Heat a large skillet over medium-high heat and add olive oil and butter. Sear Cajun-seasoned steak tips for 3-4 minutes on each side until browned. Remove and set aside.

In a large pot, bring salted water to boil. Cook rigatoni according to package instructions until al dente (10-12 minutes). Reserve ½ cup pasta water and drain.

In the same skillet, reduce heat to medium, add remaining butter, then sauté minced garlic for 1 minute until fragrant.

Pour in the heavy cream and gently simmer. Stir in Parmesan cheese until melted (3-4 minutes). Add mozzarella or Fontina if using.

Add cooked rigatoni to the sauce and toss for 2-3 minutes, adding reserved pasta water as needed for consistency.

Fold in seared steak tips and cook for an additional minute to heat through.

Spoon onto plates, top with extra Parmesan and pepper, serve immediately with garlic bread or salad.