Cajun Steak Tips in Creamy Parmesan Rigatoni
A bold fusion of Cajun-seasoned steak tips and creamy Parmesan-mozzarella rigatoni, combining Southern heat with Italian richness in under 40 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun-Italian Fusion
Ingredients
Scale
- 1½ lbs sirloin or ribeye steak tips, cut into strips
- 2 tbsp olive oil
- 1 tbsp butter
- 1½ tsp Cajun seasoning
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 12 oz rigatoni pasta
- 2 tbsp butter
- 4 cloves garlic, minced
- 1½ cups heavy cream
- 1/2 cup whole milk
- 4 oz softened cream cheese
- 1¼ cups freshly grated Parmesan
- 1 cup shredded mozzarella
- 1/2 tsp Cajun seasoning
- Fresh parsley for garnish
Instructions
- Cook rigatoni in salted boiling water until al dente. Reserve 1/2 cup pasta water; drain and set aside.
- Pat steak dry and season with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.
- Heat olive oil and butter in a skillet over medium-high. Sear steak 1–2 minutes per side in batches; transfer to a plate.
- Reduce heat to medium. Add butter and minced garlic, cooking 30 seconds.
- Pour in heavy cream and milk, scraping browned bits from the pan. Bring to a gentle simmer.
- Whisk in cream cheese until smooth, then add Parmesan, mozzarella, and 1/2 tsp Cajun seasoning. Stir until creamy.
- Add cooked rigatoni, tossing to coat. Add pasta water as needed to thin the sauce.
- Fold steak tips back in and warm for 1–2 minutes. Garnish with parsley and serve.
Notes
Use freshly grated cheese for the smoothest sauce. Avoid boiling the sauce to prevent curdling. Steak should be seared quickly over high heat to stay tender.