Description
Tender Cajun‑seasoned steak tips tossed in a creamy, cheesy Parmesan‑mozzarella sauce coating al dente rigatoni — rich, bold, and comforting.
Ingredients
- 1½ lbs sirloin or ribeye steak tips, cut into bite‑sized pieces
- 2 tbsp olive oil
- 1 tbsp butter
- 1½ tsp Cajun seasoning
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Salt & black pepper, to taste
- 12 oz rigatoni pasta
- 2 tbsp butter
- 4 cloves garlic, minced
- 1½ cups heavy cream
- ½ cup whole milk
- 4 oz cream cheese, softened
- 1¼ cups freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ tsp Cajun seasoning (to tie the flavors together)
- Salt & pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni until al dente, following package instructions. Drain, reserving about ½ cup pasta water; set pasta aside.
- While pasta cooks, heat olive oil in a large skillet over medium‑high heat. Toss steak tips with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper until well coated.
- Add steak tips to the hot skillet in a single layer (work in batches if necessary). Sear for 3–4 minutes per side until browned and cooked to desired doneness. In the last minute, add butter and spoon it over the steak. Remove steak tips and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Pour in heavy cream and whole milk, stirring gently. Add softened cream cheese and stir until fully melted and smooth.
- Gradually whisk in Parmesan and mozzarella cheeses, along with the additional Cajun seasoning. Keep whisking until the sauce thickens into a creamy texture. If too thick, loosen with reserved pasta water. Season with salt and pepper to taste.
- Add the cooked rigatoni to the sauce; toss gently to coat. Fold in the steak tips along with their juices, stirring carefully to combine. Let simmer for 2–3 minutes to allow flavors to meld.
- Sprinkle chopped fresh parsley over the top, serve hot, and enjoy!
Notes
- Reserve pasta water to adjust the sauce consistency if it becomes too thick.
- Don’t overcrowd the steak in the skillet—cook in batches for proper searing.
- Softened cream cheese melts more smoothly into the sauce.
- For added fiber, consider swapping regular rigatoni for whole wheat or legume-based pasta.
Nutrition
- Serving Size: 1 of 4 servings
- Calories: ≈875
- Sugar: ≈5 g
- Sodium: Not specified
- Fat: ≈60 g
- Saturated Fat: ≈30 g
- Unsaturated Fat: ≈25 g
- Trans Fat: Minimal
- Carbohydrates: ≈55 g
- Fiber: ≈2 g
- Protein: ≈45 g
- Cholesterol: ≈200 mg
