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Cajun Steak Tips Cheesy Rigatoni Parmesan Sauce

Cajun steak tips with cheesy rigatoni pasta in creamy Parmesan sauce.
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A one-pan wonder featuring spicy Cajun-seasoned steak tips and al dente rigatoni tossed in a luxuriously creamy, silky-smooth Parmesan sauce. This comforting, flavor-packed dinner comes together quickly for a spectacular weeknight meal.

Ingredients

Scale
  • 1 pound sirloin steak tips or flank steak, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 tablespoon Cajun seasoning
  • 8 ounces rigatoni pasta
  • 1 tablespoon butter
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk, warmed slightly
  • 1 cup heavy cream or half-and-half
  • 1 ½ cups freshly grated Parmesan cheese
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Salt and black pepper to taste
  • Optional: ¼ teaspoon smoked paprika
  • Fresh parsley, chopped, for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente. Drain and toss with 1 tablespoon butter to prevent sticking.
  2. Pat steak tips dry with paper towels. Toss in a bowl with Cajun seasoning until evenly coated.
  3. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add seasoned steak in a single layer (cook in batches if needed) and sear for 2-3 minutes per side until browned. Remove steak to a plate.
  4. Reduce heat to medium. In the same skillet, melt 3 tablespoons butter. Sprinkle in flour and whisk constantly for 1-2 minutes to form a pale blonde roux.
  5. Slowly pour in warmed milk and cream, whisking constantly to prevent lumps. Simmer gently for 3-4 minutes, whisking often, until thickened enough to coat the back of a spoon.
  6. Remove skillet from heat. Let sit for 30 seconds, then gradually whisk in grated Parmesan cheese until fully melted and smooth. Stir in garlic powder, onion powder, and black pepper. Taste and adjust salt.
  7. Add cooked rigatoni and seared steak tips back to the skillet with the sauce. Gently toss everything together over low heat for 1-2 minutes until coated and heated through.
  8. Garnish with fresh chopped parsley and serve immediately.

Notes

For a silky sauce, always remove the pan from heat before adding the cheese. Use freshly grated Parmesan, as pre-grated contains anti-caking agents that can make the sauce grainy. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of milk to loosen the sauce.

Nutrition

Find it online: https://www.homestyletable.com/cajun-steak-tips-cheesy-rigatoni-parmesan-sauce-2/