Description
Cajun Steak Tips with Penne in Creamy Parmesan Cheese Sauce combines tender seared beef, al dente pasta, bold Cajun spices, and a rich cheese sauce. This satisfying skillet dinner takes only 35 minutes and serves four.
Ingredients
Scale
- 1 pound sirloin or ribeye steak tips, cut into bite-size pieces
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon Cajun seasoning for the steak
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 12 ounces penne pasta
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 4 ounces cream cheese, softened and cubed
- 1 cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon Cajun seasoning for the sauce
- 1 cup reserved pasta cooking water, as needed
- 2 tablespoons chopped fresh parsley, for garnish
- Extra Parmesan, for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the penne until al dente according to the package directions.
- Reserve 1 cup of pasta cooking water, then drain the penne without rinsing it.
- Pat the steak tips dry. Season them with 1 teaspoon Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Arrange the steak tips in one layer and sear for 3 to 4 minutes on the first side.
- Turn the steak tips and cook for another 2 to 4 minutes, depending on their size and your preferred doneness.
- Transfer the steak tips to a clean plate.
- Reduce the heat to medium. Add the butter and minced garlic to the same skillet.
- Cook the garlic for about 30 seconds, stirring constantly.
- Pour in the heavy cream and whole milk, then add the softened cream cheese.
- Stir until the cream cheese melts and the sauce becomes smooth.
- Add the Parmesan, mozzarella, and remaining 1 teaspoon Cajun seasoning.
- Stir over gentle heat until the cheeses melt.
- Add reserved pasta water a few tablespoons at a time if the sauce feels too thick.
- Add the drained penne and toss until the sauce coats the pasta.
- Return the steak tips and their resting juices to the skillet.
- Stir gently for 1 minute, then remove the skillet from the heat.
- Garnish with chopped parsley and extra Parmesan. Serve hot.
Notes
- Pat the steak tips dry before seasoning so they develop a browned crust.
- Sear the beef in batches when necessary to avoid crowding the skillet.
- Use freshly grated Parmesan for the smoothest sauce.
- Keep the heat moderate after adding the cream and cheese.
- Add the steak back near the end so it stays tender.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently with 1 to 2 tablespoons of milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Cajun
Nutrition
- Serving Size: 1 plate (400g)
- Calories: 780
- Sugar: 4
- Sodium: 890
- Fat: 45
- Saturated Fat: 23
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 3
- Protein: 40
- Cholesterol: 150