Cajun Steak Bites with Cheese Shells
A flavorful Cajun-inspired skillet featuring tender steak bites seasoned perfectly and paired with creamy, garlicky cheesy pasta shells for a comforting dinner.
Equipment
- 1 large pot
- 1 cast iron skillet or heavy skillet
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
- Bring a large pot of salted water to a boil and cook pasta shells until al dente; reserve ¼ cup pasta water, drain and set aside.
- Pat steak cubes dry and toss with Cajun seasoning, salt, and pepper.
- Heat olive oil in a cast iron skillet over medium-high heat, then sear steak bites in batches for 2–3 minutes per side.
- In the last minute of cooking steak, add 2 tablespoons butter and 2 minced garlic cloves, tossing to coat the steak.
- Remove steak bites from skillet and set aside.
- Reduce skillet heat to medium, add 2 tablespoons butter and 3 minced garlic cloves, and sauté for 1 minute.
- Pour in heavy cream and stir to deglaze the pan, then simmer gently.
- Add shredded cheddar, Parmesan, paprika, black pepper, and salt; stir until cheese melts and sauce is creamy.
- Toss cooked pasta shells into cheese sauce, adding reserved pasta water if needed to loosen the sauce.
- Top cheesy shells with seared steak bites, garnish with chopped parsley, and serve immediately.
Notes
- Let steak reach room temperature before cooking for even doneness.
- Adjust Cajun seasoning to preferred spice level.
- Avoid overcooking steak bites to keep them juicy.
- Use reserved pasta water to achieve desired sauce consistency.