Cajun Steak Pasta
Cajun Steak Pasta is an indulgent, flavorful dish featuring succulent sirloin steak, spicy Cajun seasoning, creamy pasta, and vibrant vegetables for a comforting meal.
Ingredients
Steak and Pasta Ingredients
- 1 lb Sirloin Steak, cut into bite-sized cubes Tender and juicy
- 12 oz Penne Pasta Short pasta shape that holds sauce well
- 1 tbsp Olive Oil High-quality for better searing
- 2 tbsp Cajun Seasoning Store-bought or homemade
Sauce Ingredients
- 2 tbsp Butter For richness
- 1 small Onion, finely diced For sweetness
- 1 each Red Bell Pepper, diced For vibrant color
- 1 each Green Bell Pepper, diced For vibrant color
- 3 cloves Garlic, minced Enhances aroma
- 2 tbsp All-Purpose Flour Used to thicken the sauce
- 1 cup Chicken Broth For savory depth
- 1 cup Heavy Cream Creates creamy texture
- 14.5 oz Diced Tomatoes, undrained Adds tang and moisture
- 1/2 cup Parmesan Cheese, freshly grated For a burst of umami flavor
- 2 tbsp Fresh Parsley, chopped For garnish
Instructions
Preparation
- Pat the steak cubes dry with a paper towel. Season generously with Cajun seasoning.
- Heat olive oil in a large skillet over medium-high heat and sear the steak for 2-3 minutes per side until browned. Remove from skillet and set aside.
- In a large pot, bring salted water to a boil and cook the penne according to package directions until al dente. Reserve 1 cup of pasta water before draining.
Cooking
- In the same skillet, melt butter over medium heat. Add onion and bell peppers, sauté for 4-5 minutes until softened. Mix in minced garlic and cook for an additional minute.
- Sprinkle flour over the vegetables and cook for 1 minute. Gradually whisk in chicken broth, then stir in heavy cream and diced tomatoes. Let simmer for 3-4 minutes.
- Lower the heat, and mix in Parmesan cheese until smooth. Return steak and juices to the skillet, then add drained pasta. Toss everything to coat in the sauce, adding reserved pasta water as needed.
- Serve sprinkled with fresh parsley.
Notes
Cajun Steak Pasta is great for weeknight dinners or potlucks. Serve with garlic bread and salad.