Ingredients
Equipment
Method
- Cut the sirloin steak into bite-sized cubes and season with salt, pepper, and Cajun seasoning.
- Bring a large pot of salted water to a boil, add the rigatoni, and cook until al dente. Drain and set aside.
- Heat a skillet over medium-high heat and add butter, then sear the steak cubes for 2-3 minutes per side until golden brown.
- In the same skillet, add heavy cream, chicken broth, and Cajun seasoning, and let simmer for 5 minutes until slightly thickened.
- Stir in shredded mozzarella and grated parmesan until melted, then toss in the cooked rigatoni and steak tips until coated.
Nutrition
Calories: 600kcalCarbohydrates: 50gProtein: 35gFat: 30gSaturated Fat: 18gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 800IUVitamin C: 2mgCalcium: 300mgIron: 3mg
Notes
For a lighter option, swap heavy cream with half-and-half or whole milk.
If you're out of sirloin, try flank steak or ribeye instead. Vegans can use plant-based cream and dairy-free cheeses.
Leftovers can be stored in an airtight container in the fridge for up to 3 days, and can be frozen for up to 2 months.
To take this dish to another level, consider drizzling with truffle oil before serving for a nice finish.
Remember to rest the steak after cooking to lock in juices for maximum flavor.
If you're out of sirloin, try flank steak or ribeye instead. Vegans can use plant-based cream and dairy-free cheeses.
Leftovers can be stored in an airtight container in the fridge for up to 3 days, and can be frozen for up to 2 months.
To take this dish to another level, consider drizzling with truffle oil before serving for a nice finish.
Remember to rest the steak after cooking to lock in juices for maximum flavor.
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