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This Skillet Creamy Spicy Cajun Steak and Cheddar Pasta was born from a craving for bold flavor and a need for comfort on a busy night. Everything comes together in one pan for maximum richness with minimal effort. Every bite delivers satisfying heat from Cajun spices, a rich creamy sauce, tender steak, and pops of sweetness from bell pepper—making it a weeknight champion and pure comfort food.
The first time I made this I just wanted something other than my usual tomato sauce pasta. The results were so good my spouse now asks for it anytime we have leftover steak or a block of extra cheddar on hand.
Ingredients
- Sirloin steak: cut into thin strips lends lean tender meat that cooks quickly and soaks up the sauce choose well-marbled steak with bright red color for succulent results
- Olive oil: adds richness and helps sear the steak use extra virgin for the best flavor
- Onion: chopped forms the flavor base and brings sweetness pick firm onions free of soft spots
- Garlic: minced infuses the sauce with aromatic warmth use freshly peeled cloves over pre-minced for more zing
- Red bell pepper: sliced brings color and natural sweetness select bell peppers with tight glossy skin
- Pasta: penne or rotini offers texture and holds plenty of sauce go for bronze-cut pasta if possible for more sauciness
- Beef broth: boosts umami flavor in the pasta sauce fresh or low sodium broths let you control saltiness
- Heavy cream: creates a silky and lush sauce full-fat cream will ensure best texture
- Cajun seasoning: adds signature warmth try a blend with paprika garlic cayenne and herbs or adjust the heat to taste
- Shredded cheddar cheese: melts into a gooey rich sauce always shred your own for smooth melting
- Salt and pepper: finish seasoning for balance add gradually and taste as you go
- Green onions: chopped offer a zesty fresh hit at the end use bright green tops for garnish
Step-by-Step Instructions
- Sear the Steak:
- Heat olive oil in a large skillet set over medium-high. Add steak strips so each piece sits flat on the pan. Brown each side until just cooked through and golden edges appear which should take three to five minutes depending on thickness. Remove steak from the skillet and keep warm.
- Sauté the Vegetables:
- Add chopped onion and sliced bell pepper to the same pan. Stir and cook five minutes until vegetables look softened and the onion becomes translucent. Add minced garlic and stir continuously for one minute so the garlic releases aroma without burning.
- Add Pasta and Liquids:
- Pour in uncooked pasta followed by beef broth and heavy cream. Add Cajun seasoning and mix everything well. Increase heat to bring to a gentle boil then lower heat so the skillet simmers steadily. Cover and cook for about fifteen to twenty minutes stirring occasionally so pasta cooks evenly and absorbs most of the liquid.
- Melt in the Cheese:
- Turn heat to low. Add shredded cheddar a bit at a time stirring until each addition is smoothly melted into the sauce. The sauce should look creamy and coat the pasta with no grainy bits.
- Return the Steak:
- Add the reserved steak back into the skillet. Gently fold it in so meat mingles with pasta and sauce. Cook another two to three minutes until steak is warmed through. Taste and adjust seasoning with additional salt and black pepper.
- Garnish and Serve:
- Remove from heat and sprinkle chopped green onions across the top so they stay vivid and crisp. Scoop into bowls and serve hot to enjoy every gooey cheesy spicy bite.
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My favorite part is the combination of cheddar and Cajun seasoning. The way the cheese cushions the spice is unbelievably comforting. The first time my family shared this dish we ended up standing around the skillet with spoons because nobody wanted to wait for proper plates.
Storage Tips
Let leftovers cool before moving to a sealed container. Store in the fridge for three to four days. To reheat just add a splash of milk or broth and warm on the stove over low heat. It microwaves well but stir every thirty seconds to keep the sauce creamy.
Ingredient Substitutions
If you do not have sirloin steak flank or skirt steak works in a pinch just slice thinly across the grain. Any short pasta shape will work such as fusilli or bow ties. To lighten the sauce swap part of the heavy cream for half and half. You can use Monterey Jack or mozzarella for the cheddar but they will give a milder flavor.
Serving Suggestions
This pasta is filling on its own but is also great with a crisp green salad or simple roasted vegetables on the side. For a truly festive dinner pair with garlicky bread or a light sparkling drink to balance the richness.
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Cultural Context
Cajun seasoning is rooted in Louisiana’s foodways balancing smoky paprika and bold pepper. This recipe tips its hat to both Southern comfort and Italian American creamy pastas—a fusion born from craving diverse comfort flavors in a single pot.
Common Recipe Questions
- → What cut of steak works best for this dish?
Sirloin steak is recommended for its tenderness and quick-cooking properties, but flank or ribeye can also be used if sliced thinly.
- → How can I control the spice level?
Start with less Cajun seasoning and gradually increase to taste. Mild versions or homemade blends allow you to adjust the heat.
- → Can I use pre-shredded cheddar cheese?
While possible, freshly shredded cheddar melts better and helps achieve a smoother, creamier sauce without grittiness.
- → What pasta shapes work best?
Penne, rotini, or similar short-cut pastas hold the creamy sauce well and cook evenly in the skillet. Avoid long noodles.
- → Is this dish suitable for meal prep or leftovers?
Yes, it reheats well. Store in an airtight container and add a splash of cream or broth when reheating to maintain texture.
- → Can I substitute the beef for another protein?
Chicken, shrimp, or plant-based substitutes can be used instead of beef—adjust cooking time accordingly to avoid overcooking.