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Cajun Steak Rigatoni

Tender seared steak and rigatoni pasta in a creamy, cheesy Cajun spiced sauce. A hearty, gourmet-style dinner that's surprisingly easy to make.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Cajun-Inspired
Calories: 720

Ingredients
  

Cajun Seasoning Blend
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 0.5 tsp dried thyme
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp cayenne pepper adjust to taste
Main Ingredients
  • 1 lb sirloin steak sliced against the grain
  • 1 tbsp olive oil
  • 1 lb rigatoni pasta
  • 1 large yellow onion diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
Creamy Cheese Sauce
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk or half-and-half
  • 1 cup heavy cream
  • 1 cup shredded Italian cheese blend
  • 0.5 cup Parmesan cheese grated, plus more for serving
  • 2 tbsp fresh parsley chopped

Equipment

  • Large pot
  • Large skillet or Dutch oven
  • Whisk
  • Measuring Cups/Spoons

Method
 

  1. Bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente. Before draining, reserve 1 cup of pasta water. Drain and set aside.
  2. While water boils, mix all Cajun Seasoning ingredients in a small bowl. Toss the sliced steak with 1 tablespoon of the seasoning blend until coated.
  3. Heat olive oil in a large skillet over medium-high heat. Sear the steak strips for 1-2 minutes per side until browned (not cooked through). Remove steak and set aside.
  4. In the same skillet, add onion, bell peppers, and celery. Sauté for 6-8 minutes until softened. Add garlic and cook for 1 more minute.
  5. Push vegetables to the side. Add butter to the center. Once melted, whisk in flour to form a roux. Cook for 1-2 minutes.
  6. Gradually whisk in the milk and heavy cream until smooth. Bring to a simmer. Stir in the remaining Cajun seasoning.
  7. Reduce heat to low. Gradually stir in the Italian cheese blend and Parmesan until melted and sauce is creamy.
  8. Add the cooked pasta and seared steak (with juices) back to the skillet. Toss to coat in the sauce. Thin with reserved pasta water if too thick.
  9. Stir in half the parsley. Taste and adjust seasoning. Serve immediately garnished with more Parmesan and remaining parsley.

Notes

For best results, slice steak against the grain and shred your own cheese from a block. The cayenne pepper can be adjusted to control spiciness. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.