Cajun Beef Tips with Cheesy Rigatoni Parmesan Sauce
Creamy, juicy, and packed with bold Cajun flavor, this dish pairs tender seared steak bites with a luxuriously creamy rigatoni sauce loaded with Parmesan and mozzarella.
Servings: 4 servings
Equipment
- Large Skillet
- Pot
- Mixing Bowl
Ingredients
Beef
- 1.5 lbs sirloin or ribeye steak tips cut into bite-sized pieces
Oil and Butter
- 2 tbsp olive oil
- 1 tbsp butter
Seasonings
- 1.5 tsp Cajun seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp smoked paprika
Pasta
- 12 oz rigatoni pasta
Cream Sauce
- 2 tbsp butter
- 4 cloves garlic minced
- 1.5 cups heavy cream
- 0.5 cup whole milk
- 4 oz cream cheese softened
- 1.25 cups grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 0.5 tsp Cajun seasoning for sauce
Garnish
- to taste Salt & black pepper
- 1 tbsp fresh parsley chopped, for garnish
Instructions
- In a large bowl, add the steak tips. Sprinkle on 1 1/2 teaspoons Cajun seasoning, garlic powder, onion powder, smoked paprika, and salt & black pepper to taste. Toss well to coat the meat evenly. Let sit for 10–15 minutes if you have time to let the flavors settle.
- Heat 2 tablespoons olive oil in a large skillet or cast iron pan over medium-high heat. Once hot, add the seasoned beef tips in a single layer. Cook undisturbed for 2–3 minutes to develop a nice sear.
- Flip the steak tips and cook another 2–3 minutes, or until the beef is browned and cooked to your desired doneness. Remove from pan and set aside briefly.
- Reduce heat to medium-low in the skillet, add 1 tablespoon butter, and swirl to coat the beef, letting it melt into the juices for extra richness. Return beef to the pan to stay warm if needed.
- Bring a large pot of salted water to a boil. Add 12 ounces rigatoni and cook until al dente according to package directions. Reserve 1/2 cup of pasta water, then drain the rigatoni and set aside.
- In another skillet, melt 2 tablespoons butter over medium heat. Add minced garlic and sauté for about 30 seconds to 1 minute, until fragrant but not browned.
- Pour in 1 1/2 cups heavy cream and 1/2 cup whole milk, stirring to combine. Add 4 ounces softened cream cheese and stir until melted and smooth.
- Stir in 1 1/4 cups grated Parmesan and 1 cup shredded mozzarella until fully melted and the sauce becomes creamy. Add 1/2 teaspoon Cajun seasoning, then season with salt and black pepper to taste.
- Let the sauce simmer on low for 2–3 minutes to thicken slightly. Add the cooked rigatoni to the cheese sauce and toss until every piece is nicely coated. Thin the sauce with reserved pasta water a tablespoon at a time if needed.
- Spoon rigatoni onto plates or into bowls, top with seared Cajun beef tips, and garnish with chopped fresh parsley. Serve hot and enjoy.
Notes
Store leftovers in an airtight container for up to 3–4 days. Reheat gently on the stovetop over low heat, adding a splash of milk or reserved pasta water to revive creaminess.