Cajun Steak Tips Penne Parmesan

Cajun Steak Tips in Cheesy Penne Parmesan Sauce is pure comfort with a little attitude. Tender steak bites are seared to perfection then folded into creamy deeply cheesy pasta with just enough Cajun heat to wake up your taste buds. It is one of those pasta dinners that disappears fast at the table and reheats like a dream for busy weeknights or company dinners.

I made this for a friend who swore she did not like Cajun food and she went back for seconds. Now it is my go-to when I want to impress with low effort.

Ingredients

• Sirloin or ribeye steak tips: juicy meat that stays tender and flavorful look for rich marbling when choosing your steak
• Olive oil: makes the steak tips brown perfectly and adds richness
• Butter: brings silkiness to both steak and sauce always go for real unsalted butter if you can
• Cajun seasoning: wraps everything in signature Southern heat make sure your blend is fresh
• Garlic powder: for a rounded allium kick
• Smoked paprika: gives an earthy depth and gorgeous color choose Spanish smoked for best aroma
• Salt and black pepper: help balance and amplify all other flavors
• Penne pasta: holds cheesy sauce in every bite bronze cut dry pasta gives the best results
• Minced garlic: because fresh garlic unlocks the most flavor in the sauce
• Heavy cream and whole milk: form the creamy base use full-fat for true richness
• Cream cheese: for tangy body and luscious texture
• Freshly grated Parmesan cheese: for sharp nutty flavor and a smooth melt
• Shredded mozzarella: for stretch and gooeyness opt for a block you grate at home
• Chopped fresh parsley: brightens the finished plate flat-leaf gives the best texture and taste

Instructions

Boil the Penne:

Bring a deep pot of salted water to a boil. Add penne and cook just until al dente so the pasta holds its shape later. Scoop out about half a cup of the starchy pasta water before draining. Set drained pasta aside—it will finish cooking in the sauce.

Season the Steak Tips:

In a large bowl combine steak tips with olive oil Cajun seasoning garlic powder smoked paprika salt and pepper. Toss thoroughly to coat every piece and let them sit while you prep other ingredients to give the spices time to mingle with the meat.

Sear the Steak:

Get a big heavy skillet hot over medium high heat. Place steak tips in a single layer and sear undisturbed for about three to four minutes per side for deep brown crust and juicy interior. In the last minute drop in a pat of butter and use a spoon to baste it over the steak to amp up flavor and shine. Remove steak tips to a clean plate but keep the skillet for the next step.

Start the Sauce Base:

Turn down the heat to medium and add butter to the same skillet. Add the minced garlic and sauté for around one minute stirring constantly so it does not burn. The garlic should smell fragrant but not take on color.

Creamy Cheese Sauce:

Pour heavy cream and milk into the skillet with the garlic. Add softened cream cheese and whisk until completely melted and the mixture is silky and lump free.

Melt Cheeses and Season:

Stir in mozzarella and Parmesan cheese along with a little more Cajun seasoning to tie all the flavors together. Let it gently bubble until thickened and extremely cheesy. If the sauce becomes too thick slowly add splashes of reserved pasta water until you get your ideal consistency.

Combine Pasta and Steak:

Add drained penne to the cheesy sauce and gently fold in the steak tips and any juices. Let everything cook together for a minute or two so the pasta can soak up all the flavor.

Finish and Serve:

Scoop the pasta into serving bowls and sprinkle with fresh parsley. For an extra decadent touch scatter more cheese on top and place under a hot broiler until bubbly and lightly golden.

Once my kids helped stir in the last handful of cheese and now they ask to be pasta finishers every time we make it. It is a recipe you can make together and laugh around the kitchen.

Storage Tips

Cool completely then store in airtight containers in the fridge for up to 3 days. To reheat add a splash of milk or water before microwaving or stovetop warming to keep the sauce creamy. This dish also freezes well though the sauce may separate slightly after thawing—just stir and heat gently for best texture.

Ingredient Substitutions

Swap out steak tips for boneless skinless chicken thighs or even mushrooms for a meatless version. Any short pasta shape works if you are out of penne. Light cream or half and half will work in place of heavy cream for a lighter meal.

Serving Suggestions

Serve with a crisp green salad and garlic bread for a full meal. Roasted broccoli or sautéed zucchini round out the plate. Sometimes I add a squeeze of lemon or a dusting of extra spice just before serving for a flavor boost.

Cultural and Seasonal Touchstones

This meal is inspired by classic Cajun flavors but with a family style pasta twist. It is warm and hearty enough for cold weather yet still feels festive for a summer gathering. In spring I add peas or asparagus tips. In fall it is perfect with squash or sweet peppers.

Seasonal Adaptations

Sprinkle in sweet corn kernels or garden tomatoes in summer. Add sautéed mushrooms and spinach for an earthy fall twist. Finish with extra fresh herbs or a little lemon zest in spring.

Success Stories

One reader told me this was her birthday dinner request and her teen sons cleaned their plates. Another family used gluten free pasta and said it was still luxuriously creamy and flavorful. My favorite was when my neighbor knocked on my door just to ask what smelled so good.

Freezer Meal Conversion

Assemble everything except the fresh parsley then cool and freeze in single portion containers. Thaw overnight in the fridge and reheat with a dash of milk. Add fresh herbs after warming for best flavor.

This Cajun steak pasta delivers big flavor without fuss. Whether it is a cozy dinner or celebratory meal you will love how easily it comes together.

Recipe FAQs

→ How do you keep steak tips tender?

Use high heat for a quick sear and avoid overcooking the steak tips. Resting them before combining with pasta helps lock in juices.

→ Can I use another pasta besides penne?

Yes, rigatoni or fusilli also work well and hold the cheesy sauce nicely for each bite.

→ Is there a substitute for heavy cream?

Half-and-half or whole milk can be used, though the sauce will be slightly less rich and creamy.

→ How spicy is the Cajun seasoning?

The heat is moderate but can be adjusted by adding more or less Cajun seasoning or a pinch of cayenne if desired.

→ Can this dish be prepared ahead of time?

It’s best enjoyed fresh, but leftovers can be stored in an airtight container and reheated gently to keep the sauce creamy.

→ How do I avoid a clumpy cheese sauce?

Ensure the cream cheese is softened and slowly add shredded cheeses, stirring constantly until fully melted.