Cajun Steak Tortellini
Seared Cajun steak bites served over cheese tortellini in a creamy garlic parmesan sauce with shallot and baby spinach. A hearty, satisfying pasta dinner that comes together in one skillet and one pot.
Ingredients
Steak
Tortellini
Creamy Cajun Sauce
Instructions
Boil the Water and Season the Steak
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Fill a large pot with water, add the kosher salt, and bring it to a boil over high heat. While the water heats, pat the steak cubes dry with paper towels, as dry steak browns much better. Place the steak in a mixing bowl with 1 tablespoon avocado oil, the 1 1/2 tablespoons Cajun seasoning, and the smoked paprika. Toss until every piece is evenly coated.
Sear the Steak in Batches
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Heat the remaining 1 tablespoon avocado oil in a large, heavy skillet over medium-high heat until the oil shimmers, about 2 minutes. Add half the steak in a single layer and leave it undisturbed for about 2 minutes, then turn the pieces and cook for 1 to 2 minutes more until deeply browned. Repeat with the second batch. The pan may smoke a little, this is normal with high heat. For medium, the thickest pieces should reach 145°F. Transfer the steak to a plate to rest and keep any juices that collect.
Soften the Shallot and Bloom the Spices
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Reduce the heat to medium-low and melt the butter in the same skillet. Add the shallot and cook for 2 to 3 minutes, stirring often, until soft and translucent. Stir in the garlic and the 1 teaspoon Cajun seasoning and cook for about 30 seconds, just until fragrant. Keep the garlic moving so it softens without browning.
Deglaze and Simmer the Sauce
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Pour in the beef broth and Worcestershire sauce and raise the heat to medium. Use a wooden spoon to scrape up the browned bits from the bottom of the skillet, as they add a lot of flavor. Let the liquid bubble for 3 to 4 minutes until reduced by about a third. Stir in the heavy cream and black pepper, lower the heat, and simmer gently for 4 to 5 minutes until the sauce lightly coats the back of a spoon.
Cook the Tortellini
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While the sauce simmers, add the tortellini to the boiling water and cook for 1 minute less than the package directions. Scoop out 1/2 cup of the pasta water with a mug or measuring cup, then drain the tortellini in a colander. Do not rinse it, the starch on the surface helps the sauce cling.
Finish the Tortellini in the Sauce
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Add the drained tortellini to the skillet with a few tablespoons of the reserved pasta water. Simmer over low heat for about 2 minutes, stirring gently, until the pasta is tender and the sauce thickens around it. Add the spinach and stir for about 1 minute until it wilts and turns bright green.
Stir In the Cheese and Serve
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Remove the skillet from the heat and stir in the cream cheese until fully melted. Add the parmesan a handful at a time, stirring after each addition, until the sauce is smooth and glossy. If the sauce feels too thick, loosen it with a little more pasta water. Taste and add salt only if needed. Pour the resting juices from the steak plate into the pasta, arrange the steak on top, and serve warm.
Note
Cajun seasoning blends vary a lot in salt, so taste the sauce before adding any extra salt.
Add the cheese off the heat. Boiling the sauce after the cheese goes in can make it grainy.
If the steak pieces are crowded in the pan, they will steam instead of browning. Cooking in two batches gives the best crust.
Chicken thighs cooked to 165°F or shrimp seared until pink and opaque can replace the steak.
Store leftovers in an airtight container in the refrigerator for 3 to 4 days, ideally with the steak kept separate. Reheat the pasta in a skillet over low heat with a splash of milk or broth until creamy, then add the steak for the last 1 to 2 minutes. Freezing is not recommended, as the cream sauce and tortellini become grainy and soft after thawing.
