Description
These Juicy Cajun Steak Bites with Cheesy Garlic Shell Pasta Skillet is a flavorful, easy-to-make dinner perfect for busy weeknights. Tender steak bites are seasoned with Cajun spices and seared to perfection, then combined with a creamy garlic cheese sauce and tender pasta shells for a comforting and indulgent meal.
Ingredients
Scale
Steak and Seasoning
- 1 pound Steak (sirloin, ribeye, or New York strip; flat iron steak as a budget-friendly alternative)
- 2 tablespoons Cajun seasoning (add cayenne pepper for extra heat if desired)
- 2 tablespoons Olive oil (vegetable oil can be substituted)
- Salt and pepper to taste
Pasta and Sauce
- 8 ounces Small pasta shells (or your favorite pasta shape)
- 1 cup Heavy cream (half-and-half as a substitute)
- 2 cloves Garlic, minced (fresh garlic recommended)
- 1 tablespoon Butter (unsalted preferred)
- 1 cup Cheddar cheese, shredded (freshly shredded for best melting)
- 1/2 cup Parmesan cheese, grated (freshly grated for best texture)
- 1/4 cup Fresh parsley, chopped (chives as a substitute)
Instructions
- Prepare the Steak: Pat the steak dry with paper towels, then cut into bite-sized cubes. Toss the steak pieces with Cajun seasoning ensuring each piece is well coated.
- Sear the Steak Bites: Heat olive oil and butter in a skillet over medium-high heat. Add the seasoned steak bites and sear them for 1-2 minutes on each side until browned and juicy. Remove the steak bites from the skillet and set aside.
- Sauté Garlic: If needed, add a little more butter to the skillet. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Make the Cream Sauce: Pour in the heavy cream and bring to a gentle simmer. Stir occasionally and let it cook for 2-3 minutes to slightly thicken.
- Cook the Pasta: While making the sauce, cook the pasta shells in salted boiling water according to package instructions until al dente, about 8-10 minutes. Drain the pasta well.
- Add Cheese to Sauce: Stir the shredded cheddar and grated Parmesan into the simmering cream until smooth and melted.
- Combine Pasta and Sauce: Add the drained pasta shells into the cheese sauce, tossing well to coat every shell with the creamy mixture.
- Return Steak Bites: Add the seared steak bites back into the skillet with the pasta and sauce. Fold gently to combine without breaking the pasta.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish. Season with salt and pepper to taste, then serve immediately while warm and creamy.
Notes
- Use flat iron steak for a budget-friendly yet tender option.
- Add cayenne pepper to the Cajun seasoning for extra heat.
- Freshly shredded and grated cheeses melt better and improve texture.
- Half-and-half can replace heavy cream for a lighter sauce.
- Cook pasta just until al dente so it doesn’t overcook when mixed into the sauce.
- Garnish with fresh herbs like chives if parsley is unavailable.
