Cajun Steak Cheesy Rigatoni Parmesan (Print Version)
Juicy Cajun steak pieces, melty rigatoni pasta, and gooey parmesan for a super satisfying and cheesy meal everyone will love.
# 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
# Instructions:
01 -
Scoop everything onto plates, top with loads of chopped parsley, and dig in while it’s still nice and hot.
02 -
Toss your just-cooked rigatoni right into that cheesy sauce. Gently mix in all that juicy steak too, then let everything mingle on low heat for a few minutes.
03 -
Now slowly add in both cheeses and the Cajun seasoning, giving everything a good whisk. Taste and add salt and pepper if you want. If the sauce thickens up too much, pour in a bit of that saved pasta water.
04 -
With the same skillet, melt a couple of tablespoons of butter over medium. Toss in your chopped garlic and cook just till it smells amazing. Next, stir in the heavy cream, milk, then the soft cream cheese until everything’s melted and smooth.
05 -
Pour olive oil into a large pan and get it nice and hot over medium-high. Mix your steak bites in a bowl with Cajun stuff, garlic powder, paprika, salt, and black pepper. Throw the steak in and sear, turning till all sides are dark golden and cooked how you like. Midway, add butter and spoon it over the steak. Let the steak rest once it’s out of the pan.
06 -
Start by boiling a big pot of water with a good pinch of salt. Drop in rigatoni and cook ‘til just tender, following the box for timing. Save a cup of the pasta water when you drain it, then set pasta aside.
# Notes:
01 -
Saving some pasta water lets you thin out your sauce if it’s too thick.
02 -
Let the steak tips sit a bit before slicing to keep them juicy.