Description
A delightful combination of Cajun seasoned steak tips and creamy Parmesan sauce paired with rigatoni pasta, perfect for family dinners.
Ingredients
Scale
- 1 pound rigatoni pasta
- 1 pound steak tips
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- 1 tablespoon chopped fresh parsley
Instructions
- Start by seasoning the steak tips evenly with Cajun seasoning. Allow them to rest for about 10 minutes.
- While the steak rests, bring a large pot of salted water to a boil. Cook the rigatoni pasta until it is al dente. Once cooked, drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned steak tips and sear them until they are browned on all sides, about 4 minutes. Remove them from the skillet and set aside.
- In the same skillet, melt the butter. Add the diced onion and minced garlic, and sauté until softened, about 3 minutes.
- Sprinkle the flour over the onion and garlic mixture. Stir to form a roux, cooking for about 1 minute.
- Gradually whisk in the chicken broth, milk, and heavy cream. Bring the mixture to a simmer and allow it to thicken for about 4 minutes.
- Stir in the grated Parmesan cheese until it melts and forms a smooth and creamy sauce. Taste and season with salt and black pepper to your liking.
- Add the seared steak tips back into the sauce. Gently toss in the cooked rigatoni until everything is well combined.
- Garnish with chopped fresh parsley before serving. Enjoy your delicious dish immediately!
Notes
For leftovers, store in an airtight container in the refrigerator for up to three days or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg