If you’re looking for a dish that balances rich, indulgent flavors with a little bit of spice, this Cajun Steak Tips in Cheesy Parmesan Shells is exactly what you need. It’s a recipe that combines tender, flavorful steak strips seasoned with Cajun spices with pasta shells bathed in a silky, cheesy sauce. The sauce is creamy but lightened with a touch of milk, while the mix of cream cheese, Parmesan, and mozzarella adds layers of comforting cheesiness that everyone will love.
I remember the first time I made this dish, it was a simple weeknight dinner, but it quickly became a family favorite. The steak cooks quickly but stays juicy and perfectly seasoned, while the cheesy shells are like little pillows of happiness, soaking up every bit of that rich sauce.
It works beautifully for dinner any night of the week or for sharing with friends at a casual gathering. Plus, it’s versatile enough to adjust for heat preferences or ingredient swaps without losing its core deliciousness.
Essential Elements and Equipment
To nail this recipe with ease and get that perfect balance of creamy pasta and spicy steak, these tools and ingredients are key:
- Large pot: For boiling the pasta shells to al dente perfection.
- Large skillet: Needed for searing the steak strips to get that gorgeous brown crust and then to make the creamy cheese sauce in the same pan.
- Whisk: Helps melt and blend the cheeses smoothly into the cream base without lumps.
- Paper towels: Important for drying the steak pieces before cooking to ensure a proper sear instead of steaming.
- Quality cheeses: Freshly grated Parmesan for sharpness, mozzarella for gooey stretchiness, and cream cheese for smooth creaminess.
- Spices: Cajun seasoning, smoked paprika, and garlic powder bring a warm, smoky, and slightly spicy depth.
- Pasta shells: Their shape traps the sauce inside, making each bite flavorful and satisfying.
Having these ready means your cooking experience will be smoother, and the results will taste restaurant-worthy.
What Makes This Recipe Work
- Properly seared steak: Drying the steak and cooking it over medium-high heat in batches develops a beautiful crust while keeping the inside tender and juicy.
- Balanced seasoning: The Cajun blend with smoked paprika and garlic powder layers in warmth and smokiness without overpowering the dish.
- Creamy cheese sauce: A mix of cream cheese, Parmesan, and mozzarella melts together to create a sauce that’s rich but silky, coating the shells perfectly.
- Use of milk with cream: Adding whole milk lightens the sauce just enough to keep it from feeling too heavy while still creamy.
- Sauce texture: Whisking and slowly melting cheeses ensures a smooth, glossy sauce that clings well to the pasta shells.
- Easy assembly: Cooking the steak and sauce in the same skillet maximizes flavor and minimizes cleanup.
Ingredients You’ll Need
- 1½ lbs sirloin or ribeye steak tips, cut into bite-sized strips
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1½ teaspoons Cajun seasoning
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- 12 oz medium pasta shells
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1½ cups heavy cream
- ½ cup whole milk
- 4 oz cream cheese, softened
- 1¼ cups freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ teaspoon Cajun seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Preparation
Step 1: Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente, about 9 to 10 minutes. Reserve half a cup of pasta water before draining. Set the pasta aside and keep it warm.
Step 2: Pat the steak strips dry using paper towels. This helps the steak sear properly instead of steaming. Season the steak evenly with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Toss gently to coat every piece.
Step 3: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until hot. Add the steak strips in a single layer, making sure not to overcrowd the pan. Sear the steak for about 1 to 2 minutes per side, until nicely browned and cooked to your preferred doneness. Remove the steak to a plate and keep warm.
Step 4: In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 30 to 45 seconds, stirring constantly, just until fragrant. Be careful not to burn it.
Step 5: Pour in the heavy cream and milk, stirring to combine. Add the cream cheese and whisk continuously until it melts fully and the sauce becomes smooth and creamy.
Step 6: Stir in the freshly grated Parmesan and shredded mozzarella cheeses. Add the remaining ½ teaspoon of Cajun seasoning for an extra layer of spice. Keep stirring gently over low heat until all the cheeses melt smoothly into the sauce and it thickens to a luscious, glossy consistency. Taste and adjust salt and pepper as needed.
Step 7: Add the cooked pasta shells to the sauce. Toss everything gently but thoroughly so that each shell is coated with the creamy, cheesy Cajun sauce. If the sauce feels too thick, stir in a splash of the reserved pasta water to loosen it just enough for perfect coverage without being runny.
Step 8: Spoon the cheesy pasta shells into serving bowls or plates. Arrange the tender Cajun steak tips on top or alongside, spooning any extra sauce over the steak for that added indulgence.
Step 9: Garnish with freshly chopped parsley. The bright green adds a fresh pop of color and a hint of herbal brightness to balance the rich, smoky flavors.
Easy Variations to Try
This recipe is a fantastic base that you can easily tweak to suit your preferences:
- Protein swaps: Use chicken breast strips or shrimp instead of steak for a different take. Both cook quickly and soak up the sauce beautifully.
- Vegetable add-ins: Toss in sautéed bell peppers, mushrooms, or spinach with the pasta for extra nutrition and flavor. Roasted cherry tomatoes would also add a lovely burst of sweetness.
- Heat adjustments: If you want it milder, cut back on the Cajun seasoning. For more heat, sprinkle in crushed red pepper flakes or a dash of cayenne pepper.
- Cheese alternatives: Try swapping mozzarella for provolone or gouda to change the flavor profile. Adding a little smoked cheddar can complement the Cajun spices nicely.
- Gluten-free: Use gluten-free pasta shells if you’re avoiding gluten. Cooking times will vary, so keep a close eye on the texture.
These swaps make it easy to keep the dish exciting and tailored to your tastes.
How to Serve
This creamy, spicy pasta and steak dish pairs wonderfully with fresh, bright sides to balance the richness:
- Salads: A crisp mixed green salad with a tangy lemon vinaigrette cuts through the cheese and spices nicely, adding a refreshing crunch.
- Vegetables: Roasted or steamed asparagus, green beans, or broccoli work well. Their natural sweetness contrasts with the savory richness of the sauce.
- Bread: Warm garlic bread or soft dinner rolls are perfect for soaking up extra sauce. For a lighter side, toasted baguette slices with olive oil and herbs are also delicious.
- Beverages: Sparkling water with a slice of lemon or lime refreshes the palate without overpowering the dish. Iced herbal teas like mint or chamomile also complement the meal nicely.
Tips for the Best Results
- Dry the steak strips well before seasoning and searing to ensure a good crust and avoid steaming.
- Don’t overcrowd the pan when cooking the steak; cook in batches if needed for even browning.
- Whisk the flour and butter thoroughly to make a smooth roux before adding liquids; this prevents lumps in the sauce.
- Add milk slowly while whisking to keep the sauce silky.
- Melt cheeses on low heat to avoid separating or becoming grainy.
- Reserve pasta water, it’s a great tool for adjusting sauce consistency and helping it cling to pasta.
- Taste and adjust seasoning at the end; cheeses are naturally salty.
- Reheat leftovers gently with a splash of milk to keep the sauce creamy.
Cooking Notes
- Always pat your steak dry before seasoning to get a good sear and avoid steaming.
- Don’t crowd the pan when cooking steak strips; give them space to brown nicely.
- Whisk the flour and butter well to make a smooth roux without lumps or raw flour taste.
- Add the milk slowly while whisking to keep the sauce silky and lump-free.
- Melt cheeses gently over low heat to prevent the sauce from breaking or getting grainy.
- Keep some pasta water aside; it’s perfect for loosening the sauce and helping it stick to the pasta.
- Taste before adding salt since the cheese already adds saltiness.
Nutritional Information (per serving)
- Calories: 710
- Protein: 48g
- Fat: 45g
- Saturated Fat: 22g
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 4g
- Sodium: 830mg
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4 to 6
Frequently Asked Questions
Can I use a different cut of steak?
Absolutely! Sirloin and ribeye are ideal for their tenderness and flavor, but you can use flank or skirt steak, sliced thinly. Just adjust cooking time so it doesn’t get tough.
What if I don’t have Velveeta or cream cheese?
You can substitute with extra shredded cheeses and a bit more heavy cream, but the texture might be less creamy and smooth without those cheeses.
Can I make this recipe ahead?
Yes, you can cook the pasta and steak separately and store them in the fridge. When ready, reheat gently with the sauce and a splash of milk to restore creaminess.
How spicy is this dish?
The Cajun seasoning adds a mild to moderate heat. You can adjust it up or down depending on your spice preference.
Conclusion
This Cajun Steak Tips in Cheesy Parmesan Shells recipe has become one of those meals I love making when I want something special but fuss-free. The smoky, spicy steak pairs perfectly with the rich, velvety cheese sauce that hugs every pasta shell. It’s a dish that feels indulgent but comes together quickly, making it ideal for busy weeknights or casual dinners with friends.
What I especially love is how versatile it is, whether you want to turn up the heat, add vegetables, or swap proteins, it still delivers on flavor and comfort. Plus, it’s easy to prepare with pantry staples and simple techniques. I hope you’ll enjoy making this recipe as much as I do and find it becoming a favorite in your own kitchen too.
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Cajun Steak Tips in Cheesy Parmesan Shells
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
Ingredients
Ingredients You’ll Need
- 1½ lbs sirloin or ribeye steak tips, cut into bite-sized strips
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1½ teaspoons Cajun seasoning
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- 12 oz medium pasta shells
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1½ cups heavy cream
- ½ cup whole milk
- 4 oz cream cheese, softened
- 1¼ cups freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ teaspoon Cajun seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente, about 9 to 10 minutes. Reserve half a cup of pasta water before draining. Set the pasta aside and keep it warm.
Step 2: Pat the steak strips dry using paper towels. This helps the steak sear properly instead of steaming. Season the steak evenly with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Toss gently to coat every piece.
Step 3: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until hot. Add the steak strips in a single layer, making sure not to overcrowd the pan. Sear the steak for about 1 to 2 minutes per side, until nicely browned and cooked to your preferred doneness. Remove the steak to a plate and keep warm.
Step 4: In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 30 to 45 seconds, stirring constantly, just until fragrant. Be careful not to burn it.
Step 5: Pour in the heavy cream and milk, stirring to combine. Add the cream cheese and whisk continuously until it melts fully and the sauce becomes smooth and creamy.
Step 6: Stir in the freshly grated Parmesan and shredded mozzarella cheeses. Add the remaining ½ teaspoon of Cajun seasoning for an extra layer of spice. Keep stirring gently over low heat until all the cheeses melt smoothly into the sauce and it thickens to a luscious, glossy consistency. Taste and adjust salt and pepper as needed.
Step 7: Add the cooked pasta shells to the sauce. Toss everything gently but thoroughly so that each shell is coated with the creamy, cheesy Cajun sauce. If the sauce feels too thick, stir in a splash of the reserved pasta water to loosen it just enough for perfect coverage without being runny.
Step 8: Spoon the cheesy pasta shells into serving bowls or plates. Arrange the tender Cajun steak tips on top or alongside, spooning any extra sauce over the steak for that added indulgence.
Step 9: Garnish with freshly chopped parsley. The bright green adds a fresh pop of color and a hint of herbal brightness to balance the rich, smoky flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 710
- Sodium: 830
- Fat: 45
- Protein: 48