Cheesy Spicy Cajun Steak Pasta

This hearty Cheesy Spicy Cajun Steak & Pasta Skillet has become my go-to dinner when I need comfort food with a kick. The combination of tender steak pieces, al dente pasta, and creamy spiced sauce creates a restaurant-worthy meal that comes together in just one pan.

I first created this recipe when trying to use up leftover steak and pasta. My family went crazy for it, and now they request this "special skillet dinner" at least twice a month. The way the spices bloom in the sauce makes the kitchen smell absolutely incredible.

Ingredients

• Sirloin steak cubes: Work best for their tenderness and ability to cook quickly without drying out
• Rotini pasta: Holds the sauce perfectly in its spiral grooves
• Cajun seasoning: Provides the signature flavor profile with minimal effort
• Heavy cream: Creates the luxurious base for the sauce
• Shredded cheddar cheese: Melts beautifully and adds rich depth
• Beef broth: Helps deglaze the pan and intensifies the meaty flavor
• Chili powder: Brings extra warmth and complexity to the dish
• Butter: Creates a beautiful sear on the steak pieces
• Garlic: Adds aromatic depth that complements the Cajun spices

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of generously salted water to a rolling boil. Add your rotini and cook until just al dente according to package directions, usually 8-10 minutes. The pasta will continue cooking slightly when added to the sauce, so aim for a firm bite. Drain thoroughly but do not rinse to preserve the starches that help the sauce adhere.

Sear the Steak:

Heat a large skillet over medium-high heat until very hot. Add butter or oil and let it become shimmering hot. Pat the steak cubes dry with paper towels first this ensures a proper sear rather than steaming. Add the meat in a single layer without overcrowding, seasoning generously with Cajun spice. Allow to develop a deep brown crust for 2-3 minutes before turning each piece. The caramelization is essential for developing flavor. Once seared on all sides, remove to a plate.

Make the Sauce:

Keep the skillet on medium heat and immediately pour in the beef broth, using a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan. This deglazing step incorporates incredible depth of flavor. Sprinkle in the remaining Cajun seasoning and chili powder, stirring to distribute evenly. Pour in the heavy cream and allow the mixture to come to a gentle simmer, watching for it to thicken slightly and become velvety.

Add the Cheese:

Reduce the heat to low to prevent the dairy from separating. Add the shredded cheese in small handfuls, stirring constantly between additions until completely melted and incorporated. The sauce should be smooth and silky with no grainy texture. If it seems too thick, add a splash more broth. If too thin, let it simmer another minute or two.

Combine:

Add the drained pasta directly to the sauce, folding gently with tongs or a spatula to coat every piece. Return the steak and any accumulated juices to the skillet, distributing evenly throughout. Allow everything to heat through for about 2 minutes, giving the flavors time to meld together and the pasta to absorb some of the sauce.

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The key to this dish is getting a proper sear on the steak pieces. I once rushed this step and ended up with gray, rubbery meat instead of those flavorful browned bits that make the sauce extraordinary. Taking those extra minutes to develop a good crust completely transforms the final dish.

Customizing Your Spice Level

This recipe allows for easy adjustment of heat levels to suit your preference. For a milder version, reduce the Cajun seasoning to 1-2 teaspoons and omit the chili powder. Alternatively, for those who love serious heat, add a diced jalapeño when cooking the steak or incorporate a few dashes of hot sauce into the cream sauce. The beauty of this dish lies in its adaptability.

Make It Your Own

Feel free to swap the protein in this versatile dish. Chicken thighs cut into chunks work beautifully, as do large shrimp which only need about 2 minutes of cooking time. For a vegetarian option, use meaty mushrooms like portobello or king oyster and vegetable broth instead of beef. The Cajun spice blend works wonderfully with all these variations.

Perfect Pairings

This rich dish pairs wonderfully with something fresh and acidic to balance the creaminess. A simple side salad with vinaigrette or some quick pickled vegetables make excellent accompaniments. For a complete Southern inspired meal, serve with buttery cornbread to soak up the delicious sauce. A cold beer or crisp white wine like Sauvignon Blanc complements the spicy flavors perfectly.

Frequently Asked Questions

→ What cuts of steak work best for this dish?

Sirloin, ribeye, or flank steak are ideal due to their tenderness and flavor, but you can use any cut you prefer.

→ Can I use a different type of pasta?

Absolutely! While rotini pairs well with the sauce, other short pasta like penne or fusilli works wonderfully.

→ Is this dish very spicy?

The heat level is moderate, thanks to the Cajun seasoning and chili powder. You can adjust the spice level to your preference.

→ What cheese should I use?

Cheddar or pepper jack cheese adds a creamy and flavorful touch, but feel free to experiment with your favorites.

→ Can I make this ahead of time?

Yes, you can make it ahead and reheat. However, for the best taste and texture, freshly prepared is recommended.