Description
This Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce is a flavorful and comforting dish featuring tender, spice-rubbed steak cubes seared to perfection and tossed with al dente rigatoni in a rich, creamy Parmesan and mozzarella cheese sauce. Perfectly balanced with a mild kick from Cajun seasoning, this one-pot pasta meal is ideal for weeknight dinners or impressing guests with minimal fuss.
Ingredients
Scale
Steak and Seasoning
- 1 lb sirloin or ribeye steak, cut into 1-inch cubes
- 1 tbsp Cajun seasoning, plus extra to taste
Pasta
- 10 oz rigatoni pasta
For Cooking
- 2 tbsp unsalted butter, divided
- 1 tbsp olive oil
- 2 cloves garlic, minced
Sauce
- 1 cup heavy whipping cream
- 3/4 cup freshly grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese (optional for extra creaminess)
- Salt and black pepper to taste
Instructions
- Boil the water: Bring a large pot of salted water to a rolling boil, preparing it for the rigatoni pasta.
- Sear the steak: Pat the steak cubes dry to ensure proper browning, then coat evenly with 1 tablespoon of Cajun seasoning. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the steak cubes until browned on all sides, about 3-4 minutes. Remove steak from skillet and set aside.
- Cook the pasta: Add rigatoni to the boiling water and cook according to package instructions until al dente, usually about 10-12 minutes. Before draining, reserve 1/2 cup of the pasta cooking water. Drain the pasta and set aside.
- Create the sauce base: In the same skillet used for the steak, reduce heat to medium and add the remaining tablespoon of butter. Sauté minced garlic until fragrant, about 1 minute. Pour in the heavy cream, stirring to loosen the flavorful browned bits from the pan.
- Melt the cheese: Slowly stir in the freshly grated Parmesan cheese and shredded mozzarella cheese until the sauce is smooth and creamy, about 2-3 minutes. Season the sauce with salt and black pepper to taste.
- Combine and serve: Add the cooked rigatoni and seared steak back into the skillet with the sauce. Toss everything together gently to coat. If the sauce is too thick, gradually add reserved pasta water to reach desired consistency. Adjust Cajun seasoning if needed for extra heat. Serve warm.
Notes
- Use freshly grated Parmesan cheese rather than pre-grated for smoother melting and enhanced flavor.
- Reserve pasta cooking water to adjust the sauce thickness as needed for a perfect creamy texture.
- Adjust the amount of Cajun seasoning to customize the heat level according to your preference.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 720
- Sugar: 2g
- Sodium: 650mg
- Fat: 42g
- Saturated Fat: 22g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 150mg
