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A steaming bowl of Cajun Steak Cheesy Rigatoni Parmesan Recipe topped with sliced seared steak and melted cheese served on a rustic wooden table.

Cajun Steak Cheesy Rigatoni Parmesan

Experience the ultimate comfort food with this one-pot Cajun Steak Cheesy Rigatoni Parmesan. This gourmet meal combines tender, perfectly seared steak with creamy, spice-infused pasta for a restaurant-quality experience that minimizes cleanup.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion (Cajun-Italian)
Calories: 750
Ingredients Method Notes

Ingredients
  

  • 1 lb Sirloin or Ribeye steak, cut into thin bite-sized strips
  • 1 lb Rigatoni pasta
  • 2 tbsp Cajun seasoning
  • 1 large yellow onion, finely diced
  • 4 cloves fresh garlic, minced
  • 2 cups beef broth low-sodium
  • 1 cup heavy cream
  • 1.5 cups freshly grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 2 tbsp olive oil
  • 2 tbsp fresh parsley, chopped for garnish
  • Salt and black pepper to taste

Method
 

  1. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat with a splash of olive oil.
  2. Toss the steak strips with the Cajun seasoning until evenly coated.
  3. Sear the steak in small batches to avoid crowding the pan, ensuring a nice crust. Remove steak and set aside on a clean plate.
  4. In the same pot, add the diced onions and sauté until translucent, using a wooden spoon to scrape up the browned 'fond' from the bottom of the pot.
  5. Add the minced garlic and cook for about 1 minute until fragrant.
  6. Pour in the beef broth and heavy cream, then stir in the dry rigatoni pasta.
  7. Bring to a simmer, then reduce heat to low. Cover and cook, stirring occasionally to prevent sticking, until the pasta is al dente and the sauce has reached a creamy consistency.
  8. Fold the seared steak back into the pot and stir in the fresh spinach, cooking until the leaves just begin to wilt.
  9. Remove from heat and stir in the freshly grated Parmesan cheese until the sauce is glossy and smooth.
  10. Garnish with fresh parsley and serve immediately while hot.

Notes

To adjust consistency, add a splash of warm water or additional beef broth if the sauce becomes too thick. For extra heat, add a pinch of crushed red pepper flakes or a dash of hot sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat with a splash of cream or broth to restore the creamy texture.