Description
Hearty Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce. Tender steak, spicy seasoning, and creamy pasta make for a comforting, easy weeknight meal.
Ingredients
Scale
- Steak & Seasoning:
- 1.5 lbs sirloin steak tips, cut into 1-inch cubes
- 2 tbsp Cajun seasoning (adjust to taste)
- 1 tbsp olive oil (for searing steak)
- Pasta & Sauce Base:
- 1 lb rigatoni pasta
- 1 tbsp butter
- 1/2 yellow onion, finely diced
- 4 cloves garlic, minced
- 2 cups heavy cream
- Salt and black pepper to taste
- Cheesy Goodness:
- 1.5 cups freshly grated Parmesan cheese, plus more for garnish
- Finishing Touches:
- Fresh parsley, chopped (for garnish)
Instructions
- Prep Your Cajun Steak Tips:: First things first, let’s get those steak tips ready! Pat your steak dry with paper towels—this is crucial for a good sear, trust me. Cut it into bite-sized pieces, about 1-inch cubes. Now, toss those beautiful pieces with a generous amount of Cajun seasoning. Don’t be shy! I usually eyeball it until everything looks nicely coated. I remember one time I was distracted and barely seasoned it; it was *so* bland. Learn from my mistakes, sprinkle it on! You want to see that vibrant red spice coating these Cajun steak tips.
- Sear the Steak & Start the Rigatoni:: Heat a large skillet over medium-high heat with a drizzle of olive oil. Once shimmering, add your seasoned steak tips in a single layer. Don’t overcrowd the pan, or they’ll steam instead of sear! Cook for 2-3 minutes per side for a nice crust and medium-rare inside. Remove the steak and set aside. In the same pan, melt a tablespoon of butter. Toss in your diced onion and cook until softened, about 3-4 minutes. While that’s happening, get a big pot of salted water boiling for your rigatoni. You know, this is where I always forget to salt the water enough, so don’t be like me!
- Build the Rigatoni Parmesan Sauce:: Add your minced garlic to the softened onions and cook for another minute until fragrant. Oh, that smell! It’s the best part. Pour in your heavy cream and bring it to a gentle simmer. Let it bubble for a few minutes, stirring occasionally, until it starts to thicken slightly. This is the moment where the magic starts to happen for your cheesy rigatoni parmesan sauce. It should look rich and inviting. Meanwhile, your rigatoni should be cooking away to al dente perfection!
- Stir in the Cheesy Goodness:: Once the cream has thickened, reduce the heat to low. Now, here’s the fun part: gradually stir in your freshly grated Parmesan cheese. Keep stirring until it’s completely melted and smooth. You don’t want any lumps! Taste and adjust seasonings. Sometimes I add a pinch more salt or a crack of black pepper here. I once added the cheese too quickly and it clumped; oops! Low heat is your friend for this gorgeous cheesy rigatoni sauce.
- Combine Steak & Rigatoni:: Drain your rigatoni, reserving about half a cup of the pasta water. Add the cooked rigatoni directly to the cheese sauce in the skillet. Toss to coat everything evenly. If the sauce seems a little too thick, add a splash of that reserved pasta water until it reaches your desired consistency. This is where you see all your hard work come together! The pasta embracing that creamy sauce, yum!
- Serve It Up:: Finally, return your seared Cajun steak tips to the skillet with the pasta and sauce. Gently toss everything together until the steak is warmed through and coated in that glorious sauce. Garnish with a little extra Parmesan and some fresh parsley, if you’re feeling fancy. The finished dish should be vibrant, creamy, and smelling absolutely divine. This Cajun steak tips with cheesy rigatoni is ready to make everyone happy!