olive oil (Can substitute with canola or avocado oil)
- 1 tablespoon Butter (Unsalted recommended for control over seasoning)
Pasta and Sauce
- 8 ounces Small pasta shells (Alternative shapes like rotini or penne can be used)
- 3 cloves Garlic (minced) (Fresh garlic preferred for best taste)
- 1 cup Heavy cream (Substitute with half-and-half for a lighter option)
- 1 cup Cheddar cheese (shredded) (Fresh grating recommended for optimal results)
- 1/2 cup Parmesan cheese (grated) (Freshly grated delivers better texture)
- 1/4 cup Fresh parsley (chopped) (Chives can also be used as an alternative)
- Salt and pepper (Essential for seasoning to taste)
Instructions
- Prepare the steak: Pat the steak dry with paper towels and cut into bite-sized cubes. Coat evenly with Cajun seasoning and let rest for about 10 minutes to allow flavors to meld.
- Sear the steak: Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter is bubbling and turning golden. Add the steak cubes in a single layer and sear for 1-2 minutes on each side until browned. Remove steak from skillet and set aside.
- Sauté garlic: If needed, add an additional tablespoon of butter to the skillet. Reduce heat to medium, then add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Make the cream sauce: Pour 1 cup heavy cream into the skillet with garlic, stirring well to combine. Bring to a gentle simmer and cook for 3-5 minutes, stirring occasionally to thicken slightly.
- Cook the pasta: Meanwhile, bring a pot of salted water to a boil and cook the small pasta shells according to package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water for sauce adjustment.
- Add cheeses to sauce: Stir in shredded cheddar and grated Parmesan into the simmering cream sauce. Mix until cheeses are fully melted and the sauce is smooth. Use reserved pasta water to loosen sauce if necessary.
- Combine pasta and steak: Gently fold the cooked pasta shells into the cheese sauce. Return the seared Cajun steak bites to the skillet, stirring to combine all ingredients evenly. Cook on low heat for an additional minute to warm through.
- Garnish and serve: Sprinkle freshly chopped parsley over the dish. Season with salt and pepper to taste. Serve hot directly from the skillet for a hearty, flavorful meal.
Notes
- Use flat iron steak as a cost-effective substitute without sacrificing tenderness.
- Adjust Cajun seasoning to your preferred spice level to suit your taste.
- Substitute heavy cream with half-and-half for a lighter sauce option.
- Freshly grated cheese yields the best melting texture and flavor.
- Reserve pasta water to help loosen the cheese sauce as needed.
- Serve immediately for best taste and texture; reheating may alter cream sauce consistency.