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Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce

Cajun steak tips with cheesy rigatoni in a creamy Parmesan sauce.
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This is a cozy, flavor-packed dish where tender Cajun-spiced steak tips are nestled in a creamy, cheesy Parmesan sauce with rigatoni. It's a perfect make-ahead meal that tastes even better the next day, ideal for busy weeks or a comforting family dinner.

Ingredients

Scale
  • 1.5 pounds sirloin steak tips or flank steak, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • 12 ounces rigatoni pasta
  • 3 tablespoons unsalted butter
  • 1 small yellow onion, finely diced
  • 4 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk, warmed slightly
  • 1 cup low-sodium beef or chicken broth
  • 2 cups freshly grated Parmesan cheese, divided
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup heavy cream or half-and-half
  • 1 teaspoon dried thyme
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Pat steak cubes dry with paper towels. Toss in a bowl with olive oil, Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper. Set aside.
  2. Bring a large pot of salted water to a boil. Cook rigatoni according to package directions for al dente. Before draining, reserve 1 cup of the starchy pasta water.
  3. Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add seasoned steak tips in a single layer (work in batches if needed) and sear undisturbed for 2-3 minutes per side until a dark crust forms. Remove steak to a plate and set aside.
  4. In the same skillet, reduce heat to medium. Add butter. Once melted, add diced onion and cook until soft, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  5. Sprinkle flour over the onions and garlic. Cook, stirring constantly, for about 2 minutes to form a roux.
  6. Slowly pour in the warm milk and broth while whisking constantly. Continue whisking until the mixture is smooth and thickens, about 5-7 minutes.
  7. Reduce heat to low. Stir in 1 1/2 cups of the grated Parmesan, all of the cheddar, the heavy cream, and dried thyme. Stir until cheeses are fully melted and the sauce is velvety smooth. Taste and adjust seasoning with salt and pepper.
  8. Add the drained al dente rigatoni and the seared steak tips to the cheesy sauce. Gently toss everything together until well coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Simmer together for 2-3 minutes.
  9. Remove from heat. Serve immediately, garnished with the remaining 1/2 cup of grated Parmesan and a sprinkle of fresh parsley.

Notes

For a smoother sauce, grate Parmesan from a block instead of using pre-grated. To make your own mild Cajun seasoning, combine 2 tsp paprika, 1 tsp each garlic powder, onion powder, and dried oregano, 1/2 tsp each cayenne, black pepper, and salt. The dish stores well in the fridge for up to 4 days and reheats beautifully on the stovetop with a splash of milk.

Nutrition

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