Cajun Steak Penne with Ranch Honey Cheese Sauce
Creamy, juicy, and exploding with bold Cajun flavor, this dish features tender sirloin strips and al dente penne in a ranch-honey cheddar sauce.
Servings: 4 servings
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.
Notes
Store leftovers in an airtight container for up to 3–4 days. This dish is best frozen without the pasta; freeze the sauce and steak separately in airtight containers for up to 2 months.