Ingredients:
1½ lbs sirloin steak, cut into bite-size cubes
5 tbsp butter
6 cloves garlic, minced
2 tbsp Cajun seasoning (plus 1 tsp for the sauce)
½ tsp smoked paprika
12 oz rigatoni
1½ cups heavy cream
1 cup shredded mozzarella
¾ cup shredded sharp cheddar
¾ cup grated Parmesan
½ cup shredded provolone
3 oz cream cheese, softened
Salt to taste
Chopped parsley to finish
Directions:
Toss the steak cubes with 2 tbsp Cajun seasoning, smoked paprika, and a pinch of salt until evenly coated.
Melt 2 tbsp butter in a hot pan and sear the steak in batches so it caramelizes, about 2 minutes per side. Set aside.
Cook the rigatoni in salted water until al dente. Reserve 1 cup pasta water, then drain.
Melt the remaining 3 tbsp butter, soften the garlic, and stir in the extra 1 tsp Cajun seasoning to build reddish color.
Pour in the heavy cream and simmer gently, then melt in the cream cheese, mozzarella, cheddar, Parmesan, and provolone until thick and glossy.
Fold in the rigatoni and steak bites until fully combined and every tube is filled. Loosen with pasta water as needed.
Plate loaded, with melted cheese visible throughout, creamy pools at the base, and a sprinkle of parsley.