Cajun Steak Tips in Cheesy Rigatoni

by

Cajun Steak Tips in Cheesy Rigatoni

  • Prep time: 15 minutes

  • Cook time: 20 minutes

  • Servings: 4 hungry people

Ingredients

  • The Steak: 1.5 lbs Sirloin tips or Ribeye (cut into 1-inch cubes)

  • The Pasta: 1 lb Rigatoni

  • The Spice: 2 tbsp Cajun seasoning (low sodium preferred)

  • The Sauce:

    • 2 cups Heavy cream

    • 1.5 cups Freshly grated Parmesan cheese

    • 4 cloves Garlic, minced

    • 2 tbsp Butter

    • 1 tsp Smoked paprika

    • Salt & pepper to taste

  • Garnish: Fresh parsley and red pepper flakes

Instructions

  1. Prep the Pasta: Boil a large pot of salted water. Cook the rigatoni until al dente (usually 1–2 minutes less than the box says). Reserve 1/2 cup of pasta water before draining.

  2. Sear the Steak: Toss your steak tips in the Cajun seasoning. In a large skillet over medium-high heat, melt 1 tbsp of butter. Sear the steak in batches so they don’t steam; you want a dark, crusty sear. Cook for about 2–3 minutes per side. Remove steak and set aside.

  3. Build the Base: In the same skillet, lower heat to medium. Add the remaining butter and minced garlic. Sauté for 1 minute until fragrant (don’t let it burn!).

  4. Make it Saucy: Pour in the heavy cream and smoked paprika. Bring to a gentle simmer. Whisk in the Parmesan cheese slowly until the sauce thickens and becomes smooth.

  5. The Marriage: Toss the cooked rigatoni into the sauce. If it’s too thick, splash in some of that reserved pasta water. Fold the steak tips (and any juices!) back into the pan.

  6. Finish: Garnish with parsley and extra parm. Serve immediately.

Nutritional Info (Per Serving)

Estimated values: | Nutrient | Amount | | :— | :— | | Calories | 840 kcal | | Protein | 48g | | Fat | 52g | | Carbs | 58g | | Sodium | 980mg |

Pro-Tips & Notes

  • The Cheese Rule: Avoid the “shaker bottle” or pre-shredded cheese. It’s coated in potato starch to prevent clumping, which will make your sauce grainy. Grate it yourself for that silk-smooth finish.

  • Steak Choice: Sirloin is great for lean bites, but if you want decadence, use Ribeye. The fat renders into the sauce and takes it to a 10/10.

  • Don’t Overcook: The steak will continue to cook slightly when you toss it in the hot sauce. Aim for a medium-rare sear initially.

Health Benefits

  • Protein-Packed: High-quality beef provides essential amino acids and iron.

  • Energy Boost: Complex carbohydrates from the pasta provide sustained fuel.

  • Capsaicin: The spices in Cajun seasoning can give your metabolism a tiny “hello” and help with circulation.

Q&A

Q: Can I use a different pasta shape? A: Definitely. Penne or Shells work great because they also “trap” the sauce. Avoid thin pasta like spaghetti; it can’t support the weight of the steak.

Q: Is this very spicy? A: It depends on your Cajun blend! Most are “medium.” If you’re sensitive to heat, swap half the Cajun seasoning for plain onion and garlic powder.

Q: How do I reheat leftovers? A: Gently. Use a splash of milk or water and heat on low on the stove. High microwave heat will cause the cream sauce to “split” into oil.

Leave a Comment