Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce
Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce is a creamy, cozy pasta dinner loaded with tender steak bites and rich parmesan flavor.
Ingredients
Steak Ingredients
- 1 pound sirloin steak, cut into chunks You can also use ribeye for more tenderness.
- 1 tablespoon Cajun seasoning Adjust to taste for spice level.
- 1 tablespoon olive oil For searing the steak.
Pasta Ingredients
- 8 ounces rigatoni pasta
Sauce Ingredients
- 2 tablespoons butter For the sauce base.
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour Optional thickening agent.
- 1 cup milk or half and half For a creamier sauce.
- 1 cup freshly grated Parmesan cheese Grate your own for best results.
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Instructions
Cooking the Steak
- Pat the steak dry and season with Cajun seasoning.
- Heat olive oil in a skillet over medium-high heat.
- Sear the steak chunks for 3-4 minutes until browned and just cooked through. Remove from skillet and set aside.
Cooking the Pasta
- In a large pot, boil water and cook rigatoni according to package instructions until al dente. Drain and set aside.
Making the Sauce
- In the same skillet, melt butter and add minced garlic, sauté for about 30 seconds.
- Stir in flour and cook for a minute to eliminate the raw flour taste.
- Gradually whisk in the milk or half and half, bringing the mixture to a simmer.
- Add the Parmesan cheese while stirring until melted and smooth. Keep heat low to avoid graininess.
Combining Everything
- Add the cooked rigatoni and seared steak to the sauce. Toss to combine and heat through.
- Serve immediately with extra Parmesan and parsley if desired.
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Note
This dish can be reheated; add a splash of milk to restore creaminess if needed. Store in the fridge for up to 3 days.