Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce

Ingredients for Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce

The quality of your ingredients really shows in this dish since there’s nowhere for subpar components to hide. I always spring for freshly grated Parmesan rather than the pre-shredded kind because it melts so much smoother and creates that restaurant-quality sauce texture.

• 1 pound steak tips (sirloin or ribeye, cut into bite-sized pieces)
• 10 ounces rigatoni pasta
• 1 cup heavy cream
• ¾ cup freshly grated Parmesan cheese – This is where quality makes the biggest difference
• 1 tablespoon Cajun seasoning (plus more to taste) – Start with one tablespoon and adjust up if you want more heat
• 2 garlic cloves, minced
• 2 tablespoons butter, divided
• 1 tablespoon olive oil
• Salt and black pepper to taste
• ½ cup shredded mozzarella or Fontina cheese (optional) – Fontina adds incredible depth if you have it

Step-by-Step Instructions

Having everything prepped and ready before you start cooking makes this recipe flow smoothly since things move quickly once that steak hits the pan.

Step 1: Season the steak tips generously all over with Cajun seasoning, pressing it into the meat. Heat the olive oil and 1 tablespoon of butter in a 12-inch heavy skillet over medium-high heat until the butter stops foaming. Add the steak tips in a single layer without crowding and sear for 2 to 3 minutes per side until deeply browned and caramelized. For medium-rare, aim for an internal temperature of 130-135°F. Remove to a plate and set aside.

Step 2: While the steak cooks, bring a large pot of salted water to boil. Cook the rigatoni according to package directions until al dente, usually 10 to 12 minutes. Before draining, scoop out ½ cup of the starchy pasta water and set it aside. This liquid will help adjust the sauce consistency later. Drain the pasta.

Step 3: In the same skillet you used for the steak (don’t wash it – those browned bits are pure flavor), reduce heat to medium and melt the remaining tablespoon of butter. Add the minced garlic and cook for 30 seconds, stirring constantly until fragrant but not browned. Pour in the heavy cream and bring to a gentle simmer, scraping up any flavorful bits stuck to the pan.

Step 4: Reduce heat to low and gradually stir in the Parmesan cheese, whisking constantly until it melts completely and creates a smooth sauce, about 1 to 2 minutes. If using mozzarella or Fontina, add it now and stir until melted. Season with ¼ teaspoon salt, a few grinds of black pepper, and taste. Add an additional ½ to 1 teaspoon of Cajun seasoning if you want more heat.

Step 5: Add the drained rigatoni to the sauce, tossing to coat every piece. If the sauce seems too thick and isn’t coating the pasta smoothly, add the reserved pasta water 2 tablespoons at a time until you reach your desired consistency. Gently fold in the steak tips and any accumulated juices from the plate, being careful not to break up the meat.

Step 6: Plate immediately while everything is piping hot and the cheese is at its meltiest. Garnish with extra grated Parmesan and freshly cracked black pepper.

Perfect Pairings for Cajun Steak Tips in Cheesy Rigatoni

This bold, creamy pasta needs fresh, bright sides that add crunch and cut through the richness without competing for attention.

Arugula Salad with Lemon Vinaigrette: The peppery bite of arugula and bright citrus provide the perfect counterbalance to the rich sauce. Our Mediterranean Chickpea Salad offers a similar brightness with added protein.

Roasted Broccoli: Slightly charred broccoli florets bring a nutty, vegetal element that pairs beautifully with both the Cajun spices and creamy cheese. Check out Rotisserie Chicken Broccoli Pasta for roasting technique inspiration.

Garlic Bread: Sometimes you just need to lean into the indulgence. Our Garlic Bread Rolls are perfect for soaking up every bit of that Parmesan sauce.

Grilled Asparagus: The tender-crisp texture and subtle bitterness of grilled asparagus cuts through the richness while keeping things elegant for company.

Simple Green Beans: Lightly sautéed green beans add color and crunch without overwhelming. Try the technique from Lemon Garlic Butter Chicken Thighs with Green Beans for perfectly cooked beans.

Cajun Potatoes: Double down on Cajun flavors by serving alongside roasted potatoes seasoned the same way. Our Garlic Butter Steak Bites and Potatoes shows how well steak and potatoes work together.

Storing and Reheating Your Steak and Rigatoni

Let the dish cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. The sauce will thicken considerably as it chills.

When reheating, use the stovetop over low heat rather than the microwave for best results. Add 2 to 3 tablespoons of heavy cream or whole milk and stir gently until warmed through, about 5 to 7 minutes. This method keeps the steak tender and prevents the sauce from breaking or becoming grainy.

This dish isn’t ideal for freezing since dairy-heavy sauces tend to separate and become grainy when thawed. The good news is that it tastes so amazing, leftovers disappear quickly in my house anyway.

FAQs

Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce

Tender Cajun-seasoned steak tips paired with rigatoni in a rich, creamy Parmesan sauce. Bold, spicy, and irresistibly creamy steakhouse-quality dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Cajun, Italian Fusion

Calories: 685

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb steak tips sirloin or ribeye, cut into bite-sized pieces
• 10 oz rigatoni pasta
• 1 cup heavy cream
• 3/4 cup Parmesan cheese freshly grated
• 1 tbsp Cajun seasoning plus more to taste
• 2 cloves garlic minced
• 2 tbsp butter divided
• 1 tbsp olive oil
• Salt and black pepper to taste
• 1/2 cup shredded mozzarella or Fontina cheese optional

Equipment

• 12-inch heavy skillet
• Large pot for pasta
• Wooden spoon
• Whisk

Method

 

1. Season steak tips generously all over with Cajun seasoning, pressing it into the meat. Heat olive oil and 1 tablespoon butter in a 12-inch heavy skillet over medium-high heat until butter stops foaming. Add steak tips in a single layer and sear for 2 to 3 minutes per side until deeply browned and caramelized. For medium-rare, internal temperature should be 130-135°F. Remove to a plate and set aside.
2. Bring a large pot of salted water to boil. Cook rigatoni according to package directions until al dente, usually 10 to 12 minutes. Before draining, reserve ½ cup of pasta water. Drain pasta.
3. In the same skillet used for steak, reduce heat to medium and melt remaining tablespoon of butter. Add minced garlic and cook for 30 seconds, stirring constantly until fragrant but not browned. Pour in heavy cream and bring to a gentle simmer, scraping up browned bits from pan.
4. Reduce heat to low and gradually stir in Parmesan cheese, whisking constantly until melted and smooth, about 1 to 2 minutes. If using mozzarella or Fontina, add now and stir until melted. Season with ¼ teaspoon salt, black pepper, and taste. Add additional ½ to 1 teaspoon Cajun seasoning if you want more heat.
5. Add drained rigatoni to the sauce, tossing to coat. If sauce seems too thick, add reserved pasta water 2 tablespoons at a time. Gently fold in steak tips and any accumulated juices from the plate.
6. Plate immediately while hot. Garnish with extra grated Parmesan and cracked black pepper.

Notes

Cut steak into even, bite-sized pieces for uniform cooking. Use a 12-inch skillet for proper searing and sauce capacity. Use freshly grated Parmesan for best melting. Adjust Cajun seasoning to control spice level – for milder flavor, use Creole seasoning instead. Store leftovers up to 3 days and reheat gently on stovetop with a splash of cream. Not recommended for freezing due to dairy-heavy sauce.