Ingredients

1 ½ lbs sirloin steak or ribeye, cut into bite-sized cubes

2 tbsp Cajun seasoning

2 tbsp olive oil

2 tbsp unsalted butter, divided

2 cloves garlic, minced

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

8 oz medium pasta shells

3 cloves garlic, minced

1 cup heavy cream

1 cup shredded sharp cheddar cheese

½ cup grated Parmesan cheese

½ tsp paprika

½ tsp black pepper

Salt, to taste

¼ cup reserved pasta water (optional)

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook pasta shells until al dente. Reserve ¼ cup of the pasta water, then drain and set the pasta aside.

Step 2: Pat the steak cubes dry with paper towels. Toss them with Cajun seasoning, salt, and pepper to coat evenly.

Step 3: Heat a cast iron skillet over medium-high heat and add the olive oil. Sear the steak bites in batches, cooking each side for 2–3 minutes until browned. In the final minute, add 2 tablespoons butter and the minced garlic, tossing the steak bites to coat. Remove the steak and set aside.

Step 4: Lower the heat to medium. In the same skillet, add the remaining 2 tablespoons butter and 3 minced garlic cloves. Sauté for about 1 minute until fragrant.

Step 5: Pour in the heavy cream, using a spoon to scrape up any browned bits from the pan. Let it simmer gently to thicken slightly.

Step 6: Add the shredded cheddar, grated Parmesan, paprika, black pepper, and salt. Stir continuously until the cheeses melt and the sauce becomes creamy.

Step 7: Toss the cooked pasta shells into the cheese sauce. If the sauce is too thick, stir in reserved pasta water a little at a time until the desired consistency is reached.

Step 8: Top the cheesy pasta with the seared steak bites and garnish with chopped fresh parsley. Serve immediately while hot.

Tips & Variations

For a milder flavor, reduce the Cajun seasoning or substitute with smoked paprika and garlic powder.

Use other cheeses like mozzarella or Monterey Jack for a different creamy texture.

Try using other pasta shapes like penne or fusilli if shells are not available.

Make it a one-pan meal by adding sautéed vegetables like bell peppers or spinach when cooking the sauce.

FAQs

Can I use another cut of steak for this recipe?

Yes, sirloin or ribeye works best for tenderness and flavor, but you can also use flank or skirt steak if cut into small cubes and cooked quickly to avoid toughness.