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Cheesy Cajun Garlic Butter Steak served with Creamy Rigatoni

Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni

This recipe features juicy steak bites coated in garlic butter, paired with creamy rigatoni pasta, delivering a delightful Cajun flavor that's perfect for weeknights and special occasions.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 800
Ingredients Method Notes

Ingredients
  

For the Steak
  • 1.5 lbs sirloin or ribeye steak, cut into bite-size pieces Sirloin or ribeye works best for bite-size pieces.
  • 1 tbsp olive oil
  • 1.5 tsp Cajun seasoning Adjust for heat preference.
  • 0.5 tsp smoked paprika
For the Creamy Sauce
  • 12 oz rigatoni pasta Can substitute with penne, ziti, or fettuccine.
  • 3 tbsp butter Divided for steak and sauce.
  • 7 cloves garlic, minced 4 for steak, 3 for sauce.
  • 1 cup heavy cream Can substitute with half-and-half for a lighter sauce.
  • 0.5 cup beef or chicken broth
  • 0.5 cup grated Parmesan cheese For a rich cheese flavor.
  • 1 cup shredded mozzarella
  • 0.25 tsp red pepper flakes (optional) Add more for spiciness.

Method
 

Cook the Rigatoni
  1. Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
Sear the Steak Bites
  1. Pat steak dry and season with Cajun seasoning, paprika, salt, and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear steak bites 2–3 minutes per side until deeply browned.
  3. Lower heat, add butter and garlic, and toss until fragrant and glossy. Remove steak from skillet and keep warm.
Make the Creamy Cheese Sauce
  1. In the same skillet, melt butter and sauté garlic for 30 seconds.
  2. Pour in broth and heavy cream, stirring to combine.
  3. Add Parmesan and mozzarella, stirring until melted and creamy. Season with salt, pepper, and red pepper flakes.
  4. Add pasta water if needed to adjust consistency.
Combine
  1. Add rigatoni to the sauce and toss to coat.
  2. Gently fold in steak bites and any garlic butter juices.
Serve
  1. Plate hot, garnish with parsley, extra Parmesan, and a touch of Cajun seasoning.

Notes

For extra searing tips, pat the steak dry before seasoning for a good sear and reserve pasta water to adjust sauce thickness. Let the cheese melt gently to avoid grainy sauce.