Description
A delightful weeknight dinner featuring Cajun-spiced steak bites served over creamy parmesan rigatoni.
Ingredients
Scale
- 2¾ lbs sirloin or ribeye steak, cut into large bite-sized cubes
- 3 tbsp olive oil
- 2 tbsp butter
- 1½ tbsp Cajun seasoning
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ¾ tsp salt
- ½ tsp cracked black pepper
- 18 oz rigatoni
- 3 tbsp butter
- 5 cloves garlic, minced
- 2 cups heavy cream
- 4 oz cream cheese, softened
- 1¾ cups freshly grated Parmesan
- 1 cup shredded mozzarella
- 1½ tsp Cajun seasoning
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp salt
- Fresh parsley, chopped
- Extra Cajun seasoning for garnish
Instructions
- Bring a large pot of well-salted water to a boil and cook the rigatoni until just tender but still slightly firm, about 9 minutes. Scoop out about ½ cup of the pasta water, then drain and set the pasta aside.
- In a mixing bowl, place the bite-sized steak pieces and coat them evenly with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Let the mixture sit briefly so the flavors settle into the meat.
- Heat the olive oil in a wide skillet over medium-high heat. Once hot, add the steak in a single layer. Allow it to sit undisturbed for about 2-3 minutes so a deep, golden crust forms. Turn the pieces and cook the other side until nicely browned, about another 2-3 minutes. Add the butter near the end and spoon it over the steak for extra richness. Transfer the steak to a plate and keep it separate.
- Lower the heat to medium and add the butter for the sauce to the same skillet. Once melted, stir in the minced garlic and cook just until fragrant, about 1 minute.
- Pour in the heavy cream and let it gently bubble for about 3-4 minutes. Add the cream cheese and mix until it melts into the sauce, creating a smooth base.
- Season the sauce with Cajun seasoning, smoked paprika, salt, and black pepper. Slowly add the Parmesan and mozzarella, allowing each addition to melt completely before adding more. The sauce should become thick, silky, and lightly orange in color.
- If the sauce feels too thick, add a small splash of the reserved pasta water to loosen it while keeping it creamy.
- Add the cooked rigatoni to the sauce and gently toss until the sauce fills the pasta and coats it evenly.
- Plate the pasta to one side and arrange the steak bites alongside it, keeping them separate for a bold presentation.
- Finish with chopped parsley and a light sprinkle of Cajun seasoning over the pasta before serving.
Notes
For best results, let the steak sit at room temperature before cooking and don’t overcrowd the skillet to achieve a perfect sear.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 3g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg
Keywords: cajun steak, creamy pasta, weeknight dinner, steak bites, parmesan rigatoni