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Platter of Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce topped with shaved Parmesan and parsley

Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce

Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce is a rich, comforting one-pan style dinner with tender seared steak bites, ridged rigatoni, and a velvety Parmesan cream sauce kissed with Cajun spices. It comes together in under an hour and feels like a cozy restaurant meal you can make at home any night of the week.
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Prep Time 20 minutes
Cook Time 25 minutes
Steak Resting Time 10 minutes
Total Time 45 minutes
Course Main Course
Cuisine American, Cajun
Servings 4 servings
Calories 1200 kcal

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

For the best sear on your Cajun steak tips, make sure the meat is very dry and the skillet is truly hot before the steak hits the pan. If your Cajun seasoning blend is very salty, start with a bit less and adjust at the end. The reserved pasta water is key to a perfectly loose, restaurant-style sauce, so add it gradually until the rigatoni is glossy and well coated but not soupy.
Nutrition Facts:
Calories: 1200 kcal
Carbohydrates: 65 g
Protein: 55 g
Fat: 75 g
Saturated Fat: 40 g
Cholesterol: 220 mg
Sodium: 900 mg
Potassium: 900 mg
Fiber: 3 g
Sugar: 5 g
Vitamin A: 1200 IU
Vitamin C: 5 mg
Calcium: 500 mg
Iron: 5 mg