Ingredients:
1½ lbs sirloin or ribeye steak, cut into bite-sized pieces
2 tbsp olive oil
2 tbsp butter
1 tbsp minced garlic
1½ tsp Cajun seasoning
½ tsp smoked paprika
Salt & black pepper, to taste
For the Spicy Cajun Velveeta Rigatoni:
12 oz rigatoni pasta
2 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
½ cup whole milk
8 oz Velveeta cheese, cubed
½ cup shredded pepper jack cheese (for an extra kick)
1 tsp Cajun seasoning
Pinch of crushed red pepper flakes (optional)
Salt & pepper, to taste
Fresh chopped parsley (for garnish)
Directions:
1. Cook the Pasta:
Boil rigatoni in salted water until al dente. Drain and set aside.
2. Sear the Garlic Butter Steak:
Season steak with Cajun seasoning, paprika, salt, and pepper.
In a large skillet, heat olive oil over medium-high. Add the steak pieces and sear for 2–3 minutes per side.
Reduce heat to medium, add butter and minced garlic, and stir to coat the steak in garlic butter.
Remove from heat and set steak aside.
3. Make the Spicy Cajun Velveeta Sauce:
In the same pan, melt 2 tbsp butter and sauté the garlic until fragrant (about 30 seconds).
Pour in heavy cream and milk, stirring constantly.
Add Velveeta and pepper jack cheese, stirring until completely melted and smooth.
Stir in Cajun seasoning, red pepper flakes (if using), and season with salt and pepper to taste.
4. Combine & Serve:
Toss the cooked rigatoni into the cheesy sauce until well coated.
Add the garlic butter steak pieces back in, mixing gently to keep the steak tender.
Serve hot, garnished with chopped parsley.
Cooking Time: 30 minutes
Servings: 4
Calories: 860 per serving
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