This Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce is bold, creamy, and totally irresistible. Tender, spice-rubbed steak bites meet a rich, cheesy rigatoni tossed in a silky Parmesan sauce that clings beautifully to every pasta tube. It’s the perfect combination of hearty comfort food and restaurant-quality flavor—simple enough for busy weeknights but impressive enough for company.
The Cajun seasoning adds a smoky, peppery kick to the steak, while the cheesy rigatoni brings a luxurious creaminess that balances the heat. Think of it as a cross between a steakhouse favorite and a comforting pasta skillet… with a spicy little attitude.
What Kind of Steak Works Best?
The key is choosing a cut that caramelizes quickly and stays juicy.
- Sirloin – Best choice for flavor, tenderness, and affordability
- Ribeye – Rich and buttery, perfect if you want extra decadence
- Tenderloin tips – Mild, tender, and ultra-smooth
Cut the steak into even-sized cubes so they sear evenly and soak up the Cajun seasoning.
Ingredients You’ll Need
- Steak Tips (Sirloin or Ribeye): Juicy, flavorful, and perfect for a quick sear.
- Rigatoni Pasta: The ridges hold onto all that cheesy sauce.
- Heavy Cream: Creates a luscious, silky Parmesan base.
- Freshly Grated Parmesan: Adds depth, saltiness, and creamy melt.
- Cajun Seasoning: For the signature smoky, spicy kick.
- Garlic: Adds savory richness to the sauce.
- Butter & Olive Oil: Helps sear the steak and build layers of flavor.
- Salt & Black Pepper: Essential for balance.
- Mozzarella or Fontina (Optional): For extra stretch and cheesy drama.
How to Make Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce
1. Sear the Steak Tips
Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Season the steak cubes generously with Cajun seasoning, then sear until browned on all sides. Remove and set aside.
2. Cook the Rigatoni
Boil a large pot of salted water and cook the pasta until al dente. Drain and reserve ½ cup of pasta water.
3. Build the Sauce Base
In the same skillet, add the remaining butter. Sauté the garlic for 30 seconds until fragrant. Add the heavy cream and gently simmer until warmed through.
4. Add the Cheese
Stir in the Parmesan until fully melted. If using mozzarella or Fontina, mix it in now. Season with pepper, salt, and an extra pinch of Cajun seasoning to adjust the heat.
5. Combine Everything
Add the cooked rigatoni to the sauce and toss to coat. If the sauce is too thick, use a splash of the reserved pasta water. Fold in the steak tips gently to keep them juicy.
6. Serve Hot
Serve immediately, topped with more Parmesan and freshly cracked black pepper.
How to Serve It
This dish is best served right away while the sauce is velvety and the steak tips are tender. Pair it with:
- Garlic bread
- A simple arugula salad with lemon vinaigrette
- Steamed or roasted veggies
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently on the stovetop with a splash of milk or cream.
- Freezing: Not recommended due to the dairy-heavy sauce.
FAQ
Can I use a different pasta shape?
Yes! Penne, fusilli, or ziti work great.
How spicy is it?
It has a moderate kick. Reduce Cajun seasoning for mild or add cayenne for extra heat.
Can I prep it ahead?
Prep the sauce and steak ahead, but cook pasta fresh.
What veggies work with this dish?
Sautéed mushrooms, spinach, broccoli, or onions taste amazing.
Is this gluten-free?
Use gluten-free pasta and check your seasonings to make it gluten-free.
Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce
Yield: 4 servings | Total Time: 35 minutes
Ingredients
- 1 lb steak tips (sirloin or ribeye), cubed
- 10 oz rigatoni pasta
- 1 cup heavy cream
- ¾ cup grated Parmesan
- 1 tbsp Cajun seasoning (plus more to taste)
- 2 garlic cloves, minced
- 2 tbsp butter (divided)
- 1 tbsp olive oil
- Salt & black pepper
- ½ cup mozzarella or Fontina (optional)
Instructions
- Season steak with Cajun spice. Heat oil + 1 tbsp butter in a skillet and sear steak until browned. Remove.
- Cook rigatoni until al dente. Reserve ½ cup pasta water.
- In the same skillet, add the remaining butter and sauté garlic. Add heavy cream and simmer.
- Stir in Parmesan (and optional mozzarella). Season with salt, pepper, and more Cajun seasoning if desired.
- Add rigatoni and thin with pasta water as needed. Fold in steak gently.
- Serve immediately with extra Parmesan.