๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐:
For the Steak & Pasta:
- 1.5 lbs sirloin or ribeye steak, cut into bite-sized pieces
- 12 oz rotini or penne pasta
- 2 tbsp olive oil
- 4 tbsp butter
- 5 cloves garlic, minced
- 1 tsp Cajun seasoning
- ยฝ tsp smoked paprika
- ยผ tsp red pepper flakes (adjust to taste)
- Salt and black pepper, to taste
For the Cheddar Cream Sauce: - 1ยฝ cups heavy cream
- 1ยฝ cups sharp cheddar cheese, shredded
- ยฝ cup mozzarella cheese (for extra melty goodness)
- ยผ tsp garlic powder
- Fresh parsley, chopped (for garnish)
- ๐๐ถ๐ฟ๐ฒ๐ฐ๐๐ถ๐ผ๐ป๐:
Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain and set aside.
Season the steak pieces with Cajun seasoning, smoked paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear the steak for 2โ3 minutes per side until nicely browned, then remove and set aside.
In the same skillet, melt butter. Add minced garlic and red pepper flakes, sautรฉing until the garlic turns golden and fragrant, about 1 minute.
Pour in the heavy cream and sprinkle in garlic powder. Let it simmer gently for 2โ3 minutes. Reduce the heat, then stir in the cheddar and mozzarella until the sauce is thick, creamy, and fully melted.
Return the steak and cooked pasta to the skillet. Toss everything together so the pasta is coated in the spicy cheddar sauce and the steak is evenly distributed.
Garnish with fresh parsley and serve hot straight from the skillet. Optional: sprinkle extra cheddar on top for indulgence!
Cooking Time: 30 minutes | Servings: 4 | Calories: ~900 per serving