Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce Recipe

This dish isn’t just tasty; it’s a texture and flavor party. The creamy Parmesan sauce clings to rigatoni’s ridges, while the Cajun-seasoned steak tips add a smoky, slightly spicy pop with each bite. The color contrast — golden creamy sauce speckled with peppery Cajun bits and bright Parmesan — makes it as beautiful as it tastes. Plus, rigatoni holds the sauce better than other pastas, which means flavor on every forkful. Whether it’s a weeknight dinner or a special weekend treat, it’s easy enough for beginners yet feels gourmet.

If you’ve never tried making a Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce Recipe, don’t worry! I’m walking you through every step, with tips to get perfectly tender steak and a silky sauce that won’t break. This recipe is versatile—feel free to adjust the spice or cheese to your liking, and you’ll be amazed at how rewarding it is to make at home.

Ingredients You’ll Be Working With

I recommend measuring your ingredients carefully for the best balance of flavors and textures. You’ll find the exact amounts in the recipe card below, but here’s a quick look at the main ingredients with some handy pointers.

• Steak tips: I prefer sirloin or ribeye for tenderness and flavor; cut into bite-sized pieces for quick cooking.
• Rigatoni pasta: Its ridges hold the creamy sauce beautifully; cook until just al dente.
• Heavy cream: Creates the rich, silky base of the sauce; you can substitute half-and-half but the sauce won’t be as thick.
• Parmesan cheese: Freshly grated for smooth melting and sharp, nutty flavor; avoid pre-grated powders.
• Cajun seasoning: Adds the signature smoky heat; adjust the amount to suit your spice tolerance.
• Garlic cloves: Minced to release maximum aroma and flavor in the sauce.
• Butter and olive oil: Butter adds richness while olive oil helps with searing steak.
• Salt and black pepper: Season to taste; essential for balancing the dish.
• Optional shredded mozzarella or Fontina cheese: For extra cheesiness and melty texture.

If you want to lighten the sauce, you can swap heavy cream for a mix of milk and Greek yogurt, but add cheese carefully to maintain the creaminess.

Tools You’ll Need

• Large skillet or frying pan: For perfectly searing the steak tips and preparing the sauce.
• Large pot: To boil rigatoni pasta to al dente texture.
• Wooden spoon or heatproof spatula: To stir sauce gently without scratching your pan.
• Measuring cups and spoons: For precise ingredient amounts so your sauce balances perfectly.
• Colander: To drain pasta efficiently while reserving pasta water for adjusting sauce consistency.
• Grater: For fresh Parmesan cheese—freshly grated melts best and tastes brighter.

How to Make Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce Recipe

Ready to cook? Let’s gather your ingredients and tools before heating up your stove. We’ll sear the steak first, then move on to pasta and creamy sauce — it’s a quick flow once everything’s ready.

1. Season the steak tips: Toss steak pieces with 1 tablespoon Cajun seasoning, salt, and pepper. This flavors the meat deeply and helps build that gorgeous crust.
2. Sear the steak: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add steak tips in a single layer and let them brown without moving for 2–3 minutes, then flip to brown the other side. You’re looking for a nice crust, not fully cooked—they’ll finish cooking in the sauce. Remove steak and set aside.
3. Cook the rigatoni: In a large pot of boiling salted water, add pasta and cook until al dente—about 10 minutes or according to package instructions. Drain well but reserve ½ cup pasta water before draining.
4. Make the cheesy sauce: In the same skillet, add the remaining 1 tablespoon butter. Sauté minced garlic over medium heat until fragrant, about 30 seconds. Pour in heavy cream and bring to a gentle simmer.
5. Add cheeses and season: Stir in Parmesan until melted smoothly. If using mozzarella or Fontina, add now and let melt. Taste and adjust salt, pepper, and extra Cajun seasoning if you want a bolder kick.
6. Toss pasta and steak together: Add rigatoni to the sauce, stirring gently. Use reserved pasta water to loosen sauce if it feels too thick—add a tablespoon at a time. Finally, fold in steak tips carefully to keep them tender and juicy.
7. Serve right away: Plate the pasta while hot, and garnish with extra Parmesan and cracked black pepper for the perfect finishing touch.

How to Serve

Flavor Boosters

To elevate your Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce Recipe, sprinkle chopped fresh parsley or chives on top for a pop of color and freshness. A squeeze of lemon juice right before serving brightens up the creamy richness, balancing the spicy Cajun flavors. For those who love extra heat, a pinch of crushed red pepper flakes or a drizzle of hot sauce blends seamlessly.

Perfect Pairings

This dish pairs beautifully with a simple green salad dressed with a tangy vinaigrette to cut through the richness. For drinks, a crisp Sauvignon Blanc or a refreshing iced tea complements the smoky, creamy elements well. Roasted or steamed vegetables like asparagus or broccoli add a nice contrast in texture and keep the meal balanced.

Presentation Touches

Serving this Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce Recipe family-style lets everyone dig in and enjoy the luscious sauce. For a dinner party, plate individual servings in shallow bowls, garnish with grated Parmesan, a sprinkle of herbs, and a crack of fresh pepper. Leftovers make surprisingly delicious lunch and reheat well with a splash of cream or water to loosen the sauce.

Variations & Easy Swaps

• Dairy-free option: Use coconut cream and nutritional yeast instead of heavy cream and Parmesan for a vegan twist.
• Protein swap: Substitute chicken breast or shrimp for steak tips for lighter variations.
• Cut down heat: Reduce Cajun seasoning or replace it with smoked paprika for milder smoky flavor.
• Extra veggies: Stir in sautéed bell peppers or mushrooms for more depth and color.
• Pasta alternatives: Penne or cavatappi also work well if rigatoni isn’t available.

Make-Ahead, Storage & Reheating

• Make sauce and cook steak tips up to 24 hours ahead; store separately in airtight containers in the fridge.
• Cook pasta just before serving or keep slightly undercooked if prepping earlier to avoid mushiness.
• Reheat gently on the stove with a splash of heavy cream or water to restore sauce texture; microwave works too but stir often.
• Best eaten within 2 days for optimal tenderness and flavor.

FAQs

• Can I use frozen steak tips? Yes, but thaw thoroughly and pat dry before seasoning to get a nice sear.
• What’s the best Cajun seasoning brand? Look for blends with smoked paprika, garlic, and cayenne; homemade blends are easy too.
• Can I make this gluten-free? Absolutely—substitute rigatoni with gluten-free pasta varieties, cooking time might vary.
• How do I know when rigatoni is al dente? Taste a piece—it should be tender yet with a slight bite in the center.
• Can I add vegetables to this dish? Yes, sautéed bell peppers or spinach mix in nicely without overpowering flavors.

Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce Recipe

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A rich and flavorful Cajun steak tips dish served in a creamy, cheesy rigatoni Parmesan sauce, perfect for a comforting dinner.

• Author: Diana
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Steak and Seasoning

• 1 lb steak tips (sirloin or ribeye), cut into bite-sized pieces
• 1 tbsp Cajun seasoning (plus more to taste)
• Salt and black pepper to taste
• 1 tbsp olive oil
• 2 tbsp butter (divided)
• 2 garlic cloves, minced

Pasta and Sauce

• 10 oz rigatoni pasta
• 1 cup heavy cream
• 3/4 cup freshly grated Parmesan cheese
• 1/2 cup shredded mozzarella or Fontina cheese (optional)

Instructions

1. Season and Sear Steak: Season the steak tips evenly with Cajun seasoning. Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Add the steak pieces and sear them until browned on all sides, about 4-5 minutes. Remove the steak from the skillet and set aside.
2. Cook Rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook until al dente according to package instructions, usually about 12 minutes. Drain the pasta, reserving 1/2 cup of the pasta cooking water for later use.
3. Prepare Sauce: In the same skillet, add the remaining 1 tablespoon of butter over medium heat. Sauté the minced garlic until fragrant and slightly golden, about 1 minute. Pour in the heavy cream and bring it to a gentle simmer.
4. Add Cheeses and Seasoning: Stir in the freshly grated Parmesan cheese until melted and the sauce is smooth. If using, add the shredded mozzarella or Fontina cheese and stir until melted. Season the sauce with salt, black pepper, and additional Cajun seasoning to taste.
5. Combine Pasta and Steak: Add the cooked rigatoni to the sauce, tossing to coat the pasta evenly. Add reserved pasta water a little at a time to thin the sauce to your desired consistency. Gently fold the steak tips back into the skillet to warm through without breaking them up.
6. Serve: Plate the Cajun steak tips with cheesy rigatoni immediately, garnished with extra Parmesan cheese and cracked black pepper for added flavor and presentation.

Notes

• Use sirloin or ribeye steak tips for best tenderness and flavor.
• Adjust Cajun seasoning amount to control spiciness according to your preference.
• Reserve pasta water carefully to help thin the sauce without losing flavor.
• Substitute heavy cream with half-and-half for a lighter sauce, though it may be less rich.
• For a gluten-free version, use gluten-free rigatoni pasta.
• Ensure the steak is not overcooked; it should remain tender and juicy.