Description
Tender Cajun-seasoned garlic butter steak bites are served over creamy pasta shells coated in a smoky chipotle cheddar cheese sauce. This rich and satisfying comfort-food dinner is packed with savory, cheesy flavor.
Ingredients
1.5 pounds sirloin steak, cut into 1-inch cubes
4 tablespoons butter, divided
4 cloves garlic, minced
2 tablespoons Cajun seasoning
1 teaspoon smoked paprika
1/4 teaspoon black pepper
1 teaspoon salt
2 tablespoons olive oil
1 pound medium shell pasta
6 tablespoons butter
1/4 cup all-purpose flour
3 cups whole milk
4 ounces cream cheese, softened
1.5 cups white cheddar cheese, shredded
1/2 cup Monterey Jack cheese, shredded
1–2 tablespoons chipotle pepper sauce
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Instructions
- Place the cubed sirloin in a large bowl. Add the Cajun seasoning, smoked paprika, salt, and black pepper, then toss until the steak is evenly coated.
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add half of the steak in a single layer and sear for about 3 minutes per side, or until browned and cooked to your preferred doneness. Transfer to a plate and repeat with the remaining steak, using the remaining steak butter as needed.
- Add the minced garlic to the skillet and sauté for about 30 seconds, until fragrant. Return all of the steak bites to the skillet and toss them in the garlic butter. Remove from the heat and keep warm.
- Bring a large pot of salted water to a boil. Cook the medium shell pasta according to the package directions until al dente. Drain and set aside.
- In a large saucepan, melt 6 tablespoons of butter over medium heat. Whisk in the flour and cook for 1–2 minutes, whisking regularly, to form a smooth roux.
- Gradually pour in the whole milk while whisking continuously. Cook until the sauce is smooth and begins to thicken.
- Reduce the heat to low and stir in the softened cream cheese until melted. Add the white cheddar and Monterey Jack and stir gently until the cheeses are completely melted and the sauce is creamy.
- Stir in the chipotle pepper sauce, garlic powder, and onion powder. Season with salt and pepper to taste. Start with 1 tablespoon of chipotle sauce for milder heat and add more if desired.
- Fold the cooked pasta shells into the cheese sauce and gently stir until evenly coated.
- Divide the chipotle cheddar shells among plates or bowls, top with the warm garlic butter steak bites, and serve immediately.
Notes
Cook the steak in batches and avoid overcrowding the skillet so the pieces develop a browned crust instead of steaming.
For a milder dish, use about 1 tablespoon of chipotle pepper sauce or omit it and add extra smoked paprika.
For extra heat, increase the chipotle pepper sauce or add cayenne pepper, sliced jalapeños, or Pepper Jack cheese.
Ribeye or New York strip can be substituted for the sirloin.
Sharp yellow cheddar can replace the white cheddar, and Pepper Jack can replace the Monterey Jack.
Sautéed mushrooms, spinach, roasted bell peppers, or broccoli can be mixed into the cheesy shells.
For the smoothest cheese sauce, keep the heat low when adding the cheese and use freshly shredded cheese when possible.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Keep the steak separate from the pasta when possible.
Reheat the shells gently with a splash of milk to loosen the cheese sauce. Add the steak near the end of reheating to prevent it from becoming tough.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 980 kcal
- Sugar: 10 g
- Sodium: 1650 mg
- Fat: 61 g
- Saturated Fat: 32 g
- Unsaturated Fat: 25 g
- Trans Fat: 1 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 49 g
- Cholesterol: 190 mg
