Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce

I’ve combined juicy, spice-kissed steak tips with creamy, cheesy rigatoni in this indulgent dish—perfect for when I want comfort food with a flavorful kick.

Why I’ll Love This Recipe

I love how the Cajun seasoning gives each bite a smoky, spicy warmth, and the silky Parmesan sauce wraps every ridge of the rigatoni. It’s decadent yet easy enough for weeknights, and impressive enough when I’m hosting friends.

Ingredients

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

For the steak tips and sauce, I gather:

• steak tips (sirloin or ribeye), cut into bite-sized pieces

• rigatoni pasta

• heavy cream

• freshly grated Parmesan cheese

• Cajun seasoning (plus more to taste)

• garlic, minced

• butter (divided)

• olive oil

• salt and black pepper to taste

• optionally, mozzarella or Fontina cheese for extra melt and stretch

Directions

I start by searing the steak tips: I heat olive oil and some butter in a skillet over medium-high heat, season the steak with Cajun spice, and cook until beautifully browned. I set them aside but keep their flavorful juices in the pan.

Next, I cook the rigatoni in salted, boiling water until al dente, reserving a little pasta water to adjust the sauce later.

I use the same skillet to make the sauce: melting butter, sautéing garlic until fragrant, then pouring in the heavy cream and letting it simmer gently. I stir in Parmesan (and optional mozzarella or Fontina), seasoning with salt, pepper, and a sprinkle of Cajun seasoning to carry that flavor through. If the sauce feels too thick, I loosen it with the reserved pasta water.

Then I return the rigatoni to the sauce, tossing it until every piece is coated. I fold the steak tips back in gently and let everything simmer together for a couple of minutes so the flavors meld. Finally, I plate it immediately—it’s at its best when hot and saucy.

Servings and timing

This recipe yields about 4 servings.
It takes me roughly 35 minutes total: around 10 minutes for prep and 25 minutes for cooking.

Variations

I sometimes swap the rigatoni for penne or fusilli—any pasta that holds sauce well works. If I want a veggie boost, I’ll add mushrooms or onions when I sauté the garlic. For less heat, I reduce the Cajun seasoning; when I’m craving more richness, I stir in extra cheese.

storage/reheating

After cooling completely, I store leftovers in an airtight container in the fridge for up to three days. To reheat, I warm it gently on the stovetop and add a splash of cream or milk to bring back that saucy smoothness. Freezing isn’t ideal since dairy can separate.

FAQs

Can I use a different pasta shape?

Yes—shapes like penne or fusilli work well and still catch the sauce beautifully.

How spicy is this dish?

It has a moderate Cajun kick. I adjust the amount to suit my preference—either dialing it down or turning it up.

Can I make it ahead?

I can prep the sauce and steak ahead of time, but I cook the pasta fresh so it remains perfectly textured.

What vegetables pair well with this dish?

I love adding sautéed spinach, roasted broccoli, or grilled zucchini to lighten things up and add extra flavor.

Is it gluten-free?

Not as written, but I can make it gluten-free easily by using gluten-free pasta and checking that all seasonings and cheeses are gluten-safe.

Conclusion

I find this Cajun steak tips and cheesy rigatoni pasta dish to be a rich, satisfying meal that balances bold spice with creamy indulgence. It’s straightforward enough for weeknight dinners but flavorful enough to serve when I want to impress. Let me know how you personalize it—whether with extra cheese, added veggies, or your favorite pasta swap!