Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce

Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce is a bold, savory, and creamy pasta dish that brings restaurant-level flavor straight into my kitchen. I pan-sear juicy Cajun-seasoned steak tips and toss them with tender rigatoni coated in a rich Parmesan cream sauce. It’s hearty, comforting, and absolutely packed with flavor.

Why You’ll Love This Recipe

I love this dish because it hits every craving—spicy, cheesy, creamy, and meaty. The Cajun spices give the steak tips a smoky, peppery kick that pairs perfectly with the cheesy sauce and pasta. It feels indulgent and satisfying, but it’s actually easy to throw together on a weeknight. It’s a great way to elevate simple ingredients into something that feels really special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Steak tips or sirloin, cut into bite-sized pieces

• Cajun seasoning (store-bought or homemade)

• Olive oil or butter

• Rigatoni pasta

• Garlic, minced

• Heavy cream

• Parmesan cheese, freshly grated

• Salt and black pepper

• Optional: red pepper flakes, chopped parsley for garnish

Directions

1. I bring a large pot of salted water to a boil and cook the rigatoni until al dente. I drain and set it aside.

2. I season the steak tips generously with Cajun seasoning.

3. I heat olive oil in a large skillet over medium-high heat and sear the steak tips for 2–3 minutes per side until browned and cooked to my liking. I remove them from the skillet and set aside.

4. In the same skillet, I reduce the heat to medium, add a bit more oil or butter, and sauté the garlic until fragrant.

5. I pour in the heavy cream, bring it to a low simmer, and stir in the Parmesan cheese until the sauce is smooth and creamy.

6. I add the cooked rigatoni to the sauce, tossing to coat, and season with salt, pepper, and red pepper flakes (if I want a kick).

7. I return the steak tips to the skillet and stir everything together.

8. I garnish with fresh parsley and serve hot.

Servings and timing

This recipe makes about 4 servings. It takes around 10 minutes to prep and 20–25 minutes to cook, so it’s ready in about 30–35 minutes.

Variations

Sometimes I add sautéed mushrooms, spinach, or roasted red peppers to the sauce for more texture and flavor. If I want a cheesier dish, I stir in a handful of mozzarella or sharp white cheddar. I’ve also used penne or fettuccine instead of rigatoni—any pasta works. For a lighter version, I use half-and-half instead of cream.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the pasta and steak gently in a skillet over low heat with a splash of cream or milk to loosen the sauce. The microwave works too, but I stir in between to keep the texture creamy.

FAQs

What cut of steak is best for this recipe?

I usually use sirloin tips or ribeye for tenderness and flavor, but strip steak or filet mignon also work well if I want something extra rich.

Can I make it less spicy?

Yes, I just use a milder Cajun blend or reduce the amount. I’ve even made a kid-friendly version with just garlic, paprika, and a little black pepper.

What’s the best way to keep the steak juicy?

I cook it quickly over high heat and avoid overcrowding the pan. Letting it rest after searing also helps keep it tender.

Can I use pre-grated Parmesan?

I prefer freshly grated for a smoother sauce, but pre-grated works in a pinch—just make sure it melts in well.

Can I make this ahead of time?

Yes, I’ve prepped the sauce and steak ahead and stored them separately. When I’m ready to eat, I cook the pasta fresh and toss everything together.

Conclusion

Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce is one of those dishes that delivers comfort and bold flavor all in one bowl. The creamy, cheesy pasta balances perfectly with the spicy seared steak, and it always feels like a treat. Whether I’m cooking for guests or just spicing up a weeknight, this recipe never disappoints.

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