Enjoy tender steak tips seasoned with Cajun spices and seared to perfection, then paired with rigatoni tossed in a luxuriously
creamy
Parmesan and mozzarella sauce. Every bite brings together the bold flavors of smoky paprika, garlic, and
buttery richness, making it a dish that’s both comforting and packed with character. Finished with a sprinkle of fresh parsley for a burst of color and freshness, this savory meal delivers a satisfying blend of creamy, cheesy pasta and flavorful steak. Perfect for impressing family or guests on any weeknight.
Cajun steak tips in cheesy rigatoni parmesan sauce are one of those dinners that make everyone hurry to the table. Juicy steak bites seared with bold Cajun spices nestle into ridges of rigatoni glazed with a dreamy parmesan and mozzarella sauce. It is pure cozy comfort food with a little kick and lots of creamy sauce to soak up with every bite.
Why You’ll Love This Recipe
- Uses budget-friendly sirloin or ribeye steak cuts that still taste luxurious
- Ready in under forty minutes so it works for busy weeknights
- Creamy parmesan sauce hugs every piece of pasta
- Customizable Cajun spice for mild or spicy cravings
- Family friendly and perfect for leftovers the next day
I first made this dish when I wanted steakhouse flavor but needed to stretch the meal for a family of four. Now anytime we crave steak and pasta together this is my go-to.
Ingredients
- Sirloin or ribeye steak tips: Cut into bite size pieces for the perfect tender bite and fast cooking
- Olive oil: For a golden sear and added richness
- Butter: For an extra layer of flavor in both the steak and the sauce look for a high butterfat option for silkiness
- Cajun seasoning: Gives the steak signature flavor try to find a blend with paprika garlic and just a touch of heat
- Garlic powder: To amplify the savory touch of the steak
- Smoked paprika: Delivers that whiff of sweetness and subtle smoke
- Salt and black pepper: Essential for bringing out all the other flavors
- Rigatoni pasta: Holds the cheesy sauce in all its grooves look for bronze cut pasta if available
- Garlic: Minced fresh for the creamiest most aromatic base
- Heavy cream and whole milk: Create the ultra rich sauce go with high quality cream for the smoothest result
- Cream cheese: Softened first to help it melt into the sauce for a silky texture
- Freshly grated Parmesan cheese: For salty depth and real melt avoid pre grated for best flavor
- Shredded mozzarella cheese: Makes the sauce luxe and stretchy buy low moisture blocks and shred yourself
- Cajun seasoning: Ties the steak and sauce together use the same blend as above for consistent flavor
- Fresh parsley: Adds color and a fresh finish flat leaf parsley is less bitter than curly varieties
Step-by-Step Instructions
Cook the Rigatoni:Bring a large pot of salted water to a rolling boil. Add the rigatoni and stir to prevent sticking. Cook until the pasta is just al dente about ten to eleven minutes. Drain and reserve half a cup of pasta water for adjusting your sauce later. Set the cooked pasta aside while you prepare the rest.
Sear the Cajun Steak Tips:While the pasta cooks toss the steak tips thoroughly with Cajun seasoning garlic powder smoked paprika salt and pepper so every piece is coated well. Heat the olive oil in your largest skillet over medium high heat until shimmering. Add the steak pieces in a single layer do not crowd the pan so you get that deep crispy sear. Sear without moving for three to four minutes per side. During the final minute add one tablespoon of butter and spoon it over the steak for gloss and flavor. Once browned to your liking remove the steak to a plate and tent loosely with foil.
Make the Cheesy Parmesan Sauce:Using the same skillet so all the savory steak drippings stay in the dish melt two tablespoons of butter over medium heat. Add the minced garlic and cook for exactly one minute stirring constantly until fragrant but not browned this infuses the sauce from the start. Pour in the heavy cream and milk then add all the cream cheese in chunks. Stir and whisk until the cheese is fully melted and smooth. Slowly mix in the freshly grated parmesan and mozzarella plus a pinch more Cajun seasoning for continuity. Whisk steadily until the sauce is thick creamy and entirely smooth. Season with salt and pepper to taste adjusting thickness with a splash of reserved pasta water if needed.
Combine Everything:Add the drained rigatoni directly into the cheesy sauce and toss so every piece is deeply coated. Gently fold in the steak tips and all their juices to build the flavor base. Let the skillet simmer gently over low heat for two to three minutes so everything melds together and the sauce thickens just enough to cling.
Finish and Serve:Turn off the heat. Scatter lots of chopped fresh parsley over the top for a burst of color and aroma. Serve immediately making sure every plate gets a generous balance of steak and pasta in cheesy sauce.
You Must Know
- Loaded with protein and carbs this meal is both filling and energizing
- Stretches a moderate amount of steak into a meal for up to six
- Rigatoni shape helps the sauce cling so every bite is tantalizing
- High in calcium thanks to cream cheese parmesan and mozzarella
I never get tired of using freshly grated parmesan for the sauce because it melts beautifully and has that nutty aroma. Once my son helped whisk the cheese in and now he always wants to be in charge of the cheesy part just to swipe a taste before serving.
Storage Tips
Let leftovers cool completely before transferring to an airtight container. Store in the fridge for up to three days. For the best results reheat gently in a skillet with a splash of milk or cream to loosen the sauce. This pasta holds up better than most creamy dishes and the steak stays surprisingly tender even after reheating.
Ingredient Substitutions
If you are out of rigatoni you can use penne or even fusilli which also trap the sauce. For steak you can swap in chicken breast or thighs cut into strips just increase the Cajun seasoning slightly for chicken. To lighten the sauce use half and half instead of heavy cream or swap in part Greek yogurt for cream cheese if you need a tangier finish. Pepper jack cheese is a fun alternative to mozzarella if you want extra kick.
Serving Suggestions
Pair the pasta with a crisp green salad dressed simply with lemon and olive oil to balance the richness. Garlic bread or warm ciabatta is perfect for scooping up the last of the cheesy sauce. For a party I serve this family style right from the skillet and let guests help themselves with extra parsley and crushed red pepper on the side.
Cultural and Historical Context
Cajun seasoning comes from Louisiana traditions blending paprika garlic herbs and pepper into a robust all purpose spice. Cheesy pasta sauces have Italian roots but blending them with smoky spices and steak is all about American comfort food crossovers. This dinner brings together the best of bold Cajun flavor creamy Italian technique and an easygoing American family table.
Pro Tips
- Let your steak come to room temperature before cooking for the juiciest most even sear
- Always grate your cheese fresh for smoother sauce and richer flavor
- Taste your Cajun seasoning before using as blends can vary a lot in saltiness and spice
This is the kind of dinner that turns a weeknight into a celebration with no extra stress.
Frequently Asked Questions
→ How can I achieve the ideal sear on steak tips?
Preheat your skillet well and avoid overcrowding, ensuring each steak tip touches the pan for even browning. Sear in batches if needed, and finish with butter for extra richness.→ How do I prevent the cheese sauce from clumping?
Keep the heat at medium, add cream cheese first, and whisk thoroughly before adding shredded cheeses gradually. Stir constantly for a smooth, velvety sauce.→ Can I substitute the type of pasta?
Yes, rigatoni’s robust shape holds the sauce well, but penne or ziti also work effectively for this creamy, cheesy combination.→ How spicy is the Cajun seasoning in this dish?
The Cajun seasoning adds warmth without overwhelming heat. For extra spice, increase the amount slightly or use a spicier blend.→ What’s the best way to reheat leftovers?
Gently reheat in a skillet over low heat, adding a splash of milk or cream to maintain saucy texture. Stir until warmed through and creamy.
Cajun Steak Cheesy Rigatoni Parmesan
Tender steak tips with Cajun spices, creamy rigatoni, and bubbly parmesan cheese in an irresistible, hearty meal.
Prep Time
20 Minutes
Cook Time
30 Minutes
Total Time
50 Minutes
Ingredients
→ Steak Tips
01 680 g sirloin or ribeye steak tips, cut into bite-sized pieces
02 2 tablespoons olive oil
03 1 tablespoon unsalted butter
04 1.5 teaspoons Cajun seasoning
05 1 teaspoon garlic powder
06 0.5 teaspoon smoked paprika
07 Salt, to taste
08 Freshly ground black pepper, to taste
→ Cheesy Parmesan Rigatoni
09 340 g rigatoni pasta
10 2 tablespoons unsalted butter
11 4 garlic cloves, minced
12 360 ml heavy cream
13 120 ml whole milk
14 115 g cream cheese, softened
15 100 g freshly grated Parmesan cheese
16 110 g shredded mozzarella cheese
17 0.5 teaspoon Cajun seasoning
18 Salt, to taste
19 Freshly ground black pepper, to taste
20 Fresh parsley, chopped (for garnish)
Instructions
Step 01
Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente, according to package instructions. Drain, reserving 120 ml pasta water, and set aside.
Step 02
Heat olive oil in a large skillet over medium-high heat. In a bowl, toss steak tips with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Sear steak tips in the skillet for 3–4 minutes per side until deeply browned and cooked to preferred doneness. Add 1 tablespoon butter during the last minute, basting the meat. Remove steak from skillet and set aside.
Step 03
Using the same skillet, melt 2 tablespoons butter over medium heat. Add minced garlic and sauté for 1 minute until aromatic. Pour in heavy cream and milk, then whisk in softened cream cheese until fully melted and smooth.
Step 04
Gradually stir in grated Parmesan and mozzarella cheese along with 0.5 teaspoon Cajun seasoning. Whisk until the sauce is thickened and cheese is well blended. Season with salt and pepper as needed. If sauce becomes too thick, add a splash of reserved pasta water to reach desired consistency.
Step 05
Add the cooked rigatoni into the sauce, tossing gently until pasta is evenly coated. Carefully fold in the Cajun steak tips. Simmer on low heat for 2–3 minutes to allow flavors to meld.
Step 06
Transfer to serving dishes and garnish generously with chopped fresh parsley. Serve immediately while hot and at peak creaminess.
