Ingredients
- Sirloin Steak Tips: 1.5 pounds, cut into 1-inch cubes
- Rigatoni Pasta: 1 pound
- Heavy Cream: 1.5 cups
- Grated Parmesan Cheese: 1 cup
- Cajun Seasoning: 2 tablespoons
- Olive Oil: 2 tablespoons
- Yellow Onion: 1 medium, chopped
- Garlic: 3 cloves, minced
Instructions
- Step 1: Cook the rigatoni pasta according to package directions until al dente. Drain, reserving about 1 cup of pasta water. Set aside.
- Step 2: While the pasta cooks, season the steak tips generously with Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Add the steak tips and cook until browned on all sides and cooked to your desired doneness (about 5-7 minutes for medium). Remove steak tips from the skillet and set aside.
- Step 3: In the same skillet, add the chopped onion and cook until softened, about 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 the heat to low and stir in the grated Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, add a little of the reserved pasta water to reach desired consistency.
- Step 5: Add the cooked rigatoni pasta and steak tips to the cheese sauce. Toss to coat well. Season with salt and pepper to taste.
- Step 6: Serve immediately, garnished with extra Parmesan cheese and a sprinkle of Cajun seasoning, if desired.
Notes
- For best storage, keep the pasta and steak separate to prevent the pasta from absorbing too much sauce and becoming mushy.
- When reheating, add a splash of milk or cream to the pasta before microwaving to help restore the sauce's creamy consistency.
- Serve with a crisp side salad dressed with a light vinaigrette to cut through the richness of the cheesy sauce.
- Don't be shy with the Cajun seasoning on the steak; it's the backbone of the flavor, so make sure it's well-coated before searing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American