Description
Hearty Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce offers spicy steak, rich pasta, and creamy cheese. Easy, comforting, and perfect for family dinners.
Ingredients
Scale
- For the Cajun Steak Tips:
- 1 lb sirloin steak tips, cut into 1-inch pieces
- 2 tbsp Cajun seasoning
- 1 tbsp olive oil
- For the Cheesy Rigatoni Parmesan Sauce:
- 12 oz rigatoni pasta
- 2 tbsp unsalted butter
- 1/2 yellow onion, finely diced
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Finishing Touches:
- 2 tbsp fresh parsley, chopped
- Pinch of red pepper flakes (optional, for extra heat)
Instructions
- Prep the Steak & Pasta Water:: First things first, get that steak ready! Pat your sirloin tips dry with a paper towel – this helps them sear nicely, trust me on this. Toss them with a generous amount of Cajun seasoning until they’re all coated. Meanwhile, get a big pot of salted water boiling for your rigatoni. And I mean *salted*; it should taste like the ocean, or at least a very salty bath. This is where I always forget to salt the water enough, leading to bland pasta, oops!
- Sear the Steak Tips:: Heat a large skillet over medium-high heat with a drizzle of olive oil. Once it’s shimmering, add your seasoned steak tips in a single layer. Don’t overcrowd the pan, or they’ll steam instead of sear, and we want that beautiful crust! Cook for 2-3 minutes per side for medium-rare, or longer if you prefer. Remove the steak tips from the skillet and set them aside on a plate to rest. Don’t clean the pan just yet; those browned bits are flavor!
- Cook the Rigatoni:: While your steak is resting, drop the rigatoni into that boiling, salted water. Cook according to package directions until it’s al dente – meaning it still has a little bite to it. We don’t want mushy pasta, hon! Before you drain it, scoop out about a cup of that starchy pasta water. This is a lifesaver for our sauce later if it gets too thick; I always forget this step and then regret it!
- Build the Cheesy Parmesan Sauce:: In the same skillet you used for the steak (don’t wipe it out!), melt the unsalted butter over medium heat. Add the finely diced yellow onion and cook until it’s softened and translucent, about 3-5 minutes. Then, stir in the minced garlic and cook for another minute until it’s fragrant – oh, the smell! This step always makes my kitchen smell so good, truly comforting.
- Creamy Sauce Time:: Pour in the chicken broth and heavy cream, scraping up any delicious browned bits from the bottom of the pan – those are flavor bombs! Bring the sauce to a gentle simmer, then reduce the heat to low. Gradually stir in the freshly grated Parmesan cheese, a handful at a time, whisking constantly until it’s completely melted and smooth. This is where you gotta be patient; slow and steady wins the cheesy race. If it feels too thick, add a splash of that reserved pasta water.
- Combine & Serve:: Add the cooked and drained rigatoni to the skillet with the cheesy Parmesan sauce. Toss everything together until the pasta is beautifully coated. Slice your rested steak tips into bite-sized pieces, if you haven’t already, and gently fold them into the rigatoni. Garnish with fresh parsley. The whole dish should look creamy, vibrant, and incredibly inviting. Serve it up right away; it’s best when it’s warm and the cheese is gooey!