One-Pot Cheesy Mozzarella Cajun Steak Pasta Fest

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Indulge in the ultimate comfort dish that brings bold, zesty Cajun flavors together with creamy mozzarella and tender steak bites—all in one glorious pot. This One-Pot Cheesy Mozzarella Cajun Steak Pasta Fest is a flavor-packed dinner that combines the smoky heat of Cajun spices with juicy, seared steak and rich, gooey cheese, all tossed with perfectly cooked pasta. It’s the kind of dish that feels like a decadent feast but comes together with surprisingly little effort, making it ideal for weeknight cravings or weekend celebrations.

Every bite delivers a perfect blend of textures and taste—charred, juicy steak, soft pasta coated in a creamy Cajun sauce, and molten cheese stretching with every forkful. It’s hearty, satisfying, and guaranteed to win over anyone at your dinner table. Whether you’re after a cozy dinner idea or need a crowd-pleasing recipe for your next gathering, this one-pot wonder has you covered.

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Ingredients for this One-Pot Cheesy Mozzarella Cajun Steak Pasta Fest

• 1 lb sirloin or ribeye steak, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 tablespoon Cajun seasoning (plus extra for steak)
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 cup heavy cream
• 1 can (14 oz) diced tomatoes, drained
• 2 cups penne pasta (uncooked)
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

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Step 1: Prepare and Season the Steak

Start by patting the steak pieces dry with a paper towel to ensure a good sear. Season them generously with Cajun seasoning, salt, pepper, and garlic powder. Toss to coat evenly and let them rest while you heat your pan.

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Step 2: Sear the Steak

Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the steak pieces in a single layer, searing each side for about 1–2 minutes until browned but still juicy inside. Remove the steak from the pot and set aside—you’ll return it at the end to soak up all the creamy sauce.

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Step 3: Build the Flavor Base

In the same pot, add another tablespoon of olive oil. Sauté the diced onion for 3–4 minutes until softened, then add the minced garlic and cook for another 30 seconds until fragrant. Pour in the beef broth, heavy cream, and drained diced tomatoes, stirring to combine.

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Step 4: Cook the Pasta

Stir in the uncooked penne pasta. Lower the heat to medium, cover the pot, and simmer for about 10–12 minutes, stirring occasionally. The pasta should be al dente, and the sauce thick and creamy.

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Step 5: Add the Cheeses

Reduce the heat to low. Stir in the shredded mozzarella and Parmesan cheeses until melted and the sauce becomes luxuriously cheesy. Taste and adjust the seasoning—add a pinch more Cajun seasoning for extra kick if you like.

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Step 6: Bring It All Together

Add the cooked steak back into the pot, stirring gently to coat with the cheesy Cajun sauce. Let it heat through for 2–3 minutes so all the flavors meld beautifully.

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Step 7: Garnish and Serve

Sprinkle chopped fresh parsley over the top for a pop of color and herby freshness. Serve hot, straight from the pot for the full “comfort food” effect.

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Storage Instructions

To store your leftover One-Pot Cheesy Mozzarella Cajun Steak Pasta Fest, transfer any cooled leftovers into an airtight container. Refrigerate for up to 3–4 days. When reheating, add a splash of cream or broth to loosen the sauce and maintain that creamy texture—microwave in 30-second intervals or warm gently on the stovetop over medium heat.

For longer storage, you can freeze the dish for up to 2 months, though note that the texture of the pasta and cheese may change slightly upon thawing. Reheat from frozen by letting it thaw overnight in the fridge first, then warm on the stove or microwave until hot throughout.

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Estimated Nutrition (per serving, based on 6 servings)

• Calories: 620 kcal
• Protein: 35g
• Fat: 36g
• Saturated Fat: 16g
• Carbohydrates: 41g
• Sugar: 4g
• Fiber: 3g
• Sodium: 710mg

(Nutrition may vary based on exact ingredients and portion size.)

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Frequently Asked Questions

What kind of steak works best for this dish?

Sirloin or ribeye are ideal because they stay juicy and tender when seared. Flank steak is another option if sliced thinly.

Can I make this recipe less spicy?

Absolutely! Use a mild Cajun seasoning or reduce the amount. You can also balance heat with a little extra cream or cheese.

Is there a vegetarian version of this recipe?

Yes! Substitute the steak with mushrooms or plant-based meat alternatives, and use vegetable broth instead of beef broth.

Can I use a different type of pasta?

Definitely. Penne works well, but you can use rotini, rigatoni, or even macaroni—just adjust cook time as needed.

How can I make this recipe gluten-free?

Swap the regular pasta with gluten-free pasta and double-check your Cajun seasoning and broth for any gluten-containing ingredients.

What sides pair well with this pasta?

A crisp green salad or roasted vegetables make great companions. Garlic bread is also a fan favorite for soaking up the sauce.

Can I prep this ahead of time?

You can prep ingredients (cut steak, measure spices) ahead of time. For best flavor and texture, cook it fresh when you’re ready to eat.

How do I thicken the sauce if it’s too runny?

Let it simmer uncovered a few more minutes, or stir in extra cheese or a tablespoon of cream cheese for more body.

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