Creamy, juicy, and exploding with bold Cajun flavor, this Cajun Steak Penne with Ranch Honey Cheese Sauce is comfort food turned up a notch. Imagine tender strips of sirloin seared to perfection, tossed with al dente penne, and drenched in an unexpectedly addictive ranch-honey cheddar sauce — it’s the kind of dinner that makes everyone pull up a chair. Fun fact: combining ranch and honey is an old diner trick to balance tang and sweet, and it works brilliantly here. If you love hearty pasta dishes like Cheesesteak Tortellini with Rich Provolone Sauce, this recipe delivers the same crowd-pleasing comfort with a spicy, Southern twist. Simple, quick, and family-friendly, this dish is perfect for weeknights or casual dinner guests. Grab your skillet — you’re about to make something unforgettable.
What is Cajun Steak Penne with Ranch Honey Cheese Sauce?
What’s in a name? Lots of flavor, apparently. Cajun Steak Penne with Ranch Honey Cheese Sauce sounds fancy, but it’s really a playful mashup: Cajun-seasoned steak meets classic penne in a creamy ranch-and-honey cheddar sauce. Who named it? Probably someone who loves bold spices and convenience — and maybe believes “the way to a man’s heart is through his stomach.” Could it be a Southern chef with a sweet tooth and a soft spot for pasta? Possibly. Try it and you’ll understand why this happy hybrid earned its mouthwatering name. Ready to give it a whirl? Let’s cook.
Why You’ll Love This
- Bold, balanced, and utterly satisfying: The main highlight is the creamy ranch-honey cheese sauce that wraps around each penne and steak strip. It’s tangy, slightly sweet, and rich without being greasy.
- Cost-effective comfort: Making this at home saves money compared to takeout steak-and-pasta dishes. A single pound of sirloin and a box of pasta feed a family, and pantry-friendly ingredients keep costs down.
- Flavor-packed finishing touches: Fresh parsley, cracked black pepper, and a sprinkle of extra cheddar turn simple into sensational. Compare this to a classic comfort recipe like Cheesesteak Tortellini in Rich Provolone Sauce, and you’ll see the same family-pleasing formula: hearty protein, tender pasta, and a melty, savory sauce.
Make it tonight and you’ll have a new weeknight favorite.
How to Make:
Quick Overview
This recipe is straightforward, fast, and very forgiving. You’ll sear thin steak strips for a quick caramelized exterior, boil penne while you work on the sauce, then combine everything for a creamy, cohesive dish. Key elements are the velvety ranch-honey-cheddar sauce and the spicy Cajun seasoning on the steak. Prep time is about 10 minutes, cook time about 15–20 minutes, so you’ll be serving dinner in roughly 30 minutes.
Ingredients
1 lb sirloin steak, cut into thin strips
2 tbsp Cajun seasoning
1 tbsp olive oil
12 oz penne pasta
2 tbsp butter
1/2 cup heavy cream
1/2 cup ranch dressing (room temperature)
2 tbsp honey
1 1/2 cups shredded cheddar cheese
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp salt, or to taste
1 pinch black pepper, plus extra for garnish
Fresh parsley, chopped (for garnish)
Directions
- Bring a large pot of salted water to a boil. Cook the 12 oz penne pasta according to package instructions until al dente. Drain and set aside.
- While the pasta cooks, pat 1 lb sirloin steak strips dry with paper towels. Season evenly with 2 tbsp Cajun seasoning, 1 tsp salt, and a pinch of black pepper.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the steak strips in a single layer and sear for 2–3 minutes, stirring occasionally, until browned and cooked through but still juicy. Remove the steak from the skillet and set aside.
- Reduce heat to medium and add 2 tbsp butter to the same skillet. Once melted, pour in 1/2 cup heavy cream, 1/2 cup ranch dressing, and 2 tbsp honey. Stir to combine and bring the sauce to a gentle simmer for 2–3 minutes to let flavors marry.
- Stir in 1/2 tsp garlic powder, 1/2 tsp onion powder, and a pinch of black pepper. Whisk or stir until smooth.
- Gradually add 1 1/2 cups shredded cheddar cheese, stirring constantly until the cheese fully melts and the sauce is creamy and smooth. If sauce seems too thick, add a splash of pasta cooking water to loosen.
- Add the cooked penne to the skillet and toss to coat each piece thoroughly in the sauce. Return the seared steak to the skillet and gently stir to combine everything.
- Let the pasta and steak cook together for another 2–3 minutes so the flavors meld and the steak reheats through. Taste and adjust salt and pepper as needed.
- Garnish with freshly chopped parsley and a crack of black pepper before serving.
What to Serve With
- Crisp green salad: A simple romaine or mixed greens salad with a lemon vinaigrette cuts the richness.
- Roasted vegetables: Broccoli or asparagus roasted with olive oil and garlic balance the meal.
- Garlic bread or crusty baguette: Great for sopping up extra sauce.
- Pickled jalapeños or hot sauce: For those who want an extra kick.
- Drink pairings: A chilled lager, iced tea, or a fruity red wine like Zinfandel complements the spice and creaminess.
Top Tips for Perfecting
- Steak cut and thickness: Use sirloin or flank steak sliced thin against the grain for tenderness. Thicker cuts need longer cooking — avoid overcooking to keep steak juicy.
- Cheese choice: Sharp cheddar gives tang and depth; you can blend cheddar with Monterey Jack for extra meltiness.
- Sauce texture: If the sauce splits, remove from heat and whisk in a tablespoon of cold cream or a splash of pasta water to re-emulsify.
- Spice level: Adjust Cajun seasoning amount to taste — start with 1 tbsp for a milder profile and add more if you like it fiery.
- Make it vegetarian: Swap steak for sliced portobello mushrooms or smoked tofu and use a vegetarian ranch dressing.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days.
- Freezing: This dish is best frozen without the pasta; freeze the sauce and steak separately in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stovetop over low heat, adding a splash of milk or cream and a little water to restore creaminess. Microwaving works for single servings; stir halfway through and add a tablespoon of liquid if needed.
- Shelf life notes: Avoid reheating more than once. Freshly cooked is always best for texture and flavor.
FAQs
What can I substitute for sirloin if it’s not available?
Flank steak, skirt steak, or even thinly sliced ribeye will work. For a budget-friendly option, use skirt steak or a flank cut sliced thinly across the grain.
Can I make the sauce ahead of time?
Yes — make the sauce and refrigerate for up to 2 days. Reheat gently and whisk in a little cream or hot water to bring it back to a saucy consistency before tossing with pasta and steak.
Is there a lower-calorie version of this dish?
Use half-and-half instead of heavy cream, a lighter ranch dressing, and reduce the cheese amount. Swap full-fat cheddar for a reduced-fat version to cut calories.
How do I prevent the cheese sauce from getting grainy?
Melt cheese slowly over low to medium heat and stir constantly. Avoid boiling the sauce once the cheese is added; add a small splash of cream or pasta water if it needs loosening.
Can I prep parts of this recipe in advance for a weeknight meal?
Absolutely. Cook the pasta and steak ahead of time, store separately, and make the sauce just before serving. Combine and reheat for a quick final step.
Conclusion
This Cajun Steak Penne with Ranch Honey Cheese Sauce is a weeknight superstar — fast, flavorful, and comforting enough to become a regular family favorite. It’s easy to customize, wallet-friendly, and delivers restaurant-level satisfaction right at home. If you’re ready to try it tonight or want a printable reference, check out the full recipe page here: Cajun Steak Penne with Ranch Honey Cheese Sauce. Give it a whirl, share with family, and enjoy the applause at the dinner table.
Cajun Steak Penne with Ranch Honey Cheese Sauce
Equipment
- Large Pot
- Skillet
- Mixing Bowl
Ingredients
Ingredients
- 1 lb Sirloin steak, cut into thin strips
- 2 tbsp Cajun seasoning
- 1 tbsp Olive oil
- 12 oz Penne pasta
- 2 tbsp Butter
- 1/2 cup Heavy cream
- 1/2 cup Ranch dressing (room temperature)
- 2 tbsp Honey
- 1 1/2 cups Shredded cheddar cheese
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1 tsp Salt, or to taste
- 1 pinch Black pepper, plus extra for garnish
- to taste Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- While the pasta cooks, pat the sirloin steak strips dry with paper towels. Season evenly with Cajun seasoning, salt, and a pinch of black pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Add the steak strips in a single layer and sear for 2–3 minutes, stirring occasionally, until browned and cooked through but still juicy. Remove the steak from the skillet and set aside.
- Reduce heat to medium and add butter to the same skillet. Once melted, pour in heavy cream, ranch dressing, and honey. Stir to combine and bring the sauce to a gentle simmer for 2–3 minutes to let flavors marry.
- Stir in garlic powder, onion powder, and a pinch of black pepper. Whisk or stir until smooth.
- Gradually add shredded cheddar cheese, stirring constantly until the cheese fully melts and the sauce is creamy and smooth. If the sauce seems too thick, add a splash of pasta cooking water to loosen.
- Add the cooked penne to the skillet and toss to coat each piece thoroughly in the sauce. Return the seared steak to the skillet and gently stir to combine everything.
- Let the pasta and steak cook together for another 2–3 minutes so the flavors meld and the steak reheats through. Taste and adjust salt and pepper as needed.
- Garnish with freshly chopped parsley and a crack of black pepper before serving.