Description
A bold and creamy one-skillet dinner featuring seared Cajun-seasoned steak, tender penne pasta, and a rich cheddar-infused cream sauce. Perfect for weeknights or indulgent gatherings.
Ingredients
- 12 oz penne pasta
- 1 lb sirloin or ribeye steak, thinly sliced
- 1 tbsp Cajun seasoning (plus more to taste)
- 1 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 1/4 cups heavy cream
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/4 cup grated Parmesan cheese (optional)
- Salt and black pepper to taste
- Reserved pasta water (about 1/2 cup)
Instructions
- Cook the penne in salted boiling water until al dente. Drain and reserve 1/2 cup of pasta water.
- Pat the steak slices dry, season with Cajun seasoning, salt, and pepper.
- Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear steak strips in batches for 1–2 minutes per side. Remove and set aside.
- Lower heat to medium. Add remaining butter and minced garlic; cook until fragrant, about 30 seconds.
- Stir in heavy cream and more Cajun seasoning. Simmer for 3–5 minutes until slightly thickened.
- Reduce heat to low. Gradually stir in cheddar (and Parmesan if using) until melted and smooth.
- Add cooked pasta and toss to coat. Use reserved pasta water to loosen sauce if needed.
- Return steak to skillet and toss gently.
- (Optional) Sprinkle extra cheese on top and broil for 2–3 minutes until bubbly and golden.
- Prep Time: 10 minutes
- Cook Time: 25 minutes