Cajun Garlic Steak Tips with Three-Cheese Rigatoni
Ingredients:
2 lbs sirloin steak, cut into 1-inch cubes
2 tablespoons olive oil
8 tablespoons butter, divided
12 cloves garlic, minced, divided
2 teaspoons Cajun seasoning
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1.5 teaspoons salt, divided
1 teaspoon black pepper, divided
1 lb rigatoni
2 cups heavy cream
1 cup whole milk
1.5 cups shredded mozzarella
1.5 cups shredded cheddar
1 cup grated Parmesan
4 oz cream cheese, softened
3 tablespoons fresh parsley, chopped
Directions:
Cook rigatoni in salted boiling water until al dente, about 11-12 minutes. Drain and set aside.
Pat steak dry and season with Cajun seasoning, smoked paprika, garlic powder, onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Heat olive oil in a large skillet over high heat. Sear steak in a single layer 2 minutes per side until deeply caramelized.
Lower heat to medium. Add 4 tablespoons butter and 6 cloves garlic. Toss for 1 minute until glossy. Sprinkle with 1 tablespoon parsley, transfer to a plate, and cover.
Wipe the skillet clean. Melt 4 tablespoons butter over medium heat, add 6 cloves garlic, and sauté 30 seconds.
Pour in heavy cream and milk. Simmer gently, then whisk in cream cheese until smooth.
Lower heat. Stir in mozzarella, cheddar, and Parmesan a handful at a time until thick and stretchy.
Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
Toss rigatoni in the sauce until every tube is fully coated.
Plate rigatoni on one side, Cajun steak bites on the other. Garnish with parsley.
