Description
This rich and flavorful Cajun Steak Tips with Cheesy Parmesan Rotini combines tender, spicy steak bites with creamy, cheesy pasta for a comforting yet elegant meal perfect for dinner any night of the week.
Ingredients
Scale
Steak
- 1 lb sirloin or ribeye steak tips
- Cajun spice, to season
- 2 tbsp butter
Pasta
- 12 oz rotini pasta
Cheese Sauce
- 1 cup heavy cream
- 1 cup whole milk
- 4 oz cream cheese
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Garnish
- Fresh parsley for garnish
Instructions
- Cook the pasta: Bring salted water to a boil and add the rotini pasta. Cook until al dente, according to package instructions, usually around 8-10 minutes. Drain the pasta and set it aside.
- Sear the steak tips: In a skillet, melt butter over medium-high heat. Season the steak tips generously with Cajun spice. Sear the steak tips for 3-4 minutes on each side until nicely browned and cooked through to your desired doneness. Remove the steak from the skillet and set aside.
- Prepare the cheese sauce: Using the same skillet, lower the heat to medium. Add the heavy cream, whole milk, and cream cheese. Stir the mixture continuously until the cream cheese is fully melted and smooth. Then stir in the grated Parmesan and shredded mozzarella cheeses until a creamy sauce forms.
- Combine pasta and steak with sauce: Add the cooked rotini and seared steak tips back into the skillet with the cheese sauce. Toss everything together until the pasta and steak are evenly coated with the creamy cheese sauce.
- Serve: Plate the cheesy steak tip rotini and garnish with fresh parsley for a bright, fresh finish.
Notes
- For an extra kick, add a pinch of cayenne pepper or hot sauce to the cheese sauce.
- Use freshly grated Parmesan for the best flavor and texture.
- Let the skillet deglaze with a splash of white wine or broth before adding the cream for extra depth.
- Adjust cooking times of steak tips based on thickness and preferred doneness.
- Can substitute half-and-half for milk and cream for a lighter sauce.
