Instructions
Step 1: Cook the bowtie pasta according to package instructions until al dente, then drain and set aside./n
Step 2: Season the steak with Cajun seasoning, smoked paprika, salt, and black pepper./n
Step 3: Heat olive oil in a skillet over high heat and sear the steak for 3–5 minutes per side until desired doneness. Remove and let rest./n
Step 4: In the same skillet, reduce heat to medium and add butter and minced garlic, sautéing until fragrant./n
Step 5: Pour in heavy cream and milk, stirring to combine, and bring to a gentle simmer./n
Step 6: Add Parmesan and mozzarella cheese, stirring until melted and smooth.
/nStep 7: Stir in Italian seasoning and cherry tomatoes, letting them soften slightly./n
Step 8: Add cooked pasta to the sauce and toss until fully coated./n
Step 9: Slice the steak into strips and place on top or mix into the pasta.
/nStep 10: Garnish with fresh parsley and serve immediately.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to maintain the sauce’s consistency. Avoid overcooking the steak during reheating to keep it tender.
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