Cajun Steak Tips in Cheesy Rigatoni

There’s something magical about combining a perfectly seared steak with creamy, cheesy pasta, and this Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce delivers exactly that comfort with a spicy kick.

I still remember the first time I made something like this – it was a chilly Tuesday evening, and I had some steak tips in the fridge that needed using. My grandma always said, “Betty, when you’ve got good meat, don’t overthink it. Season it well, sear it hot, and let it shine.” So I did just that, adding my own twist with Cajun spices and tossing it all with rigatoni in the creamiest Parmesan sauce. The moment that first forkful hit the table, my family’s eyes lit up. The tender, spicy steak paired with those cheese-coated pasta tubes was pure comfort food heaven. Now it’s become one of those recipes I turn to when I want something that feels special but comes together faster than you’d expect. Your kitchen’s about to smell incredible!

What Makes This Cajun Steak Pasta So Special

Growing up in the Midwest, I learned that the best dinners are the ones that bring bold flavors and comforting textures together without fuss. This recipe does exactly that – it’s the kind of dish that makes everyone think you’ve spent hours in the kitchen when really, you’ve just been smart about your cooking.

Here’s why this dish works every time:

• Restaurant-quality results at home – Tender steak tips with a beautiful sear meet a velvety cheese sauce that rivals any steakhouse side
• Ready in 35 minutes – Perfect for busy weeknights when you want something impressive without the stress
• Pantry-friendly ingredients – Uses accessible items you likely already have, with that signature Cajun kick coming from a simple spice blend
• Kid-approved with adult appeal – The creamy cheese sauce appeals to picky eaters while the Cajun seasoning keeps things interesting for grown-ups
• One-pan finishing – After cooking the pasta separately, everything comes together in one skillet for easy cleanup
• Adaptable heat level – Start with the called-for Cajun seasoning and adjust up or down based on your family’s preferences

I’ve found that this recipe is particularly wonderful when you’re craving something indulgent but don’t want to spend your whole evening cooking. It’s become my go-to for Sunday suppers and those nights when we need a little extra comfort on our plates.

Ingredient Spotlight

Steak tips serve as the protein star here, and I always choose sirloin for its perfect balance of flavor and tenderness without breaking the bank – though ribeye makes this truly luxurious if you’re celebrating something special.

Rigatoni pasta is my preferred choice because those ridged tubes trap the creamy sauce beautifully, ensuring every bite is coated in cheesy goodness.

Heavy cream creates the luscious base for our sauce, providing that velvety texture that makes this dish so comforting and restaurant-worthy.

Freshly grated Parmesan cheese is absolutely essential here – I never use the pre-grated stuff because freshly grated melts so much smoother and delivers infinitely better flavor.

Cajun seasoning brings the signature kick to our steak tips, offering a blend of paprika, garlic, onion, and cayenne that adds complexity without overwhelming the dish.

Garlic infuses the cream sauce with aromatic depth, and I’ve learned that sautéing it gently in butter releases its sweetness without any harsh bite.

Butter does double duty, helping create a beautiful crust on the steak and enriching the sauce with that silky, rounded flavor that only butter can provide.

Mozzarella or Fontina cheese (optional) adds extra melt and that satisfying cheese pull when you twirl your fork – my grandkids absolutely love this addition.

How to Make Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce

Step 1. I’ve learned that the key to perfectly seared steak starts with a properly heated pan – season those steak tips generously with Cajun seasoning, then sear them in hot olive oil and butter until they develop a beautiful brown crust on all sides before setting aside to rest.

Step 2. While your steak rests, get that rigatoni cooking in well-salted boiling water until it’s just al dente with a slight bite – Betty always says to test a piece before draining, and don’t forget to save half a cup of that starchy pasta water.

Step 3. After years of making this, I’ve found that using the same skillet for the sauce (after the steak) picks up all those flavorful brown bits – add your remaining butter and let that garlic sizzle until it fills your kitchen with the most wonderful aroma.

Step 4. Betty’s tip: pour in the heavy cream and bring it to a gentle simmer, never a rolling boil, which keeps the sauce silky rather than grainy.

Step 5. The magic happens when you stir in that freshly grated Parmesan – I add it gradually, stirring constantly until it melts into the cream, then season with salt, pepper, and more Cajun if you want extra heat.

Step 6. Through trial and error, I learned that tossing the drained rigatoni into the sauce with splashes of pasta water creates the perfect clingy consistency that coats each tube beautifully.

Step 7. My family prefers when I fold the steak tips in gently right at the end, which keeps them tender and juicy rather than tough from overcooking in the hot sauce.

Step 8. Serve immediately while everything is hot and the cheese is at its stretchiest, garnished with extra Parmesan and freshly cracked black pepper for that final touch.

Keeping This Cajun Steak Pasta Fresh

I typically store leftovers in an airtight container in the refrigerator where they’ll keep well for up to 3 days. The key is making sure everything has cooled completely before sealing it up – rushing this step can create condensation that makes the pasta soggy.

For the best texture, I reheat this dish on the stovetop over low heat with a splash of cream or milk to bring back that silky smoothness. Betty’s reheating method works well because gentle heat prevents the cheese from separating or becoming greasy. The microwave works in a pinch, but I find stopping to stir every 30 seconds gives you much better results.

I don’t recommend freezing this particular recipe – dairy-heavy sauces like our cheesy Parmesan creation tend to separate when thawed, and the steak can become tough. It’s much better enjoyed fresh or within those 3 days of refrigerated storage.

Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce

This rich and spicy dish pairs tender Cajun-seasoned steak tips with a creamy, cheesy rigatoni Parmesan sauce. It’s the ultimate comfort meal with just the right amount of kick and a satisfying cheesy finish.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Cajun

Calories: 685

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb steak tips sirloin or ribeye, cut into bite-sized pieces
• 10 oz rigatoni pasta
• 1 cup heavy cream
• 3/4 cup freshly grated Parmesan cheese
• 1 tbsp Cajun seasoning plus more to taste
• 2 garlic cloves minced
• 2 tbsp butter divided
• 1 tbsp olive oil
• Salt and black pepper to taste
• 1/2 cup shredded mozzarella or Fontina cheese optional

Equipment

• Heavy skillet
• Large pot for pasta
• colander

Method

 

1. Season steak tips generously with Cajun seasoning. Heat olive oil and 1 tbsp butter in a heavy skillet over medium-high heat. Sear steak tips until browned on all sides, about 6-8 minutes total. Remove and set aside.
2. In a large pot, bring salted water to a boil and cook rigatoni until al dente according to package directions. Before draining, reserve 1/2 cup pasta water. Drain pasta and set aside.
3. In the same skillet used for steak, add remaining 1 tbsp butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
4. Pour in heavy cream and bring to a gentle simmer, stirring occasionally.
5. Gradually stir in freshly grated Parmesan cheese until completely melted and smooth. If using, add mozzarella or Fontina cheese. Season with salt, pepper, and additional Cajun seasoning to taste.
6. Add cooked rigatoni to the sauce, tossing to coat. Add reserved pasta water as needed, a tablespoon at a time, to achieve desired consistency.
7. Gently fold in seared steak tips just before serving to keep them tender and juicy.
8. Serve immediately, garnished with extra Parmesan cheese and freshly cracked black pepper.

Notes

For best results, use freshly grated Parmesan cheese rather than pre-grated. Cut steak into even, bite-sized pieces for uniform cooking. Don’t overcrowd the pan when searing steak. The ridged tubes of rigatoni trap sauce perfectly, but penne or ziti work well too.

Perfect Partners for Cajun Steak Rigatoni

Crusty garlic bread – Nothing soaks up that creamy Cajun sauce quite like warm, buttery garlic bread with a crispy crust and soft interior.

Light arugula salad with lemon vinaigrette – The peppery greens and bright citrus cut through the richness beautifully, providing a refreshing contrast that cleanses your palate between bites.

Sautéed spinach with garlic – I love serving simple garlicky greens alongside because they add color to the plate and a slightly bitter note that balances the cheese.

Roasted broccoli with parmesan – These crispy-edged florets from my garlic parmesan roasted broccoli recipe echo the cheesy theme while adding a vegetable component that makes the meal feel more complete.

Grilled zucchini ribbons – During summer months, I toss zucchini ribbons with olive oil and grill them for a light, charred accompaniment that doesn’t compete with the rich pasta.

Caesar salad – The creamy, garlicky dressing plays nicely with our Parmesan sauce, and those crunchy croutons add textural variety.

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