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Rich Cajun steak bites meet silky cheesy rigatoni in this creamy skillet pasta that brings together smoky spice and ultra-comforting flavors. I reach for this when I want that steakhouse satisfaction but need to stretch my ingredients for a crowd. Every spoonful brings a little heat, a lot of melt, and those buttery steak bites that nobody can resist.
My first batch happened on a night when I was craving both steak and pasta but only had one steak to work with. This easy dish felt like a treat that night and soon became the dinner everyone asks for.
Ingredients
- Garlic: minced fresh for an aromatic start to your sauce and steak
- Shredded mozzarella cheese: for gooey melt be sure to hand shred for best pull
- Salt and black pepper: to bring out the depth in every bite
- Olive oil: to help steak develop a golden crust and enhance flavor
- Cajun seasoning: for both steak and sauce choose a blend with paprika and a bit of sweetness
- Smoked paprika: for a smoky warm undertone that complements the steak
- Heavy cream and whole milk: for a luxuriously thick sauce use fresh dairy for richness
- Cream cheese: softened for an ultra silky sauce finish
- Butter: high quality makes both steak and sauce taste richer
- Rigatoni pasta: go for bronze cut pasta if you can for grooved noodles that hug sauce
- Sirloin or ribeye steak tips: cubed for speedy and juicy bites
- Fresh parsley: chopped for color and brightness on top flat leaf tastes best
- Freshly grated Parmesan cheese: stirred in for sharp richness always grate right before using
- Cajun seasoning again: in the sauce to balance flavors
- Garlic powder: as a backup boost to the fresh garlic
Step-by-Step Instructions
- Boil the Rigatoni:
- Fill a large pot with water and salt it generously. Bring to a boil then drop in rigatoni. Stir occasionally and cook for about ten minutes until just tender. Scoop out half a cup of the starchy water before draining to help loosen your sauce later. Set pasta aside for assembly.
- Sear the Steak Tips:
- While pasta is boiling pat steak cubes dry then toss with Cajun seasoning smoked paprika garlic powder salt and pepper to coat all over. Heat olive oil in a large skillet over high heat until shimmering. Add steak in a single layer so every piece touches the pan. Let sear untouched for three to four minutes then flip for even browning. Finish with a spoonful of butter and baste the steaks before transferring out to rest covered.
- Make the Sauce Cheesy:
- In the same skillet over medium heat melt two tablespoons butter. Add minced garlic and stir constantly for one minute to unlock aroma but do not let it brown. Pour in heavy cream and whole milk then dot with cream cheese. Whisk constantly until smooth and thick. Sprinkle in shredded mozzarella freshly grated Parmesan and more Cajun seasoning. Keep whisking until everything is melted and silky. Taste and season with salt and pepper. If the sauce seems tight whisk in a splash of the reserved pasta water to loosen.
- Toss It Together:
- Add drained rigatoni directly into the cheesy sauce stirring gently to coat every tube thoroughly. Fold in seared steak along with its resting juices letting the flavors meld on low heat for a few minutes.
- Serve It Up:
- Turn off the burner sprinkle over fresh parsley and grab bowls quickly. The magic is in serving this dish while it is piping hot and creamy making sure everyone gets both steak and saucy pasta.
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I always hand grate Parmesan right before adding it to the pan for the creamiest finish. Once my son helped whisk it in he insisted on sneaking his spoon in for early tastes—he cannot resist the aroma when it is melting.
Storage tips
Let leftovers cool completely before storing in an airtight container in the refrigerator for up to three days. For reheating I use a skillet with a splash of milk or cream giving it a gentle stir so everything gets creamy without drying out. The steak holds up beautifully and the sauce stays luscious.
Ingredient substitutions
If rigatoni is sold out penne or fusilli are great backups since they grip sauce well. Try chicken breast or thighs if you are out of steak—just use a little extra Cajun seasoning for big flavor. When you want to lighten things up swap out heavy cream for half and half or fold in a scoop of Greek yogurt for tang. For extra heat switch in pepper jack instead of mozzarella.
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Serving suggestions
Pair each serving with a crisp green salad with a tangy citrus dressing to balance the richness. Chewy garlic bread or slices of warm ciabatta work wonders for scooping up every bit of sauce. When hosting I like to set everything out skillet style for everyone to help themselves with extra parsley and red pepper flakes on the side.
Cultural and historical context
Cajun seasoning developed in Louisiana blending paprika garlic and pepper for a signature kick. The creamy cheese sauce is rooted in Italian pasta tradition but pairing spicy steak with pasta is classic American comfort food. This dish mixes Cajun spirit with Italian coziness for a family-style meal that always gets everyone talking and reaching for seconds.
Recipe FAQs
- → How do I get steak tips nicely browned?
Heat the skillet until very hot before adding steak tips. Avoid crowding so each piece can sear properly. Cook in batches if needed and add butter toward the end for extra richness.
- → What keeps the cheese sauce smooth, not clumpy?
Use medium heat and start by melting cream cheese thoroughly. Gradually stir in shredded mozzarella and parmesan, whisking continuously for a velvety texture.
- → Can I swap out the rigatoni pasta?
Penne or fusilli are great substitutes as their shape captures the sauce well, maintaining that creamy coating with every bite.
- → Will Cajun seasoning make this dish very spicy?
Cajun seasoning provides a noticeable but balanced kick. Adjust amount to taste or choose a milder blend if preferred.
- → How should I warm up leftovers for best texture?
Gently reheat in a skillet with a splash of milk or cream, stirring frequently to bring back the creamy sauce and keep steak tender.