Ingredients:

  • 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
  • 2 tablespoons Cajun seasoning (store-bought or homemade)
  • 2 tablespoons olive oil, divided
  • 1 small onion, diced (approx. 1 cup)
  • 3 cloves garlic, minced
  • 1 bell pepper (red or green), diced (approx. 1 cup)
  • 1 cup cherry tomatoes, halved
  • 8 oz (225g) pasta (penne, rigatoni, or rotini)
  • 3 cups (710ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 1 ½ cups (170g) shredded sharp cheddar cheese
  • ½ teaspoon crushed red pepper flakes (optional)
  • Salt and black pepper to taste
  • Fresh parsley or green onions, chopped (for garnish)

Instructions:

  1. Toss sliced steak with 1 tablespoon of Cajun seasoning. Set aside.
  2. Heat 1 tablespoon olive oil in skillet. Sear steak 2-3 minutes per side until browned and just cooked through. Remove from skillet and set aside.
  3. Add remaining olive oil to skillet. Sauté onion and bell pepper until softened. Add garlic; cook until fragrant. Stir in tomatoes; cook briefly.
  4. Add uncooked pasta to the skillet, then pour in broth. Stir, scraping up browned bits. Bring to a boil, then reduce heat, cover, and simmer until pasta is tender and most of the liquid is absorbed.
  5. Stir in heavy cream, cheese, remaining Cajun seasoning, red pepper flakes (if using), and cooked steak. Cook until cheese is melted and combined.
  6. Taste and season with salt and pepper. Garnish with parsley or green onions. Serve hot.