Description
This hearty Cajun Steak Bites and Cheesy Garlic Shells Skillet recipe combines tender, flavorful steak bites seasoned with a spicy Cajun blend with creamy, cheesy garlic pasta shells. Prepared in one skillet, this dish offers a perfect balance of spice, richness, and comfort, making it an ideal meal for busy weeknights or casual gatherings.
Ingredients
Scale
For the Cajun Steak Bites
- 1 ½ lbs sirloin steak or ribeye, cut into bite-sized cubes
- 2 tbsp Cajun seasoning
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
For the Cheesy Garlic Shells
- 8 oz medium pasta shells
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- ½ tsp paprika
- ½ tsp black pepper
- Salt, to taste
- ¼ cup reserved pasta water (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta shells until al dente according to package instructions. Reserve ¼ cup of pasta water before draining the pasta. Set pasta aside.
- Season Steak: Pat the steak cubes dry with paper towels to ensure a good sear. Toss the cubes with Cajun seasoning, salt, and pepper, ensuring they are evenly coated.
- Sear Steak Bites: Heat a cast iron skillet over medium-high heat and add olive oil. In batches to avoid overcrowding, sear the steak bites for 2–3 minutes on each side until browned. In the last minute of cooking, add butter and minced garlic to the skillet, tossing the steak bites to coat them in the flavorful butter and garlic. Remove the steak from the skillet and set aside.
- Sauté Garlic for Sauce: Reduce the skillet heat to medium. Add butter and minced garlic to the pan and sauté for about 1 minute until fragrant.
- Make the Cream Sauce: Pour in the heavy cream and use a wooden spoon to scrape up any browned bits from the bottom of the skillet, deglazing it. Let the cream simmer gently to thicken slightly.
- Add Cheese and Spices: Stir in the shredded cheddar cheese, grated Parmesan, paprika, black pepper, and salt. Continue stirring until all the cheese has melted and the sauce has reached a creamy consistency.
- Toss Pasta in Sauce: Add the cooked pasta shells back into the skillet with the cheese sauce. If the sauce is too thick, add reserved pasta water a little at a time until you achieve the desired sauce consistency. Stir to coat pasta evenly with sauce.
- Combine and Serve: Arrange the seared steak bites over the cheesy garlic shells and sprinkle with chopped fresh parsley for garnish. Serve immediately while hot and enjoy.
Notes
- Use a high-quality cast iron skillet for best searing results and even heat distribution.
- For a less rich version, substitute half-and-half for the heavy cream.
- Make sure to pat steak cubes dry for a better sear and flavorful crust.
- Reserve pasta water to adjust sauce consistency—it helps the sauce cling to the pasta perfectly.
- Feel free to add crushed red pepper flakes for extra heat if you like it spicier.
- This dish pairs well with a simple green salad or steamed vegetables for a balanced meal.
