Description
Tender Cajun-seasoned steak tips paired with rigatoni pasta in a rich, creamy Parmesan and mozzarella sauce for a bold, comforting meal.
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
- Salt & pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook rigatoni until al dente (10–12 minutes). Drain and reserve ½ cup of pasta water.
- Heat olive oil in a large skillet over medium-high heat. Toss steak tips with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Sear for 3–4 minutes per side. Add butter in the last minute, spoon over steak, then remove and keep warm.
- In the same skillet, melt butter over medium heat. Sauté minced garlic for 1 minute. Stir in heavy cream, milk, and cream cheese until smooth.
- Whisk in Parmesan, mozzarella, and remaining Cajun seasoning. Stir until the sauce thickens. Add reserved pasta water if needed.
- Add rigatoni to the skillet, tossing gently to coat. Fold in steak tips and pan juices. Simmer for 2–3 minutes to blend flavors.
- Garnish with chopped fresh parsley and serve hot.
Notes
- Use sirloin for leaner meat or ribeye for richer flavor.
- Add veggies like spinach or roasted peppers for variety.
- Reheat with a splash of milk or cream to restore sauce.
- Not ideal for freezing due to cream-based sauce separation.
Nutrition
- Serving Size: 1 serving
- Calories: 780
- Sugar: 3g
- Sodium: 620mg
- Fat: 48g
- Saturated Fat: 25g
- Unsaturated Fat: 20g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 170mg
