Why Make This Recipe
Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce is a fantastic dish that combines rich flavors and hearty ingredients. The steak tips are seasoned with a spicy Cajun blend, giving each bite a burst of flavor. The creamy rigatoni smothered in Parmesan sauce brings everything together for a satisfying meal. It’s perfect for a family dinner or a cozy night in.
How to Make Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce
Ingredients:
- 1 lb steak tips (sirloin or ribeye), cut into bite-sized pieces
- 10 oz rigatoni pasta
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 1 tbsp Cajun seasoning (plus more to taste)
- 2 garlic cloves, minced
- 2 tbsp butter (divided)
- 1 tbsp olive oil
- Salt and black pepper to taste
- 1/2 cup shredded mozzarella or Fontina cheese (optional)
Directions:
- Season the steak tips with Cajun seasoning.
- Heat olive oil and 1 tbsp of butter in a skillet over medium-high heat.
- Sear the steak until browned on all sides. Remove the steak from the skillet and set aside.
- In a large pot, bring salted water to a boil and cook the rigatoni until al dente. Drain the pasta and reserve 1/2 cup of the pasta water.
- In the same skillet, add the remaining tablespoon of butter. Sauté the minced garlic until fragrant.
- Pour in the heavy cream and bring it to a gentle simmer.
- Stir in the Parmesan cheese until melted. If using, add the mozzarella or Fontina cheese. Season the sauce with salt, black pepper, and additional Cajun seasoning if desired.
- Toss the cooked rigatoni into the sauce, adding the reserved pasta water as needed to achieve the desired consistency.
- Gently fold in the seared steak tips.
- Plate the dish immediately, garnished with extra Parmesan cheese and cracked black pepper.
How to Serve Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce
Serve this dish hot, right from the skillet or pot. It pairs well with a simple green salad or garlic bread. You can also add more cheese on top for an extra cheesy experience!
How to Store Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce
If you have leftovers, let the dish cool down first. Then, transfer it to an airtight container. Store it in the fridge for up to three days. Reheat in the microwave or in a skillet over low heat, adding a splash of cream or water to loosen the sauce if it thickens.
Tips to Make Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce
- For extra flavor, marinate the steak tips in Cajun seasoning for at least 30 minutes before cooking.
- Make sure not to overcook the rigatoni; it should be al dente for the best texture.
- Adjust the amount of Cajun seasoning based on your spice preference.
Variation
You can substitute the steak tips with shrimp for a different twist. Just sauté the shrimp until cooked through instead of searing the steak.
FAQs
1. Can I use a different type of pasta?
Yes, you can use any pasta shape you like, but rigatoni holds the sauce well.
2. Is this dish spicy?
The spiciness depends on how much Cajun seasoning you use. You can adjust it to your taste.
3. Can I make this dish ahead of time?
While it’s best served fresh, you can prepare the sauce and sear the steak ahead of time. Just combine everything shortly before serving.
Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce
Ingredients
Steak Preparation
- 1 lb steak tips (sirloin or ribeye), cut into bite-sized pieces Seasoned with Cajun seasoning
- 1 tbsp Cajun seasoning Plus more to taste
Pasta and Sauce
- 10 oz rigatoni pasta Cooked until al dente
- 1 cup heavy cream Brings creaminess to the sauce
- 3/4 cup freshly grated Parmesan cheese Added for flavor and creaminess
- 2 cloves garlic, minced Adds aroma and flavor
- 2 tbsp butter, divided One for cooking steak and one for sauce
- 1 tbsp olive oil For searing the steak
- Salt and black pepper to taste
- 1/2 cup shredded mozzarella or Fontina cheese (optional) For added cheesiness
Instructions
Preparation
- Season the steak tips with Cajun seasoning.
- Heat olive oil and 1 tbsp of butter in a skillet over medium-high heat.
- Sear the steak until browned on all sides. Remove the steak from the skillet and set aside.
- In a large pot, bring salted water to a boil and cook the rigatoni until al dente. Drain the pasta and reserve 1/2 cup of the pasta water.
Cooking the Sauce
- In the same skillet, add the remaining tablespoon of butter. Sauté the minced garlic until fragrant.
- Pour in the heavy cream and bring it to a gentle simmer.
- Stir in the Parmesan cheese until melted. If using, add the mozzarella or Fontina cheese. Season the sauce with salt, black pepper, and additional Cajun seasoning if desired.
Combining and Serving
- Toss the cooked rigatoni into the sauce, adding the reserved pasta water as needed to achieve the desired consistency.
- Gently fold in the seared steak tips.
- Plate the dish immediately, garnished with extra Parmesan cheese and cracked black pepper.