Description
Spicy Cajun steak tips tossed with creamy, cheesy rigatoni in a rich Parmesan sauce. A comforting, flavor-packed meal perfect for any night.
Ingredients
Scale
- For the Cajun Steak Tips:
- 1.5 lbs sirloin or ribeye steak, cut into 1-inch tips
- 2 tbsp Cajun seasoning
- 1 tbsp olive oil
- For the Cheesy Rigatoni Parmesan Sauce:
- 12 oz rigatoni pasta
- 4 tbsp unsalted butter
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 4 oz cream cheese, softened
- Salt and black pepper to taste
- Finishing Touches & Garnish:
- 1/4 cup fresh parsley, chopped
- Red pepper flakes (optional, for extra heat)
Instructions
- Prep Your Steak & Pasta:: First things first, let’s get that steak ready for its close-up. Pat those beautiful steak tips dry with a paper towel – this is crucial for a good sear, trust me! Then, generously sprinkle them with your favorite Cajun seasoning. Don’t be shy, we want that flavor to really penetrate. While the steak rests for a few minutes, get your rigatoni cooking. Big pot of salted water, boiling away. This is where I always remind myself to *actually* salt the water, unlike that one time. Cook it al dente, meaning still a little firm to the bite, because it’ll finish cooking in the sauce. Drain it and set aside, reserving about a cup of that starchy pasta water; it’s liquid gold for our sauce!
- Sear the Cajun Steak Tips:: Heat a large, heavy-bottomed skillet or cast iron pan over medium-high heat with a drizzle of olive oil. We’re looking for a nice, hot pan here. Once it’s shimmering, add your seasoned steak tips in a single layer, making sure not to overcrowd the pan. You want a gorgeous, crusty sear on these bad boys. Let them cook for about 2-3 minutes per side for medium-rare, or longer if you prefer them more done. I usually pull them off when they’re still a little pink inside because they’ll cook a bit more in the sauce later. Transfer the seared steak to a plate, cover it loosely with foil, and let it rest. Don’t clean the pan just yet; those browned bits are flavor!
- Build the Cheesy Parmesan Sauce:: Using the same skillet (yes, all those browned bits are flavor town!), reduce the heat to medium. Add the butter and let it melt. Once it’s bubbly, stir in the diced onion and minced garlic. Sauté until they’re fragrant and softened, about 3-4 minutes. Oh, the smell in the kitchen right now, it’s amazing! Next, sprinkle in the flour and whisk constantly for about a minute. This creates our roux, which is essential for a smooth sauce. Slowly, and I mean *slowly*, pour in the milk and chicken broth, whisking continuously to avoid any lumps. Bring it to a gentle simmer, letting it thicken slightly. Keep whisking, you’ve got this!
- Stir in the Cheesy Goodness:: Once the sauce has thickened to your liking, it’s time for the star of the show: the cheese! Reduce the heat to low. Stir in the freshly grated Parmesan cheese and the cream cheese until everything is melted and beautifully smooth. This is where the sauce truly transforms into that rich, velvety wonder. Taste it here, hon. Does it need a little more salt? A crack of black pepper? Maybe a pinch of red pepper flakes if you’re feeling extra spicy? Adjust it to your heart’s content. If the sauce feels too thick, a splash of that reserved pasta water will loosen it right up. I once added too much milk at this stage and it took ages to thicken back up, so go easy!
- Combine with Rigatoni and Cajun Steak Tips:: Now for the grand finale! Add your cooked rigatoni directly into the cheesy Parmesan sauce. Toss everything gently to ensure every single tube is coated in that lusciousness. Next, slice your rested Cajun steak tips into bite-sized pieces, if you haven’t already. Add them right into the skillet with the pasta and sauce. Give it another gentle stir. This step is all about coating everything evenly and letting those flavors meld together. Sometimes my skillet feels a bit too full here, but it always works out. Embrace the kitchen chaos!
- Serve It Up:: Dish out generous portions of your Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce. Garnish with a sprinkle of fresh parsley and, if you dare, a little extra Parmesan cheese or a dash of red pepper flakes for an extra kick. The aroma is just incredible, honestly. It should look creamy, vibrant, and utterly irresistible, with those perfectly seared steak tips peeking out. Take a moment, breathe it in, and enjoy the fruits of your labor! This is where all that effort pays off, big time.