Cajun Steak Tips with Bowtie in Cheddar-Cajun Sauce
Ingredients:
1 ½ lbs sirloin or ribeye steak, cut into thick steak-tip chunks
1 tbsp olive oil
3 tbsp unsalted butter
4 garlic cloves, minced (divided)
2 tsp Cajun seasoning
1 tsp smoked paprika
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish
12 oz bowtie (farfalle) pasta
2 tbsp unsalted butter
3 garlic cloves, minced
1 ½ cups heavy cream
1 cup whole milk
1 ½ cups sharp cheddar cheese, shredded
¾ cup Parmesan cheese, freshly grated
4 oz cream cheese
1 tsp Cajun seasoning
½ tsp Italian seasoning
Pinch of crushed red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
Directions:
1. Bring a large pot of salted water to a boil. Cook the bowtie pasta until al dente. Reserve ½ cup of pasta water, drain, and set aside.
2. In a large skillet, melt 2 tbsp butter over medium heat. Add garlic and cook just until fragrant. Pour in the cream and milk, whisking until warm. Reduce the heat and slowly add cheddar, Parmesan, and cream cheese. Stir until fully melted and smooth. Season with Cajun seasoning, Italian seasoning, salt, pepper, and a pinch of red pepper flakes if you like spice. Toss in the bowtie pasta, coating every piece in the sauce. Add a splash of pasta water if needed to thin.
3. Pat the steak tips dry. Season with Cajun seasoning, smoked paprika, salt, and pepper. Heat olive oil in a cast-iron pan over medium-high heat. Add the steak tips in a single layer and sear for 2–3 minutes per side until browned. Lower the heat, add butter and the remaining garlic, and baste the steak tips for 1–2 minutes until coated in garlic butter.
4. Arrange the creamy Cajun bowtie pasta on one side of the plate and pile the steak tips beside it. Spoon extra garlic butter from the pan over the steak. Finish with parsley and a sprinkle of Parmesan before serving.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: ~880 per serving