Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce is one of those meals I crave when I want something bold, creamy, and seriously satisfying. Tender, seasoned steak tips get a spicy Cajun sear before being nestled into a rich, cheesy Parmesan sauce with rigatoni pasta. It’s a dish full of flavor and comfort—perfect for when I want something that feels a little indulgent but still easy to pull together.
Why You’ll Love This Recipe
I love this recipe because it’s packed with flavor and texture. The Cajun seasoning gives the steak tips a smoky, spicy edge, while the creamy Parmesan sauce wraps every piece of rigatoni in velvety richness. It’s a one-pan kind of comfort food that feels both elevated and effortless. And the best part? It comes together quickly but tastes like something I’d get at a high-end bistro.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Sirloin or ribeye steak, cut into bite-sized tips
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Cajun seasoning
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Salt and pepper
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Olive oil
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Butter
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Garlic, minced
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Rigatoni pasta
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Heavy cream
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Parmesan cheese, freshly grated
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Shredded mozzarella or provolone (optional for extra cheesiness)
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Crushed red pepper flakes (optional)
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Fresh parsley or chives for garnish
Directions
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I start by seasoning the steak tips generously with Cajun seasoning, salt, and pepper.
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I heat olive oil in a skillet over high heat and sear the steak tips in batches until browned on the outside but still juicy inside. I remove them from the skillet and set them aside.
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In the same skillet, I melt some butter and sauté minced garlic until fragrant.
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I pour in the heavy cream and bring it to a gentle simmer. Then I stir in the grated Parmesan and mozzarella, whisking until the sauce is smooth and creamy.
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Meanwhile, I cook the rigatoni pasta in salted water until al dente, then drain and reserve a bit of the pasta water.
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I stir the cooked rigatoni into the cheese sauce, adding a splash of pasta water if I need to thin it out.
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I return the steak tips to the pan and toss everything together until well coated.
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I garnish with chopped parsley or chives and a pinch of red pepper flakes before serving.
Servings and timing
This recipe serves about 4 people. It takes around 15 minutes to prep and 20–25 minutes to cook, so I usually have it ready in under 40 minutes.
Variations
When I want to lighten it up, I use half-and-half instead of heavy cream. I’ve also made it with shrimp or chicken instead of steak, and it works beautifully. For a smoky twist, I stir in a spoonful of chipotle sauce or use smoked paprika in the Cajun rub. Sometimes I add sautéed bell peppers or mushrooms for extra flavor and texture.
storage/reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it on the stove over low heat with a splash of milk or cream to bring the sauce back to life. The microwave works too, but I heat it in short bursts and stir often to keep the pasta from drying out.
FAQs
What kind of steak works best for this recipe?
I usually go with sirloin or ribeye because they stay tender and flavorful. Any well-marbled cut works great if it’s not overcooked.
Is Cajun seasoning really spicy?
It has a kick, but I can always adjust it by using less or balancing it with more cream or cheese in the sauce.
Can I use a different pasta?
Yes, I love how rigatoni holds the sauce, but penne, rotini, or even fettuccine all work just as well.
Can I make it ahead of time?
I usually cook the steak tips and make the sauce ahead, then just boil the pasta fresh and mix everything together when I’m ready to eat.
How do I make the sauce extra creamy?
I make sure to use heavy cream and real Parmesan, and I let the sauce simmer gently—never boil it—so it stays smooth and luscious.
Conclusion
Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce is a comfort food dream—spicy, creamy, cheesy, and totally satisfying. I love how easy it is to make, how customizable it is, and how every bite packs a punch of flavor. Whether I’m cooking to impress or just treating myself, this dish always earns a spot on my table.
PrintCajun Steak Tips in Cheesy Rigatoni Parmesan Sauce
Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce is a rich, comforting pasta dish featuring tender Cajun-seasoned steak tips and rigatoni coated in a creamy Parmesan cheese sauce. It’s bold, spicy, and indulgent—perfect for a cozy yet elevated dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
- 1 lb sirloin or ribeye steak, cut into bite-sized tips
- 1 1/2 tbsp Cajun seasoning
- Salt and pepper, to taste
- 1 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 12 oz rigatoni pasta
- 1 1/2 cups heavy cream
- 1 cup Parmesan cheese, freshly grated
- 1 cup shredded mozzarella or provolone (optional)
- 1/4 tsp crushed red pepper flakes (optional)
- Chopped fresh parsley or chives, for garnish
Instructions
- Season steak tips with Cajun seasoning, salt, and pepper.
- Heat olive oil in a skillet over high heat. Sear steak tips in batches until browned. Remove from skillet and set aside.
- In the same skillet, melt butter and sauté minced garlic until fragrant.
- Add heavy cream and bring to a gentle simmer. Stir in Parmesan and mozzarella (if using), whisking until sauce is smooth and creamy.
- Cook rigatoni in salted water until al dente. Drain, reserving 1/2 cup pasta water.
- Stir cooked rigatoni into the cheese sauce, adding pasta water as needed to adjust consistency.
- Return steak tips to the skillet and toss everything together until well coated.
- Garnish with fresh parsley or chives and crushed red pepper flakes if desired. Serve hot.
Notes
- Use half-and-half instead of cream for a lighter version.
- Substitute shrimp or chicken for the steak if preferred.
- Stir in mushrooms, bell peppers, or spinach for added veggies.
- Add smoked paprika or chipotle sauce for a smoky kick.
Nutrition
- Serving Size: 1 serving
- Calories: 720
- Sugar: 3g
- Sodium: 680mg
- Fat: 42g
- Saturated Fat: 23g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 145mg
