Ingredients
Scale
- 1.5 lbs sirloin steak, cut into 1-inch cubes
- 2 tbsp Cajun seasoning
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup beef broth
- 1/2 cup heavy cream
- 1 lb rigatoni pasta
- 1 cup grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh parsley, for garnish
- Salt and pepper to taste
Instructions
- Cook rigatoni according to package directions. Drain and set aside.
- In a large bowl, toss steak cubes with Cajun seasoning. Season with salt and pepper to taste.
- Heat olive oil in a large skillet over medium-high heat. Add steak and cook until browned on all sides and cooked to your desired doneness (about 5-7 minutes for medium-rare).
- Remove steak from skillet and set aside. Add onion and garlic to the skillet and cook until softened, about 3-5 minutes. Add red and green bell peppers and cook for another 3 minutes.
- Stir in diced tomatoes and beef broth. Bring to a simmer and cook for 5 minutes.
- Stir in heavy cream and Parmesan cheese until cheese is melted and sauce is smooth.
- Add cooked rigatoni and steak to the skillet. Toss to coat with sauce. Heat through.
- Garnish with fresh parsley and serve immediately with additional Parmesan cheese.
Notes
For a spicier dish, add a pinch of cayenne pepper to the Cajun seasoning. You can substitute the rigatoni with penne or another similar pasta shape. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. For an even richer flavor, use freshly grated Parmesan cheese.
- 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: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 150mg