Cajun Steak Cheesy Rigatoni Parmesan (Print Version)
Tender Cajun steak and rigatoni in a creamy cheese sauce with parmesan make a crowd-pleasing comfort dish.
# Ingredients:
→ Steak Tips
01 -
Freshly ground black pepper, to taste
02 -
Salt, to taste
03 -
0.5 teaspoon smoked paprika
04 -
1 teaspoon garlic powder
05 -
1.5 teaspoons Cajun seasoning
06 -
1 tablespoon unsalted butter
07 -
2 tablespoons olive oil
08 -
680 g sirloin or ribeye steak tips, cut into bite-sized pieces
→ Cheesy Parmesan Rigatoni
09 -
Fresh parsley, chopped (for garnish)
10 -
Freshly ground black pepper, to taste
11 -
Salt, to taste
12 -
0.5 teaspoon Cajun seasoning
13 -
110 g shredded mozzarella cheese
14 -
100 g freshly grated Parmesan cheese
15 -
115 g cream cheese, softened
16 -
120 ml whole milk
17 -
360 ml heavy cream
18 -
4 garlic cloves, minced
19 -
2 tablespoons unsalted butter
20 -
340 g rigatoni pasta
# Steps:
01 -
Start by boiling a large pot of salted water. Cook the rigatoni until just tender according to package instructions. Reserve 1 cup of pasta water, drain, and set the pasta aside.
02 -
Pour olive oil into a large skillet and heat over medium-high. Mix steak tips with Cajun seasoning, garlic powder, paprika, salt, and black pepper. Add the steak to the skillet and sear until dark golden on all sides and cooked to your liking. Add butter midway and baste over the steak. Remove from the pan and let rest.
03 -
In the same skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté until fragrant. Stir in heavy cream, milk, and softened cream cheese. Whisk until smooth and melted.
04 -
Slowly add shredded mozzarella, Parmesan cheese, and Cajun seasoning to the sauce. Whisk thoroughly. Taste and adjust salt and pepper. If the sauce thickens too much, thin with the reserved pasta water.
05 -
Toss the cooked rigatoni into the skillet with the sauce. Gently mix in the cooked steak tips. Let everything heat together on low for a few minutes.
06 -
Plate the rigatoni and steak. Garnish with fresh parsley and serve hot.