Cajun Steak Tips Cheesy Rigatoni

Sometimes you need a meal that brings big flavor and ultimate comfort to the table without complicated steps or specialty shopping. These Cajun steak tips tossed in a cheesy rigatoni Parmesan sauce tick all the boxes. It is a savory, creamy pasta coated in spice and anchored by juicy steak bites, ideal for a special dinner or whenever you want to wow without extra fuss. The aroma alone will bring everyone running to the kitchen.

I first made this on a weeknight when I wanted something bold but not time-consuming. My family could not get enough and now it is one of our most requested comfort food dinners.

Ingredients

• steak tips: either sirloin or ribeye look for well-marbled pieces as they stay juicy and tender
• rigatoni pasta: holds onto all that luscious sauce thanks to its tube shape
• heavy cream: creates a silky base for the sauce go for the freshest you can
• Parmesan cheese: opt for a good wedge and grate it yourself for the best melt and flavor
• Cajun seasoning: brings boldness you can mix your own or choose a trusted premade blend
• garlic cloves: fresh really makes a difference for vibrancy and depth
• butter: a little goes into searing steak and the rest enriches the sauce use real unsalted butter
• olive oil: for that essential high heat sear on the steak
• salt and black pepper: always use freshly cracked black pepper for the final seasoning
• mozzarella or Fontina cheese: totally optional but it adds another melting layer of cheesy goodness

Instructions

Sear the Steak:

Season the steak tips all over with Cajun seasoning press it in so the spices stick. In a large skillet heat the olive oil with half the butter over medium-high. Add steak tips in one layer do not crowd them. Let them get brown and caramelized on the exterior which seals in juices. Turn as needed to brown all sides usually four to five minutes total. Once they are browned remove them from the skillet and tent loosely with foil.

Cook the Pasta:

Meanwhile fill a large pot with water and bring to a roaring boil. Add a generous amount of salt then the rigatoni. Stir right away so the pasta does not stick. Cook until just al dente check at about ten minutes. Drain but be sure to scoop out half a cup of that pasta water first. It is loaded with starch for a silky sauce.

Make the Sauce Base:

Back in your original skillet add the remaining butter and turn the heat to medium low. Add the minced garlic and stir constantly. You want it fragrant but not browned this usually takes under a minute. Now pour in the heavy cream letting it come to a gentle simmer the cream should bubble softly around the edges.

Add the Cheese:

Grab your freshly grated Parmesan and stir it in a handful at a time so it melts smoothly. If you want the ultimate melt pull in some mozzarella or Fontina at this stage. Sprinkle in extra Cajun seasoning if you like a bolder pop and taste the sauce for salt and pepper too.

Combine:

Tip the cooked rigatoni right into the sauce. Toss so every tube is coated and silky. Use your reserved pasta water bit by bit to thin the sauce until it clings perfectly. Slip in the steak tips including any juices on their plate. Fold them through gently to coat the steak but keep those browned edges.

Serve:

Grab your favorite plates and serve up the pasta straight away. Shower with more grated Parmesan and a few cracks of black pepper for the finish.

I always get excited for the first bite of those Cajun steak tips because the char on the outside is just unbeatable. There is nothing like gathering the family around when this dish hits the table, especially with that unmistakable scent of spice and cheese.

Storage Tips

Let leftovers cool completely before transferring to an airtight container. Refrigerate for up to three days. For best reheating add a splash of milk or cream before microwaving or gently warming on the stovetop to revive creaminess. Freeze in a heavy-duty freezer bag for up to one month though the pasta will soften a bit after thawing.

Ingredient Substitutions

Try chicken breast or shrimp if steak is not available just adjust cooking time so they stay tender. Penne or ziti are good alternatives to rigatoni if needed. For the sauce asiago or pecorino Romano stand in well for Parmesan if that is what you have on hand.

Serving Suggestions

Pair this creamy pasta with a crisp green salad dressed simply with lemon and olive oil to balance the richness. Garlicky roasted broccoli or a platter of grilled asparagus add freshness and color alongside. A loaf of crusty bread is never a bad idea for swiping up extra sauce.

Cultural and Seasonal Context

This recipe takes the soul of Southern Cajun cooking and pairs it with classic Italian comfort food. In the summer swap heavy cream for half and half and add handfuls of cherry tomatoes or fresh basil for a lighter touch. For colder months turn up the Cajun heat and tuck in shred of smoked cheese for deeper flavor.

Every time I make this, the pan is scraped clean and there is zero need for leftovers. Your kitchen will smell amazing and you will find new reasons to celebrate an ordinary evening.

Common Recipe Questions

→ How can I keep steak tips tender?

Sear them quickly over high heat and avoid overcooking. Let them rest briefly before adding to pasta.

→ Can other pasta shapes replace rigatoni?

Yes, penne or ziti work well as substitutes, holding the sauce just like rigatoni.

→ Is it possible to adjust the spice level?

Increase or decrease Cajun seasoning to taste for a milder or spicier flavor profile.

→ What cheese alternatives can I use?

Fontina, Gruyère, or extra mozzarella yield a creamy texture and delicious result if Parmesan is unavailable.

→ How should leftovers be stored?

Refrigerate in an airtight container for up to 3 days and reheat gently with a splash of cream or milk.

→ What sides pair well with this dish?

Simple green salads or roasted vegetables complement the richness of the pasta and steak nicely.