This creamy cajun steak penne pairs tender sirloin slices with penne and a garlic Parmesan cream sauce that has a gentle Cajun kick.
The steak is seared first for a deep brown crust, then peppers and onion join the same pan so the sauce picks up every browned bit. Plan on about forty minutes from first slice to first bite.
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Why This Creamy Cajun Steak Penne Recipe Works
Searing thin steak slices over high heat gives them a browned crust while the centers stay tender and pink.
Peppers and onion bring sweetness that balances the Cajun spice, and the cream mellows the heat into something smooth.
Penne has hollow tubes that fill with sauce, so every bite carries steak, cheese, and seasoning together.
Ingredients for Creamy Cajun Steak Penne
- For the steak: 1 pound sirloin steak thinly sliced, 1 tablespoon olive oil, 1 tablespoon Cajun seasoning, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and 1/4 teaspoon crushed red pepper flakes.
- For the pasta and vegetables: 12 ounces penne pasta, 1 small diced onion, 1 sliced red bell pepper, and 5 cloves minced garlic.
- For the sauce: 1 cup low sodium beef broth, 1 cup heavy cream, 3/4 cup grated Parmesan cheese, a pinch of black pepper, and parsley.
Sirloin steak. It is lean and affordable, and it turns tender when sliced thin against the grain.
Cajun seasoning. This blend adds paprika, garlic, and pepper in one spoonful, so the steak is seasoned with little effort.
Red bell pepper. The sweet crunch softens in the pan and adds color to the pasta.
Beef broth. It deglazes the pan and builds a savory base under the cream.
Parmesan cheese. Grate it fresh so it melts smoothly and does not clump.
How to Make Creamy Cajun Steak Penne
1. Boil the penne Cook the penne in salted water until al dente. Save half a cup of the pasta water, then drain.
2. Season the steak Toss the sliced steak with the Cajun seasoning, smoked paprika, garlic powder, and red pepper flakes.
3. Sear the steak Heat the oil in a large skillet over medium high heat. Cook the steak about three minutes per side until browned and 145 degrees F, then set it aside.
4. Soften the vegetables Add the onion and bell pepper to the same pan and cook five minutes until tender. Stir in the garlic for one minute.
5. Build the sauce Pour in the broth and scrape up the browned bits. Simmer three minutes, then lower the heat and stir in the cream and Parmesan until smooth.
6. Combine Add the penne and steak and toss gently. Splash in pasta water as needed to loosen the sauce.
7. Finish and serve Simmer three minutes so the flavors blend, then add pepper and sprinkle on parsley.
How to Serve Creamy Cajun Steak Penne
Serve this penne with a crisp Italian house salad and slices of mozzarella cheesy garlic bread to mop up the sauce. Air fryer asparagus adds a green side, while Greek lemon orzo salad brings a bright contrast. Finish plates with extra Parmesan and parsley.
How to Store and Reheat Creamy Cajun Steak Penne
Cool the penne quickly and refrigerate it in a covered container within two hours. It keeps for up to three days. Reheat in a skillet over low heat with a splash of broth or milk until the steak and sauce reach 165 degrees F. Do not freeze this dish, because the cream sauce turns grainy after thawing.
Tips and Variations for Creamy Cajun Steak Penne
Slice against the grain. Cut across the muscle fibers so each strip chews easily.
Freeze briefly. Chill the steak in the freezer for twenty minutes before slicing to get thin, even strips.
Sear in batches. Crowding the pan steams the steak, so cook it in two rounds if needed.
Control the heat. Reduce the Cajun seasoning for a mild plate or add extra red pepper flakes for more fire.
Add mushrooms. Sliced mushrooms cook well with the peppers and add an earthy note.
Flag the allergens. This dish contains milk and wheat, and the pasta may include egg, so check labels.
Check the doneness. Cook sliced steak to 145 degrees F and let it rest briefly. Wash hands and tools after handling raw meat.
Check trusted guidance. See the Texas AgriLife Extension food safety guide for temperature charts.
Frequently Asked Questions About Creamy Cajun Steak Penne
What cut works for creamy cajun steak penne?
Sirloin is ideal, though flank, strip, or ribeye also work. Slice any of them thin across the grain.
Can I make creamy cajun steak penne less spicy?
Yes. Cut the Cajun seasoning in half and skip the red pepper flakes, and the cream will keep the sauce mellow.
How do I reheat creamy cajun steak penne?
Warm it in a skillet over low heat with a splash of broth or milk, stirring until hot and loosened.
Can I use chicken instead of steak?
Yes. Use sliced chicken breast and cook it until it reaches 165 degrees F in the center.
Can I use half and half instead of cream?
Yes, but the sauce will be thinner, so simmer it a minute longer before adding the pasta.
Creamy Cajun Steak Penne with Garlic and Parmesan
Equipment
- Large skillet
- Large pot
Ingredients
Main Ingredients
- 16 oz sirloin steak thinly sliced against the grain
- 12 oz penne pasta
- 1 tbsp olive oil
- 1 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ¼ tsp crushed red pepper flakes
- 1 pinch black pepper
- 1 small onion diced
- 1 red bell pepper sliced
- 5 cloves garlic minced
- 1 cup low sodium beef broth
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- 2 tbsp fresh parsley chopped, optional garnish
Instructions
Cooking
- Boil the penne. Cook the penne in salted water until al dente, save 1/2 cup of the pasta water, then drain.
- Sear the steak. Season the steak with the Cajun seasoning, paprika, garlic powder, and red pepper flakes. Cook in the hot oil for 3 minutes per side until browned and 145 degrees F, then move it to a plate.
- Cook the vegetables. Add the onion and bell pepper to the pan and cook 5 minutes until soft, then stir in the garlic for 1 minute.
- Make the sauce. Pour in the broth, scrape the pan, and simmer 3 minutes. Lower the heat and stir in the cream and Parmesan until smooth.
- Combine. Add the penne and steak, toss with pasta water to loosen the sauce, and simmer 3 minutes.
- Finish. Season with the black pepper and top with parsley.
