Ingredients
Scale
- 1.5 lbs beef sirloin steak, cut into 1-inch cubes
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup beef broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 pound rigatoni pasta
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook rigatoni pasta according to package directions. Drain and set aside.
- In a large bowl, toss steak cubes with Cajun seasoning, salt, and pepper.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add steak cubes and sear on all sides until browned, about 5-7 minutes. Remove steak from skillet and set aside.
- Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.
- Stir in diced tomatoes and beef broth. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Stir in heavy cream and Parmesan cheese. Cook until sauce is heated through and slightly thickened, about 2-3 minutes.
- Add cooked rigatoni pasta and seared steak to the skillet with the sauce. Toss to combine.
- Serve immediately, garnished with fresh parsley and extra Parmesan cheese.
Notes
For a spicier kick, add a pinch of cayenne pepper to the Cajun seasoning. You can substitute another type of pasta, such as penne or ziti, if desired. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8g
- Sodium: 750mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 150mg