Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce

Ingredients

• 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

1. Cook the rigatoni in salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
2. Season the steak cubes with Cajun seasoning, smoked paprika, garlic powder, onion powder, black pepper, and salt.
3. 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.
4. In the same skillet, add the remaining butter and minced garlic. Cook until fragrant.
5. Add beef broth and scrape the bottom of the skillet. Stir in heavy cream, Cajun seasoning, smoked paprika, black pepper, and red pepper flakes.
6. Simmer the sauce for 2–3 minutes, then lower the heat and stir in Parmesan and mozzarella or cheddar until melted and creamy.
7. Add the cooked rigatoni and toss until coated. Add a splash of pasta water if the sauce is too thick.
8. Return the steak tips to the skillet or serve them on top of the pasta. Garnish with parsley and extra Parmesan.