Garlic Butter Cajun Steak with Creamy Cheese Tortellini

Garlic Butter Cajun Steak with Creamy Cheese Tortellini is a bold and comforting dinner featuring juicy Cajun-seared steak bites and tender cheese tortellini coated in a rich garlic cream sauce.

RECIPE OVERVIEW

The steak is seasoned with Cajun spices and seared in garlic butter until browned and tender. Cheese tortellini is then tossed in a creamy Parmesan and mozzarella sauce for an easy restaurant-style meal.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 4

INGREDIENTS

For the Cajun Steak

• 1 1/2 pounds sirloin steak, cut into 1 1/2-inch cubes

• 1 1/2 tablespoons Cajun seasoning

• 1/2 teaspoon garlic powder

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon salt, or to taste

• 1/4 teaspoon black pepper

• 1 tablespoon olive oil

• 3 tablespoons unsalted butter, divided

• 3 cloves garlic, minced

For the Creamy Cheese Tortellini

• 20 ounces refrigerated cheese tortellini

• 2 tablespoons unsalted butter

• 3 cloves garlic, minced

• 1 cup heavy cream

• 3/4 cup chicken or beef broth

• 3/4 cup freshly grated Parmesan cheese

• 1 cup shredded mozzarella cheese

• 1/2 teaspoon Cajun seasoning, plus more to taste

• 1/4 teaspoon crushed red pepper flakes, optional

• 1/3 cup reserved pasta water, as needed

• 2 tablespoons chopped fresh parsley

INSTRUCTIONS

1. Cook the tortellini: Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions until just tender. Reserve 1/3 cup pasta water, then drain.

2. Season the steak: Pat the steak cubes dry. Toss with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper.

3. Sear the steak: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the steak in a single layer and sear for 2–3 minutes per side, or until browned and cooked to your preferred doneness. Work in batches if needed.

4. Add garlic butter: Reduce the heat to medium. Add 2 tablespoons butter and 3 minced garlic cloves. Toss the steak for 30 seconds, then transfer it to a plate and keep warm.

5. Start the sauce: Melt 2 tablespoons butter in the same skillet. Add the remaining garlic and cook for 30 seconds until fragrant.

6. Build the cream sauce: Pour in the broth and scrape up the browned bits. Stir in the heavy cream, Cajun seasoning, and optional red pepper flakes. Simmer gently for 2–3 minutes.

7. Add the cheese: Lower the heat. Stir in the Parmesan and mozzarella a little at a time until melted and smooth. Do not boil the sauce after adding cheese.

8. Combine: Add the drained tortellini and toss until evenly coated. Add a splash of reserved pasta water if the sauce is too thick.

9. Serve: Arrange the garlic butter Cajun steak beside or over the creamy tortellini. Garnish with parsley and extra Parmesan, then serve hot.

HELPFUL TIPS

• Pat the steak dry before seasoning to help it develop a deep brown crust.

• Cook the steak in batches so the pieces sear instead of steaming.

• Freshly grated cheese melts more smoothly than pre-shredded cheese.

• Keep the sauce over low heat after adding cheese to prevent separation.

• Adjust the Cajun seasoning according to its salt and spice level.

• Add spinach, mushrooms, or roasted bell peppers for extra vegetables.

STORAGE AND REHEATING

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat or in short microwave intervals, adding a splash of milk or broth to loosen the sauce. For the best texture, store the steak separately and add it after reheating the tortellini. Freezing is not recommended.

SERVING SUGGESTIONS

Serve with garlic bread, a crisp green salad, roasted broccoli, asparagus, or green beans for a complete meal.