Ingredients
- Rigatoni pasta: 1 pound
- Beef sirloin steak: 1.5 pounds
- Cajun seasoning: 2 tablespoons
- Olive oil: 2 tablespoons
- Yellow onion: 1 medium, chopped
- Heavy cream: 1.5 cups
- Shredded parmesan cheese: 1 cup
- Mozzarella cheese: 1 cup, shredded
Instructions
- Step 1: Cook the rigatoni according to package directions. Drain and set aside.
- Step 2: While the pasta cooks, cut the steak into 1-inch cubes. Season generously with Cajun seasoning.
- Step 3: Heat olive oil in a large skillet over medium-high heat. Add the steak and cook until browned on all sides and cooked to desired doneness (about 5-7 minutes for medium-rare). Remove steak from the skillet and set aside.
- Step 4: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Pour in the heavy cream and bring to a simmer.
- Step 5: Reduce heat to low and stir in the Parmesan cheese and mozzarella cheese until melted and smooth.
- Step 6: Add the cooked rigatoni and steak to the cheese sauce. Toss to coat evenly. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat with a splash of milk or cream to loosen the sauce.
- Garnish with freshly chopped parsley and a sprinkle of extra Parmesan for an elegant touch.
- For an extra flavorful sauce, use freshly grated Parmesan cheese instead of pre-shredded.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American