Cajun Steak Cheesy Rigatoni (Printable Version)
Savor tender steak bites with rigatoni drenched in a rich, smoky, cheesy sauce and fresh parsley.
# Ingredients:
→ Steak and Seasoning
01 -
450 grams sirloin or ribeye steak tips, cubed
02 -
2 teaspoons Cajun seasoning
03 -
1 teaspoon smoked paprika
04 -
1/2 teaspoon garlic powder
05 -
Salt and freshly ground black pepper, to taste
06 -
15 milliliters olive oil
07 -
15 grams unsalted butter
→ Pasta
08 -
250 grams rigatoni pasta
09 -
10 grams salt, for pasta water
→ Cheese Sauce
10 -
30 grams unsalted butter
11 -
4 cloves garlic, minced
12 -
120 milliliters heavy cream
13 -
120 milliliters whole milk
14 -
60 grams cream cheese, softened
15 -
50 grams freshly grated Parmesan cheese
16 -
100 grams shredded mozzarella cheese
17 -
1 teaspoon Cajun seasoning
18 -
Salt and freshly ground black pepper, to taste
→ Garnish
19 -
15 grams fresh flat-leaf parsley, chopped
# Steps:
01 -
Bring a large pot of salted water to a boil. Add rigatoni and cook until just tender, approximately 10 minutes. Reserve 120 milliliters of pasta water, then drain and set pasta aside.
02 -
Combine steak cubes with Cajun seasoning, smoked paprika, garlic powder, salt, and pepper. Heat olive oil in a large skillet over high heat until shimmering. Arrange steak in a single layer without crowding. Sear for 3 to 4 minutes per side until browned. Add butter near the end and baste steak. Remove from pan, cover loosely, and set aside.
03 -
In the same skillet, melt butter over medium heat. Add minced garlic and stir continuously for 1 minute, avoiding browning. Pour in heavy cream and whole milk. Add softened cream cheese and whisk until smooth. Stir in Parmesan, mozzarella, and Cajun seasoning until sauce thickens and becomes glossy. Season with salt and pepper. If too thick, incorporate reserved pasta water gradually.
04 -
Add cooked rigatoni to the cheese sauce, stirring to coat evenly. Fold in seared steak along with pan juices. Keep on low heat for 2 to 3 minutes to meld flavors and ensure sauce envelops all components.
05 -
Remove from heat, sprinkle with fresh parsley, and serve immediately to enjoy creamy, hot pasta and tender steak.
# Notes:
01 -
Allow steak to come to room temperature before searing for optimal crust development. Use freshly shredded cheeses to achieve a silkier sauce texture. Taste your Cajun seasoning beforehand as spice levels and salt can vary.
02 -
Leftovers store well refrigerated for up to three days. Reheat gently in a skillet adding a splash of milk or cream to restore sauce creaminess.