Ingredients
Scale
- 12 oz rigatoni pasta
- 1 lb sirloin steak, cut into strips
- 2 tbsp butter (divided)
- 1 tbsp olive oil
- 5 cloves garlic, minced
- 1 ½ tsp Cajun seasoning (divided)
- 1 cup heavy cream
- ½ cup whole milk
- 6 oz Velveeta cheese, cubed
- ½ cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Instructions
- Cook the rigatoni in a pot of boiling salted water until al dente. Drain and set aside.
- In a large skillet, heat olive oil and 1 tbsp butter over medium-high heat. Add minced garlic and sauté until fragrant.
- Season the steak strips with Cajun seasoning and add them to the skillet. Sear until browned but juicy; transfer to a plate.
- In the same skillet, melt remaining butter over medium heat, then stir in heavy cream and milk. Add Velveeta, mozzarella, and Parmesan cheeses until melted.
- Combine cooked rigatoni with the sauce and return steak to the skillet. Toss gently to coat everything evenly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 680
- Sugar: 4g
- Sodium: 850mg
- Fat: 43g
- Saturated Fat: 22g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 120mg