Pat steak dry and slice thinly against the grain. Toss with a pinch of salt, black pepper, and 1/2 tsp Cajun seasoning. Bring all measured ingredients to the counter so you can cook without pause.

Tip: Dry meat sears better. If your steak is too thick, pound it gently for even cooking.

Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add steak in a single layer and sear 1–2 minutes per side for medium-rare (adjust for desired doneness). Remove steak and tent with foil.

Tip: Resist crowding the pan; work in batches to maintain a caramelized crust.

Lower heat to medium. Add onion and bell pepper; sauté 4–5 minutes until softened. Stir in garlic, smoked paprika, remaining Cajun seasoning, and cayenne; cook 30 seconds until fragrant.

Pour crushed tomatoes into the hot pan to deglaze, scraping up browned bits. Let simmer 2–3 minutes. Stir in heavy cream and bring to a gentle simmer.

Tip: If the sauce separates, whisk in a splash of pasta cooking water to emulsify.

Add cooked pasta directly into the skillet (reserve 1/2 cup pasta water). Return steak and any juices to the pan. Stir in cheddar and Parmesan, adding pasta water as needed to reach desired creaminess. Cook 1–2 minutes until cheese melts and sauce clings to pasta.

If your sauce is too thick, add a splash of pasta water or cream; if too thin, simmer a little longer.

Top with fresh parsley or green onions, and a squeeze of lime if desired. Serve immediately.