Description
This Cajun Steak Tips in Cheesy Rigatoni recipe combines tender, spiced steak cubes with creamy, cheesy rigatoni pasta. The Cajun-seasoned sirloin or ribeye steak is quickly seared to perfection and served over rigatoni coated in a rich Parmesan and cheddar cheese sauce, making for a flavorful and comforting meal that’s perfect for a weeknight dinner or special occasion.
Ingredients
Scale
Steak and Seasoning
- 1 lb steak (sirloin or ribeye), cut into cubes
- 2 tbsp Cajun seasoning
- 2 tbsp olive oil
Pasta
- 12 oz rigatoni pasta
Cheese Sauce
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup milk
- 1 cup freshly grated Parmesan cheese
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Garnish (optional)
- Fresh parsley
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package directions until al dente. Drain the pasta using a pasta strainer and set it aside.
- Season and sear the steak: Toss the steak cubes with Cajun seasoning until evenly coated. Heat olive oil in a large skillet over medium-high heat. Add the steak cubes and cook for 2 to 3 minutes on each side until cooked to your preferred level of doneness. Remove the steak from the skillet and cover it to keep warm.
- Make the cheese sauce: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the heavy cream and milk, bringing the mixture to a gentle simmer. Whisk in the Parmesan and cheddar cheeses until the sauce is smooth and creamy. Season with salt and pepper to taste.
- Combine pasta and sauce: Add the cooked rigatoni to the cheese sauce, stirring well to coat all the pasta evenly with the cheesy sauce.
- Assemble and serve: Plate the cheesy rigatoni and top with the Cajun steak tips. Garnish with fresh parsley if desired and serve immediately while warm.
Notes
- Use sirloin or ribeye steak for the best flavor and tenderness.
- To adjust spiciness, modify the amount of Cajun seasoning to your taste.
- Make sure to not overcook the pasta; al dente texture works best to hold the sauce.
- Freshly grated Parmesan gives the sauce better flavor than pre-grated cheese.
- You can garnish with extra Parmesan or chopped parsley for added flavor and presentation.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 620 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
