Introduction

This Cajun Steak Bites and Cheesy Garlic Shells Skillet is a comforting and flavorful one-pan meal perfect for busy weeknights. Tender, spicy steak cubes pair beautifully with creamy, cheesy pasta shells for a delicious combination that everyone will love.

The image shows a dish with two main parts placed side by side on a white plate over a white marbled surface. On the left side, there are small round pieces of pale yellow gnocchi, coated in a rich, smooth sauce with a hint of orange color, sprinkled with finely chopped green herbs. On the right side, there are several browned cubes of grilled meat, with a slightly crispy texture and a well-cooked surface showing grill marks. The meat pieces have a deep brown color with some darker charred areas, and fresh green herb bits are scattered over the top. The photo has a close-up view, highlighting the textures and colors of both layers. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Cajun Steak Bites:

1 ½ lbs sirloin steak or ribeye, cut into bite-sized cubes
2 tbsp Cajun seasoning
2 tbsp olive oil
2 tbsp unsalted butter
2 cloves garlic, minced
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

For the Cheesy Garlic Shells:

8 oz medium pasta shells
2 tbsp unsalted butter
3 cloves garlic, minced
1 cup heavy cream
1 cup shredded sharp cheddar cheese
½ cup grated Parmesan cheese
½ tsp paprika
½ tsp black pepper
Salt, to taste
¼ cup reserved pasta water (optional)

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook pasta shells until al dente. Reserve ¼ cup of the pasta water, then drain and set the shells aside.
Step 2: Pat steak cubes dry with paper towels. Toss them in Cajun seasoning, salt, and pepper to coat evenly.
Step 3: Heat a cast iron skillet over medium-high heat. Add olive oil and sear the steak bites in batches for 2 to 3 minutes per side until browned. In the final minute, add butter and minced garlic; toss to coat the steak evenly. Remove steak bites from the skillet and set aside.
Step 4: Reduce the skillet heat to medium. Add butter and minced garlic, sautéing for 1 minute until fragrant.
Step 5: Pour in heavy cream, stirring to deglaze the pan and loosen any browned bits. Let the cream simmer gently.
Step 6: Stir in shredded cheddar cheese, grated Parmesan, paprika, black pepper, and salt. Cook until the cheese melts and the sauce becomes creamy and smooth.
Step 7: Toss the cooked pasta shells into the cheese sauce. Add reserved pasta water as needed to loosen the sauce and achieve the desired consistency.
Step 8: Top the cheesy shells with the seared steak bites. Garnish with chopped fresh parsley and serve immediately for a hearty, comforting meal.

Tips & Variations

Use ribeye for extra tenderness and flavor, but sirloin works well for a leaner option.
Add a pinch of crushed red pepper flakes to the cheese sauce for a little extra heat.
Substitute sharp cheddar cheese with pepper jack for a spicy twist.
Make it a one-pan meal by cooking the pasta separately and finishing everything in the same skillet to combine flavors.
For a lighter version, use half-and-half instead of heavy cream though the sauce will be less rich.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, stirring occasionally to keep the sauce creamy. Add a splash of milk or cream if the sauce thickens too much during reheating.

How to Serve

The image shows a white plate filled with two main sections of food. On the left, there is a layer of small, round gnocchi pasta that are light golden with a soft texture, topped with green chopped herbs. On the right side, there are dark brown, grilled meat pieces with a slightly crispy outside and a juicy inside, closely packed together. Both parts have a slightly shiny glaze, and the plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, you can use other tender cuts like strip steak or filet mignon. Avoid tougher cuts unless thinly sliced or marinated well.

What if I don’t have Cajun seasoning?

You can make a simple substitute by mixing paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, salt, and pepper to taste.