This Cajun steak bites and cheesy garlic shells skillet is a bold, comforting one pan dinner that feels indulgent yet easy to pull together. Tender steak bites are coated in smoky Cajun spice, then paired with creamy pasta shells wrapped in garlic and melted cheese. The texture is juicy, cheesy, and deeply satisfying, with just enough heat to keep things exciting. It is a straightforward recipe that takes around 35 minutes from start to finish, making it perfect for a relaxed but impressive weeknight meal.

Ingredients

For the Cajun Steak Bites

450 g sirloin steak, cut into bite sized cubes
1 tbsp olive oil
1 tbsp Cajun seasoning
0.5 tsp smoked paprika
0.5 tsp garlic powder
Salt, to taste
Black pepper, to taste
1 tbsp butter

For the Cheesy Garlic Shells

200 g medium pasta shells
2 tbsp butter
3 garlic cloves, finely minced
200 ml double cream
120 g mature cheddar cheese, grated
40 g parmesan cheese, finely grated
Salt, to taste
Black pepper, to taste

To Finish

Fresh parsley, finely chopped
Extra parmesan, for serving

Method

Prepare the Pasta

Bring a large pan of salted water to the boil. Cook the pasta shells according to the packet instructions until just tender. Drain well and set aside.

Season and Cook the Steak

Pat the steak bites dry with kitchen paper. Place them in a bowl and toss with olive oil, Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper. Heat a large skillet over medium high heat and add the butter. Once foaming, add the steak bites in a single layer. Cook for 2 to 3 minutes per side until well browned and cooked to your liking. Remove from the skillet and set aside, keeping warm.

Related: Jerk Steak Shrimp Pilaf Rice

Make the Cheesy Garlic Shells

In the same skillet, reduce the heat to medium. Add the butter and let it melt gently. Stir in the minced garlic and cook for about 30 seconds until fragrant. Pour in the double cream and bring to a gentle simmer. Add the cheddar and parmesan, stirring until melted and smooth. Season lightly with salt and black pepper.

Bring Everything Together

Add the cooked pasta shells to the cheese sauce and stir until fully coated. Return the steak bites to the skillet and gently fold through. Cook for 1 to 2 minutes until everything is hot and well combined.

Finish and Serve

Sprinkle with fresh parsley and extra parmesan. Serve straight from the skillet while hot and creamy.

Tips

How do I keep the steak tender?

Make sure the pan is hot before adding the steak and avoid overcrowding. Cooking quickly over high heat helps seal in the juices.

Can I reduce the spice level?

Yes. Use a mild Cajun seasoning or reduce the amount slightly. You can always add more heat at the table.

What cheese melts best in this sauce?

Mature cheddar gives depth of flavour, while parmesan adds saltiness. Grate your own cheese for the smoothest result.

Can I make this dish richer?

For extra indulgence, stir in a small knob of butter at the end or add a splash more cream to the sauce.

Serving Suggestions

Serve with a crisp green salad and lemon dressing
Add garlic bread for an extra comforting meal
Pair with roasted vegetables such as broccoli or green beans

Storage

Room Temperature

This dish should not be kept at room temperature for more than 2 hours.

Refrigerator

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the hob or in the microwave with a splash of cream.

Freezing

Freezing is not recommended as the creamy sauce can split and the steak may become tough.

Nutrition

Calories: 620 kcal
Carbohydrates: 42 g
Protein: 38 g
Fat: 34 g
Saturated Fat: 18 g
Sodium: 980 mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

What cut of steak works best for steak bites?

Sirloin is ideal as it stays tender and cooks quickly. Ribeye also works well for extra richness.

Can I use chicken instead of steak?

Yes. Chicken breast or thigh pieces can be used. Cook them fully before removing from the pan.

Is this recipe suitable for meal prep?

It works well for short term meal prep. Store in the fridge and reheat gently to keep the sauce creamy.

Can I use milk instead of cream?

Milk can be used, but the sauce will be thinner. Adding a little cream cheese can help improve texture.