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If you crave bold, comforting flavors on a weeknight, this dish delivers tender, spice-kissed steak and a silky Parmesan cream sauce that hugs every penne. It is fast enough for busy evenings, and impressive enough for casual dinner guests.

Why this recipe works

High heat sear locks in juices, producing tender steak pieces with a crusty exterior.
A roux-based cream sauce with Parmesan creates a velvety, clingy coating for penne.
Reserved pasta water helps you loosen the sauce while keeping it glossy.
Balanced Cajun seasoning gives warmth and depth without overpowering the cheese.

If you like bold, layered flavors, try a complementary Mexican-inspired dish like our chicken enchiladas with green sauce for a flavor-packed weeknight rotation.

Ingredients

Complete ingredients list with exact measurements

1.5 lbs sirloin steak tips, cut into 1.5-inch pieces
2 tbsp Cajun seasoning, adjust to taste
2 tbsp olive oil, divided
12 oz penne pasta
2 tbsp unsalted butter
3 cloves garlic, minced
2 tbsp all-purpose flour
1.5 cups whole milk
1 cup heavy cream
1 cup grated Parmesan cheese, loosely packed, plus more for serving
1 tsp salt
0.5 tsp black pepper
2 tbsp fresh parsley, chopped

Ingredient notes and substitutions

Steak tips, sirloin, or strip steak all work, use a cut that sears well.
For lower fat, swap half-and-half for heavy cream, but sauce will be thinner.
Use gluten-free flour if needed, and ensure gluten-free pasta is used.
Prefer less spice, start with 1 tbsp Cajun seasoning and adjust.

Savory Cajun Steak Tips with Cheesy Penne Parmesan Sauce

Where to find specialty items

Most grocery stores stock Cajun seasoning and grated Parmesan in the spice and cheese aisles.
For artisan Parmesan or aged varieties, check a specialty cheese counter or online retailers.
If you want more technique tips for bold, saucy dishes, browse our roundup of 8 best chicken enchiladas recipes and pro tips for inspiration.

STEP-BY-STEP

Cook the penne pasta according to package directions until al dente. Before draining, reserve 1 cup of pasta water, then drain and set aside without rinsing.
While the pasta cooks, pat the steak tips completely dry with paper towels and season generously with Cajun seasoning on all sides.
Heat 1 tablespoon of olive oil in a large skillet at medium-high heat until shimmering. Add the steak tips in a single layer with at least 1 inch of space between pieces, work in batches if your skillet is smaller. Sear for 2-3 minutes per side for medium-rare, or until a meat thermometer reads 130-135°F. Remove from the skillet, tent loosely with foil, and let rest for 3-5 minutes.
Reduce the heat to medium and add the remaining tablespoon of olive oil plus the butter to the same skillet. Once the butter melts, add the minced garlic and cook for about 1 minute until fragrant but not browned.
Whisk in the flour and cook for another minute, stirring constantly to create a smooth roux.
Gradually pour in the milk and heavy cream while whisking constantly to prevent lumps from forming. Bring the mixture to a gentle simmer and let it cook for 3-5 minutes until it starts to thicken, you should be able to draw a line through the sauce on the back of a spoon that holds for 2-3 seconds.
Remove the skillet from heat and stir in the grated Parmesan cheese, salt, and pepper. Keep stirring until the cheese is fully melted and the sauce is silky smooth. If the sauce looks too thick, add a splash of the reserved pasta water or milk.
Add the cooked penne and seared steak tips, along with any accumulated juices, back to the skillet with the sauce. Gently toss everything together until well coated, the steak will warm through in about 1-2 minutes. Garnish with fresh chopped parsley and extra Parmesan before serving.

Technique note, for a deeper crust try finishing the steak under a broiler for 30 seconds per side after searing. For a lighter sauce, reduce heavy cream by 0.25 cup and increase milk.

For a similar cheesy pasta technique using a high-protein twist, see our blackened chicken Alfredo sauce guide. For additional kitchen and nutrition tips, check the cooking tips and nutrition category.

TIPS & VARIATIONS

Make-ahead and storage

Cool completely, store in an airtight container for up to 3 days.
Reheat gently on the stove with a splash of milk or pasta water to loosen the sauce.

Variations

Low-carb, swap penne for zucchini noodles and skip the pasta water.
Gluten-free, use GF pasta and GF flour.
Spicy, add 1 tsp cayenne or a pinch of smoked paprika.
Vegetarian, swap seared mushroom medley for steak tips and reduce Cajun to 1 tbsp.

Serving suggestions

Pair with a crisp green salad and crusty bread to soak up extra sauce.
Finish with lemon zest for brightness and contrast.

Pro tips for best results

Pat steak fully dry for a better sear.
Always reserve pasta water, it is your secret to glossy sauce.
Work in batches when searing to avoid steaming the meat.

For more savory dinner ideas and recipe inspiration, visit our savory recipes collection.

COMMON MISTAKES TO AVOID

Crowding the skillet when searing, results in steamed, pale meat. Fix by working in batches.
Not drying the steak, prevents proper browning. Pat dry thoroughly before seasoning.
Adding cheese to boiling sauce, will cause grainy texture. Remove from heat and then stir cheese in.
Overcooking the pasta, leads to mushy texture. Cook al dente and finish in sauce briefly.
Skipping reserved pasta water, sauce can be gluey. Add water a little at a time until silky.
Using low-fat dairy only, makes sauce thin and less satisfying. Use at least some heavy cream or reduce cooking time and thicken with more cheese.
Not tasting for seasoning, food may finish bland. Adjust salt, pepper, and Cajun seasoning before serving.

Enjoy this crowd-pleasing, quick weeknight meal that brings restaurant flavor to your kitchen with minimal fuss.