Creamy Cajun Steak Penne with Garlic and Parmesan
Seared Cajun sirloin and penne tossed in a garlic Parmesan cream sauce with peppers and onion.
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.
Notes
Substitutions: Use half and half for a lighter sauce, or swap the sirloin for chicken breast cooked to 165 degrees F.
Tips: Slice the steak thin against the grain so it stays tender.
Storage: Refrigerate leftovers up to 3 days and reheat to 165 degrees F. Do not freeze, since the cream sauce turns grainy.
Nutrition does not include the optional parsley.