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 to taste
- Black pepper to taste
- 1/2 cup shredded mozzarella or Fontina cheese (optional)
Instructions
- Season steak tips evenly with Cajun seasoning.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Sear the steak tips until browned on all sides, then remove and set aside.
- Cook rigatoni in a large pot of salted boiling water until al dente. Drain and reserve 1/2 cup of pasta water.
- In the same skillet, melt the remaining butter and sauté minced garlic until fragrant.
- Add heavy cream and bring to a gentle simmer.
- Stir in Parmesan cheese until the sauce is smooth and creamy. Add mozzarella or Fontina if using.
- Season the sauce with salt, pepper, and more Cajun seasoning if desired.
- Add cooked rigatoni to the sauce and toss to coat, using reserved pasta water to adjust thickness if needed.
- Fold in steak tips gently and serve immediately.
Notes
- Use freshly grated Parmesan for the best melt and flavor.
- Adjust Cajun seasoning for more or less heat.
- Add vegetables like mushrooms or onions for extra depth.
- Leftovers can be stored in the fridge for up to 3 days.
- Reheat with a splash of cream or milk to keep the sauce smooth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 640
- Sugar: 2g
- Sodium: 560mg
- Fat: 36g
- Saturated Fat: 19g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 140mg
