Description
A delicious blend of juicy steak and creamy Velveeta pasta, seasoned with bold Cajun spices.
Ingredients
Scale
- 1 1/2 lbs sirloin steak, cut into thick bite-sized cubes
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 5 cloves garlic, minced
- 2 tsp Cajun seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- Fresh parsley, chopped
- 14 oz rigatoni pasta
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1/2 cup whole milk
- 8 oz Velveeta cheese, cubed
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 3/4 cup freshly grated Parmesan cheese
- 1 1/2 tsp Cajun seasoning
- 1/2 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Cook the Rigatoni: Begin by boiling water in a large pot. Add a pinch of salt, then toss in the rigatoni. Cook until it’s al dente, about 8 to 10 minutes. Once done, drain and set aside.
- Prepare the Steak: Pat the sirloin steak dry with paper towels. In a bowl, season the steak with Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper.
- Sear the Steak: In a large skillet, heat the olive oil over high heat. Once hot, add the seasoned steak cubes and sear for 3 minutes on each side until a golden crust forms. Transfer the steak to a plate and set aside.
- Make the Garlic Butter: In the same skillet, lower the heat slightly and add the butter along with the minced garlic. Sauté for about 30 seconds until fragrant.
- Combine Steak and Garlic: Return the steak back to the skillet and toss it in the garlic butter mixture until glossy. Then, transfer it back to the plate and sprinkle with fresh parsley.
- Create the Creamy Sauce: In the same skillet, melt 3 tablespoons of butter over medium heat. Add minced garlic and cook for an additional 30 seconds.
- Add Cream and Cheese: Pour in the heavy cream and whole milk, simmer for about 3 minutes. Then, add the cream cheese and whisk until smooth. Gradually stir in the Velveeta, mozzarella, and Parmesan until melted and thick.
- Mix in Rigatoni: Add the cooked rigatoni to the cheesy sauce, tossing until every piece is completely coated. Season with Cajun and Italian seasoning, along with salt and pepper to taste.
- Serve: On a plate, serve the creamy rigatoni on one side and top with the Cajun garlic butter steak. Garnish with extra parsley.
Notes
Store leftovers in an airtight container for up to 3-4 days. This dish can also be frozen for up to 2-3 months.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Searing and Baking
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 120mg
Keywords: Cajun, steak, rigatoni, creamy pasta, family dinner, quick meals