You know those nights when you’re craving something indulgent but also just spicy enough to keep things interesting? Well, Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce is here to steal the show—and your dinner rotation. Think tender steak, creamy pasta, and just enough Cajun spice to make your taste buds dance (and maybe even do a little Texas two-step).
This one’s for the busy mamas, hardworking women, and cheese-loving souls who want a dish that feels like comfort food—but with a bold, sassy twist. Let’s dig in, y’all.
Table of Contents
Why You’ll Love This Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce Recipe
- It’s weeknight magic. Ready in about 35 minutes, but tastes like you slow-cooked it for hours.
- Comfort with a kick. The Cajun seasoning brings bold flavor, balanced by the creaminess of the sauce.
- Family-friendly (and customizable). Leave out the extra Cajun for the kids or add more if you’ve got a house full of heat-lovers.
- Fancy-feeling, easy-doing. You’ll feel like a rockstar chef, without breaking a sweat.
I actually whipped this up on a snowy Thursday evening when my son asked, “Can we have something spicy but cheesy?” Well… challenge accepted, kid.
What Does Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce Taste Like?
This dish is pure creamy comfort with attitude. The Cajun steak tips are juicy and seared to perfection—think smoky, peppery, and slightly charred. Then they meet a buttery Parmesan cream sauce that clings to rigatoni like it was made for each other (because, honestly, it was).
It’s like Alfredo went on a Louisiana vacation, met a handsome cowboy, and never looked back.
What You’ll Need for Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce
When it comes to making Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce, the key is in the layers of flavor—starting with well-seasoned steak, hearty pasta, and a cheesy, creamy sauce that brings it all together. Below, I’ll walk you through each ingredient and why it matters. You’ll also find links to similar slow cooker recipes on the site in case you want to mix things up during the week.
Let’s build this flavor bomb from the ground up.
Steak Tips – 1 lb
This is where the heart of the dish begins. Use either sirloin or ribeye, cut into bite-sized chunks. Sirloin gives you leaner bites, while ribeye offers more marbling and richness. You want a cut that stays tender and flavorful even with a quick sear. I usually ask my butcher for pre-cut steak tips to save time—especially helpful on a busy weeknight.
Cajun Seasoning – 1 tablespoon (plus more to taste)
This is what gives the steak its signature smoky, peppery, slightly garlicky kick. If you have a favorite Cajun blend—store-bought or homemade—it’ll work great here. Want to kick it up a notch? Add an extra pinch while finishing the sauce. Cajun spice is what transforms this from a basic steak pasta to the Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce we crave.
Rigatoni Pasta – 10 oz
Rigatoni’s wide, ridged tubes make it perfect for soaking up creamy sauces. It’s sturdy enough to stand up to the rich cheese and steak without turning soggy. Be sure to cook it al dente and save a bit of that pasta water—it’s the magic sauce-saver.
Craving more comforting pasta dishes? Try my Crockpot Creamy Cajun Chicken Pasta for another spicy-cheesy twist.
Heavy Cream – 1 cup
This is what creates that luxurious base. Don’t skimp here—use full-fat heavy cream to get the best texture and flavor. It pairs beautifully with Parmesan and helps mellow the heat from the Cajun seasoning, rounding out the dish with a velvety mouthfeel.
Parmesan Cheese – 3/4 cup, freshly grated
Go for fresh if you can—pre-grated just doesn’t melt the same. Parmesan adds that nutty, salty backbone to the sauce. It also helps thicken it naturally, so you don’t need flour or cornstarch. And let’s be honest, Parmesan makes everything better.
Mozzarella or Fontina – 1/2 cup (optional)
If you want extra gooeyness (and really, who doesn’t?), stir in shredded mozzarella or Fontina toward the end. Mozzarella gives you that stretchy, cheesy pull. Fontina adds a slightly earthier, creamier note. Totally optional, but highly recommended for cheese lovers.
Butter – 2 tablespoons (divided)
Butter plays two roles here: first, to help sear the steak along with olive oil, and second, to add depth and richness to the garlic sauté and cream sauce. You’ll use 1 tbsp for the steak and 1 tbsp for the sauce.
Olive Oil – 1 tablespoon
Used with butter to help brown the steak without burning. Olive oil brings a lovely savory base to the searing process, and keeps things from sticking to the pan.
Garlic – 2 cloves, minced
That unmistakable garlic aroma is essential to bringing this sauce to life. Just a quick sauté until fragrant—don’t let it burn! It’s one of those tiny steps that adds a huge amount of depth.
Salt and Black Pepper – to taste
Start light, especially if your Cajun seasoning has salt. You can always add more at the end. A good crack of black pepper on top of the finished dish brings it all together.
Reserved Pasta Water – 1/2 cup
This is your sauce insurance. It’s starchy and helps loosen up the cream and cheese without watering it down. Add it a little at a time until you get the texture just right—silky, not soupy.
Looking for a different beef-based comfort meal? My Slow Cooker Garlic Butter Beef Bites offer a slow-cooked, buttery alternative that’s equally satisfying.
How to Make Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce (Step by Step)
This hearty, bold, and creamy pasta dinner might look and taste like something you’d order at a cozy Southern bistro, but don’t be fooled—it’s totally doable in your own kitchen in about 35 minutes. Whether you’re cooking for the family or having friends over, Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce is a guaranteed crowd-pleaser.
Here’s your step-by-step guide to making it all come together with ease and flavor.
Step 1: Prepare and Season the Steak Tips
Start by patting your steak tips dry with paper towels. This helps them sear properly and develop that rich brown crust. Cut them into even bite-sized pieces if they aren’t already trimmed.
Sprinkle 1 tablespoon of Cajun seasoning all over the steak tips. Toss to coat thoroughly, making sure every piece is seasoned—this is where your flavor base begins.
Optional Tip: If your Cajun seasoning is salt-heavy, you might want to skip adding extra salt until after tasting the final dish. Some blends pack a spicy punch, while others lean smoky or garlicky. Adjust based on your family’s heat preference.
Step 2: Sear the Steak to Lock in Flavor
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Once the butter is melted and sizzling (but not smoking), add your steak tips in a single layer. Don’t crowd the pan—if needed, work in batches. Sear each side until browned and just cooked through, about 5–6 minutes total. You’re not trying to cook them fully through here; just enough to seal in the flavor.
Remove the steak tips from the pan and set aside on a plate, loosely covered with foil to keep warm.
Internal Tip: For another delicious seared beef dish, try my reader-favorite Slow Cooker Garlic Butter Beef Bites—they melt in your mouth after a long, slow cook.
Step 3: Boil the Rigatoni to Al Dente
While the steak is resting, bring a large pot of salted water to a boil. Use a generous amount of salt—it should taste like the sea.
Add 10 ounces of rigatoni and cook until al dente, usually 9–11 minutes depending on the brand. This means the pasta should still have a slight bite to it, which helps it hold up in the creamy sauce.
Important: Just before draining, scoop out 1/2 cup of the pasta water and set it aside. This starchy liquid gold will help you create a perfectly silky sauce.
Drain the pasta and set aside.
Step 4: Build the Creamy Parmesan Sauce
Using the same skillet where you seared the steak (don’t clean it—those brown bits at the bottom = flavor!), lower the heat to medium and melt the remaining 1 tablespoon of butter.
Add 2 minced garlic cloves and sauté for about 1 minute until fragrant. Stir constantly to prevent burning.
Pour in 1 cup of heavy cream, scraping up any browned bits from the bottom of the pan as it simmers. This step is where all those deep Cajun flavors from the steak infuse into the cream.
Let the cream gently simmer for 3–4 minutes, stirring occasionally.
Step 5: Add the Cheeses
Once the cream has thickened slightly, slowly stir in 3/4 cup of freshly grated Parmesan cheese, whisking until completely melted and smooth.
If you’re going for extra cheesy comfort (and why not?), now’s the time to stir in 1/2 cup of shredded mozzarella or Fontina. These melt beautifully into the sauce and give it that extra luscious finish.
Taste and adjust with salt, pepper, and a little more Cajun seasoning if you want more heat or boldness.
Step 6: Bring It All Together
Add the cooked rigatoni to the sauce, tossing gently to coat each piece in that cheesy, Cajun-infused goodness.
Slowly pour in a bit of the reserved pasta water, just enough to loosen the sauce to your desired consistency—usually 2–4 tablespoons does the trick. It should cling to the rigatoni without feeling too thick or gloppy.
Gently fold in the seared steak tips, letting them warm through for a minute or two. Avoid stirring too aggressively—you want those juicy bites to stay intact.
Looking for more one-pot meals? Try my High Protein Creamy Beef Pasta that also packs big flavor with minimal fuss.
Step 7: Plate and Serve Immediately
Spoon the Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce into shallow bowls or plates.
Top with a sprinkle of extra Parmesan, a crack of black pepper, and if you’re feeling fancy, a little chopped parsley for color.
Serve hot and enjoy the rich, bold, cheesy masterpiece you just created.
Tips & Tricks for Perfect Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce
- Cut steak into even pieces so they cook evenly.
- Reserve that pasta water! It’s your best friend for silky sauce.
- Use fresh cheese – Pre-shredded won’t melt the same.
- Want more veggies? Add sautéed spinach or sun-dried tomatoes for an earthy balance.
- Don’t overcook the steak. You want juicy, not jerky.
Fun fact: The first time I made this, I forgot to salt the pasta water. Never again, folks. Never. Again.
Storage Tips
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of cream or milk to loosen it back up.
Freezer: Not recommended. Cream sauces tend to break and get grainy when thawed.
FAQs About Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce
Q: Can I use a different pasta?
Yes! Penne or fusilli work great, but rigatoni really holds the sauce.
Q: Is it super spicy?
It has a mild kick. You control the heat by how much Cajun seasoning you use.
Q: Can I make this ahead?
You can prep the steak and sauce ahead, but cook the pasta fresh before serving.
Final Thoughts
If you’re looking for something rich, spicy, and downright comforting, this Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce might just become your new weeknight favorite. It’s bold, it’s cozy, and it brings that homemade magic to the table—without stealing your whole evening.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Print
Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce: Creamy Bold Pasta Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This rich and spicy dish pairs tender Cajun-seasoned steak tips with a creamy, cheesy rigatoni Parmesan sauce. It’s the ultimate comfort meal with just the right amount of kick and a satisfying cheesy finish.
Ingredients
1 lb steak tips (sirloin or ribeye), cut into bite-sized pieces
10 oz rigatoni pasta
1 cup heavy cream
3/4 cup freshly grated Parmesan cheese
1 tbsp Cajun seasoning (plus more to taste)
2 garlic cloves, minced
2 tbsp butter (divided)
1 tbsp olive oil
Salt and black pepper to taste
1/2 cup shredded mozzarella or Fontina cheese (optional)
Instructions
1. Season steak tips with Cajun seasoning. Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Sear steak until browned on all sides. Remove and set aside.
2. In a large pot, boil salted water and cook rigatoni until al dente. Drain and reserve 1/2 cup pasta water.
3. In the same skillet, add remaining butter. Sauté minced garlic until fragrant. Pour in heavy cream and bring to a gentle simmer.
4. Stir in Parmesan until melted. If using, add mozzarella or Fontina. Season with salt, pepper, and more Cajun seasoning if desired.
5. Toss cooked rigatoni into the sauce, adding reserved pasta water as needed to thin. Fold in steak tips gently.
6. Plate immediately, garnished with extra Parmesan and cracked black pepper.
Notes
For extra heat, add a pinch of cayenne or red pepper flakes to the sauce. Swap rigatoni with penne or fusilli if preferred. Use freshly grated Parmesan for the best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 720
- Sugar: 3g
- Sodium: 680mg
- Fat: 42g
- Saturated Fat: 22g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 145mg
Keywords: cajun steak pasta, creamy rigatoni, cheesy parmesan sauce
