Instructions
1. Bring a large pot of salted water to a boil and cook the penne until al dente. Drain and set aside.
2. Pat the steak tips dry with paper towels, then season them with Cajun seasoning, garlic powder, smoked paprika, black pepper, and a pinch of salt. Toss to coat evenly.
3. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the steak tips in a single layer and sear for 2–3 minutes per side until browned and caramelized but still juicy. Remove from the skillet and set aside.
4. Reduce heat to medium. Add the remaining tablespoon of butter to the same skillet, followed by the minced garlic. Sauté for 30 seconds until fragrant.
5. Pour in the beef broth, scraping up the browned bits from the pan for flavor. Stir in the heavy cream and bring to a gentle simmer.
6. Add the cream cheese and Velveeta cubes, stirring until fully melted and smooth. Gradually whisk in Parmesan and mozzarella until the sauce becomes thick, creamy, and glossy.
7. Sprinkle in Italian seasoning, and adjust salt and pepper to taste. Let the sauce simmer for 2–3 minutes until rich and velvety.
8. Add the cooked penne and stir until each piece is coated in the sauce. Let it sit for a minute over low heat so the sauce clings perfectly.
9. Serve the creamy penne on one side of the plate and the garlic butter steak tips on the other. Drizzle extra sauce over the steak for a luxurious finish.
10. Garnish with chopped parsley and a sprinkle of Parmesan before serving hot.
Cooking Time:35 minutes
Servings:4
