Ingredients
Scale
- 1 lb steak tips (sirloin or ribeye), cut into bite-sized pieces
- 10 oz rigatoni pasta
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 1 tbsp Cajun seasoning (plus more to taste)
- 2 garlic cloves, minced
- 2 tbsp butter (divided)
- 1 tbsp olive oil
- Salt and black pepper to taste
- 1/2 cup shredded mozzarella or Fontina cheese (optional)
Instructions
- Sear the Steak: Season steak tips with Cajun seasoning. Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Sear steak until browned on all sides. Remove and set aside.
- Cook the Pasta: In a large pot, boil salted water and cook rigatoni until al dente. Drain and reserve 1/2 cup pasta water.
- Make the Sauce Base: In the same skillet, add remaining butter. Sauté minced garlic until fragrant. Pour in heavy cream and bring to a gentle simmer.
- Add the Cheese: Stir in Parmesan until melted. If using, add mozzarella or Fontina. Season with salt, pepper, and more Cajun seasoning if desired.
- Combine: Toss cooked rigatoni into the sauce, adding reserved pasta water as needed to thin. Fold in steak tips gently.
- Serve: Plate immediately, garnished with extra Parmesan and cracked black pepper.
Notes
- For extra heat, add a pinch of cayenne or red pepper flakes to the sauce.
- Sirloin is preferred for tenderness, but ribeye adds more flavor.
- To lighten the dish, substitute half-and-half for heavy cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American