Oh yes! Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce is basically comfort food meets bold Cajun flavor—juicy steak bites, creamy cheesy pasta, and a little kick of spice. 🥩🧀🍝 Here’s a full recipe:
🥘 Ingredients (4–6 servings)
For the Steak Tips:
- 1.5 lbs beef steak tips (sirloin or tenderloin), cut into bite-sized pieces
- 2 tsp Cajun seasoning (adjust for spice)
- 1 tsp paprika
- ½ tsp garlic powder
- Salt and pepper to taste
- 1–2 tbsp olive oil
For the Cheesy Rigatoni Parmesan Sauce:
- 12 oz rigatoni pasta
- 2 tbsp butter
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 cup heavy cream (optional for extra richness)
- 1 ½ cups shredded Parmesan cheese
- Salt and pepper to taste
- Optional: parsley for garnish
🥄 Instructions
1. Cook the Pasta
- Boil rigatoni according to package instructions until al dente. Drain and set aside.
2. Cook the Steak Tips
- Season steak tips with Cajun seasoning, paprika, garlic powder, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Sear steak tips 2–3 minutes per side until browned but still juicy inside. Remove from skillet and set aside.
3. Make the Cheesy Parmesan Sauce
- In the same skillet, melt butter over medium heat.
- Add garlic and sauté 1 minute.
- Stir in flour and cook 1–2 minutes to make a roux.
- Gradually whisk in milk (and cream if using) until smooth.
- Simmer 3–5 minutes until thickened.
- Stir in Parmesan cheese until melted and creamy. Season with salt and pepper.
4. Combine
- Add cooked rigatoni and steak tips to the sauce. Toss to coat everything evenly.
5. Serve
- Garnish with parsley or extra Parmesan.
- Serve hot, preferably with a side salad or garlic bread.
💡 Tips:
- Don’t overcook the steak—Cajun steak tips are best medium-rare to medium for tenderness.
- For a little extra flavor, deglaze the pan with a splash of white wine before making the sauce.
- You can also add sautéed bell peppers or onions with the steak tips for more texture and flavor.
If you want, I can give a “fully loaded Cajun steak rigatoni” version that’s extra cheesy, ultra-creamy, and restaurant-level indulgent.
Do you want me to do that?
