Creamy Cajun Steak Penne with Garlic & Parmesan
A comforting and satisfying dish combining tender steak, zesty Cajun spices, and creamy sauce with penne pasta.
Ingredients
Main Ingredients
- 1 lb sirloin steak, thinly sliced
- 12 oz penne pasta
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon salt
- ⅛ teaspoon black pepper, to taste
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 5 cloves garlic, minced
- 1 small onion, diced
- 1 red bell pepper sliced
- 3 cups beef broth
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- Fresh parsley, chopped (garnish)
Instructions
Cooking
- Warm the olive oil in a large skillet over medium heat.
- Season the steak with Cajun seasoning, smoked paprika, garlic powder, and crushed red pepper flakes.
- Add the steak to the hot pan and cook for about 3 minutes on each side until browned. Remove the steak from the pan and set it aside.
- In the same pan, add diced onion and sliced red bell pepper. Cook, stirring occasionally, until the vegetables soften, for about 5 minutes.
- Stir in the garlic and cook for another minute.
- Add the penne pasta to the pan and pour in the beef broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered. Stir occasionally and cook for 10 minutes, or until the pasta is tender and most of the liquid has reduced.
- Slowly stir in the heavy cream and Parmesan cheese, mixing until the sauce is smooth.
- Return the steak slices to the pan and gently stir everything together. Let it simmer for 3 more minutes to allow the flavors to mesh and the steak to heat through.
- Sprinkle chopped fresh parsley over the dish just before serving.
Notes
To store leftovers, let the dish cool completely, transfer it to an airtight container, and keep it in the fridge for up to 3 days. It can also be frozen for up to a month.