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Cajun steak tips in cheesy parmesan rotini is that magical combination of creamy pasta and boldly spiced beef I crave when I want comfort food with a kick. This dish has quickly become a weeknight favorite in my house because it hits the spot for both pasta lovers and steak fans without too much fuss. Every bite is saucy and cheesy with a punch of Cajun flavor that keeps you coming back.
I tossed this together on a whim one afternoon when my family was craving something extra decadent and now it is a requested meal for celebrations and cozy nights in.
Ingredients
- Sirloin or ribeye steak tips: use good quality beef with some marbling for extra juiciness
- Olive oil: creates a golden sear on the steak and adds richness
- Butter: adds flavor to both steak and the creamy sauce
- Cajun seasoning: brings the signature spicy and smoky kick choose a mix that lists paprika and garlic at the top of the ingredients
- Garlic powder: layers more savoriness into the steak
- Smoked paprika: deepens the flavor with subtle smokiness opt for Spanish paprika if you can find it
- Salt and black pepper: help balance the flavors and make the dish pop
- Rotini pasta: holds the creamy sauce in its spirals try to choose bronze cut for better grip
- Garlic for sautéing: use fresh for the best aromatic punch
- Heavy cream and whole milk: create the rich dreamy sauce
- Cream cheese: adds body and silkiness to the sauce
- Parmesan cheese: for true flavor freshly grated melts best and tastes sharp
- Mozzarella cheese: makes the sauce extra gooey and stretchy shred it yourself for best texture
- Cajun seasoning: ties everything together in the sauce
- Fresh parsley for topping: adds a touch of color and freshness chop it just before serving for full flavor
Step by Step Instructions
- Boil the Rotini:
- Fill a large pot with well salted water and bring it to a rolling boil Drop in the rotini pasta and cook for eight to nine minutes until it is just al dente before draining reserve half a cup of the pasta water for later
- Prep and Season the Steak:
- Pat your steak tips completely dry with paper towels This gives you the best sear Toss the steak with Cajun seasoning garlic powder smoked paprika salt and pepper ensuring every piece is coated
- Sear the Steak:
- Heat olive oil and one tablespoon butter in a large skillet over medium high heat Lay the steak tips in a single layer and sear for one to two minutes per side until the outside is browned and the inside is cooked through Quickly remove the steak to a plate so it stays juicy
- Make the Garlic Cream Base:
- Turn the skillet to medium and add two tablespoons butter Melt the butter then toss in the minced garlic and sauté for about thirty seconds until it smells fragrant and just starts to turn golden
- Stir in Dairy:
- Pour in the heavy cream and milk Scrape up any flavorful bits from the bottom Add the softened cream cheese and whisk until smooth and blended
- Melt in Cheeses:
- Gradually sprinkle in the shredded Parmesan and mozzarella and a half teaspoon of Cajun seasoning Stir continuously until the cheeses have melted and the sauce is creamy Taste and season with more salt and pepper as needed
- Combine Pasta and Sauce:
- Add the cooked rotini to the skillet and toss until every spiral is thoroughly coated If the sauce seems thick loosen it with a splash or two of the reserved pasta water
- Plate and Finish:
- Scoop the cheesy pasta onto plates Top generously with the seared Cajun steak tips and a sprinkle of chopped fresh parsley for color and brightness
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I always look forward to sneaking a few extra steak tips as I plate this up because the seared crust with the Cajun spices reminds me of big family cookouts growing up It is the smoky flavor that truly takes me back
Storage Tips
Leftovers keep well in an airtight container in the fridge for up to three days For best texture warm gently in a skillet with a splash of milk or reserved pasta water to re loosen the sauce The steak tips do best when reheated separately so they do not get overcooked
Ingredient Substitutions
You can use chicken breast or thigh for a lighter meat option and it will work beautifully If you need to go lighter on dairy swap half and half for heavy cream and neufchatel cheese for regular cream cheese Any short pasta holds the sauce but rotini is hard to beat
Serving Suggestions
Pair this dish with a crisp green salad tossed in lemon vinaigrette to balance all the richness Fresh garlicky bread is ideal for scooping sauce left on the plate If you want more veggies roasted asparagus or broccoli works wonders on the side
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A Little Cajun History
Cajun seasoning traces its roots to the Louisiana Acadian settlers who blended French Canadian cuisine with regional influences The bold paprika chili and garlic flavors bring a signature Louisiana heat to this otherwise comforting Italian inspired dinner
Frequently Asked Questions
- → How do I make the steak tips tender?
Pat the steak tips dry before seasoning and sear them quickly in a hot skillet to lock in moisture and keep them juicy.
- → Can I use a different type of pasta?
Yes, any short pasta like penne or fusilli works well if you don't have rotini on hand.
- → Is it possible to adjust the spice level?
Absolutely! For more heat, add extra Cajun seasoning or a pinch of cayenne. For less, use a mild Cajun blend.
- → Can I substitute the cheeses?
Feel free to swap Parmesan or mozzarella for similar cheeses like Asiago or provolone, adjusting to personal preference.
- → What’s the best way to reheat leftovers?
Gently reheat in a skillet over low heat, adding a splash of milk or cream to maintain the creamy texture.
- → Do I need to use heavy cream?
If you prefer a lighter sauce, substitute half-and-half or whole milk, keeping in mind the sauce will be less rich.