Introduction

This Cajun Steak Bites and Cheesy Garlic Shells Skillet is a flavorful one-pan meal that combines tender, spicy steak cubes with creamy, cheesy pasta. Perfect for a weeknight dinner, it’s easy to prepare and packed with bold flavors that everyone will love.

The image shows a close-up of a dish with two main parts arranged side by side on a white plate over a white marbled surface. On the left, there is a layer of golden-brown gnocchi covered in a light sauce and sprinkled with small green herb pieces. On the right, there is a layer of dark brown, grilled meat pieces cut into small cubes with a slightly crispy texture, also topped with green herbs. The gnocchi look soft and plump, while the meat pieces are dense and juicy. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
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

Step 1: Bring a large pot of salted water to a boil. Cook pasta shells until al dente. Reserve ¼ cup of pasta water, then drain and set the pasta aside.
Step 2: Pat the steak cubes dry with paper towels. Toss them with Cajun seasoning, salt, and pepper to coat evenly.
Step 3: Heat a cast iron skillet over medium-high heat and add olive oil. Sear the steak bites in batches for 2 to 3 minutes per side until browned. In the last minute of cooking, add butter and minced garlic, tossing to coat the steak. Remove the steak bites and set them aside.
Step 4: Reduce the heat to medium in the same skillet. Add butter and minced garlic, sautéing for about 1 minute until fragrant.
Step 5: Pour in the heavy cream, stirring to deglaze the pan and loosen any browned bits. Let it simmer gently to thicken slightly.
Step 6: Stir in the shredded cheddar, Parmesan cheese, paprika, black pepper, and salt. Continue stirring until the cheese melts and the sauce becomes creamy.
Step 7: Toss the cooked pasta shells into the cheese sauce. Add reserved pasta water a little at a time if you need to loosen the sauce to your desired consistency.
Step 8: Top the cheesy pasta with the seared steak bites and garnish with chopped fresh parsley. Serve immediately while hot.

Tips & Variations

For extra heat, add a pinch of cayenne pepper to the Cajun seasoning or sprinkle red pepper flakes over the finished dish.
Use other pasta shapes like penne or fusilli if shells aren’t available.
To save time, prepare the steak bites and cheese sauce simultaneously using two pans.
Swap the heavy cream for half-and-half for a lighter sauce, though it may be less rich.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or milk to loosen the sauce if it thickens too much. Avoid microwaving as it may cause the sauce to separate.

How to Serve

The image shows a close-up of a dish in a white bowl filled with two main layers. The bottom layer is creamy macaroni and cheese, made with shell pasta covered in a smooth, golden yellow cheese sauce with specks of black pepper. On top, there is a generous layer of browned beef chunks that look juicy and tender, each piece garnished with small bits of fresh green parsley. The glossy texture of the meat contrasts nicely with the creamy pasta beneath it. The dish rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak for this recipe?

Yes, you can use any tender cut like strip steak or tenderloin. Just adjust cooking time as needed for thickness to avoid overcooking.

How do I avoid overcooking the steak bites?

Make sure your pan is hot before adding the steak and cook them quickly in batches without overcrowding. Remove them from heat as soon as they develop a nice crust but are still pink inside.