Description
Cajun Steak Tips in Cheesy Rigatoni delivers tender steak, spicy seasoning, and creamy parmesan sauce. A comforting, easy weeknight meal!
Ingredients
Scale
- Main Players:
- 1.5 lbs sirloin steak, cut into 1-inch tips
- 1 lb rigatoni pasta
- Flavor Foundation:
- 2 tbsp Cajun seasoning (plus more to taste)
- 1 tbsp olive oil (plus more as needed)
- 1 large onion, diced
- 4 cloves garlic, minced
- Creamy Sauce Essentials:
- 1.5 cups chicken broth
- 1.5 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
- Finishing Touches:
- 2 tbsp fresh parsley, chopped, for garnish
Instructions
- Prep Your Steak & Pasta:: First things first, let’s get that steak ready! Cut your sirloin into bite-sized tips, about 1-inch cubes. Pat them super dry with paper towels – this is crucial for a good sear, hon. Toss those dry steak tips with a generous amount of Cajun seasoning. While that’s hanging out, get a big pot of salted water boiling for your rigatoni. I always forget to salt the water enough, and then my pasta tastes bland, so learn from my mistakes! Cook the rigatoni al dente according to package directions; it’ll finish cooking in the sauce.
- Sear the Cajun Steak Tips:: Heat a large, heavy-bottomed skillet (cast iron is my fave!) over medium-high heat with a little olive oil. Once it’s shimmering, add your seasoned steak tips in a single layer, making sure not to overcrowd the pan. You want a beautiful, crusty sear, not steamed meat! Sear for 2-3 minutes per side until nicely browned. I love the smell of the Cajun spices toasting at this stage, it fills the whole kitchen! Remove the steak tips from the pan and set aside. Don’t worry if they’re not cooked through; they’ll finish in the sauce.
- Build the Cheesy Rigatoni Sauce:: In the same skillet (don’t clean it, those browned bits are flavor!), add a bit more olive oil if needed. Toss in your diced onion and cook until softened, about 3-4 minutes. Then, add the minced garlic and cook for another minute until fragrant. Oh, the smell of garlic and onion cooking together – it’s just the best! Slowly pour in the chicken broth, scraping up any delicious browned bits from the bottom of the pan. Let it simmer for a couple of minutes to reduce slightly.
- Creamy Parmesan Perfection:: Reduce the heat to low. Pour in the heavy cream and let it warm through, stirring occasionally. This is where the sauce starts to get really luscious. Gradually stir in the freshly grated parmesan cheese, a little at a time, until it’s fully melted and the sauce is smooth and creamy. Season with a pinch of salt and black pepper to taste. Be careful with the salt, as the Cajun seasoning and parmesan already have some! I once added too much salt and had to add a potato to try and fix it, lol.
- Combine & Simmer:: Add your seared Cajun Steak Tips back into the cheesy rigatoni sauce. Stir gently to coat everything beautifully. Let it simmer on low for about 5-7 minutes, allowing the steak to finish cooking to your desired doneness and for all those flavors to meld together. The sauce will thicken slightly, becoming even more irresistible. This is where I start tasting it constantly, just to make sure it’s perfect, you know? Sometimes I add an extra dash of Cajun seasoning here for an extra kick.
- Serve Your Cajun Steak Tips in Cheesy Rigatoni:: Finally, drain your al dente rigatoni and add it directly to the skillet with the steak tips and sauce. Toss everything together until the rigatoni is completely coated in that glorious, cheesy parmesan sauce. Serve immediately, garnished with a sprinkle of fresh parsley. The whole kitchen smells incredible at this point – spicy, creamy, comforting. It’s a dish that looks as good as it tastes, honestly. So rich, so satisfying!