Want a restaurant-level weeknight pasta without the fuss? Here’s the little kitchen secret: sear the steak to lock in juices, then finish everything in the same pan so flavor concentrates like a flavor bomb. I discovered this trick working a summer job in a tiny bistro, and now I use it when I want dinner to smell like garlic, butter, and smoke in ten minutes flat. This Cajun Steak Tips Penne comes together fast, hits with peppery spice and creamy sauce, and keeps everyone at the table scraping the bowl — trust me, the sizzle and the aroma do half the convincing.
Quick Facts
- Yield: Serves 4
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Why This Recipe is Awesome
It layers bold Cajun spice over tender, caramelized steak tips and tosses everything with silky, garlic-parmesan cream. The contrast — crisped edges on the beef, pillowy al dente penne, and a glossy sauce — makes every forkful sing. It’s fast enough for a weeknight, fancy enough for guests, and forgiving if you’re juggling kids, emails, or that one friend who always arrives late. Plus, the kitchen smells like dinner and a little bit of victory.
Ingredients
For the Main Dish:
- 1.5 lb beef steak tips (sirloin tips or tri-tip cut into bite-sized pieces)
- 12 oz penne pasta
- 2 tbsp Cajun seasoning (store-bought or homemade)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small yellow onion, diced (about 1 cup)
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1/2 cup chicken broth (or beef broth)
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 tbsp lemon juice
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh parsley (for garnish)
- Optional: pinch of red pepper flakes for extra heat
For the Sauce / Garnish (if applicable):
- Extra grated Parmesan and chopped parsley for serving
How I Make It
Step 1:
Bring a large pot of salted water to a boil and cook the 12 oz penne until al dente (about 9 minutes). Drain and reserve 1 cup of pasta water — that starchy water saves a slightly thin sauce later. While the pasta cooks, pat the steak tips dry and toss them with 2 tbsp Cajun seasoning and a pinch of salt. Dry meat sears better, so don’t skip the pat-dry step.
Step 2:
Heat a large skillet over medium-high heat and add 2 tbsp olive oil. When the oil shimmers, add the steak in a single layer — don’t crowd the pan or the pieces will steam instead of sear. Let them sizzle and brown for about 2 minutes per side, just until golden with some crust. Transfer the steak to a plate; it will finish cooking in the sauce.
Step 3:
Lower heat to medium, add 2 tbsp butter to the same pan, and toss in the diced onion and red bell pepper. Sauté until soft and slightly translucent — you want that sweet onion scent to bloom. Add the minced garlic and cook 30 seconds until fragrant; don’t let the garlic burn. Pour in 1/2 cup chicken broth and scrape up the browned bits (that’s where the flavor hides). Let the broth reduce by half, about 2–3 minutes.
Step 4:
Stir in 1 cup heavy cream and bring to a gentle simmer. Add 1/2 cup grated Parmesan and whisk until the sauce thickens and turns glossy, about 3–5 minutes. Return the steak tips to the skillet and simmer 2–3 minutes more — the steak will come up to your preferred doneness (aim for 135°F for medium-rare or 145°F for medium). If the sauce seems thick, loosen it with reserved pasta water, a splash at a time.
Step 5:
Toss the cooked penne into the skillet so every noodle gets coated in sauce. Finish with 1 tbsp lemon juice, a grind of black pepper, and the chopped parsley. Taste and adjust salt and Cajun heat if needed. Serve hot with extra Parmesan on top — the cream and spice balance keeps the dish cozy and bold.
Pro Tips
- For the best crust, get your pan hot and resist flipping the steak too soon — let it develop color before you move it.
- If you love smoky heat, add 1 tsp smoked paprika to the Cajun mix for a deeper flavor without extra spice.
- Reserve that pasta water — a few tablespoons transforms a mealy sauce into a glossy, clingy coat for the penne.
- When short on time, buy pre-cut steak tips at the butcher counter — they sear just as well and save prep minutes.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap steak tips for 1.5 lb chicken thighs (cut into pieces) — cook until internal temp hits 165°F. Flavor will skew milder, so boost Cajun seasoning.
- Use gluten-free penne for a GF version; texture changes slightly but taste stays great.
- For dairy-free, replace heavy cream with an equal mix of canned coconut milk and plain unsweetened almond milk — the sauce will be a touch sweeter and less tangy.
- Short on Parmesan? Use Pecorino for a sharper, saltier finish.
Variations & Tips
- Make it spicy: add diced andouille sausage along with the steak for extra smoke and heat.
- Kid-friendly: reduce Cajun seasoning to 1 tbsp and skip red pepper flakes.
- Vegetarian twist: swap steak for grilled portobello mushrooms and use vegetable broth instead of chicken broth.
- One-pan cheat: cook pasta in a wide skillet with extra broth until al dente to save a pot — watch the liquid closely.
- Brighten it up: stir in a handful of baby spinach at the end for color and a veggie boost.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Cook the components, keep the pasta and sauce separate, and refrigerate up to 2 days. Reheat gently on the stove with a splash of broth or water to loosen the sauce.
- Can I double the recipe?
- Sure thing. Use a larger skillet or cook in batches so you don’t crowd the pan — the sear matters more than volume.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for a golden-brown sear on the steak and a glossy, slightly thickened sauce. For doneness, aim for 135°F for medium-rare or 145°F for medium when checking meat with a thermometer.
- What if I don’t have ingredient X?
- No panic — swap chicken broth for water plus a beef bouillon cube, or use dried herbs if fresh parsley runs out. Anchoring flavors matter more than exact items.
How I Like to Serve It
I heap this penne into shallow bowls and sprinkle extra Parmesan and parsley for color. Serve with crusty bread to mop up the sauce and a crisp green salad to cut the richness. It works for a cozy weeknight, date night, or when friends pop by — people pair it with a chilled white or a light-bodied red.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth to revive the sauce.
- Safe cooking temps: beef steaks are commonly served at 135°F (medium-rare) or 145°F (medium); chicken requires 165°F.
Final Thoughts
Closing: Go sear something and let that kitchen soundtrack — the sizzle, the scrape, the pop of garlic — tell you dinner’s ready. Now go impress someone — or just yourself — with this smoky, creamy Cajun Steak Tips Penne!