Description
Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce is a flavorful and creamy pasta dish featuring tender seasoned steak cubes seared to perfection, tossed with rigatoni pasta and enveloped in a rich, cheesy Parmesan and mozzarella sauce with a hint of Cajun spice. This comforting meal balances bold seasoning and creamy textures for a satisfying dinner option.
Ingredients
Scale
Steak and Seasoning
- 1 lb sirloin or ribeye steak, cut into 1-inch cubes
- 1 tbsp Cajun seasoning, plus extra to taste
- Salt and black pepper to taste
Pasta
- 10 oz rigatoni pasta
Sauce
- 2 tbsp unsalted butter, divided
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup heavy whipping cream
- 3/4 cup freshly grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese (optional for extra creaminess)
Instructions
- Boil the water: Bring a large pot of salted water to a rolling boil to prepare for cooking the rigatoni pasta.
- Sear the steak: Pat the steak cubes dry with paper towels, then toss them with 1 tablespoon of Cajun seasoning, and season with salt and pepper. Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Add the steak cubes and sear until browned on all sides, about 3-4 minutes. Remove the steak from the skillet and set aside.
- Cook the pasta: Add rigatoni to the boiling salted water and cook according to package directions until al dente, usually about 10-12 minutes. Before draining, reserve 1/2 cup of the pasta cooking water; this will help adjust the sauce consistency later. Drain the pasta and set aside.
- Create the sauce base: In the same skillet used for the steak, melt the remaining 1 tablespoon butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy whipping cream, stirring and scraping up any browned bits from the pan to incorporate extra flavor.
- Melt the cheese: Gradually stir in the freshly grated Parmesan cheese and shredded mozzarella (if using) until fully melted and the sauce is smooth and creamy. Lower the heat to medium-low to keep it warm without boiling.
- Combine and serve: Return the seared steak to the skillet and add the cooked rigatoni pasta. Toss everything together gently, adding reserved pasta water as needed to adjust the sauce to a desired creamy consistency. Taste and adjust seasoning with additional Cajun seasoning, salt, and black pepper if needed. Serve immediately while hot and enjoy.
Notes
- Use freshly grated Parmesan cheese for the best melting quality and flavor.
- Reserve some pasta cooking water to help thin out the sauce if it gets too thick.
- Adjust the amount of Cajun seasoning to control the heat level according to your preference.
- You can omit the mozzarella cheese if you prefer a lighter Parmesan sauce.
- Ensure steak cubes are dry before seasoning to get a good sear and browning.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 42 g
- Saturated Fat: 22 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 130 mg
