Cajun Steak Penne with Ranch Honey Cheese Sauce
A spicy-sweet, creamy pasta dish with tender Cajun-seared steak, penne pasta, and a rich, tangy cheese sauce you’ll crave again and again.
This Cajun Steak Penne is the ultimate comfort food fusion—juicy, bold-seasoned steak meets a velvety cheese sauce with a zesty ranch kick and a subtle touch of honey. It’s hearty, indulgent, and surprisingly easy to pull together, perfect for a weeknight dinner with restaurant-level flavor.
Time Required
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: ~40 minutes
Ingredients (Serves 4–5)
For the Cajun Steak:
1 lb (450g) flank steak or sirloin, thinly sliced against the grain
1 tbsp Cajun seasoning
1 tbsp olive oil
Salt & pepper, to taste
Optional: ½ tsp smoked paprika or chili flakes for extra heat
For the Pasta:
10 oz (about 3 cups) penne pasta
Salt, for boiling water
For the Ranch Honey Cheese Sauce:
2 tbsp butter
2 tbsp all-purpose flour
1½ cups milk (whole or 2%)
½ cup shredded mozzarella
½ cup sharp cheddar
2 tbsp cream cheese or sour cream
2 tbsp ranch dressing
1 tbsp honey (adjust to taste)
Salt & pepper, to taste
Optional: pinch of garlic powder or onion powder
For Garnish:
Fresh parsley or chives, chopped
Crushed red pepper or Cajun spice (optional)
Extra drizzle of ranch or hot honey (optional)
Instructions
Cook the Pasta
Bring a large pot of salted water to a boil.
Add penne and cook according to package instructions until al dente.
Drain and set aside, reserving ¼ cup pasta water.
Sear the Cajun Steak
Toss steak slices with Cajun seasoning, olive oil, and a pinch of salt and pepper.
Heat a large skillet over high heat. Sear steak in batches (avoid crowding) for 2–3 minutes per side or until browned and just cooked through.
Transfer to a plate and set aside.
Make the Ranch Honey Cheese Sauce
In the same skillet or a clean saucepan, melt butter over medium heat.
Whisk in flour and cook for 1–2 minutes to form a roux.
Slowly add milk, whisking constantly until smooth and thickened (about 3–4 minutes).
Lower heat and stir in mozzarella, cheddar, and cream cheese until melted.
Mix in ranch dressing, honey, and season to taste with salt, pepper, and garlic/onion powder if using.
Combine Pasta & Sauce
Add cooked pasta to the cheese sauce. Stir to coat.
If too thick, loosen with a splash of reserved pasta water.
Add Steak & Finish
Gently stir in Cajun steak strips. Let everything heat through for 1–2 minutes.
Serve
Plate and garnish with herbs, chili flakes, or an extra drizzle of ranch or honey if desired. Serve warm!
Top Tips for Perfect Results
Slice Steak Thinly Against the Grain
This ensures tenderness and quicker cooking. Flank or sirloin works best when sliced thin after a short sear.
Cook Steak in Batches
Don’t overcrowd the pan—searing in batches helps achieve that golden crust instead of steaming the meat.
Balance the Heat and Sweet
Taste as you go—adjust the Cajun seasoning and honey to hit that perfect spicy-sweet balance.
Don’t Overcook the Cheese Sauce
Once you add the cheese, keep the heat low. Overheating can cause the sauce to split or turn grainy.
Use Reserved Pasta Water to Adjust Consistency
A splash of pasta water helps loosen the sauce and coat the pasta evenly without thinning it too much.
Prep Ahead
You can cook the steak and make the cheese sauce in advance. Store separately and toss together just before serving.
Delicious Variations
Garlic Ranch Kick
Add 2–3 roasted or sautéed garlic cloves into the cheese sauce for a deeper savory note.
Make It Extra Spicy
Add cayenne pepper, hot sauce, or diced jalapeños to the steak marinade or cheese sauce for serious heat lovers.
Add Veggies
Toss in roasted or steamed vegetables like broccoli, bell peppers, or spinach for a fiber boost and color.
Switch Up the Cheese
Mix in pepper jack for more spice, gouda for smokiness, or Monterey jack for creaminess.
Swap the Protein
Substitute Cajun chicken, shrimp, or even tofu for the steak to suit your preference or dietary needs.
Try Hot Honey Drizzle
Finish with a light drizzle of hot honey (honey + chili flakes or a splash of hot sauce) for the ultimate spicy-sweet finish.
Make it Lighter
Use half the cheese and sub in low-fat milk or Greek yogurt for a lighter sauce base without losing creaminess.
Q&A – Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes! You can prepare the steak and cheese sauce separately up to 2 days ahead. Reheat gently and toss with freshly cooked pasta just before serving for best texture.
Q: What cut of steak is best?
A: Flank steak, skirt steak, or sirloin are ideal—affordable, flavorful, and easy to slice thin. Ribeye also works for a more indulgent option.
Q: Can I use a different pasta?
A: Absolutely. Penne works great, but rotini, rigatoni, cavatappi, or even fettuccine will also hold the creamy sauce beautifully.
Q: Is the cheese sauce spicy?
A: Not by default. The spice comes mostly from the Cajun-seasoned steak. You can dial it up or down by adjusting the Cajun mix and omitting any optional chili flakes.
Q: Can I make this gluten-free?
A: Yes! Use gluten-free pasta and substitute the flour in the cheese sauce with gluten-free all-purpose flour or cornstarch (mixed with a little water).
Q: What sides go well with this dish?
A: Serve with:
Garlic bread or toasted baguette
A light arugula or Caesar salad
Roasted broccoli or asparagus
Grilled corn on the cob for a smoky touch
Nutrition Information (Estimated per serving – based on 5 servings)
| Nutrient | Approximate Amount |
|---|---|
| Calories | 560–620 kcal |
| Protein | 35–40 g |
| Carbohydrates | 45–50 g |
| Fat | 25–30 g |
| Fiber | 3–5 g |
| Sugar | 4–6 g (includes honey) |
| Sodium | 550–700 mg (varies by cheese & ranch) |
Note: These values can vary based on type of steak, cheese, pasta, and portion size.
Conclusion
Cajun Steak Penne with Ranch Honey Cheese Sauce is the ultimate comfort-meets-kick pasta dish—bold, creamy, savory, and slightly sweet. It hits all the right notes with tender, spicy steak, a luscious cheese sauce kissed with ranch and honey, and perfectly coated pasta. Whether you’re feeding a family, hosting guests, or treating yourself to a next-level dinner, this dish is sure to impress with its rich, bold flavors and restaurant-worthy flair.