Cajun Steak Bites Cheese Shells (Printable Version)
Bold Cajun steak bites meet creamy garlic-infused cheesy pasta shells in this hearty skillet dish.
# Everything You’ll Need:
→ Steak Bites
01 -
1 1/2 lbs sirloin steak or ribeye, cut into bite-sized cubes
02 -
2 tbsp Cajun seasoning
03 -
2 tbsp olive oil
04 -
2 tbsp unsalted butter
05 -
2 cloves garlic, minced
06 -
Salt and black pepper, to taste
07 -
Fresh parsley, chopped (for garnish)
→ Cheesy Garlic Shells
08 -
8 oz medium pasta shells
09 -
2 tbsp unsalted butter
10 -
3 cloves garlic, minced
11 -
1 cup heavy cream
12 -
1 cup shredded sharp cheddar cheese
13 -
1/2 cup grated Parmesan cheese
14 -
1/2 tsp smoked paprika
15 -
1/2 tsp black pepper
16 -
Salt, to taste
17 -
1/4 cup reserved pasta water (optional)
# Steps to Cook:
01 -
Bring a large pot of salted water to a boil. Cook pasta shells until al dente. Reserve 1/4 cup pasta water, then drain and set aside.
02 -
Pat steak cubes dry with paper towels. Toss with Cajun seasoning, salt, and black pepper.
03 -
Heat a cast iron skillet over medium-high heat and add olive oil. Sear steak bites in batches for 2 to 3 minutes per side. In the last minute, add butter and minced garlic; toss to coat. Remove steak bites and set aside.
04 -
Reduce skillet heat to medium. Add butter and minced garlic and sauté for 1 minute. Pour in heavy cream while stirring to deglaze the pan. Simmer gently.
05 -
Stir in shredded cheddar, Parmesan, smoked paprika, black pepper, and salt. Continue stirring until the cheese melts and the sauce becomes creamy.
06 -
Toss cooked pasta shells in the cheese sauce. Add reserved pasta water as needed to loosen the sauce to desired consistency.
07 -
Top cheesy shells with seared steak bites. Garnish with chopped fresh parsley and serve immediately.
# Extra Suggestions:
01 -
Adjust Cajun seasoning to preference for desired spiciness. For a creamier sauce, incorporate additional heavy cream or reserved pasta water.
02 -
Store leftovers in an airtight container in the refrigerator for up to two days.