Creamy Cajun Steak Penne with Garlic & Parmesan
Creamy, juicy, and packed with bold Cajun flavor, this dish combines tender steak with penne pasta in a rich, garlicky, Parmesan-laced cream sauce.
Servings: 4 servings
Equipment
- Large Skillet
- Mixing Bowl
Ingredients
Ingredients
- 1 lb Sirloin steak, thinly sliced (about 1/4-inch slices)
- 12 oz Penne pasta, uncooked
- 1 tablespoon Olive oil
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon Crushed red pepper flakes
- 1 teaspoon Salt
- 1/8 teaspoon Black pepper (plus more to taste)
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 4 cloves Garlic, minced
- 1 small Onion, diced
- 1 red bell pepper Sliced
- 3 cups Beef broth (low-sodium preferred)
- 1 cup Heavy cream (room temperature)
- 3/4 cup Grated Parmesan cheese (freshly grated for best melting)
- to taste Fresh parsley, chopped (for garnish)
Instructions
- Warm the olive oil in a large skillet over medium-high heat. Toss the thinly sliced steak with Cajun seasoning, smoked paprika, garlic powder, crushed red pepper flakes, salt, and black pepper until evenly coated.
- Add the seasoned steak to the hot pan in a single layer. Cook for about 2 to 3 minutes on each side until nicely browned and just shy of desired doneness. Remove the steak from the pan and set aside.
- In the same pan, add the diced onion and sliced red bell pepper. Cook until the vegetables soften and the onion becomes translucent, about 5 minutes. Stir in the minced garlic and cook for another 30 to 60 seconds until fragrant.
- Add the uncooked penne pasta to the pan, then pour in the beef broth. Bring to a boil, then reduce heat to a simmer and cook uncovered for 10 to 12 minutes, or until the pasta is tender.
- Slowly stir in the heavy cream and Parmesan cheese. Mix gently until the cheese melts and the sauce becomes smooth. Adjust seasoning as needed.
- Return the cooked steak slices to the pan and gently fold everything together. Let it simmer for 2 to 3 more minutes. Sprinkle chopped fresh parsley over the dish just before serving.
Notes
Use room-temperature heavy cream for a smoother finish. Slice the steak thinly across the grain for the most tender bites.