Spicy Steak Pasta Dinner (Printable Format)
Spicy Cajun-seasoned steak tips tossed with rigatoni in a creamy Parmesan sauce. The perfect combination of bold flavors and comfort food.
# What You'll Gather:
→ For the Steak Tips
01 -
1.5 pounds (680g) sirloin or ribeye steak tips, cut into bite-sized pieces
02 -
2 tablespoons olive oil
03 -
1 tablespoon unsalted butter
04 -
1 1/2 teaspoons Cajun seasoning
05 -
1 teaspoon garlic powder
06 -
1/2 teaspoon smoked paprika
07 -
Salt, to taste
08 -
Freshly ground black pepper, to taste
→ For the Cheesy Pasta
09 -
12 ounces (340g) rigatoni pasta
10 -
2 tablespoons unsalted butter
11 -
4 garlic cloves, minced
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1 1/2 cups (360ml) heavy cream
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1/2 cup (120ml) whole milk
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4 ounces (115g) cream cheese, softened
15 -
1 cup (100g) freshly grated Parmesan cheese
16 -
1 cup (110g) shredded mozzarella cheese
17 -
1/2 teaspoon Cajun seasoning
18 -
Salt, to taste
19 -
Freshly ground black pepper, to taste
20 -
Fresh parsley, chopped (for garnish)
# Step-by-Step Instructions:
01 -
Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Toss in the rigatoni and cook until it's al dente - still a bit firm when you bite into it. Check the package for timing, but start testing a minute or two early. Before draining, scoop out about 1/2 cup of the starchy pasta water and set it aside. Drain the pasta but don't rinse it.
02 -
While the pasta's cooking, get your steak ready. In a bowl, toss those steak pieces with the Cajun seasoning, garlic powder, smoked paprika, a pinch of salt, and some freshly cracked black pepper. Heat up a large skillet over medium-high heat and add the olive oil. Once it's nice and hot, add the seasoned steak pieces, giving them space so they sear rather than steam. Let them cook for about 3-4 minutes on each side until they're deeply browned and cooked to your liking. During the last minute, drop in that tablespoon of butter and spoon it over the meat as it melts. This adds flavor and a beautiful sheen. Transfer the steak to a plate and let it rest.
03 -
Using that same skillet with all those flavorful steak bits, reduce the heat to medium and drop in the 2 tablespoons of butter. Once it's melted, add the minced garlic and let it cook for about a minute until it smells amazing but doesn't brown. Pour in the heavy cream and milk, giving everything a good stir. Add the softened cream cheese and whisk until it's completely melted and the sauce is smooth. Take your time here - nobody wants cream cheese lumps!
04 -
Gradually sprinkle in the Parmesan and mozzarella cheeses while continuously stirring. This prevents clumping and helps create a silky-smooth sauce. Add the 1/2 teaspoon Cajun seasoning, and keep whisking until the sauce thickens and all the cheese is melted. Season with salt and pepper to your taste. If the sauce gets too thick, splash in some of that reserved pasta water - a tablespoon at a time - until you reach the perfect consistency.
05 -
Add the drained rigatoni directly into the sauce, gently tossing until every piece is coated with that creamy, cheesy goodness. Carefully fold in the rested steak tips and any juices from the plate - that's pure flavor right there! Let everything simmer together on low heat for 2-3 minutes, allowing all those delicious flavors to get to know each other.
06 -
Scoop this decadent pasta into bowls or onto plates, making sure everyone gets a good amount of those flavorful steak pieces. Sprinkle generously with freshly chopped parsley for a pop of color and fresh flavor. Serve immediately while it's hot and the sauce is at its creamiest. Don't be surprised when everyone asks for seconds!
# Important Tips:
01 -
This dish combines the bold flavors of Cajun-seasoned steak with a rich, cheesy pasta for the ultimate comfort food.
02 -
Save some of the pasta cooking water - it contains starch that helps the sauce cling to the pasta and adjust thickness if needed.
03 -
For extra flavor, let the steak come to room temperature and pat it dry before seasoning and cooking.