Cajun Steak Tips with Rotini in Creamy Parmesan Cheddar-Cajun Sauce
Ingredients:
1 ½ lbs sirloin or ribeye steak, cut into steak-tip pieces (about 1-inch chunks)
1 tbsp olive oil
3 tbsp unsalted butter
4 garlic cloves, minced (divided)
2 tsp Cajun seasoning
1 tsp smoked paprika
Salt and freshly ground black pepper, to taste
12 oz rotini pasta
2 tbsp unsalted butter
3 garlic cloves, minced
1 ½ cups heavy cream
1 cup whole milk
1 ½ cups sharp cheddar cheese, shredded
¾ cup Parmesan cheese, freshly grated
4 oz cream cheese (for extra thickness)
1 tsp Cajun seasoning
½ tsp Italian seasoning
¼ tsp crushed red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
Directions:
1. Boil a large pot of salted water. Drop in the rotini and cook until al dente. Drain, reserve ½ cup pasta water, and set aside.
2. In a saucepan, melt 2 tbsp butter. Add garlic and sauté until fragrant, about 30 seconds. Stir in heavy cream and milk, whisking until smooth. Lower the heat and slowly add cheddar, Parmesan, and cream cheese. Stir until the sauce becomes thick and glossy. Season with Cajun seasoning, Italian seasoning, salt, pepper, and red pepper flakes if you want a little kick. Toss the rotini into the sauce, coating every spiral. Add a splash of pasta water if it needs loosening.
3. Pat the steak tips dry. Season them generously with Cajun seasoning, smoked paprika, salt, and pepper. Heat olive oil in a cast-iron skillet over medium-high heat. Sear steak tips for 2–3 minutes per side until they get a deep crust and are cooked to your preferred doneness. Lower the heat, add butter and the remaining garlic, and baste the steak tips in the garlic butter for about 1–2 minutes.
4. Serve the cheesy Cajun rotini on one side of the plate and the garlic butter steak tips on the other. Spoon the garlic butter over the steak, then sprinkle parsley and extra Parmesan over everything before serving.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: ~870 per serving