This Cajun Steak Bites with Creamy Garlic Shells recipe is the ultimate comfort food mash-up. It combines juicy, pan-seared sirloin steak seasoned with bold spices and a rich, homemade mac and cheese that is packed with garlic flavor.
With tender steak bites and pasta shells swimming in a velvety cheddar-parmesan sauce, this skillet dinner is a satisfying meal that brings a little bit of heat and a lot of cheesy goodness to your table.
Recipe Details
- Flavor Profile: A bold contrast between the smoky, spicy Cajun steak and the rich, savory garlic cheese sauce.
- Texture: Tender bites of steak with a golden crust sit amidst soft pasta shells coated in a thick, smooth sauce.
- Time: 15 minutes prep, 20 minutes cook time.
- Difficulty: Easy. It involves searing meat, boiling pasta, and making a simple cheese sauce.
What You’ll Need
To make this recipe, you will need a large pot to boil the pasta and a large skillet (cast iron works well) to sear the steak and build the sauce. A whisk is essential for making the creamy base smooth. The ingredients rely on quick-cooking sirloin steak, pantry spices, and plenty of cheese to create a decadent meal.
Ingredient Notes
- Sirloin Steak – Use 1 ½ pounds of sirloin steak, cut into bite-sized cubes. Sirloin is a great choice because it is flavorful and tender enough for quick searing without a long cook time.
- Cajun Seasoning – This provides the signature heat and flavor for the steak. It creates a beautiful crust when seared.
- Pasta Shells – Medium pasta shells are the perfect vessel for this dish because the cheesy garlic sauce gets trapped inside the hollows of the pasta.
- Garlic – Four minced cloves ensure the “garlic” part of the garlic shells really shines through the rich cheese.
- Butter & Flour – These create a roux, which thickens the milk into a luxurious sauce that clings to the noodles.
- Whole Milk – Using whole milk ensures the sauce is creamy and rich.
- Sharp Cheddar Cheese – Shredded sharp cheddar provides the classic orange color and a bold, tangy flavor that stands up to the Cajun spices.
- Parmesan Cheese – Grated Parmesan adds a salty, nutty finish to the cheese sauce.
Add-ins and Substitutions
- Vegetables – You can sauté bell peppers or onions in the skillet after the steak is removed to add some veggies to the mix.
- Spice Level – If you are sensitive to heat, use a mild Cajun seasoning. If you love spice, add a pinch of cayenne pepper to the cheese sauce.
- Steak Cuts – Ribeye or New York strip can be used in place of sirloin if you want an even richer meat bite.
How to Make Cajun Steak Bites with Creamy Garlic Shells
- Season and Sear the Steak: Toss your steak cubes with Cajun seasoning, making sure each piece is fully coated. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the steak in a single layer. Let it sear without moving it too much to get that golden crust. Sear for 2–3 minutes on each side. Add the butter for extra richness and flavor, then remove the steak and set it aside.
- Cook the Pasta Shells: In a separate pot, boil salted water and cook the pasta shells until tender but still firm to the bite. Drain and set aside.
- Build the Cheesy Garlic Sauce: In the same skillet used for the steak (don’t wipe it out!), melt the butter over medium heat. Add the minced garlic and sauté for 30–60 seconds until fragrant but not browned. Stir in the flour and cook for another minute to create a roux.
- Add the Creaminess: Gradually whisk in the milk, stirring constantly to prevent lumps. Let the mixture simmer until slightly thickened. Stir in the shredded sharp cheddar and grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Combine Everything: Add the cooked pasta shells to the cheese sauce and toss to coat. Then gently fold in the Cajun steak bites and any accumulated juices.
- Garnish and Serve: Sprinkle with chopped parsley and an extra pinch of Cajun seasoning if desired. Serve hot, preferably straight from the skillet.
Pro Tip: Don’t clean the skillet after cooking the steak! The leftover browned bits (fond) and Cajun spices on the bottom of the pan will dissolve into the butter and garlic, infusing the cheese sauce with incredible depth of flavor.
Recipe Tips
- Don’t Overcook Steak: Sirloin bites cook very fast. Remove them from the pan as soon as they have a crust. They will warm through again when added to the hot pasta.
- Grate Your Cheese: Pre-shredded cheese contains anti-caking agents that can make your sauce grainy. Grating your own block of cheddar ensures a silky smooth melt.
- Room Temperature Meat: Let your steak sit on the counter for 15-20 minutes before cooking. Cold steak hitting a hot pan can steam instead of sear.
FAQs
- Can I use chicken? Yes, you can swap the steak for chicken breast pieces. Just ensure you cook the chicken all the way through during the searing step.
- Is this spicy? It has a kick from the Cajun seasoning. The creamy cheese sauce helps balance the heat, but adjust the seasoning on the steak to your preference.
- How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk to loosen the sauce.
Serving Suggestions
- Green Salad: A crisp garden salad with vinaigrette cuts through the richness of the cheese and steak.
- Vegetables: Roasted broccoli or green beans make excellent sides.
- Bread: A slice of garlic bread is perfect for scooping up any extra sauce.
Make This Recipe in Advance
- Prep: You can cube the steak and shred the cheese a day in advance. Store them in the fridge.
- Fresh is Best: This dish relies on the creamy emulsion of the cheese sauce, so it is best prepared right before serving.
Cajun Steak Bites with Creamy Garlic Shells
- Total Time: 35 minutes
- Yield: 4 Servings 1x
Description
This Cajun Steak Bites with Creamy Garlic Shells recipe is the ultimate comfort food mash-up. It combines juicy, pan-seared sirloin steak seasoned with bold spices and a rich, homemade mac and cheese that is packed with garlic flavor. With tender steak bites and pasta shells swimming in a velvety Cheddar-Parmesan sauce, this skillet dinner is a satisfying meal that brings a little bit of heat and a lot of cheesy goodness to your table.
Ingredients
The Cajun Steak
- 1 1/2 pounds sirloin steak, cut into bite-sized cubes
- 1 tablespoon Cajun seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
The Cheesy Garlic Shells
- 8 ounces medium pasta shells (uncooked)
- 2 tablespoons butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 1/2 cups sharp Cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- Salt and black pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Season & Sear
Toss the steak cubes with the Cajun seasoning until fully coated. Heat the olive oil in a large skillet (cast iron is best) over medium-high heat. Add steak in a single layer. Sear for 2–3 minutes per side without moving it too much to get a crust. Add the 1 tablespoon of butter at the end for richness. Remove steak and set aside. Do not wipe the pan!
Cook Pasta
Meanwhile, boil the pasta shells in salted water until al dente (tender but firm). Drain and set aside.
Sauté Aromatics
In the same skillet used for the steak, reduce heat to medium and melt the 2 tablespoons of butter. Add minced garlic and sauté for 30–60 seconds until fragrant. The butter will pick up the flavorful browned bits left by the steak.
Make Roux & Sauce
Stir in the flour and cook for 1 minute. Gradually whisk in the whole milk, stirring constantly to prevent lumps. Simmer until the sauce thickens slightly.
Melt Cheese
Remove from heat (or turn to low). Stir in the shredded Cheddar and grated Parmesan until melted and smooth. Season with salt and pepper.
Combine
Add the cooked pasta shells to the sauce and toss to coat. Fold in the cooked steak bites and any juices accumulated on the plate.
Serve
Garnish with chopped parsley and an extra pinch of Cajun spice if desired. Serve hot straight from the skillet.
Notes
Flavor Saver: The secret to this dish is the “fond” (the browned bits) left in the pan after searing the steak. Do not clean the skillet! Building the cheese sauce on top of this creates an incredible depth of flavor.
Cheese Quality: Shred your own sharp Cheddar. Pre-shredded cheese contains anti-caking agents (cellulose) that prevent it from melting into a smooth, silky sauce.
Steak Temp: Let your steak sit on the counter for 15–20 minutes before cooking. If the meat is ice-cold when it hits the pan, it will steam rather than sear.
Spice Level: If you are sensitive to heat, use a mild Cajun blend. If you want more kick, add a pinch of cayenne pepper to the cheese sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner / Skillet
- Method: Stovetop
- Cuisine: American / Cajun Fusion
Nutrition
- Serving Size: 1 Bowl
- Calories: 780
- Sugar: 6g
- Sodium: 980mg
- Fat: 42g
- Saturated Fat: 22g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 48g
- Cholesterol: 135mg
Keywords: cajun steak bites, creamy garlic shells, steak mac and cheese, cast iron skillet recipes, spicy pasta, sirloin steak recipes, comfort food dinner
