Ingredients
Scale
- 1 lb Ribeye Steak, cut into 1-inch cubes
- 1 lb Rigatoni Pasta
- 1 tbsp Cajun Seasoning
- 1 tbsp Olive Oil
- 1/2 cup Yellow Onion, chopped
- 2 cloves Garlic, minced
- 1 cup Heavy Cream
- 1/2 cup Grated Parmesan Cheese
Instructions
- Step 1: Season the cubed steak with Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Add the steak and cook until browned on all sides, about 5-7 minutes. Remove steak from skillet and set aside.
- Step 2: Cook rigatoni pasta according to package directions until al dente. Drain and set aside.
- Step 3: In the same skillet, add the chopped onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 4: Pour in the heavy cream and bring to a simmer. Reduce heat and stir in the Parmesan cheese until melted and smooth.
- Step 5: Add the cooked pasta and steak to the cheese sauce. Toss to combine, ensuring the pasta is coated evenly.
- Step 6: Serve immediately and garnish with extra Parmesan cheese, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium-low heat, adding a splash of milk if needed to loosen the sauce.
- Garnish with freshly chopped parsley and a squeeze of lemon juice for a bright finish.
- Don't overcrowd the skillet when searing the steak to ensure a proper brown crust forms for maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American