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Cheesy rigatoni loaded with Cajun steak bites brings everyone running to the table. Juicy steak chunks sizzle up with spicy Cajun seasoning, then tuck into pasta tubes drenched in a creamy, cheesy mozzarella-parmesan blend. Expect pure comfort and just a little spicy punch in every forkful—perfect for cozy nights and extra sauce mopping.
The first time I threw this together, I was craving that steakhouse vibe but had to stretch the meat for four of us. Now, when I'm after those steak and pasta feels, nothing else hits the spot for my crew.
Bold Ingredients List
- Garlic: Minced fresh to kick off your sauce right and add major aroma
- Shredded mozzarella cheese: Melts into gooey strands; shred your own for the best pull
- Salt and black pepper: Brings out the tastiness of every layer
- Olive oil: Levels up the sear and adds extra depth
- Cajun seasoning: Both the steak and sauce count on this; grab a blend with paprika and a touch of sweetness
- Smoked paprika: Adds a hint of smoky-sweet flavor to everything
- Heavy cream and whole milk: Makes the sauce thick and smooth—good cream is key
- Cream cheese: Softened, so it melts in easy for the silkiest sauce
- Butter: Use a high-quality one for both steak and sauce to up the flavor
- Rigatoni pasta: Go for the bronze cut kind if you find it—lots of grooves for sauce
- Sirloin or ribeye steak tips: Cube them up—they cook fast but stay tender
- Fresh parsley: Sprinkles color on top, and flat leaf is less harsh than curly
- Freshly grated Parmesan cheese: Gives that savory punch—skip the pre-grated stuff
- Cajun seasoning: Adds continuity; use the same one as above for the best results
- Garlic powder: Backs up the fresh garlic with extra savory flavor
Simple Step Guide
- Serve It Up:
- Turn off the burner, shower the dish with lots of parsley, then dig in fast so everything's still creamy and hot. Make sure every bowl gets steak and loads of saucy pasta.
- Toss It Together:
- Scoop rigatoni into the cheesy skillet, stir to coat every piece. Fold in steak and its juices. Let it all sit on low heat just a couple minutes so flavors get cozy and sauce hugs everything.
- Make the Sauce Cheesy:
- Still using the steak pan, melt two tablespoons butter over medium. Add garlic and stir non-stop for one minute—don’t let it brown. Pour in cream and milk, drop in cream cheese chunks, whisk until smooth. Add Parmesan and mozzarella and a bit more Cajun seasoning, stirring till it's thick and glossy. Salt and pepper to taste. If it gets too thick, splash in saved pasta water.
- Sear the Steak Tips:
- While pasta boils, toss steak pieces with Cajun spices, smoked paprika, garlic powder, salt and pepper until covered. Heat oil in a big skillet until nice and hot. Lay steak out so it’s not overlapping. Sear without fussing three to four minutes each side. Add a spoonful of butter at the end and baste the steak. Once it’s brown, set aside and cover loosely.
- Boil the Rigatoni:
- Fill a big pot with water, salt it, and set it to boil. Drop in the pasta, stir so it doesn’t clump, and cook till just tender—about ten minutes. Scoop out half a cup of pasta water before draining. Set pasta aside.
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I’m all about shredding parmesan right before tossing it into the pan—it melts perfectly and the smell is just unbeatable. My son got to whisk it in once, now he always tries to sneak tastes before I serve it up.
Leftover Storage Tips
Let your leftovers chill all the way before sealing them up in a container. Store in the fridge, up to three days. To heat it back up, use a skillet—add a splash of milk or cream and stir gently. It stays way creamier than most pasta with sauce, and steak keeps its tenderness too.
Swap Ideas
No rigatoni on hand? Penne or fusilli work great at holding sauce too. Sub in chicken breast or thigh strips if you’re out of steak—just use a little extra Cajun seasoning for more flavor. Trying to slim it down? Go for half and half instead of heavy cream, or mix some Greek yogurt into the sauce for a tangy twist. If you want to spice it up, try pepper jack instead of mozzarella.
What to Eat With It
Fresh green salad with citrus dressing keeps things light. A crunchy piece of garlic bread or some warm ciabatta soaks up any extra sauce. For parties, it’s fun to set it out straight from the skillet so folks can help themselves. Put extra parsley and crushed red pepper on the table so everyone can jazz it up their way.
Story Behind the Dish
Cajun spice mixes started in Louisiana, mixing paprika, garlic, herbs, and pepper for a punchy kick. Cheesy pasta sauces come from Italian tradition, but mixing smoky spice and steak is totally American comfort food. This meal mashes up the bold Cajun spirit with creamy Italian style and makes it all about easy, happy family dinners.
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This is just the thing to make an ordinary night feel like something special—with zero fuss.
Frequently Asked Questions
- → How do I get steak tips nicely browned?
Let your skillet get hot before adding the steak tips. Don't pile them all in at once—give each piece space to touch the pan so you get a tasty crust. If you've got lots, just cook a few at a time. Toss in some butter at the end for even better flavor.
- → What keeps the cheese sauce smooth, not clumpy?
Stick with medium heat and start with cream cheese. Blend it in well, then slowly stir in the shredded cheeses. Keep stirring and you'll end up with a smooth, creamy sauce.
- → Can I swap out the pasta?
Sure! Rigatoni grabs onto all that sauce perfectly, but penne and ziti do the job well too if that's what you've got in the cupboard.
- → Will Cajun seasoning make this super spicy?
Cajun seasoning adds a nice kick without being too hot. Want more heat? Just add a bit extra or use a spicier Cajun blend.
- → How should I warm up leftovers?
Just warm it up gently in a skillet. A splash of milk or cream works wonders to get it creamy again. Stir while heating and you'll have tasty leftovers.