Description
Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce brings spicy steak bites and rich, creamy pasta together. A weeknight favorite that feels special.
Ingredients
Scale
- Main Stars:
- 1 lb sirloin steak tips, cut into 1-inch pieces
- 1 lb rigatoni pasta
- 1.5 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Cajun Kick & Aromatics:
- 1.5–2 tbsp Cajun seasoning (adjust to taste)
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- Sauce Essentials:
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- Finishing Touches:
- 1 tbsp olive oil
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Sear the Cajun Steak Tips:: In a large skillet, heat a tablespoon of olive oil over medium-high heat. Season your sirloin steak tips generously with about 1.5 tablespoons of the Cajun seasoning. Once the pan is shimmering, add the steak in a single layer, making sure not to overcrowd the pan. Sear for 2-3 minutes per side until beautifully browned and a nice crust forms. I always get impatient and try to cook too many at once, then they steam instead of sear. Oops! Remember, a good crust means flavor for our Cajun Steak Tips, hon. Remove the steak to a plate and set aside, reserving any drippings in the pan.
- Build the Flavor Base:: Reduce the heat to medium. Add 2 tablespoons of butter to the skillet. Once melted, add the chopped yellow onion and cook for 3-4 minutes until softened and translucent, scraping up any browned bits from the bottom of the pan. Then, toss in the minced garlic and cook for another minute until fragrant. This is where the whole house starts smelling incredible. Don’t rush this step; those aromatics are key to our cheesy rigatoni parmesan sauce, creating a wonderful foundation of flavor. Keep stirring so the garlic doesn’t burn!
- Create the Roux:: Sprinkle 2 tablespoons of all-purpose flour over the cooked onions and garlic. Stir constantly for 1-2 minutes until a light paste forms and it smells a little nutty. This is your roux, the thickening agent! Slowly whisk in 2 cups of chicken broth, making sure to get rid of any lumps. Whisk, whisk, whisk! I once got distracted and ended up with lumpy gravy; it was a sad day for pasta. Bring the mixture to a gentle simmer, letting it thicken slightly. It should start to look smooth and velvety.
- Craft the Cheesy Rigatoni Parmesan Sauce:: Pour in 1.5 cups of heavy cream and bring the sauce back to a gentle simmer. Reduce the heat to low and gradually stir in 1 cup of freshly grated Parmesan cheese until it’s fully melted and the sauce is smooth and creamy. This is the moment I always want to just grab a spoon and dive in! Taste and adjust seasoning with a little salt and pepper, and maybe a pinch more Cajun seasoning if you like extra heat. Make sure the heat is low, or the cheese can get weird and separate—I’ve done that before, it’s not pretty.
- Cook the Rigatoni:: While you’re making the sauce, cook 1 pound of rigatoni according to package directions in well-salted water until al dente. Drain the pasta, reserving about ½ cup of the pasta water. I always forget to reserve the pasta water, but it’s a lifesaver if the sauce is too thick later, so don’t be like me! Add the drained rigatoni directly into the skillet with the cheesy rigatoni parmesan sauce.
- Combine and Serve:: Add the seared Cajun steak tips back into the skillet with the pasta and sauce. Toss everything together gently, making sure every rigatoni noodle and steak tip gets coated in that gorgeous, creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency. A final sprinkle of fresh chopped parsley for brightness, and a good taste test. Sometimes I add a little more Cajun spice if I’m feeling extra bold that day. Enjoy your Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce right away!