Cajun Garlic Butter Steak with Creamy Three-Cheese Penne

Instructions

Step 1: Cook the penne pasta according to package instructions until al dente. Drain and set aside./n
Step 2: Season the steaks with salt, pepper, Cajun seasoning, garlic powder, and paprika./n
Step 3: Heat olive oil in a skillet over high heat and sear the steaks for 3–5 minutes per side, depending on desired doneness. Remove and let rest./n
Step 4: In the same skillet, reduce heat to medium and add butter and minced garlic, cooking until fragrant./n
Step 5: Spoon the garlic butter over the steaks, then set aside while preparing the sauce./n
Step 6: In a separate pan, melt butter and pour in heavy cream, stirring to combine./n
Step 7: Add mozzarella, Parmesan, and cheddar cheese, stirring until melted and smooth./n
Step 8: Stir in onion powder, dried parsley, and red pepper flakes. Simmer until slightly thickened./n
Step 9: Add the cooked penne to the sauce and toss until fully coated./n
Step 10: Slice the steak and serve over or alongside the creamy pasta.
Step 11: Garnish with fresh parsley and serve warm.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce. Microwave in short intervals if needed, stirring between each to maintain a creamy texture. Avoid overheating to keep the steak tender and the sauce smooth.