Description
Savor the bold and comforting flavors of Cajun Steak Tips paired perfectly with a rich and creamy Cheesy Penne Parmesan Sauce. This hearty dish combines tender sirloin steak tips seasoned with traditional Cajun spices and seared to perfection, served over al dente penne bathed in a luscious parmesan cream sauce, garnished with fresh parsley and a touch of crushed red pepper for an optional kick. Ideal for a satisfying weeknight meal that’s quick to prepare yet impressive in taste.
Ingredients
Scale
Steak and Seasoning
- 1 pound Sirloin Steak Tips (alternatives include ribeye or strip steak)
- 2 tablespoons Cajun Seasoning (paprika, garlic powder, onion powder, cayenne, oregano, thyme)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 tablespoon Butter (for searing steak)
Pasta and Sauce
- 8 ounces Penne Pasta (can substitute with rigatoni)
- 1 cup Heavy Cream (or half and half for lighter sauce)
- 1 cup Parmesan Cheese, freshly grated
- 2 tablespoons Chopped Parsley
- 1 teaspoon Crushed Red Pepper (optional)
Instructions
- Prepare the Steak Tips: Pat the sirloin steak tips dry with paper towels. In a bowl, toss the steak tips with Cajun seasoning, garlic powder, and onion powder until well-coated. This seasoning blend will infuse the meat with robust, spicy flavors.
- Sear the Steak Tips: Heat a large skillet over medium-high heat and melt the butter. Once hot, add the steak tips in a single layer and sear for about 3-4 minutes per side, or until browned on the outside and cooked to your desired doneness. Remove the steak tips from the pan and set aside to rest.
- Cook the Pasta: In a large pot of salted boiling water, cook the penne pasta according to package instructions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water for the sauce.
- Make the Parmesan Sauce: In the same skillet used for the steak, reduce heat to medium and pour in the heavy cream. Stir and scrape any browned bits from the bottom of the pan for added flavor. Simmer the cream gently until it starts to thicken, about 3-5 minutes.
- Add Parmesan Cheese: Gradually whisk in the freshly grated Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, loosen it with a splash of the reserved pasta water.
- Combine Pasta and Sauce: Add the cooked penne pasta to the skillet, tossing to evenly coat the pasta with the parmesan sauce. Add the chopped parsley and crushed red pepper if using, mixing well.
- Finish and Serve: Return the seared steak tips to the skillet, gently folding them into the pasta and sauce mixture to warm through. Serve immediately, garnished with extra parsley or Parmesan if desired.
Notes
- Use ribeye or strip steak as alternatives to sirloin for different textures and flavors.
- For a lighter sauce, substitute heavy cream with half and half but expect a thinner consistency.
- Crushed red pepper is optional; omit if you prefer a milder dish.
- Reserve pasta water when draining to adjust sauce consistency smoothly.
- Freshly grated Parmesan melts better and gives optimal flavor compared to pre-grated cheese.
