Step 1: Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente. Reserve ½ cup of pasta water, then drain and set aside.

Step 2: In a large bowl, toss the steak pieces with Cajun seasoning, a pinch of salt, and black pepper until evenly coated.

Step 3: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned steak tips in a single layer and sear for 2–3 minutes per side, until nicely browned. Remove the steak and set aside.

Step 4: Reduce heat to medium. In the same skillet, melt the butter. Stir in the minced garlic and cook for 1–2 minutes until fragrant.

Step 5: Sprinkle in the flour and whisk to create a roux. Cook for 1 minute, then slowly pour in the milk and heavy cream, whisking continuously to prevent lumps. Let the mixture simmer gently for 3–4 minutes, until it begins to thicken.

Step 6: Stir in the Parmesan and mozzarella cheeses. Keep stirring until melted and smooth. Add Italian seasoning and garlic powder if using. Taste and adjust seasoning with salt and pepper. If the sauce is too thick, stir in a bit of the reserved pasta water.

Step 7: Add the cooked rigatoni to the sauce and toss gently until every piece is coated. Fold in the cooked steak tips and let everything simmer together on low for 1–2 minutes.

Step 8: Plate the pasta and steak, garnish with chopped parsley, and serve hot. Add more Parmesan on top if you’re feeling extra cheesy.