Garlic Parmesan Steak Penne in Creamy Cajun Velveeta Sauce

Ingredients (16)

• ·oz penne pasta
• ·lb sirloin or ribeye steak
• ·tbsp olive oil
• ·tbsp unsalted butter
• ·tsp Cajun seasoning
• ·tsp garlic powder
• ·tsp smoked paprika
• ·salt
• ·black pepper
• ·cloves garlic
• ·cup Parmesan cheese
• ·cup whole milk
• ·cup heavy cream
• ·oz Velveeta cheese
• ·tsp Cajun seasoning
• ·black pepper

1. 1

   Bring a large pot of salted water to a boil and cook the penne until al dente. Drain and set aside.

2. 2

   Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.

3. 3

   Season the steak strips with salt, black pepper, Cajun seasoning, garlic powder, and smoked paprika.

4. 4

   Add the steak to the hot skillet in a single layer and sear until golden-brown with crispy edges, keeping the inside juicy. Sprinkle with Parmesan, toss once, then remove from the pan and set aside.

5. 5

   Reduce the heat to medium and add the remaining butter to the same skillet. Stir in the minced garlic and cook briefly until fragrant.

6. 6

   Pour in the milk and heavy cream, stirring gently until warmed. Add the Velveeta cubes and Cajun seasoning.

7. 7

   Stir continuously until the Velveeta melts completely and the sauce becomes thick, smooth, and glossy.

8. 8

   Add the cooked penne to the sauce and toss until every tube is fully coated.

9. 9

   Plate the pasta and arrange the steak alongside or gently fold it in, depending on preference, allowing the sauce to pool naturally at the base before serving.