If you're craving a bold, comforting dinner that feels restaurant-quality but is easy to make at home, this Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce is the perfect choice. Juicy Cajun-seasoned steak tips are paired with tender rigatoni and a rich, creamy Parmesan cheese sauce for a satisfying meal packed with flavor. This hearty pasta dish is ideal for busy weeknights, cozy family dinners, or when you want to impress without spending hours in the kitchen.
This cajun steak tips in cheesy rigatoni parmesan sauce recipe combines tender Cajun-seasoned steak tips with creamy, cheesy rigatoni Parmesan sauce for restaurant-quality comfort food. Whether you're making cajun steak tips in cheesy penne parmesan sauce, cajun steak rigatoni recipe, or cajun steak tips and pasta variations, this easy one-pot meal delivers big flavor. The seared steak bite cubes get coated in Cajun seasoning steak tips, then everything simmers together in a cream and mozzarella blend with butter and garlic sauté for the ultimate steak dinner ideas pasta. It's simple cajun steak tips in cheesy rigatoni parmesan sauce that looks like you hired a chef but actually takes less time than ordering takeout!
Jump to:
- Why You'll Love These Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce
- Ingredients for Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce
- How to Make Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce
- My Top Tips for Perfect Cajun Steak Tips and Pasta
- Little Moments in the Kitchen
- Substitutions for Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce
- Variations on Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce
- Equipment for Making Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce
- Storage Tips for Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce
- Adam's Tip for Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce
- FAQ About Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce
- Conclusion
- Related
- Pairing
- recipe
Why You'll Love These Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce
- One pot, 30 minutes, restaurant-quality results. Everything cooks in the same pot, from searing the steak to making the creamy Parmesan sauce, which means minimal cleanup and maximum flavor.
- Tender steak bites meet creamy, spicy, cheesy pasta. The Cajun seasoning adds just the right amount of heat, while the cheesy Parmesan rigatoni sauce keeps everything rich and comforting.
- Weeknight-friendly but fancy enough for guests. This tastes like something you'd order at an upscale Italian steakhouse, but it's easy enough to make on a Tuesday night when you're exhausted.
Ingredients for Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce
This easy cajun steak tips in cheesy rigatoni parmesan sauce uses simple ingredients to create the best cajun steak tips dinner.
What You'll Need
For the Cajun-Seasoned Steak Tips:
- 1 ½ pounds sirloin steak tips or beef tenderloin tips, cut into 1-inch cubes
- 2 tablespoons Cajun seasoning (store-bought or homemade)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Cheesy Rigatoni Parmesan Sauce:
- 12 ounces rigatoni pasta (or penne pasta)
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 cup whole milk
- 1 ½ cups freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, for extra heat)
- Salt to taste
- Fresh parsley, chopped (for garnish)
Why These Ingredients Matter
Sirloin steak tips are tender and affordable. They're cut into bite-sized pieces that cook quickly and stay tender, making them perfect for weeknight dinners without the premium price tag of filet mignon.
Cajun seasoning brings bold, spicy flavor. The blend of paprika, garlic powder, onion powder, cayenne, and herbs creates that signature Louisiana taste that makes this dish so craveable.
Freshly grated Parmesan cheese melts smoothly. Pre-shredded cheese has anti-caking agents that prevent it from melting smoothly into the sauce. Freshly grated Parmesan creates that silky, creamy texture you want.
How to Make Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce
Step-by-Step Directions
- Season the steak tips generously. Pat the steak cubes dry with paper towels, then toss them in a bowl with the Cajun seasoning until every piece is well coated. This is what creates those flavorful seared steak bite cubes.
- Sear the steak in a hot pan. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the seasoned steak tips in a single layer (work in batches if needed to avoid crowding). Sear for 2 to 3 minutes per side until browned and caramelized. Remove the steak to a plate and set aside.
- Start the pasta cooking. While the steak rests, bring a large pot of salted water to a boil. Cook the rigatoni pasta according to package directions until al dente rigatoni pasta (usually 10 to 12 minutes). Drain and set aside.
- Make the butter and garlic sauté base. In the same skillet you used for the steak (don't clean it, those browned bits are flavor!), melt the butter over medium heat. Add the minced garlic and sauté for 30 to 60 seconds until fragrant but not browned.
- Create the creamy Parmesan sauce. Pour in the heavy cream and milk, stirring to combine. Bring to a gentle simmer, then reduce heat to medium-low. Let it simmer for 3 to 4 minutes, stirring occasionally, until it starts to thicken slightly.
- Add the freshly grated Parmesan cheese gradually. Remove the pan from heat and add the Parmesan cheese a handful at a time, stirring constantly until each addition melts smoothly before adding more. This prevents clumping and creates a silky cheesy Parmesan rigatoni sauce.
- Stir in the mozzarella for extra creaminess. Add the shredded mozzarella cheese and stir until completely melted and the sauce is smooth and creamy. This cream and mozzarella blend creates the ultimate rich texture.
- Season the sauce to taste. Add black pepper, red pepper flakes (if using), and salt to taste. Remember the Cajun steak is already salty, so start with a little salt and add more if needed.
- Combine the pasta with the sauce. Add the cooked, drained rigatoni to the creamy Parmesan sauce. Toss gently until every piece of pasta is coated in the rich, cheesy sauce.
- Return the steak tips to the pan. Add the seared Cajun steak tips back to the skillet, stirring carefully to combine without breaking up the steak. Let everything warm through together for 2 to 3 minutes so the flavors meld.
- Garnish and serve immediately. Sprinkle with chopped fresh parsley and extra Parmesan cheese if desired. Serve hot and watch this restaurant-quality comfort food disappear in minutes!
Quick Tip: Don't overcook the steak tips! They'll continue to cook slightly when you return them to the hot sauce, so pull them from the heat when they're just under your desired doneness.
My Top Tips for Perfect Cajun Steak Tips and Pasta
- Pat the steak dry before seasoning. Dry steak sears better and develops that beautiful caramelized crust. Wet steak just steams and turns gray instead of browning.
- Don't skip the pasta water for the sauce. Before draining your rigatoni, reserve ½ cup of the starchy pasta water. If your sauce gets too thick, add a splash of pasta water to thin it to the perfect consistency.
- Let the steak rest while you make the sauce. Resting allows the juices to redistribute, keeping the steak tender and juicy when you add it back to the pasta.
- Taste and adjust the Cajun seasoning. Some Cajun blends are spicier than others. If yours is mild, add more. If it's very spicy, use a bit less or balance it with extra Parmesan.
Little Moments in the Kitchen
The first time I made this, it was one of those chaotic weeknights where everything was going wrong. I was tired, the kids were hungry and cranky, and I needed something fast that would actually satisfy everyone. Adam came into the kitchen and saw me seasoning the steak cubes. "Mom, what are we having? It smells really good and kind of spicy!" I told him we're making Cajun steak with cheesy pasta, and it's going to be ready in about 30 minutes.
He hung around the kitchen watching me cook, and when I added the Parmesan cheese to the cream sauce and it turned into this gorgeous, silky, cheesy coating, he said, "Mom, that looks like the pasta from the fancy restaurant we went to for Dad's birthday! Are we celebrating something?" I laughed and told him we're just celebrating making it through another crazy week. When we sat down to eat, he took his first bite and his eyes went wide. "This is SO good! The steak is spicy and the pasta is super creamy.
Can we have this again next week?" Grandma Viola tried it and smiled. "This is smart cooking. One pot, big flavor, and it's fancy enough for company but easy enough for a Tuesday. That's the kind of recipe that gets you through busy times."
If you love easy one-pot dinners, try our Italian Penicillin Soup. It's another weeknight lifesaver.
Substitutions for Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce
- Steak tips: Swap with chicken breast cubes, shrimp, or Italian sausage for different protein options. Adjust cooking times accordingly.
- Rigatoni pasta: Use penne, ziti, shells, or any short pasta shape that holds sauce well. Avoid long pasta like spaghetti for this recipe.
- Cajun seasoning: Make your own by mixing 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon cayenne, ½ teaspoon dried oregano, and ½ teaspoon dried thyme.
- Heavy cream: Use half-and-half for a lighter sauce, but it won't be quite as rich and creamy. You can also use all heavy cream for an even richer sauce.
Variations on Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce
- Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce Recipe: This is the classic version above with tender sirloin steak tips, Cajun spices, and creamy Parmesan rigatoni.
- Cajun Steak Tips in Cheesy Penne Parmesan Sauce: Use penne pasta instead of rigatoni for a slightly smaller, tube-shaped pasta that still holds the sauce beautifully.
- Cajun Garlic Butter Steak Bites with Parmesan Cream Sauce: Skip the Cajun seasoning and use garlic butter on the steak instead, then toss with the creamy Parmesan sauce for a milder, garlic-forward version.
- Cajun Beef Tips and Gravy: Make this without pasta by serving the Cajun steak tips over rice or mashed potatoes with the creamy Parmesan sauce as a rich gravy.
- Cajun Steak Pasta Recipes with Vegetables: Add bell peppers, mushrooms, and onions sautéed with the garlic for a more veggie-packed version of this cajun steak rigatoni recipe.
If you love hearty one-pot meals, check out our Potsticker Soup. It's another easy favorite.
Equipment for Making Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce
- Large, deep skillet or Dutch oven: Essential for searing the steak and making the sauce all in one pot. A 12-inch skillet or 5-quart Dutch oven works perfectly.
- Large pot for pasta: For boiling the rigatoni while you work on the steak and sauce.
- Sharp knife: For cutting the steak into uniform 1-inch cubes so they cook evenly.
- Box grater or microplane: For freshly grating Parmesan cheese, which melts so much smoother than pre-shredded.
- Tongs: For flipping the steak cubes and tossing the pasta in the sauce without breaking the pieces.
Storage Tips for Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when cold, so add a splash of milk or cream when reheating.
- Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating tip: Reheat gently on the stovetop over low heat, stirring frequently and adding a splash of milk or cream to restore the creamy consistency. Avoid microwaving at high power, which can make the steak tough.
- Make-ahead tip: You can prep the steak by seasoning it up to 24 hours in advance and keeping it covered in the refrigerator. Cook fresh for the best texture.
For more comfort food favorites, try our White Chicken Chili. It's another crowd pleaser.
Adam's Tip for Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce
"This tastes like we went to a fancy restaurant but we're just sitting at home in our pajamas! The steak is spicy and the pasta is super creamy, and Mom made it in one pot so there's barely any dishes to wash!"
FAQ About Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce
What is the best method for cooking steak tips?
The best method for cooking steak tips is to sear them in a hot pan with a little oil over medium-high heat. Pat the steak dry first, season generously, then sear for 2 to 3 minutes per side without moving them so they develop a nice caramelized crust. For this cajun steak tips recipe, you should cook steak tips in butter or oil (or both) for maximum flavor. The oil prevents the butter from burning at high heat, while the butter adds rich flavor. Don't overcrowd the pan or the steak will steam instead of sear.
Does Parmesan cheese go well with pasta?
Yes! Parmesan cheese is a classic pasta ingredient that adds nutty, salty, umami flavor to any pasta dish. For this cheesy Parmesan rigatoni sauce, freshly grated Parmesan cheese melts into the cream to create a smooth, silky coating. Parmesan works especially well with cream-based sauces and pairs beautifully with the bold Cajun spices on the steak. The combination of Parmesan and mozzarella creates the ultimate creamy, cheesy texture.
Should I cook steak tips in butter or oil?
For the best results, cook steak tips in both butter and oil. Start with oil (olive oil or vegetable oil) to sear the steak at high heat without burning, then add butter at the end for flavor. Oil has a higher smoke point than butter, so it won't burn when you're searing at medium-high heat. Once the steak is seared, you can add butter to the pan for that rich, nutty flavor. In this cajun steak rigatoni recipe, you sear in oil first, then use butter to sauté the garlic for the sauce.
How to add Parmesan cheese to pasta without clumping?
To add Parmesan cheese to pasta without clumping, always remove the pan from heat before adding the cheese, use freshly grated Parmesan (not pre-shredded), and add it gradually while stirring constantly. Pre-shredded cheese has anti-caking agents that prevent smooth melting. Add the Parmesan a handful at a time, stirring until each addition melts before adding more. If the sauce is too hot, the cheese can break and become grainy. Room temperature cheese also melts more smoothly than cold cheese straight from the refrigerator.
For another delicious steak pasta recipe, check out this Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce from Recipes by Charlotte.
Conclusion
This Cajun steak pasta recipe delivers big flavor with minimal effort, combining spicy, cheesy, and savory elements in every bite. Whether served for a special dinner or a comforting weeknight meal, this creamy rigatoni with steak is guaranteed to become a go-to favorite in your recipe rotation.
If you try this cajun steak tips in cheesy rigatoni parmesan sauce recipe, your family will think you've been holding out on them. The tender steak bites, the rich creamy sauce, and the perfectly cooked pasta come together in a way that makes even the craziest weeknight feel special. Make this for your next dinner and watch it become a regular request. For more easy weeknight dinners, check out our Same-Day Focaccia to serve alongside. Tag me on social media or leave a comment below. Happy cooking, and enjoy every creamy, spicy, cheesy bite!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce:
recipe
Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce
Equipment
- 1 Large deep skillet or Dutch oven Use a heavy-bottomed pan for the best steak sear
- 1 Large pot For boiling the rigatoni
- 1 Wooden spoon or silicone spatula
- 1 Sharp knife Cut steak into even 1-inch cubes
- 1 Box grater or microplane Freshly grated Parmesan melts more smoothly
Ingredients
For the Cajun Steak Tips
- 1 ½ pounds sirloin steak tips Cut into 1-inch cubes
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Cheesy Rigatoni Parmesan Sauce
- 12 ounces rigatoni pasta
- 3 cloves garlic minced
- 2 cups heavy cream
- 1 cup whole milk
- 1 ½ cups Parmesan cheese freshly grated
- 1 cup mozzarella cheese shredded
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- to taste salt
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Pat the sirloin steak tips dry and coat evenly with Cajun seasoning.
- Heat olive oil in a large skillet over medium-high heat. Add seasoned steak and sear for 2–3 minutes per side until browned. Remove and set aside.
- Cook rigatoni in salted boiling water until al dente. Drain and set aside.
- In the same skillet, melt butter and sauté garlic for about 30 seconds until fragrant.
- Pour in heavy cream and whole milk, stir, and simmer for 3–4 minutes until slightly thickened.
- Remove from heat. Stir in Parmesan and mozzarella cheese gradually until smooth and creamy.
- Season the sauce with black pepper, red pepper flakes if using, and salt to taste.
- Add rigatoni to the sauce, then gently fold in the seared steak tips. Cook together for 2–3 minutes to meld flavors.
- Garnish with fresh parsley and additional Parmesan if desired. Serve warm.
Notes
- Chicken or shrimp can be used instead of steak, with adjusted cooking times.
- Freshly grated Parmesan creates a smoother sauce than pre-shredded cheese.
- Leftovers reheat best on the stovetop with a splash of milk or cream.
- This is one of those dinners that turns a regular night into a memory, and those are the recipes I want my daughter to carry with her.
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