Creamy Cajun Steak Penne (Printable Version)
Penne pasta tossed in creamy Cajun sauce with seared steak and garlic butter, finished with Parmesan and green onions.
# What You'll Need:
→ Pasta
01 -
450 g penne pasta
→ Steak
02 -
700 g sirloin steak, cut into 2.5 cm thick steaks
03 -
2 tbsp olive oil
04 -
2 tbsp Cajun seasoning
05 -
Salt, to taste
06 -
Freshly ground black pepper, to taste
→ Sauce
07 -
4 tbsp unsalted butter, divided
08 -
4 cloves garlic, minced
09 -
1 yellow onion, finely chopped
10 -
475 ml chicken broth
11 -
240 ml heavy cream
12 -
115 g cream cheese, softened
13 -
100 g shredded Monterey Jack cheese
14 -
50 g grated Parmesan cheese
15 -
1 tsp smoked paprika
→ Garnish
16 -
30 g chopped green onions
# Steps To Follow:
01 -
Cook penne pasta in a large pot of salted boiling water until al dente. Drain and set aside.
02 -
Drizzle sirloin steak with olive oil. Season generously with Cajun seasoning, salt, and black pepper. In a large skillet over medium-high heat, melt 2 tablespoons of butter. Sear steaks for 3–4 minutes per side until medium-rare or to preferred doneness. Remove steaks and let rest for 5 minutes.
03 -
In the same skillet, melt remaining 2 tablespoons butter over medium heat. Add minced garlic and chopped onion; cook until softened and fragrant, about 3–5 minutes.
04 -
Pour in chicken broth, scraping up any browned bits. Bring to a simmer and reduce heat. Let simmer for 5 minutes to thicken slightly.
05 -
Stir in heavy cream and softened cream cheese. Whisk until smooth and fully melted. Add Monterey Jack and Parmesan cheese, stirring until cheeses are melted and sauce is creamy. Season with smoked paprika, salt, and black pepper.
06 -
Add cooked penne to the skillet. Toss thoroughly to coat pasta in the creamy Cajun sauce.
07 -
Slice the rested sirloin steak against the grain. Arrange steak over the creamy penne. Garnish with chopped green onions and serve immediately.
# Notes and Tips:
01 -
Allow the steaks to rest before slicing to retain their juices and enhance tenderness.
02 -
For best results, use freshly grated cheeses to ensure a smooth and creamy sauce.