Description
Tender Cajun-seasoned sirloin and penne are tossed in a rich, creamy ranch honey cheddar sauce. This comforting pasta balances savory heat, tangy ranch, and subtle sweetness.
Ingredients
1 lb sirloin steak, cut into thin strips
2 tbsp Cajun seasoning
1 tbsp olive oil
12 oz penne pasta
2 tbsp butter
1/2 cup heavy cream
1/2 cup ranch dressing
2 tbsp honey
1 1/2 cups shredded cheddar cheese
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp salt, or to taste
1 pinch black pepper
Fresh parsley, chopped, for garnish
Instructions
- Cook the penne pasta according to package instructions until tender. Drain well and set aside.
- Season the sliced sirloin steak with Cajun seasoning, salt, and black pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the steak strips and sear for 2–3 minutes, or until browned and cooked to your preferred doneness. Remove the steak from the skillet and set aside.
- Reduce the heat to medium and melt the butter in the same skillet, stirring to incorporate the flavorful browned bits.
- Add the heavy cream, ranch dressing, and honey. Stir until combined and gently simmer for 2–3 minutes.
- Stir in the garlic powder, onion powder, and additional black pepper to taste.
- Gradually add the shredded cheddar cheese, stirring continuously until completely melted and the sauce is smooth and creamy.
- Add the drained penne to the skillet and toss until thoroughly coated in the sauce.
- Return the cooked steak strips to the skillet and gently stir them into the pasta.
- Cook for another 2–3 minutes over low to medium heat until the steak is heated through and the flavors are combined.
- Garnish with chopped fresh parsley and additional cracked black pepper, then serve warm.
Notes
For a milder dish, reduce the Cajun seasoning; for extra heat, add cayenne pepper or crushed red pepper flakes.
Monterey Jack, pepper jack, or mozzarella can replace some of the cheddar cheese.
Bell peppers, mushrooms, spinach, or broccoli can be added. Sauté firmer vegetables after cooking the steak and before making the sauce.
Rigatoni, rotini, farfalle, or another short pasta can be substituted for penne.
Sliced chicken breast or boneless chicken thighs can be substituted for the steak and should be cooked to a safe internal temperature.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
When reheating, add a splash of milk or cream to loosen the sauce. Freezing is not recommended because the creamy cheese sauce may separate.
Freshly shredded cheddar generally melts more smoothly than packaged pre-shredded cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun-Inspired American
Nutrition
- Serving Size: 1 serving
- Calories: 720 kcal
- Sugar: 9 g
- Sodium: 1050 mg
- Fat: 43 g
- Saturated Fat: 21 g
- Unsaturated Fat: 19 g
- Trans Fat: 1 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 125 mg
