Ingredients
- Rigatoni pasta: 1 pound
- Sirloin steak: 1 pound, about 1 inch thick
- Cajun seasoning: 2 tablespoons
- Olive oil: 2 tablespoons
- Yellow onion: 1 medium, chopped
- Garlic: 3 cloves, minced
- Heavy cream: 1 cup
- Parmesan cheese: 1/2 cup, grated
- Mozzarella cheese: 1 cup, shredded
Instructions
- Step 1: Cook rigatoni according to package directions. Drain, reserving 1/2 cup of pasta water.
- Step 2: While pasta cooks, season steak with Cajun seasoning on both sides. Heat olive oil in a large skillet over medium-high heat. Sear steak for 3-4 minutes per side for medium-rare, or longer depending on desired doneness. Remove steak from skillet and let rest for 5 minutes, then slice thinly against the grain.
- Step 3: In the same skillet, add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.
- Step 4: Pour in heavy cream and bring to a simmer. Reduce heat to low, then stir in Parmesan cheese until melted and smooth.
- Step 5: Add cooked rigatoni, sliced steak, and mozzarella cheese to the skillet. Toss to combine, adding reserved pasta water if needed to reach desired consistency.
- Step 6: Cook until cheese is melted and bubbly. Serve immediately.
Notes
- For optimal flavor, store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of milk or cream to prevent the pasta from drying out and to maintain the creamy texture.
- Garnish with freshly chopped parsley and a sprinkle of extra Parmesan for a restaurant-worthy presentation.
- Don't overcrowd the pan when searing the steak; sear in batches if necessary to ensure a good crust and even cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American