# Ingredient List:
→ Beef Preparation
01 - 1 pound steak tips (sirloin or ribeye), cut into bite-sized pieces
02 - 1 tablespoon Cajun seasoning, plus more to taste
03 - Salt and freshly ground black pepper to taste
→ Pasta and Sauce
04 - 10 ounces rigatoni pasta
05 - 1 cup heavy cream
06 - 3/4 cup freshly grated Parmesan cheese
07 - 2 garlic cloves, minced
08 - 2 tablespoons butter, divided
09 - 1 tablespoon olive oil
10 - 1/2 cup shredded mozzarella or Fontina cheese (optional)
# Directions:
01 - Coat steak tips thoroughly with Cajun seasoning and a pinch of salt and pepper. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear steak pieces until deeply browned on all sides, working in batches if necessary. Transfer steak tips to a plate and keep warm.
02 - Fill a large pot with water and bring to a rolling boil. Add a generous amount of salt, then cook rigatoni pasta until al dente according to package directions. Reserve 1/2 cup of pasta cooking liquid. Drain the pasta and set aside.
03 - Add the remaining tablespoon of butter to the same skillet used for the steak. Sauté minced garlic until aromatic, about 1 minute. Pour in heavy cream, stirring to loosen any browned bits, and bring to a gentle simmer.
04 - Gradually add Parmesan cheese, whisking until smooth and fully melted. If desired, mix in mozzarella or Fontina for extra richness. Adjust seasoning with salt, pepper, and additional Cajun seasoning as needed.
05 - Add the drained rigatoni to the sauce, tossing gently to coat. Use reserved pasta water incrementally to achieve desired sauce consistency. Fold in seared steak tips, ensuring even distribution throughout the dish.
06 - Transfer to serving plates or a platter. Finish with extra freshly grated Parmesan and a sprinkling of cracked black pepper.
