Cheesy Spicy Cajun Steak and Pasta Skillet Recipe

When it comes to comfort food, few things hit all the right notes like a skillet full of tender steak, perfectly cooked pasta, and a spicy, cheesy Cajun cream sauce. It’s the kind of dish that grabs your attention from the first bite—a blend of bold Southern flavors, steakhouse indulgence, and weeknight simplicity all in one pan. A single forkful delivers everything: seared meat, creamy richness, spicy heat, and cheesy pull.

This Cheesy Spicy Cajun Steak and Pasta Skillet isn’t your average pasta dinner. It’s a one-skillet masterpiece that fuses the heartiness of a steak entrée with the saucy comfort of a Cajun pasta bowl. Think blackened Cajun-seasoned sirloin or ribeye, tossed with tender pasta and coated in a creamy sauce laced with garlic, paprika, cayenne, and melted cheese—then finished with a sprinkle of parsley, maybe even a drizzle of hot sauce if you’re feeling bold.

Inspired by Louisiana cooking traditions, this recipe brings together Creole spice, French-inspired cream sauces, and American steakhouse flair. It’s the perfect example of how regional flavor can be elevated with good technique and a few pantry staples. Whether you’re cooking for guests, making a special weekend meal, or meal-prepping something that reheats like a dream, this skillet dish delivers both comfort and punch.

Step-by-Step Instructions: Cheesy Spicy Cajun Steak and Pasta Skillet

Step 1: Prepare Your Ingredients and Mise en Place

Before turning on the stove, gather and prep everything:

• Steak: Choose about 1 lb (450g) of sirloin, ribeye, or flank steak. Pat dry with paper towels to ensure a good sear.

• Cajun Spice Mix: Combine paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and pepper. (Exact amounts below.)

• Vegetables: Dice 1 small yellow onion, mince 3 cloves garlic, and chop 1 bell pepper (optional, adds sweetness and texture).

• Pasta: Use 8 oz (225g) of penne, rigatoni, or rotini. Have it ready but uncooked.

• Cheese: Grate 1 cup sharp cheddar and 1 cup mozzarella for melt and flavor.

• Liquids: Have 2 cups chicken broth and 1 cup heavy cream on hand.

• Fresh herbs: Chop fresh parsley or green onions for garnish.

Having everything prepped and measured prevents scrambling later and improves timing and flavor development.

Step 2: Season and Sear the Steak

Instructions:

1. Season the steak generously on both sides with Cajun seasoning mix:

   • 1 tsp paprika

   • 1/2 tsp cayenne pepper (adjust for spice tolerance)

   • 1 tsp garlic powder

   • 1 tsp onion powder

   • 1/2 tsp dried thyme

   • 1/2 tsp dried oregano

   • 1 tsp salt

   • 1/2 tsp black pepper

2. Heat a large, heavy skillet (cast iron preferred) over medium-high heat. Add 1 tablespoon of oil with a high smoke point, such as canola or avocado oil.

3. When oil shimmers, add the steak carefully.

4. Sear without moving for 3–4 minutes until a deep crust forms.

5. Flip and sear the other side for 3 minutes for medium-rare, or longer for preferred doneness.

6. Remove steak to a plate, cover loosely with foil, and let rest for 10 minutes. This step allows juices to redistribute.

Tip: Use a meat thermometer if you want to be precise: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.

Step 3: Cook the Pasta

While the steak rests:

1. Bring a large pot of salted water to a boil.

2. Add pasta and cook 1–2 minutes less than package instructions for al dente.

3. Drain pasta, reserving 1 cup of pasta water.

The reserved water will be handy if you need to loosen the sauce later.

Step 4: Build the Cajun Cream Sauce

Instructions:

1. In the same skillet used for steak (leave about 1 tablespoon fat and any fond):

2. Add 1 tablespoon butter and melt over medium heat.

3. Add diced onion and sauté for 3–4 minutes until translucent.

4. Add minced garlic and bell pepper, cook another 2 minutes until fragrant.

5. Sprinkle 1 teaspoon Cajun seasoning over vegetables and stir to coat.

6. Pour in 2 cups chicken broth and bring to a gentle boil.

7. Reduce heat to medium-low and add 1 cup heavy cream, stirring to combine.

8. Simmer for 5 minutes to thicken slightly.

Step 5: Add Cheese and Combine Pasta

Instructions:

1. Reduce heat to low.

2. Stir in 1 cup shredded sharp cheddar and 1 cup shredded mozzarella slowly.

3. Stir constantly until cheese is melted and sauce is smooth.

4. Add the cooked pasta directly to the sauce, tossing gently to coat evenly.

5. If sauce feels too thick, add reserved pasta water a little at a time to reach desired consistency.

Step 6: Slice the Steak and Incorporate

Instructions:

1. Slice the rested steak thinly against the grain to maximize tenderness.

2. Fold steak slices gently into the cheesy Cajun pasta in the skillet.

3. Cook for another 1–2 minutes to heat through and let flavors marry.

Step 7: Final Seasoning and Garnishing

1. Taste and adjust seasoning as needed—add salt, pepper, or extra Cajun spice for more heat.

2. Garnish with chopped fresh parsley or sliced green onions.

3. Optional: drizzle with hot sauce or sprinkle with extra cheese for an indulgent finish.

Step 8: Serve Immediately

Scoop generous portions onto plates or bowls. The skillet meal is best enjoyed warm and fresh for creamy, cheesy goodness with that spicy Cajun kick.

Step 9: Storage and Reheating Tips

• Cool leftovers quickly, store in airtight containers for up to 3 days.

• Reheat gently in a skillet over low heat with a splash of broth or cream to restore creaminess.

• Avoid microwave reheating without adding liquid, as the sauce may dry out.