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Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce Recipe

Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce Recipe
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★★★★★

5.1 from 20 reviews

Savor the bold flavors of Cajun-spiced steak tips perfectly paired with creamy, cheesy rigatoni in this indulgent Italian-American fusion dish. Tender steak bites are seared with garlic and Cajun seasoning, then combined with rigatoni pasta tossed in a luscious Parmesan cream sauce. Topped with a melty blend of mozzarella or Fontina cheese, this recipe delivers a rich and satisfying meal that’s perfect for dinner any night of the week.

Ingredients

Scale

Steak and Seasoning

  • 1 lb steak tips (sirloin or ribeye), cut into bite-sized pieces
  • 1 tbsp Cajun seasoning (plus more to taste)
  • Salt and black pepper to taste
  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • 1 tbsp butter

Pasta and Sauce

  • 10 oz rigatoni pasta
  • 1 cup heavy cream
  • 3/4 cup freshly grated Parmesan cheese
  • 1 tbsp butter
  • 1/2 cup shredded mozzarella or Fontina cheese (optional)

Instructions

  1. Prepare Pasta: Bring a large pot of salted water to a boil. Add rigatoni and cook according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
  2. Sear Steak Tips: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Season steak tips with Cajun seasoning, salt, and pepper. Add steak pieces to the skillet and cook for 3-4 minutes per side until nicely browned and cooked to your preferred doneness. Remove steak from skillet and set aside.
  3. Sauté Garlic: In the same skillet, reduce heat to medium and add minced garlic. Sauté for about 1 minute until fragrant but not burnt.
  4. Make Parmesan Sauce: Pour in heavy cream and bring to a gentle simmer. Whisk in the grated Parmesan cheese and remaining butter. Stir continuously until the sauce thickens slightly, about 3-5 minutes. Add reserved pasta water a little at a time if the sauce becomes too thick.
  5. Combine Steak and Pasta: Return steak tips to the skillet and stir to coat with the sauce. Add the cooked rigatoni pasta and gently toss everything together to evenly combine.
  6. Add Cheese (Optional): Sprinkle shredded mozzarella or Fontina cheese over the pasta and cover the skillet to melt the cheese, about 2-3 minutes. Alternatively, you can place the skillet briefly under a broiler to melt the cheese evenly.
  7. Serve: Taste and adjust seasoning with additional Cajun seasoning, salt, or black pepper as needed. Serve hot with a sprinkle of extra Parmesan cheese if desired.

Notes

  • For a leaner option, use sirloin steak tips; ribeye will be more tender and flavorful due to higher fat content.
  • If you prefer a thicker sauce, let it simmer a bit longer before combining with pasta.
  • Feel free to substitute the heavy cream with half-and-half for a lighter sauce, but the texture will be less rich.
  • Adding fresh herbs like parsley or chives as a garnish adds freshness and color.
  • If mozzarella or Fontina is unavailable, mild provolone or Monterey Jack are good substitutes.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat gently to avoid overcooking the steak.

Nutrition

Keywords: Cajun steak tips, cheesy rigatoni, Parmesan cream sauce, creamy pasta, easy steak dinner, comfort food

Find it online: https://spatulaqueen.com/cajun-steak-tips-in-cheesy-rigatoni-parmesan-sauce-recipe-4/