Last spring, during one of those rare rainy Sundays where I had nothing urgent to tend to, not the garden, not the pantry shelves, I flipped through an old recipe notebook tucked between my sewing kit and some yellowed greeting cards.
That afternoon had the kind of slow rhythm I’ve come to cherish in retirement: the kind that lets me tinker in the kitchen just for the joy of it. I’d just gotten back from the farmers market with some lovely cuts of sirloin, and I couldn’t stop thinking about a creamy Cajun pasta I once had at a roadside diner during a trip to Nashville years ago.
With the windows fogging up and a storm tapping gently on the glass, I started experimenting. I pulled out cream, Parmesan, a block of mozzarella, and a good handful of dried penne. The aroma of paprika and garlic filled the kitchen, and by the time my neighbor popped in with an umbrella and a smile, the sauce was thick and silky, the steak tips seared and buttery.
We ended up sharing a bowl at the counter, catching up on local gossip and laughing about how our bingo group keeps getting louder.
Short Description
Tender Cajun-seasoned steak tips tossed with al dente penne in a rich, cheesy Parmesan and mozzarella cream sauce. A comforting one-skillet dish that’s loaded with flavor and easy to pull together.
Key Ingredients
For the Cajun Steak Tips:
- 1 1/2 pounds sirloin or ribeye steak tips, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 1/2 teaspoons Cajun seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
For the Cheesy Parmesan Penne:
- 12 ounces penne pasta
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 4 ounces cream cheese, softened
- 1 1/4 cups freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon Cajun seasoning
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Tools Needed
- Large pot (for boiling pasta)
- Large skillet or sauté pan
- Mixing bowl
- Tongs or slotted spoon
- Whisk
- Wooden spoon or silicone spatula
- Measuring cups and spoons
Cooking Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a rolling boil. Cook penne until just al dente, about 9–10 minutes. Before draining, reserve 1/2 cup of pasta water. Set the drained pasta aside.
Step 2: Season the Steak Tips
In a mixing bowl, toss the steak tips with olive oil, Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
Step 3: Sear the Steak Tips
Heat a large skillet over medium-high heat. Place steak in a single layer and sear undisturbed for 3–4 minutes on each side until browned. In the final minute, add 1 tablespoon of butter and baste the steak. Remove from skillet and set aside. Don’t overcrowd the pan—cook in batches if needed.
Step 4: Make the Creamy Base
Reduce heat to medium. In the same skillet, melt 2 tablespoons butter. Add minced garlic and sauté for 1 minute until fragrant but not browned.
Step 5: Add Cream, Milk & Cheese
Pour in heavy cream and milk. Stir in softened cream cheese, breaking it up and whisking until smooth and fully incorporated.
Step 6: Stir in the Cheeses
Add Parmesan, mozzarella, and 1/2 teaspoon Cajun seasoning. Stir gently until the sauce becomes creamy and thick. If it’s too thick, add a splash of the reserved pasta water until it loosens to your liking.
Step 7: Combine Pasta and Steak
Add cooked penne and steak tips back into the skillet. Fold everything together gently. Simmer for 2–3 minutes to allow the flavors to mingle.
Step 8: Garnish and Serve
Top with fresh chopped parsley. Optional: Sprinkle extra mozzarella and broil for 2–3 minutes until bubbly and golden on top.
Why You’ll Love This Recipe
Bold and Creamy: Rich cheese sauce meets smoky Cajun spice for a perfect flavor balance.
Weeknight Friendly: Ready in under 45 minutes with minimal cleanup.
Comfort Food Classic: Hearty pasta and steak in one comforting dish.
Customizable: Easy to tweak the spice level and cheese blends.
One-Skillet Wonder: Cooked mostly in one pan for convenience and flavor depth.
Mistakes to Avoid & Solutions
Overcooking the steak: Steak tips cook fast—keep the sear quick to maintain tenderness. If you prefer well-done, cook at a lower heat and cover the pan to avoid drying out.
Sauce breaking or curdling: Keep the heat at medium once you add dairy. High heat can cause the sauce to split. Whisk constantly and add cream cheese gradually.
Overcooked pasta: Boil only until al dente. It will continue to cook slightly when added to the sauce.
Too salty: With Parmesan and Cajun seasoning, taste before adding extra salt. You can always adjust later.
Crowded pan when searing steak: Crowding lowers the heat and steams the meat instead of searing. Sear in batches if necessary.
Serving and Pairing Suggestions
Main Dish: Serve hot with a sprinkle of parsley and extra Parmesan.
Side Ideas: Pair with roasted vegetables, garlic bread, or a crisp green salad.
Drinks: A chilled white wine like Chardonnay or a sparkling lemonade works beautifully.
Style: Perfect for plated dinners, casual buffet nights, or cozy family meals.
Storage and Reheating Tips
To Store: Let the dish cool completely. Store in airtight containers in the fridge for up to 3 days.
To Freeze: Portion into freezer-safe containers. Freeze for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently on the stovetop over medium-low heat. Add a splash of milk or cream to refresh the sauce. Microwave in short bursts (30–45 seconds), stirring in between.
FAQs
1. Can I use another type of pasta?
Yes! Fusilli, rigatoni, or farfalle work well. Just be sure to cook until al dente.
2. What’s the best substitute for heavy cream?
You can use half-and-half or a mix of whole milk and a little flour to mimic thickness, though the flavor won’t be as rich.
3. Is there a way to make it less spicy?
Simply reduce the Cajun seasoning or use a mild version. You can also skip the smoked paprika.
4. Can I prepare the steak tips ahead of time?
Absolutely. Cook and refrigerate them up to a day ahead. Reheat gently before folding into the sauce.
5. What’s the best cheese substitute if I don’t have mozzarella?
Try provolone or Monterey Jack for a mild, melty swap. Sharp cheddar can add a tangy twist.
Tips & Tricks
Let the steak sit at room temperature for 20–30 minutes before cooking to ensure even searing.
Grate your own cheese—pre-shredded cheese doesn’t melt as smoothly.
A pinch of nutmeg in the sauce (just a tiny bit) enhances the creaminess.
Don’t skip the reserved pasta water—it’s a secret weapon for adjusting sauce consistency.
Use a cast-iron skillet for a deeper sear and extra flavor.
Recipe Variations
1. Chicken Cajun Penne:
Swap steak tips for boneless chicken thighs or breast. Season and sear as instructed, then follow the same steps. Expect a lighter flavor profile with the same creamy kick.
2. Veggie Version:
Skip the meat and add sautéed mushrooms, zucchini, or spinach. Roast vegetables separately and fold into the sauce with pasta. Try using vegetable broth to deepen flavor.
3. Spicy Shrimp Cajun Penne:
Use peeled, deveined shrimp. Cook quickly (2 minutes per side) with the same seasoning blend. Add shrimp to the finished pasta just before serving.
4. Low-Carb Version:
Swap penne for cooked spaghetti squash or zucchini noodles. Reduce the sauce a bit to avoid excess liquid.
5. Extra-Cheesy Baked Version:
After combining everything, transfer to a baking dish. Top with extra mozzarella and bake at 375°F for 10 minutes, then broil for 2 minutes until golden.
Final Thoughts
This Cajun steak penne has become one of those recipes I reach for again and again. It brings a little spice to the table and wraps you in comfort, especially when the days feel long or the house is full.
I’ve made it during a cousin’s sleepover, a quiet Mother’s Day, even once when the power flickered out and we cooked by candlelight. It’s always a hit—no fuss, full of flavor, and deeply satisfying.
If you’re looking for something to share that feels a bit special without needing a special occasion, this might just be it.
Cajun Steak Tips In Cheesy Penne Parmesan Sauce
Print ThisIngredients
- For the Cajun Steak Tips:
- 1 1/2 pounds sirloin or ribeye steak tips, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 1/2 teaspoons Cajun seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- For the Cheesy Parmesan Penne:
- 12 ounces penne pasta
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 4 ounces cream cheese, softened
- 1 1/4 cups freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon Cajun seasoning
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
Step 1: Cook the Pasta
Boil salted water and cook penne until al dente, about 9–10 minutes. Reserve 1/2 cup pasta water, then drain and set aside.
Step 2: Season the Steak Tips
Toss steak with olive oil, Cajun seasoning, garlic powder, paprika, salt, and pepper until well coated.
Step 3: Sear the Steak Tips
Sear steak in a hot skillet for 3–4 minutes per side. Add butter in the last minute and baste. Remove and set aside. Sear in batches if needed.
Step 4: Make the Creamy Base
Reduce heat to medium. Melt butter in the skillet and sauté garlic for 1 minute.
Step 5: Add Cream, Milk & Cheese
Whisk in cream, milk, and cream cheese until smooth.
Step 6: Stir in the Cheeses
Add Parmesan, mozzarella, and Cajun seasoning. Stir until thick and creamy. Add pasta water if needed to loosen.
Step 7: Combine Pasta and Steak
Fold in penne and steak. Simmer 2–3 minutes to meld flavors.
Step 8: Garnish and Serve
Top with parsley. Optional: Add mozzarella and broil 2–3 minutes until golden and bubbly.
