Ingredients
Scale
- 1 lb steak (sirloin or ribeye), cut into cubes
- 2 tbsp Cajun seasoning
- 2 tbsp olive oil
- 12 oz rigatoni pasta
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup milk
- 1 cup freshly grated Parmesan cheese
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
- Special equipment: Large skillet, medium saucepan, and a pasta strainer.
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente. Drain and set aside.
- Season and sear the steak: Toss steak cubes with Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Add steak and cook 2–3 minutes per side, or until desired doneness. Remove from skillet and cover to keep warm.
- Make the cheese sauce: In a medium saucepan, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant. Stir in cream and milk. Bring to a gentle simmer, then whisk in Parmesan and cheddar until smooth. Season with salt and pepper.
- Combine pasta and sauce: Add cooked rigatoni to the cheese sauce, stirring to coat evenly.
- Assemble and serve: Plate the cheesy pasta, top with Cajun steak tips, and garnish with fresh parsley if desired. Serve immediately.