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Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce

Tender, spicy Cajun steak tips served in a luxurious, creamy Parmesan sauce with rigatoni pasta. A one-pan gourmet meal that's surprisingly easy to make.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Fusion
Calories: 720

Ingredients
  

Cajun Steak Tips
  • 1.5 pounds sirloin steak tips cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp black pepper
  • 0.25 tsp salt adjust to taste
Cheesy Rigatoni Parmesan Sauce
  • 12 oz rigatoni pasta
  • 3 tbsp unsalted butter
  • 1 medium yellow onion finely diced
  • 1 red bell pepper finely diced
  • 3 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 3 cups whole milk warmed
  • 1 cup chicken broth
  • 2 cups Parmesan cheese freshly grated
  • 1 cup Italian cheese blend shredded
  • 0.5 cup heavy cream
  • 0.25 cup fresh parsley chopped, plus more for garnish
  • 1 tsp dried oregano
  • Salt and black pepper to taste

Equipment

  • Large Skillet or Cast Iron Pan
  • Large pot
  • Colander
  • Box Grater
  • Mixing bowls

Method
 

  1. Bring a large pot of salted water to a boil. Cook rigatoni until al dente according to package directions. Drain and set aside.
  2. Pat steak tips dry and toss with olive oil, Cajun seasoning, paprika, garlic powder, onion powder, pepper, and salt.
  3. Heat a large skillet over medium-high heat. Sear steak tips in a single layer for 2-3 minutes per side until a crust forms. Remove and set aside (steak will be medium-rare).
  4. Reduce heat to medium. Add butter to the skillet. Sauté onion and bell pepper for 5-7 minutes until soft. Add garlic and cook for 1 more minute.
  5. Sprinkle flour over the vegetables and cook for 1-2 minutes, stirring constantly, to make a roux.
  6. Gradually whisk in the warm milk and broth until smooth. Simmer for 3-5 minutes, whisking, until the sauce thickens.
  7. Reduce heat to low. Stir in the grated Parmesan and Italian cheese blend until melted and smooth. Stir in heavy cream and oregano. Season with salt and pepper to taste.
  8. Add the cooked rigatoni and seared steak tips (with any juices) back to the skillet. Gently toss and heat for 2-3 minutes until warmed through.
  9. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.

Notes

The saltiness of Cajun seasoning blends varies. Taste your seasoning before adding the 1/4 tsp of salt to the steak. For the creamiest sauce, grate your own Parmesan cheese instead of using pre-shredded.