Description
Cajun Steak Tips in Cheesy Rigatoni brings bold flavor and creamy comfort. My tried-and-true recipe for a satisfying, easy weeknight meal. You’ll love it!
Ingredients
Scale
- Rigatoni & Steak Foundation:
- 1 lb rigatoni pasta
- 1.5 lbs sirloin steak, cut into 1-inch tips
- 2 tbsp olive oil
- Bold Cajun Seasonings:
- 2–3 tbsp Cajun seasoning (or to taste)
- 4 cloves garlic, minced
- Rich Parmesan Sauce Elements:
- 4 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese, plus more for serving
- Fresh Finishing Touches:
- 1/4 cup fresh parsley, chopped
Instructions
- Prep and Season the Steak:: First things first, get those steak tips ready! Pat them super dry with paper towels—this is where I always messed up early on, honestly. Then, toss them generously with your favorite Cajun seasoning. You want every piece coated. I love seeing that vibrant red spice clinging to the meat; it just smells so promising. This step is crucial for that bold flavor we’re going for. Set them aside for a few minutes while you get your pan hot.
- Sear the Cajun Steak Tips:: Heat a large skillet or Dutch oven over medium-high heat with a good splash of olive oil. Once it’s shimmering, add your seasoned steak tips in a single layer. Don’t overcrowd the pan, I’ve done that, and it just steams the meat instead of searing it. You’re looking for a beautiful, deep brown crust, about 2-3 minutes per side. Pull them out and set them aside; they’ll finish cooking in the sauce later. Oh, the smell of that searing steak, it’s just fantastic!
- Cook the Rigatoni:: While your steak is resting, get a big pot of salted water boiling for the rigatoni. Cook the pasta according to package directions until it’s al dente. This is where I always forget to salt the water, oops! Al dente is key here because it will finish cooking in the sauce, and we don’t want mushy pasta. Drain it, but definitely reserve about a cup of that starchy pasta water; it’s gold for adjusting the sauce later, trust me.
- Start the Cheesy Parmesan Sauce:: In the same skillet you used for the steak (don’t clean it, those bits are flavor!), melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until it’s fragrant. Don’t let it burn, that’s a mistake I only made once! Sprinkle in the flour and whisk constantly for about a minute to create a roux. It should smell a little nutty and look like a pale paste. This is the foundation of our creamy Cajun Steak Tips in Cheesy Rigatoni sauce.
- Build the Creamy Rigatoni Sauce:: Gradually whisk in the chicken broth, making sure there are no lumps. Then, pour in the heavy cream. Bring the sauce to a gentle simmer, whisking occasionally. You’ll see it start to thicken beautifully. This is where the magic really starts to happen, the aroma filling the kitchen is just incredible. If it gets too thick, a splash of that reserved pasta water will sort it right out. Taste it, adjust seasoning if needed.
- Combine and Finish the Cajun Steak Tips in Cheesy Rigatoni:: Stir in the freshly grated Parmesan cheese until it’s completely melted and smooth. Add the seared steak tips and the cooked rigatoni to the sauce. Toss everything together gently until the pasta and steak are fully coated in that glorious, cheesy sauce. Let it simmer for another minute or two, just to warm everything through and let the flavors meld. Garnish with fresh parsley. The final result should be a rich, creamy, and spicy Cajun Steak Tips in Cheesy Rigatoni that smells utterly divine and tastes even better!