Name: Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 12 oz rigatoni pasta; 1 lb steak tips (sirloin or ribeye), cut into bite-sized pieces; 2 tbsp Cajun seasoning (adjust to taste); 1 tbsp olive oil; 2 tbsp butter; 3 cloves garlic, minced; 1 1/2 cups heavy cream; 1 cup grated Parmesan cheese; 1/2 cup shredded mozzarella cheese; Salt and black pepper, to taste; Fresh parsley, chopped (optional, for garnish)

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Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce is a bold, creamy, and ultra-satisfying pasta dish that brings together spicy seared steak and cheesy rigatoni in a rich Parmesan cream sauce. It’s the kind of meal I turn to when I want something comforting but still packed with flavor and heat.

Why You’ll Love This Recipe

I love how this recipe delivers restaurant-quality flavor right from my kitchen. The Cajun seasoning gives the steak a smoky, spicy crust, while the creamy Parmesan sauce balances it out with smooth, cheesy richness. Rigatoni is the perfect pasta here—it holds all that creamy sauce in its ridges. It’s a cozy, filling dish that’s perfect for impressing guests or treating myself. Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce

Ingredients

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

Rigatoni pasta
Steak tips (sirloin or ribeye, cut into bite-size pieces)
Cajun seasoning
Olive oil
Butter
Garlic (minced)
Heavy cream
Grated Parmesan cheese
Shredded mozzarella cheese
Salt and black pepper
Fresh parsley (optional, for garnish)

Directions

I start by cooking the rigatoni in salted boiling water until al dente, then I drain and set it aside.
While the pasta cooks, I season the steak tips generously with Cajun seasoning.
I heat olive oil in a skillet over medium-high heat and sear the steak tips for a few minutes until browned on all sides and cooked to my desired doneness. Then I remove them and set them aside.
In the same skillet, I melt butter and sauté minced garlic until fragrant.
I pour in heavy cream and bring it to a gentle simmer, then stir in Parmesan and mozzarella cheese until the sauce is smooth and creamy.
I return the cooked pasta and steak tips to the skillet and toss everything together so it’s evenly coated in the sauce.
I finish with salt and pepper to taste and sprinkle fresh parsley on top before serving.

Servings and timing

This dish serves 4 people generously. It takes about 10 minutes to prep, 15 minutes to cook the steak and sauce, and 10 minutes for the pasta—so everything comes together in around 35 minutes.

Variations

If I want to switch things up, I sometimes use penne or fusilli instead of rigatoni. For a richer sauce, I add a touch of cream cheese or swap some Parmesan for Asiago. If I’m feeling extra indulgent, I stir in crispy bacon or mushrooms for another layer of flavor. And when I need to tone down the spice, I cut back on the Cajun seasoning or use a mild version.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of cream or milk to keep the sauce smooth and creamy, then warm it gently on the stove or in the microwave. I stir frequently to make sure the steak stays tender and the sauce doesn’t separate. Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce

FAQs

What kind of steak is best for this recipe?

I like using sirloin or ribeye because they’re flavorful and tender. I just make sure to cut them into bite-size pieces for quick, even cooking.

Can I make this less spicy?

Absolutely. I reduce the Cajun seasoning or choose a mild blend, and I skip the red pepper flakes if I want a milder flavor.

Can I use pre-cooked steak?

Yes, if I already have cooked steak on hand, I just warm it gently before adding it to the sauce to avoid overcooking it.

What can I serve with this dish?

It’s great on its own, but I sometimes serve it with garlic bread or a simple green salad to round out the meal.

Can I freeze the leftovers?

I don’t recommend freezing it—the creamy sauce tends to separate when thawed. It’s best enjoyed fresh or within a few days from the fridge.

Conclusion

Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce is a powerhouse of flavor, combining spicy, savory steak with rich, cheesy pasta in the most comforting way. It’s easy enough for a weeknight, yet impressive enough to serve guests. I keep this recipe in my rotation whenever I need a little extra comfort and a lot of flavor.