Ingredients
Scale
10 ounces rigatoni pasta
1 pound sirloin steak or ribeye steak, cut into cubes
1 tablespoon Cajun seasoning
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
½ teaspoon salt
1 tablespoon olive oil
4 tablespoons butter, divided
4 cloves garlic, minced
1 cup heavy cream
½ cup beef broth
¾ cup grated Parmesan cheese
½ cup shredded mozzarella or cheddar cheese
¼ teaspoon red pepper flakes, optional
Fresh parsley for garnish
Instructions
- Cook the rigatoni in salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
- Season the steak cubes with Cajun seasoning, smoked paprika, garlic powder, onion powder, black pepper, and salt.
- Heat olive oil and 2 tablespoons butter in a skillet over medium-high heat. Sear the steak tips for 2–3 minutes per side until browned. Remove and set aside.
- In the same skillet, add the remaining butter and minced garlic. Cook until fragrant.
- Add beef broth and scrape the bottom of the skillet. Stir in heavy cream, Cajun seasoning, smoked paprika, black pepper, and red pepper flakes.
- Simmer the sauce for 2–3 minutes, then lower the heat and stir in Parmesan and mozzarella or cheddar until melted and creamy.
- Add the cooked rigatoni and toss until coated. Add a splash of pasta water if the sauce is too thick.
- Return the steak tips to the skillet or serve them on top of the pasta. Garnish with parsley and extra Parmesan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 720
- Sugar: 3g
- Sodium: 980mg
- Fat: 42g
- Saturated Fat: 22g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 135mg