Rich, creamy, a little spicy, and totally over-the-top in the best way, this Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce recipe is what I make when everyone’s hungry and I want quiet at the table in under a minute. Tender, smoky steak bites sink into a silky Parmesan cream sauce that clings to every ridge of the rigatoni. It tastes like something you’d order at a cozy restaurant, but it’s secretly weeknight-friendly.
The Cajun spices bloom in hot butter, the steak sears until the edges get a deep crust, and that cheesy rigatoni comes out bubbling and golden. The smell alone brings people into the kitchen “just to check” how it’s going. If you love steak and you’re a sucker for creamy pasta, this will hit every comfort-food button you have.
Grab a large skillet, a pot for the pasta, and a wooden spoon you can really stir with. Once you’ve made this once, you’ll probably start keeping the ingredients on hand “just in case” a craving hits.
Table of Contents
Ingredients for Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce
Measure everything before you start; this recipe moves quickly once the steak hits the pan.
- 1 ½ pounds sirloin or ribeye steak, cut into bite-size tips
- 2 tablespoons Cajun seasoning, divided
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes (optional, for extra heat)
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 12 ounces rigatoni pasta
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups heavy cream
- ½ cup whole milk (or additional cream for extra richness)
- 1 cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ to 1 cup reserved pasta cooking water, as needed
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
How to Make Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce
Before you turn on the stove, pat the steak tips very dry with paper towels and toss them with 1 tablespoon Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper. Dry, seasoned steak equals better browning and more flavor.
- Cook the rigatoni in generously salted boiling water until just al dente. Reserve 1 cup of the pasta water, then drain.
- While the pasta cooks, heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Add the steak tips in a single layer. Sear 2–3 minutes per side, without stirring too much, until browned outside and just cooked inside. Remove to a plate.
- Reduce heat to medium. Add remaining 2 tablespoons butter and minced garlic to the same skillet. Sauté about 30 seconds, scraping up browned bits.
- Sprinkle flour over the butter and whisk for 1 minute to form a light roux.
- Slowly pour in heavy cream and milk, whisking constantly until smooth. Simmer 3–4 minutes, then stir in remaining 1 tablespoon Cajun seasoning.
- Add Parmesan and mozzarella, stirring until melted and creamy. Loosen the sauce with splashes of reserved pasta water until it coats a spoon.
- Toss the cooked rigatoni into the sauce, then fold in the seared steak tips and any juices. Warm through 1–2 minutes, garnish with parsley, and serve immediately.
Pro Tips
- Use room-temp steak: Let the steak tips sit out 20–30 minutes so they sear instead of steaming.
- Don’t crowd the pan: If needed, sear the steak in two batches to keep that crusty edge.
- Season gradually: Taste the sauce before adding extra Cajun seasoning; some blends are very salty.
- Reserve more pasta water than you think: It’s liquid gold for thinning the sauce without losing creaminess.
- Grate your own cheese: Freshly grated Parmesan melts smoother and gives the sauce a silkier texture.
Variations
- Blackened-style: Add an extra teaspoon of smoked paprika and sear the steak a bit darker for a smokier flavor.
- Baked version: Transfer everything to a baking dish, top with extra mozzarella and Parmesan, and broil until bubbly and browned.
- Veggie-loaded: Sauté bell peppers, onions, or mushrooms after searing the steak and fold them into the sauce.
- Lighter sauce: Swap half the cream for chicken broth and add a squeeze of lemon at the end.
- Extra-spicy: Stir in hot sauce or more red pepper flakes if your crowd loves heat.
Ingredient Substitutions
- Steak: Use flank, flat iron, or even leftover grilled steak, thinly sliced.
- Rigatoni: Any short, sturdy pasta works—penne, ziti, or cavatappi are great.
- Heavy cream: Use half-and-half plus an extra tablespoon of butter for richness.
- Mozzarella: Swap in provolone, Monterey Jack, or fontina for a different melt and flavor.
- Cajun seasoning: If you’re out, mix paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne, salt, and pepper.
Troubleshooting Tips
- Sauce too thick: Whisk in warm pasta water a tablespoon at a time until creamy and pourable.
- Sauce too thin: Let it simmer a few more minutes, stirring, or add a small handful of extra Parmesan.
- Cheese clumping: Remove the pan from heat, then add cheese gradually while stirring; avoid boiling once cheese is in.
- Steak overcooked: Next time, pull the steak while still slightly pink; it continues cooking in the hot sauce.
Storage and Serving Suggestions
Leftover Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce keeps well in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or water to loosen the sauce as it warms.
Serve it with a crisp green salad, garlic bread, or simple roasted broccoli to balance the richness. A squeeze of lemon over each bowl wakes up the flavors, and an extra sprinkle of Parmesan never hurts.
Love this bold, cheesy pasta? Don’t miss my ultra-comforting Creamy Sausage Rigatoni for another easy, crowd-pleasing dinner
FAQs about Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce
Can I make this ahead of time?
For best texture, cook the steak and sauce ahead, then boil fresh pasta and combine everything just before serving.
Is this very spicy?
It’s mildly spicy with the listed amounts. Reduce or skip the red pepper flakes for a gentler heat.
Can I use chicken instead of steak?
Yes, diced boneless chicken thighs or breasts work well. Cook them through before making the sauce in the same pan.
Does this freeze well?
Creamy pasta can turn grainy after freezing, so it’s not ideal. If needed, freeze just the cooked Cajun steak tips and make fresh sauce and pasta later.
What’s the best pan to use?
A heavy stainless steel or cast-iron skillet sears the steak tips beautifully and builds flavorful browned bits for the sauce.
Wrapping Up
Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce is the kind of cozy, crowd-pleasing dinner that tastes restaurant-quality without a ton of work. With tender seared steak, creamy Parmesan sauce, and just the right kick of Cajun spice, it’s a recipe worth saving for busy weeknights and at-home date nights alike.
Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce
Equipment
- Large Skillet
- Large pot
- Cutting Board
- Chef’s Knife
- Tongs
- Whisk
- Measuring cups and spoons
Ingredients
Steak Tips and Cajun Seasoning
- 1.5 lb sirloin or ribeye steak cut into bite-size tips
- 1 tbsp Cajun seasoning for seasoning the steak
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp crushed red pepper flakes optional, for extra heat
- 0.5 tsp kosher salt or to taste
- 0.25 tsp black pepper freshly ground
- 2 tbsp olive oil
Rigatoni and Parmesan Cream Sauce
- 12 oz rigatoni pasta
- 3 tbsp unsalted butter
- 3 cloves garlic minced
- 2 tbsp all-purpose flour
- 2 cups heavy cream
- 0.5 cup whole milk or extra cream for a richer sauce
- 1 tbsp Cajun seasoning for the sauce
- 1 cup Parmesan cheese freshly grated
- 1 cup mozzarella cheese shredded
- 1 cup reserved pasta cooking water as needed, to thin the sauce
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Pat the steak tips dry with paper towels and place them in a medium bowl. Add 1 tablespoon Cajun seasoning, smoked paprika, garlic powder, onion powder, crushed red pepper flakes, salt, and black pepper. Toss well until all the steak pieces are evenly coated. Let the seasoned steak rest at room temperature for about 10 minutes while you start the pasta.
- Bring a large pot of well-salted water to a boil. Add the rigatoni and cook according to package directions until just al dente, usually 10 to 11 minutes. Before draining, scoop out about 1 cup of the starchy pasta water and set it aside, then drain the pasta.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the steak tips in a single layer, working in batches if needed so you do not crowd the pan.
- Sear the steak tips for 2 to 3 minutes per side, turning once, until a deep brown crust forms on the outside and the centers are cooked to your preferred doneness. Transfer the steak to a plate, tent loosely with foil, and let it rest while you make the sauce in the same skillet.
- Reduce the heat under the skillet to medium and add the butter. Once melted and foamy, stir in the minced garlic and cook for about 30 seconds, scraping up any browned bits from the bottom of the pan with a wooden spoon or spatula.
- Sprinkle the flour over the melted butter and garlic. Whisk constantly for 1 to 2 minutes to form a smooth blond roux. The mixture should bubble gently but not brown too deeply.
- Slowly pour in the heavy cream and milk while whisking to avoid lumps. Continue whisking until the sauce is smooth and begins to thicken, 3 to 4 minutes. Stir in the remaining 1 tablespoon Cajun seasoning and taste, adjusting salt if needed.
- Turn the heat to low and add the grated Parmesan and shredded mozzarella to the skillet. Stir slowly until the cheeses are fully melted and the sauce is thick, glossy, and creamy. If the sauce feels too thick, add a splash or two of the reserved pasta water to loosen it to a silky, pourable consistency.
- Add the drained rigatoni to the skillet and toss gently until every piece of pasta is coated in the cheesy Parmesan sauce. Fold in the rested steak tips along with any juices that collected on the plate. Warm everything together over low heat for 1 to 2 minutes, adding more pasta water if needed to keep the sauce creamy.
- Remove the skillet from the heat and sprinkle the top with chopped fresh parsley. Serve the Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce immediately, with extra Parmesan on the table for anyone who wants an extra cheesy finish.
Notes
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