Cajun Steak Bites and Cheesy Garlic Shells Skillet

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When a sizzling cast iron skillet meets juicy Cajun-spiced steak bites and golden cheesy garlic shells, something magical happens. This dish is bold, creamy, and satisfying—everything you want from comfort food with a gourmet twist. Each bite brings together the heat from Cajun seasoning with the lusciousness of cheese-laced pasta and a hint of roasted garlic flavor.

Whether you’re hosting friends, looking for a hearty weeknight meal, or craving a one-pan wonder that feels indulgent yet effortless, this skillet delivers. It’s packed with protein, rich in flavor, and quick enough for a 30-minute dinner idea that doesn’t sacrifice depth.

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Ingredients for this Cajun Steak Bites and Cheesy Garlic Shells Skillet

For the Steak Bites:

• 1 lb sirloin steak, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp butter
• Fresh chopped parsley, for garnish

For the Cheesy Garlic Shells:

• 8 oz pasta shells
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp Cajun seasoning
• Salt and pepper, to taste
• Optional: 1/4 tsp crushed red pepper for extra kick

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Step 1: Season and Cook the Steak Bites

Begin by patting your sirloin cubes dry with a paper towel. Toss them in a bowl with olive oil, Cajun seasoning, garlic powder, salt, and pepper. Heat a large skillet over medium-high heat, then sear the steak bites in batches so they brown properly without steaming. Cook for 2-3 minutes per side until crusted and medium-rare inside. Add a tablespoon of butter in the final minute of cooking for extra richness. Set aside and keep warm.

Step 2: Boil the Shell Pasta

Bring a large pot of salted water to a boil. Add pasta shells and cook according to package instructions until al dente. Drain and set aside.

Step 3: Make the Cheesy Garlic Sauce

In the same skillet used for steak, lower the heat to medium. Melt butter and add minced garlic, sautéing for 1-2 minutes until fragrant but not browned. Pour in the heavy cream, stir, and bring to a gentle simmer. Add both cheeses gradually, stirring until melted and smooth. Season with Cajun seasoning, salt, pepper, and crushed red pepper if using.

Step 4: Combine and Serve

Add the cooked pasta shells to the cheesy sauce and toss until well coated. Plate the shells on a serving dish and top with the warm Cajun steak bites. Sprinkle with fresh parsley before serving. Serve hot and enjoy the layers of creamy, spicy, garlicky flavor.

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Frequently Asked Questions

Can I use a different cut of steak?

Yes, ribeye, New York strip, or even tenderloin work beautifully. Just be sure to cut into uniform pieces for even cooking.

How spicy is this dish?

The spice level is moderate. You can tone it down by reducing or omitting the crushed red pepper and using a mild Cajun seasoning.

Can I substitute the pasta?

Absolutely. Penne, rotini, or even macaroni can be used if shells aren’t available. Just choose a shape that holds sauce well.

What cheese works best for the sauce?

A sharp cheddar adds tang and meltiness. You could also blend in Monterey Jack or mozzarella for extra gooeyness.

Can I make this dish ahead of time?

You can prep the components a day ahead—store the cooked pasta, sauce, and steak separately, then combine and reheat before serving.

How do I keep the steak tender?

Avoid overcooking. Sear quickly over high heat and don’t overcrowd the pan. Rest the meat briefly after cooking before serving.

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