Description
A deliciously creamy Cajun Steak Cheesy Rigatoni Parmesan featuring tender sirloin steak bites seared with bold Cajun spices, tossed in a rich, cheesy sauce made with mozzarella, Parmesan, and cream cheese, served over perfectly cooked rigatoni pasta and garnished with fresh parsley.
Ingredients
Scale
Steak and Seasoning
- 680 g sirloin or ribeye steak tips, cut into bite-sized pieces
- 1.5 teaspoons Cajun seasoning
- 1 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 tablespoons unsalted butter (for skillet)
- 4 garlic cloves, minced
- 0.5 teaspoon Cajun seasoning (additional for sauce)
Cheese Sauce
- 110 g shredded mozzarella cheese
- 100 g freshly grated Parmesan cheese
- 115 g cream cheese, softened
- 120 ml whole milk
- 360 ml heavy cream
Pasta
- 340 g rigatoni pasta
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Cook Rigatoni: Start by boiling a large pot of water with a good pinch of salt. Add the rigatoni and cook until just tender following package instructions. Reserve a cup of the pasta water before draining, then set the pasta aside.
- Prepare Steak: In a bowl, combine the steak pieces with 1.5 teaspoons Cajun seasoning, garlic powder, smoked paprika, salt, and freshly ground black pepper. Heat olive oil in a large skillet over medium-high heat until hot. Add the seasoned steak and sear, turning occasionally, until all sides are dark golden and cooked to your preference. Midway through cooking, add 1 tablespoon unsalted butter and spoon the melted butter over the steak for extra flavor. Remove the steak from the pan and let it rest.
- Make Cheese Sauce: In the same skillet, melt 2 tablespoons unsalted butter over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes. Pour in the heavy cream and whole milk, then stir in the softened cream cheese until the mixture is smooth and creamy.
- Add Cheeses and Seasoning: Slowly whisk in the shredded mozzarella, grated Parmesan, and 0.5 teaspoon Cajun seasoning into the sauce. Stir continuously until all cheeses are melted and the sauce is smooth. Taste and adjust salt and black pepper as needed. If the sauce becomes too thick, add reserved pasta water little by little to reach desired consistency.
- Combine Pasta and Steak: Toss the cooked rigatoni into the cheesy sauce. Gently fold in the rested steak pieces, allowing the flavors to meld together over low heat for a few minutes.
- Serve: Scoop the rigatoni and steak onto plates, garnish generously with freshly chopped parsley, and serve immediately while hot.
Notes
- For extra smoky flavor, use smoked paprika as directed.
- If you prefer a spicier kick, increase the Cajun seasoning to 2 teaspoons.
- Save some pasta water to loosen the sauce as needed for better texture.
- Letting the steak rest after cooking ensures juicy, tender bites.
- Fresh parsley adds a nice herbal brightness to balance the richness of the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 840 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 65 g
- Saturated Fat: 35 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 165 mg
