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Cajun Steak Rigatoni

Cajun Steak Rigatoni

Discover the bold flavors of Cajun Steak Rigatoni featuring blackened steak and velvety cheese sauce. Perfect for a hearty, restaurant-quality meal at home.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 people
Calories: 680
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 lbs Sirloin steak, about 1-inch thick
  • 2 tbsp Olive oil
  • 3 tbsp Cajun seasoning
  • 1 lb Rigatoni pasta
  • 1 cup Heavy cream
  • 8 oz Cream cheese, softened
  • 2 cups Sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1 tbsp Cajun seasoning (for the sauce)

Equipment

  • Large skillet or cast-iron pan
  • Pot for boiling pasta
  • Whisk
  • Tongs
  • Cutting board and knife

Method
 

  1. Pat the steak dry with paper towels and rub both sides with 3 tablespoons of Cajun seasoning. Let it sit for 10 minutes.
  2. Heat olive oil in a skillet over medium-high heat until shimmering. Add the steak and cook undisturbed for 4-5 minutes per side, then remove and let it rest.
  3. Boil salted water in a large pot, add rigatoni, and cook until al dente. Drain and reserve ½ cup of pasta water.
  4. In the same pot, melt cream cheese over low heat, whisk in heavy cream until smooth, then add cheddar and Monterey Jack cheeses, stirring until melted. Mix in 1 tablespoon of Cajun seasoning.
  5. Slice the rested steak against the grain, toss the rigatoni in the cheese sauce, and top with sliced steak. Garnish and serve immediately.

Nutrition

Calories: 680kcalCarbohydrates: 50gProtein: 43gFat: 38gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 900mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 2mgCalcium: 400mgIron: 3mg

Notes

For a smoother sauce, use freshly grated cheese instead of pre-shredded. Avoid overcrowding the pan when cooking the steak to ensure it sears properly. Adjust the seasoning in the sauce to fit your taste; always taste as you go. Leftovers can be stored separately in an airtight container for up to 3 days. Reheat gently on the stovetop to maintain texture.
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