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