Instructions
Step 1: Cook the penne according to package instructions until al dente. Drain and set aside. /n
Step 2: Season beef tips with Cajun seasoning, paprika, salt, and black pepper. /n
Step 3: Heat olive oil in a large skillet over medium-high heat and sear beef until browned and cooked to desired doneness. Remove and set aside. /n
Step 4: In the same skillet, melt butter and sauté minced garlic until fragrant. /n
Step 5: Pour in heavy cream and milk, stirring well, and let simmer for 3–5 minutes. /n
Step 6: Add mozzarella, cheddar, Parmesan, and Monterey Jack cheese, stirring until melted and smooth. /n
Step 7: Stir in Italian seasoning and red pepper flakes. /n
Step 8: Add cooked penne to the sauce and toss until fully coated. /n
Step 9: Return beef tips to the skillet and gently mix or serve alongside the creamy pasta. /n
Step 10: Garnish with chopped parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to maintain the sauce’s creamy texture.
This dish can be frozen for up to 1 month. Thaw overnight in the refrigerator and reheat before serving.
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