Description

Savor the bold flavors of Juicy Cajun Steak Bites paired perfectly with a creamy, cheesy garlic shell pasta skillet. This hearty and indulgent dish offers tender steak cubes seasoned with Cajun spices, seared to perfection, and combined with a luscious blend of heavy cream, cheddar, Parmesan, and fresh garlic. Perfect for a comforting dinner that brings a touch of spice and richness to your plate.

Ingredients

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Steak and Seasoning

1 pound Steak (sirloin, ribeye, or New York strip; flat iron steak as a budget option)
2 tablespoons Cajun seasoning (adjust heat level to your preference)
2 tablespoons Olive oil (canola or avocado oil as substitutes)
1 tablespoon Unsalted butter

Pasta and Sauce

8 ounces Small pasta shells (rotini or penne as alternatives)
3 cloves Garlic (minced, fresh preferred)
1 cup Heavy cream (half-and-half for a lighter option)
1 cup Cheddar cheese (shredded, fresh grating recommended)
1/2 cup Parmesan cheese (grated, freshly grated preferred)
1/4 cup Fresh parsley (chopped; chives as alternative)
Salt and pepper to taste

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Instructions

Prepare the Steak: Pat the steak dry with paper towels and cut into bite-sized cubes. Coat the steak evenly with Cajun seasoning. Let the steak rest for about 10 minutes to allow the seasoning to penetrate.
Sear the Steak Bites: Heat olive oil and butter in a large skillet over medium-high heat until the butter bubbles and turns golden. Add the steak cubes in a single layer and sear for 1-2 minutes per side until nicely browned. Remove the steak bites and set aside.
Sauté Garlic: If needed, add an extra tablespoon of butter to the skillet. Reduce heat to medium, add minced garlic, and sauté for about 30 seconds until fragrant, careful not to burn.
Create the Creamy Sauce: Pour heavy cream into the skillet with the garlic and stir well. Bring to a gentle simmer and cook for 3-5 minutes while stirring occasionally to thicken slightly.
Cook Pasta: Meanwhile, boil salted water in a pot and cook pasta shells according to package instructions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water for adjusting sauce consistency.
Melt the Cheeses: Stir shredded cheddar and grated Parmesan into the simmering cream sauce. Mix until cheeses are fully melted and the sauce is smooth. Add reserved pasta water as needed to achieve desired sauce consistency.
Combine Pasta and Steak: Gently fold cooked pasta into the cheese sauce. Return the seared Cajun steak bites to the skillet, stirring to combine. Heat on low for about a minute to warm everything together.
Garnish and Serve: Sprinkle freshly chopped parsley on top and season with salt and pepper to taste. Serve the dish hot directly from the skillet for a rustic, hearty meal.

Notes

For a budget-friendly version, use flat iron steak instead of sirloin or ribeye.
Adjust the Cajun seasoning amount to control the spiciness of the steak bites.
Freshly grated cheeses provide better melting texture and flavor.
Reserve pasta water to thin the sauce if it becomes too thick.
Substitute half-and-half for heavy cream to reduce richness and calories.
Alternative pasta shapes like rotini or penne work well if shells are unavailable.
Use unsalted butter to better control overall saltiness.