Best Cajun Steak Tips in Creamy Rigatoni Parmesan Bake
This Cajun Steak Tips in Creamy Rigatoni Parmesan Bake is the ultimate comfort food with a spicy kick. Tender, Cajun-spiced steak tips are nestled among perfectly cooked rigatoni, all swimming in a decadent, creamy Parmesan sauce and baked to golden perfection. It's easier to make than you think and is sure to be a crowd-pleaser.
Equipment
- 9x13 inch baking dish
- Medium bowl
- Large skillet
- Whisk
- Pasta pot
- Colander
- Measuring cups and spoons
- Oven
Ingredients
- 1.5 lbs Filet Mignon, cut into 1-inch cubes
- 2 tablespoons Olive Oil
- 2 tablespoons Cajun Seasoning
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- Salt to taste
- Pepper to taste
- 1 lb Rigatoni Pasta
- 4 tablespoons Butter
- 4 cloves Garlic, minced
- ½ cup Yellow Onion, diced
- ¼ cup All-Purpose Flour
- 3 cups Heavy Cream
- 1 cup Chicken Broth
- 1 cup Grated Parmesan Cheese, plus more for topping
- ½ cup Grated Mozzarella Cheese
- ¼ cup Fresh Parsley, chopped
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Cook the rigatoni according to package directions until al dente. Drain and set aside.
- In a medium bowl, toss the filet mignon cubes with olive oil, Cajun seasoning, garlic powder, onion powder, salt, and pepper. Make sure the steak is evenly coated.
- Heat a large skillet over medium-high heat. Add the steak tips and sear on all sides until browned and cooked to your desired doneness (about 3-5 minutes for medium-rare). Remove from the skillet and set aside. Don't overcrowd the pan; cook in batches if necessary to ensure a good sear.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and diced onion and sauté until softened, about 3-5 minutes.
- Whisk in the flour and cook for 1-2 minutes to create a roux.
- Gradually whisk in the heavy cream and chicken broth, making sure to break up any lumps. Bring to a simmer, stirring constantly.
- Reduce the heat to low and stir in the Parmesan cheese and mozzarella cheese until melted and smooth. Season with salt and pepper to taste.
- Stir in the cooked rigatoni and Cajun steak tips into the creamy sauce. Mix well to combine.
- Pour the rigatoni mixture into the prepared baking dish.
- Sprinkle the top with additional Parmesan cheese.
- Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Garnish with fresh parsley before serving.
Notes
Don't overcook the pasta, al dente is best. Sear, don't boil the steak tips to lock in juices. The roux is crucial for thickening the sauce, cook it to get rid of raw flour taste. Use freshly grated Parmesan cheese for best flavor. Let the baked rigatoni rest for a few minutes before serving. Add vegetables like bell peppers, mushrooms, or spinach. Add a pinch of red pepper flakes for extra heat. Experiment with different cheeses like Gruyere, Fontina, or Asiago. Substitute half-and-half for the heavy cream to reduce fat content, but be aware that the sauce might not be as thick. Store leftovers in the refrigerator for up to 3 days.