Description
Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce: Tender steak tips in a spicy Cajun sauce tossed with rigatoni in a creamy Parmesan sauce. Comforting and satisfying.
Ingredients
Scale
- 1½ pounds (680g) sirloin steak, cut into 1-inch cubes
- 2 tablespoons (30ml) olive oil
- 2 tablespoons (16g) Cajun seasoning
- 1 teaspoon (3g) garlic powder
- ½ teaspoon (3g) salt
- ¼ teaspoon (1g) freshly ground black pepper
- 16 ounces (450g) rigatoni pasta
- 3 tablespoons (42g) unsalted butter
- 4 cloves garlic, minced (about 2 tablespoons)
- 2 tablespoons (16g) all-purpose flour
- 2 cups (480ml) heavy cream
- 1 cup (240ml) whole milk
- 1½ cups (135g) freshly grated Parmesan cheese
- ½ cup (56g) shredded mozzarella cheese
- ¼ teaspoon (1g) crushed red pepper flakes (optional)
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Step 1: Prepare the Steak In a large bowl, combine the Cajun seasoning, garlic powder, salt, and pepper. Add the steak pieces and toss until evenly coated. Let the steak sit for 15 minutes to absorb the flavors while you prepare other ingredients. This brief marinating time allows the spices to penetrate the meat, creating more flavorful Cajun Steak Tips.
- Step 2: Cook the Pasta Bring a large pot of generously salted water to a rolling boil. Add the rigatoni and cook according to package instructions until al dente, usually about 10-12 minutes. Before draining, reserve ½ cup of pasta cooking water. Drain the pasta but don’t rinse it – the starchy exterior will help the cheesy sauce cling to each piece.
- Step 3: Sear the Steak Tips Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering. Working in batches to avoid crowding, add the seasoned steak tips to the hot pan in a single layer. Sear for 2-3 minutes per side for medium-rare, or adjust to your preferred doneness. Transfer the cooked steak to a clean plate and tent loosely with foil to rest.
- Step 4: Make the Cheesy Parmesan Sauce In the same skillet used for the steak (don’t clean it – those browned bits add flavor!), reduce heat to medium and add butter. Once melted, add minced garlic and sauté for 30 seconds until fragrant but not browned. Sprinkle in the flour and whisk constantly for 1-2 minutes to cook out the raw flour taste.
- Step 5: Finish the Sauce Gradually pour in the heavy cream and milk while continuing to whisk, ensuring no lumps form. Bring the mixture to a gentle simmer and cook for 3-4 minutes until slightly thickened. Reduce heat to low, then gradually add the Parmesan and mozzarella cheeses, stirring until completely melted and smooth. Season with crushed red pepper flakes (if using), salt, and black pepper to taste.
- Step 6: Combine Everything Add the cooked rigatoni directly to the cheese sauce, tossing gently to coat every piece. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency. Gently fold in the seared Cajun Steak Tips, allowing them to warm through in the sauce for about a minute.
- Step 7: Serve Transfer the Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce to a large serving dish or individual pasta bowls. Garnish with freshly chopped parsley and additional grated Parmesan if desired. Serve immediately while hot and creamy, with crusty bread on the side for soaking up every last bit of that delicious sauce.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 plate
- Calories: 650 calories per serving
- Sugar: 5 grams
- Sodium: 950 mg
- Fat: 38 grams
- Saturated Fat: 18 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 2 grams
- Protein: 32 grams
- Cholesterol: 115 mg