Savory Cajun Garlic Butter Beef with Rigatoni Alfredo
Ingredients:
1 pound rigatoni pasta
2 pounds beef sirloin steak, cut into 1-inch cubes
2 tablespoons olive oil
4 tablespoons butter, divided
4 cloves garlic, minced
1 tablespoon Cajun seasoning
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 teaspoon salt
1 cup heavy cream
1 cup milk
1 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
2 tablespoons chopped green onions, garnish
Cook the rigatoni according to package directions until al dente. Drain and set aside.
While the pasta cooks, prepare the beef. In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat.
Add the beef cubes to the skillet in a single layer (cook in batches if needed to avoid overcrowding). Sear the beef on all sides until golden brown and slightly charred, about 5-7 minutes total. Remove the beef from the skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and cook for about 1 minute, until fragrant.
Stir in the Cajun seasoning, smoked paprika, salt, and pepper. Cook for another 30 seconds, stirring constantly.
Pour in the heavy cream and milk. Bring to a simmer, stirring occasionally, until the sauce slightly thickens, about 3-5 minutes.
Reduce the heat to low. Add the Parmesan and mozzarella cheese, stirring until the cheese is completely melted and the sauce is smooth and creamy.
Add the cooked rigatoni to the skillet and toss to coat in the Alfredo sauce.
Serve immediately, garnish with green onions.
