Ingredients
Scale
- 1 lb Top Sirloin Steak, about 1 inch thick
- 1 lb Rigatoni Pasta
- 1 tbsp Cajun Seasoning
- 1 tbsp Olive Oil
- 1/2 cup Heavy Cream
- 4 oz Cream Cheese, softened
- 1 cup Shredded Mozzarella Cheese
- 1/2 cup Grated Parmesan Cheese
Instructions
- Step 1: Season the steak liberally with Cajun seasoning on both sides. Heat olive oil in a large skillet over medium-high heat. Sear the steak for 3-4 minutes per side for medium-rare, or longer depending on desired doneness. Let rest for 5-10 minutes, then slice thinly against the grain.
- Step 2: While the steak is resting, cook rigatoni pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Step 3: In the same skillet, reduce the heat to medium-low. Add the heavy cream and cream cheese and stir until smooth and melted.
- Step 4: Add the drained pasta to the cheese sauce, tossing to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Step 5: Stir in the sliced steak, mozzarella cheese, and half of the Parmesan cheese. Cook until the mozzarella is melted and bubbly.
- Step 6: Serve immediately, topped with the remaining Parmesan cheese.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, but the steak is best enjoyed freshly cooked!
- Reheat gently in a skillet over low heat with a splash of milk or cream to loosen the sauce, stirring frequently.
- Garnish with a sprinkle of fresh parsley or chopped green onions for a pop of color and freshness.
- For extra flavor, try searing the steak with a clove of minced garlic and a sprig of thyme in the olive oil!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American