Step-by-step instructions make this recipe easy, even if you’re short on time or energy.

Step 1: Heat the olive oil in a large skillet over medium-high heat. While the oil heats, season the steak bites generously with Cajun seasoning, salt, and pepper.

Step 2: Add the steak bites to the skillet in a single layer. Let them sear undisturbed for 2–3 minutes on one side to develop a deep, caramelized crust. Flip and cook for another 2–3 minutes, or until the steak reaches your desired doneness. Remove from skillet and set aside, loosely covered to keep warm.

Step 3: In a separate large pot, bring salted water to a boil. Add the pasta shells and cook according to package directions until al dente. Drain and set aside.

Step 4: Using the same skillet where you cooked the steak, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant. Be careful not to let it brown too much.

Step 5: Pour in the chicken broth and heavy cream, stirring to combine. Let it simmer gently for about 2–3 minutes, just enough to start thickening. Stir in Parmesan, mozzarella, and cheddar, letting the cheeses melt into the sauce. Add the smoked paprika, and season to taste with salt and pepper.

Step 6: Toss the cooked pasta shells into the cheesy sauce and stir to coat every piece evenly. Return the steak bites to the skillet, nestling them into the pasta.

Step 7: Sprinkle with fresh chopped parsley for a little color and brightness. Serve immediately while everything is hot, creamy, and melty.