Description
Tender Cajun Steak Tips in a creamy, cheesy rigatoni parmesan sauce. This hearty dish is packed with flavor, perfect for a comforting weeknight meal.
Ingredients
Scale
- Main Ingredients:
- 1.5 lbs sirloin or flank steak, cut into 1-inch tips
- 1 lb rigatoni pasta
- 1.5 cups heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 cup chicken broth
- 2 tbsp butter
- 1 tbsp olive oil
- Flavor Boosters:
- 2–3 tbsp Cajun seasoning (adjust to taste)
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- Finishing Touches:
- 1/4 cup fresh parsley, chopped
- Optional Extras:
- Pinch of cayenne pepper (for extra heat)
- Splash of dry white wine
Instructions
- Prep the Steak: First things first, let’s get those steak tips ready for our Cajun Steak Tips Cheesy Rigatoni. Pat your steak pieces super dry with paper towels; this is a non-negotiable step for a good sear! Then, toss them generously with your favorite Cajun seasoning. I tend to be a little heavy-handed here because I love that spicy kick. Remember, a good sear means more flavor, so don’t be shy with that seasoning! I always forget to do this ahead of time, then end up rushing, so learn from my mistakes!
- Sear the Steak: Heat a large skillet or Dutch oven over medium-high heat with a drizzle of olive oil. Once it’s shimmering, add your seasoned steak tips in a single layer. Don’t overcrowd the pan, or they’ll steam instead of sear! Cook for about 2-3 minutes per side for a nice medium-rare, or longer if you prefer. You’re looking for a beautiful crust. I once tried to rush this step and ended up with sad, grey steak. Oops! Remove the steak and set it aside, letting those juices hang out.
- Build the Sauce Base: In the same skillet (don’t clean it, those browned bits are flavor gold!), melt a knob of butter. Add your chopped onion and sauté until softened, about 3-5 minutes. Then, toss in the minced garlic and cook for just another minute until fragrant. Oh, the smell! This is where the kitchen starts smelling amazing, a real testament to our Cajun Steak Tips Cheesy Rigatoni. Don’t let the garlic burn, it turns bitter, and that’s just a tragedy.
- Simmer the Sauce: Pour in the chicken broth and scrape up all those delicious browned bits from the bottom of the pan. Let it simmer for a few minutes to reduce slightly. Then, stir in the heavy cream. Bring it to a gentle simmer again, letting it thicken slightly. This is where the sauce for our Cajun Steak Tips Cheesy Rigatoni really comes alive. I always sneak a little taste here, just to make sure the seasoning is right!
- Add the Cheese & Pasta: Reduce the heat to low and gradually stir in the grated Parmesan cheese until it’s completely melted and smooth. While you’re making the sauce, boil your rigatoni according to package directions until al dente. Drain it, but save a little pasta water—just in case our Cajun Steak Tips Cheesy Rigatoni sauce needs a little loosening. Add the cooked rigatoni directly into the cheesy sauce, tossing to coat every single noodle.
- Combine and Serve: Finally, gently fold the seared steak tips back into the rigatoni and sauce. You don’t want to overcook the steak, so just warm it through. Give it one last taste for seasoning, adding more Cajun spice or a pinch of salt if needed. Serve immediately, garnished with fresh parsley. The whole dish should be creamy, spicy, and utterly comforting, with tender steak and that amazing cheesy rigatoni sauce. Pure bliss!