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Cajun Steak Tips in Cheesy Rigatoni – The Ultimate Steak Pasta Dinner Idea

Cajun Steak Tips in Cheesy Rigatoni

Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce is the ultimate comfort dish that blends tender, spicy steak bites with rich, creamy pasta perfection. Juicy seared steak tips get coated in bold Cajun seasoning, then folded into a velvety Parmesan cream sauce that clings beautifully to ridged rigatoni. Every bite delivers a mix of heat, cheesy decadence, and hearty satisfaction. This recipe comes together easily in one skillet and feels indulgent without being complicated—perfect for busy weeknights or a cozy weekend treat. Serve it hot with extra Parmesan, garlic bread, or a fresh salad for a complete, flavor-packed meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Course: Dinner, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Steak Tips Sirloin or Ribeye – Choose tender cuts that stay juicy and soak up the Cajun spices beautifully.
  • Rigatoni Pasta – Those sturdy ridged tubes hang onto the creamy sauce, making every forkful extra satisfying.
  • Heavy Cream – Forms the silky foundation of the Parmesan-loaded sauce.
  • Parmesan Cheese Freshly Grated – Adds sharpness, saltiness, and that irresistible melt that ties the whole dish together.
  • Cajun Seasoning – Brings smoky heat and bold flavor to both the steak and the sauce.
  • Garlic Minced – Layers in deep savory notes and enhances the richness of the dish.
  • Butter – Helps sear the meat while adding a buttery depth to the creamy sauce.
  • Olive Oil – Provides a high-heat base for a gorgeous brown crust on the steak.
  • Salt & Pepper – Simple essentials for perfect balance.
  • Mozzarella or Fontina Optional – Toss these in if you want a stretchier, more dramatic cheese pull.

Method
 

How to Make Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce

    Step 1: Brown the Steak

    Place a heavy skillet over medium-high heat and add olive oil along with a pat of butter. When the pan is hot, sprinkle Cajun seasoning over the steak tips and sear until the edges caramelize. Set aside once browned.

      Step 2: Cook the Rigatoni

      Bring a large pot of salted water to a boil and cook the pasta until it’s just firm to the bite. Drain and keep about half a cup of the pasta water for later.

        Step 3: Build the Creamy Base

        Using the same skillet, melt a bit more butter and sauté the garlic until it smells fragrant. Pour in the heavy cream and let it gently bubble.

          Step 4: Melt in the Cheese

          Stir in the Parmesan until it fully dissolves into the cream. Add mozzarella or Fontina if you’re chasing extra richness. Season with salt, pepper, and a little more Cajun seasoning if you want an extra kick.

            Step 5: Bring It All Together

            Add the rigatoni to the skillet and toss it so the sauce coats every piece. Splash in a bit of the reserved pasta water if the sauce feels too thick. Fold the steak tips back in just before serving to keep them tender.

              Step 6: Serve Piping Hot

              Dish it up immediately. Add extra Parmesan or cracked black pepper on top—or drizzle hot sauce if you’re in the mood for spice.

                Notes

                Serving & Storage Tips

                Serve this dish right off the stove while the cheese is gooey and the steak is still juicy. Pair it with crunchy garlic bread or a bright arugula salad to lighten things up.
                For leftovers, cool completely and store in an airtight container in the fridge for up to three days. Reheat gently on the stovetop with a splash of cream or milk. Freezing isn’t recommended because the dairy-based sauce may separate.

                Frequently Asked Questions

                Can I swap the pasta shape?
                Definitely—penne or fusilli grip the sauce just as well.
                How spicy is it?
                It’s moderately spicy, but you control the heat. Add more Cajun seasoning for extra fire or scale it back for mild flavor.
                Can I make parts of it ahead?
                Yes! Prep the steak and sauce a day early, but boil the pasta fresh for best texture.
                What veggies pair well?
                Spinach, roasted broccoli, or grilled zucchini fit perfectly with the creamy, smoky sauce.
                Is it gluten-free?
                Not by default, but you can use gluten-free pasta and check your seasonings and cheeses.
                Can I add onions or mushrooms?
                Absolutely—toss them in with the garlic for even deeper flavor.