Description
A rich and flavorful Cajun Steak Cheesy Rigatoni Parmesan featuring tender steak bites seared with Cajun spices, enveloped in a creamy, cheesy sauce with rigatoni pasta. This hearty dish combines smoky paprika, garlic, and a blend of mozzarella, Parmesan, and cream cheese for an irresistible comfort meal.
Ingredients
Scale
Steak and Seasoning
- 680 g sirloin or ribeye steak tips, cut into bite-sized pieces
- 1.5 teaspoons Cajun seasoning (plus 0.5 teaspoon for sauce)
- 1 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 tablespoons unsalted butter (for garlic and sauce)
- 4 garlic cloves, minced
Sauce
- 120 ml whole milk
- 360 ml heavy cream
- 115 g cream cheese, softened
- 110 g shredded mozzarella cheese
- 100 g freshly grated Parmesan cheese
- Salt, to taste
- Freshly ground black pepper, to taste
Pasta and Garnish
- 340 g rigatoni pasta
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: Start by boiling a large pot of water with a good pinch of salt. Add the rigatoni and cook until just tender according to the package instructions. Reserve one cup of pasta water before draining, then set the pasta aside.
- Prepare the Steak: In a bowl, mix the steak pieces with 1.5 teaspoons Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Heat olive oil in a large pan over medium-high heat until hot. Sear the steak pieces, turning occasionally, until dark golden and cooked to your preferred doneness. Midway through cooking, add 1 tablespoon of butter and spoon it over the steak to enhance flavor. Remove the steak from the pan and let it rest.
- Make the Creamy Sauce: Using the same pan, melt 2 tablespoons of unsalted butter over medium heat. Add minced garlic and cook just until fragrant, about 1 minute. Pour in the heavy cream and whole milk, stirring continuously. Add the softened cream cheese and whisk until smooth and melted.
- Add the Cheeses and Seasoning: Slowly stir in shredded mozzarella, freshly grated Parmesan, and 0.5 teaspoon Cajun seasoning. Whisk well to combine and melt the cheeses. Taste and add salt and freshly ground black pepper if needed. If the sauce thickens too much, add reserved pasta water a little at a time to reach desired consistency.
- Combine Pasta, Steak, and Sauce: Toss the cooked rigatoni into the cheesy sauce in the pan. Gently fold in the seared steak pieces. Let everything simmer together on low heat for a few minutes to meld the flavors.
- Serve: Scoop the cheesy steak rigatoni onto plates. Garnish generously with chopped fresh parsley and serve hot for a comforting and decadent meal.
Notes
- Ensure the steak pieces are bite-sized for even cooking and easy mixing with pasta.
- If you prefer a spicier dish, increase the Cajun seasoning slightly.
- Reserve pasta water to adjust sauce thickness as needed for a creamy texture.
- Use freshly grated Parmesan for the best flavor and smoother melting.
- This dish pairs well with a simple green salad or steamed vegetables for balance.
Nutrition
- Serving Size: 1 serving
- Calories: 840 kcal
- Sugar: 4 g
- Sodium: 630 mg
- Fat: 60 g
- Saturated Fat: 30 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 150 mg
