Cajun Steak Pasta Recipe

There’s something deeply satisfying about a plate of tender steak and creamy pasta that brings comfort and bold flavor to your dinner table. This Cajun steak tips with penne recipe delivers exactly that, combining perfectly seasoned beef with a rich Parmesan cheese sauce that clings to every piece of pasta. It’s the kind of dinner that feels special enough for guests but comes together quickly enough for a Tuesday night when you want something better than basic.

The beauty of this dish lies in how the smoky Cajun spices on the steak complement the creamy, mild cheese sauce. You get heat and richness in every forkful, and the whole thing is ready in about 35 minutes from start to finish. It’s a complete meal in one skillet, which means minimal cleanup and maximum flavor.

Whether you’re feeding hungry teenagers, impressing a date, or just treating yourself to restaurant-quality food at home, this recipe delivers. The steak stays tender, the sauce is velvety smooth, and the Cajun seasoning ties everything together without overwhelming the dish.

Why You’ll Love This Cajun Steak Tips Recipe

Everything cooks in one skillet after you boil the pasta, which means less cleanup and more time enjoying your dinner. The Cajun seasoning brings warmth and complexity without being too spicy, though you can adjust the heat level to your preference.

The combination of three cheeses creates a sauce that’s incredibly smooth and flavorful. Parmesan adds sharpness, mozzarella brings stretch and creaminess, and cream cheese makes the sauce stable and velvety. Together, they create something much better than any jarred sauce.

This recipe works well for meal prep since the components hold up nicely in the fridge for a few days. You can make the whole dish ahead and reheat it, or prep the steak and sauce separately to combine fresh when you’re ready to eat. Either way, you’ll have an impressive dinner with minimal effort.

The steak tips cook quickly and stay tender when you don’t overdo them. A quick sear gives you great flavor and texture while keeping the inside juicy. Paired with pasta that soaks up all that creamy Cajun goodness, you end up with a satisfying meal that feels indulgent without being fussy.

Ingredients for Cajun Steak Tips with Penne

I prefer sirloin steak tips for this recipe because they offer great flavor at a reasonable price and stay tender with a quick sear. Ribeye works beautifully if you want extra marbling and richness, though it costs a bit more.

For the Steak:

• 1 lb sirloin or ribeye steak tips
• 2 tbsp olive oil
• 2 tbsp butter
• 1 tsp Cajun seasoning
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and black pepper, to taste

For the Pasta and Sauce:

• 12 oz penne pasta
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup whole milk
• 4 oz cream cheese, softened
• 1 cup freshly grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 tsp Cajun seasoning
• Fresh parsley, chopped, for garnish

Freshly grated Parmesan makes a noticeable difference in the sauce. Pre-grated cheese often contains anti-caking agents that prevent it from melting as smoothly. Take the extra minute to grate it yourself and you’ll get a silkier sauce. The same goes for mozzarella; buy a block and shred it rather than using pre-shredded.

Softening the cream cheese before you start cooking helps it blend into the sauce without leaving lumps. Just take it out of the fridge about 30 minutes before you begin, or cut it into small cubes to help it melt faster. Using whole milk instead of skim gives you a richer sauce that doesn’t break or separate as easily.

The Cajun seasoning appears twice in this recipe, first on the steak and again in the sauce. This creates layers of flavor that make the dish cohesive rather than having the spice isolated on just the meat. If you’re watching your sodium intake, look for a low-sodium Cajun blend or make your own with paprika, cayenne, garlic powder, onion powder, oregano, and thyme.

How to Make Cajun Steak Tips with Penne

The key to this recipe is managing your timing so the pasta finishes around the same time as the sauce. Start the pasta first, then work on the steak and sauce while it cooks.

1. Cook the pasta: Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente, usually 10 to 12 minutes. Before draining, scoop out 1 cup of the starchy pasta water and set it aside. Drain the pasta and set it aside while you work on the steak and sauce.
2. Season and sear the steak: While the pasta cooks, pat the steak tips dry with paper towels. This step matters because wet meat won’t brown properly. In a small bowl, mix together the Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Rub this spice mixture all over the steak tips until they’re evenly coated. Heat the olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the steak tips in a single layer without crowding the pan. Sear for 3 to 4 minutes per side until nicely browned on the outside but still pink in the center. Don’t move them around while they cook; let them develop that flavorful crust. Transfer the cooked steak to a plate and set aside.
3. Build the sauce: In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and cook for about 30 seconds until fragrant but not browned. Pour in the heavy cream and milk, stirring to combine. Add the cream cheese in small pieces and whisk constantly until it melts completely into the liquid. The sauce should look smooth and creamy.
4. Add the cheese: Reduce heat to medium-low and gradually stir in the grated Parmesan and shredded mozzarella. Keep stirring as the cheese melts to prevent clumping. Once the cheese is fully incorporated and the sauce is smooth, add the teaspoon of Cajun seasoning and stir well. If the sauce seems too thick, add some of the reserved pasta water a few tablespoons at a time until it reaches your desired consistency. The sauce should coat the back of a spoon but still be pourable.
5. Combine everything: Add the drained penne to the skillet and toss it in the sauce until every piece is well coated. Return the steak tips to the pan along with any juices that accumulated on the plate. Gently mix everything together, allowing the steak to warm through for about 1 to 2 minutes.
6. Serve: Transfer to plates or a serving dish and garnish with freshly chopped parsley. The bright green adds a nice color contrast and a hint of freshness to the rich, creamy dish.

One mistake to avoid is cooking the steak tips beyond medium. They continue cooking slightly from residual heat even after you remove them from the pan, so err on the side of taking them off a bit early. Overcooked steak becomes tough and chewy, which ruins the texture contrast with the tender pasta.

What to Serve with Cajun Steak Tips and Penne

This pasta dish is rich and filling, so lighter, fresher sides work best to balance the meal and keep it from feeling too heavy.

Garlic Bread: Crusty bread brushed with garlic butter and toasted until golden makes perfect sense here. Use it to soak up any extra sauce on your plate, and the crispy texture contrasts nicely with the creamy pasta.

Caesar Salad: Crisp romaine lettuce with tangy Caesar dressing, Parmesan shavings, and croutons cuts through the richness of the pasta. The acidity in the dressing refreshes your palate between bites.

Roasted Asparagus: Toss asparagus spears with olive oil, salt, and pepper, then roast at 425°F until tender with slightly crispy tips. The earthy, slightly bitter flavor balances the creamy, cheesy pasta beautifully.

Steamed Broccoli: Simple steamed broccoli with a squeeze of lemon juice adds a vegetable component without competing with the bold Cajun flavors. It’s light, healthy, and takes just minutes to prepare.

Sautéed Green Beans: Fresh green beans cooked quickly in butter with garlic and almonds provide crunch and a touch of nuttiness that pairs well with the steak and pasta.

Mixed Green Salad: A basic salad with mixed greens, cherry tomatoes, cucumber, and a light vinaigrette offers freshness and acidity. Keep the dressing simple so it doesn’t clash with the Cajun spices.

Garlic Parmesan Roasted Brussels Sprouts: If you want to lean into the cheese theme, roast Brussels sprouts with garlic and finish them with a sprinkle of Parmesan. They add a slightly sweet, caramelized element to the meal.

Pro Tips & Variations

Reserve pasta water before draining. That starchy water is your secret weapon for adjusting sauce consistency. A few splashes can loosen up a thick sauce or help it cling better to the pasta.

Don’t skip the sear on the steak. High heat and a good sear create flavorful browning that adds depth to the entire dish. Make sure your pan is hot before adding the meat, and resist moving it around.

Use room temperature cream cheese for the smoothest sauce. Cold cream cheese takes longer to melt and can leave lumps if you’re not careful. Cut it into small cubes if you forgot to soften it ahead of time.

Taste and adjust the seasoning before serving. Different Cajun spice blends vary in heat and salt content, so taste the sauce after adding the cheese and adjust with more seasoning, salt, or black pepper as needed.

For a chicken version, substitute 1 pound of boneless, skinless chicken breast cut into bite-sized pieces. Season and cook the same way you would the steak, adjusting cooking time to ensure the chicken reaches 165°F internally.

Make it vegetarian by replacing the steak with thick slices of portobello mushrooms or cubed, firm tofu. The Cajun seasoning works beautifully on both, and the creamy sauce still delivers all that rich flavor.

Try different pasta shapes like rigatoni, ziti, or even fettuccine. The sauce clings well to any shape, though tubular pastas are particularly good at catching bits of cheese and sauce inside.

Add vegetables directly to the dish by tossing in halved cherry tomatoes, spinach, or bell pepper strips when you combine the pasta with the sauce. They’ll wilt slightly and add color and nutrition without requiring extra cooking.

For extra heat, add a pinch of cayenne pepper to the sauce or use a spicier Cajun blend. If you prefer milder food, reduce the Cajun seasoning to half a teaspoon in both the steak rub and the sauce.

Storage & Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to three days. The pasta and steak hold up well together, though the sauce may thicken as it cools. Keep everything combined unless you’re planning to use the steak separately later.

To reheat, place the pasta and steak in a skillet over medium-low heat with a splash of milk or cream to loosen the sauce. Stir gently and heat until warmed through, about 5 to 7 minutes. You can also microwave individual portions in 1-minute intervals, stirring between each, until hot. Add a tablespoon of milk if the sauce looks dry.

This dish doesn’t freeze particularly well because cream-based sauces can separate and become grainy when thawed. If you do freeze it, expect some texture changes. Thaw it overnight in the fridge and reheat gently on the stovetop, whisking in a bit of fresh cream to help bring the sauce back together.

For meal prep, you can cook the pasta and steak up to two days ahead and store them separately from the sauce. Make the sauce fresh when you’re ready to eat, then combine everything. This keeps the pasta from absorbing too much sauce and becoming mushy.

Leftover steak tips taste great sliced thin and added to salads, quesadillas, or sandwiches. The Cajun seasoning gives them enough flavor to stand on their own even without the creamy sauce.

Common Questions

Can I use a different cut of beef? Yes. Flat iron steak, flank steak, or even chuck roast cut into cubes all work well. Just adjust cooking time based on the thickness of the pieces and slice against the grain for maximum tenderness.

What if I don’t have Cajun seasoning? Make your own by combining 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon cayenne pepper, ¼ teaspoon dried oregano, and ¼ teaspoon dried thyme. Adjust the cayenne based on your heat preference.

Can I make this ahead for a dinner party? You can prep components ahead, but I recommend combining everything just before serving for the best texture. Cook the pasta and steak earlier in the day, then make the sauce fresh and toss everything together right before your guests arrive.

How do I keep the sauce from breaking? Keep the heat at medium-low when adding the cheese, and stir constantly as it melts. Adding cheese to sauce that’s too hot or boiling can cause it to separate. The cream cheese helps stabilize everything and prevents breaking.

Can I use pre-shredded cheese? You can, but freshly grated melts more smoothly. Pre-shredded cheese contains anti-caking agents that can make the sauce slightly grainy or gritty. If you do use it, add it gradually while stirring constantly to help it incorporate.

This Cajun steak tips with penne delivers the kind of satisfying, flavorful dinner that makes weeknights feel special. The tender beef, creamy cheese sauce, and hint of Cajun spice create a combination that’s both comforting and exciting. Give it a try when you want something that tastes like you spent hours cooking but actually comes together in about half an hour.

Cajun Steak Pasta

Tender Cajun-seasoned steak, colorful bell peppers, and creamy Parmesan sauce combine with pasta for a high-protein dinner ready in 40 minutes.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Cajun

Calories: 580

Ingredients Equipment Method Notes

Ingredients

  

• 12 oz flank steak or sirloin steak trimmed and patted dry
• 1 tbsp Cajun seasoning for steak
• 0.5 tsp smoked paprika
• 0.5 tsp garlic powder
• 0.5 tsp salt for steak
• 0.25 tsp black pepper
• 1 tbsp olive oil
• 8 oz penne or rigatoni pasta whole wheat or gluten-free if preferred
• 1 tbsp salt for pasta water
• 2 tbsp unsalted butter
• 1 small yellow onion diced
• 1 red bell pepper sliced thin
• 1 green bell pepper sliced thin
• 3 cloves garlic minced
• 1 cup half-and-half or heavy cream
• 0.5 cup low-sodium chicken broth
• 0.5 cup grated Parmesan cheese
• 2 tsp Cajun seasoning for sauce, adjust to taste
• 0.25 tsp crushed red pepper flakes optional
• salt and pepper to taste
• 2 tbsp chopped fresh parsley optional garnish
• extra Parmesan cheese optional garnish
• lemon wedges optional garnish

Equipment

• Large pot for pasta
• large skillet
• Cutting board and sharp knife
• measuring cups and spoons

Method

 

1. Pat steak dry with paper towels. Combine Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper in a small bowl. Rub spice mixture all over steak, coating both sides evenly. Let rest at room temperature for 10 minutes.
2. Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and pasta. Cook according to package directions, 10 to 12 minutes, until al dente. Before draining, reserve ½ cup pasta cooking water. Drain pasta and set aside.
3. Heat olive oil in a large skillet over medium-high heat until shimmering. Add seasoned steak and cook undisturbed for 3 to 4 minutes per side for medium-rare, adding 1 to 2 minutes per side for more well-done. Transfer steak to a cutting board, tent with foil, and let rest for 5 minutes. After resting, slice thinly against the grain.
4. In the same skillet, melt butter over medium heat. Add diced onion and sliced bell peppers. Cook for about 5 minutes, stirring occasionally, until soft and slightly caramelized. Add minced garlic and cook 1 minute more until fragrant.
5. Pour in half-and-half and chicken broth, scraping up any browned bits from the bottom of the pan. Stir in Parmesan cheese, Cajun seasoning, and red pepper flakes if using. Reduce heat to low and simmer gently for 3 to 5 minutes until sauce thickens slightly.
6. Add drained pasta to the skillet and toss to coat with sauce. If sauce is too thick, add reserved pasta water a splash at a time until desired consistency is reached. Fold in sliced steak and any accumulated juices. Season with additional salt and pepper to taste. Cook together for 2 to 3 minutes until heated through.
7. Transfer to plates or a serving bowl. Top with fresh parsley, extra Parmesan cheese, and a squeeze of lemon juice if desired. Serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of broth or cream. Reserve pasta water to adjust sauce consistency. Let steak rest before slicing for juicier results. For gluten-free, use GF pasta and check Cajun seasoning labels. Can substitute chicken, shrimp, mushrooms, or tofu for steak. Adjust Cajun seasoning to preferred heat level. Slice steak against the grain for maximum tenderness.