Ingredients
Scale
- 12 oz rigatoni pasta
- 1 lb sirloin steak, thinly sliced into strips
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1 ½ tsp Cajun seasoning
- ½ tsp smoked paprika
- ½ tsp black pepper
- ¼ tsp salt (or to taste)
- ¾ cup heavy cream
- ½ cup beef broth
- 3 oz Velveeta cheese, cubed
- ½ cup shredded mozzarella cheese
- ⅓ cup grated Parmesan cheese
- 2 oz cream cheese, softened
- 1 tsp garlic powder
- 1 tbsp fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil. Cook rigatoni until al dente, then drain.
- Pat steak strips dry and season with Cajun seasoning, paprika, salt, and black pepper.
- Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Sear steak strips 3–4 minutes per side until browned. Remove and set aside.
- Melt remaining butter in skillet and sauté minced garlic for 30 seconds.
- Add beef broth and heavy cream, stirring to lift browned bits. Reduce heat to low.
- Add Velveeta, cream cheese, mozzarella, and Parmesan. Stir until melted and thickened.
- Sprinkle in garlic powder, stir until smooth and glossy.
- Toss cooked rigatoni in sauce, return seared steak, stir gently.
- Simmer 2–3 minutes until sauce thickens. Garnish with parsley and serve hot.
Notes
- Adjust Cajun seasoning to taste for desired heat.
- Use other pasta types like penne or fettuccine if preferred.
- Leftovers store well in fridge for 2–3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 980
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 64 g
- Saturated Fat: 32 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 48 g
- Cholesterol: 170 mg