Cajun Steak Cheesy Rigatoni

This Cajun steak tips in cheesy rigatoni Parmesan sauce recipe transforms simple ingredients into a restaurant-worthy meal that your family will request again and again. The rich, creamy sauce coats each pasta tube perfectly, while the spicy Cajun-seasoned steak adds protein and bold flavor that cuts through the richness.

I first created this dish when I needed to impress my in-laws but was short on time. The combination of tender steak and cheesy pasta had everyone asking for seconds, and it's since become our go-to special occasion dinner that doesn't require hours in the kitchen.

Ingredients

• Steak tips: Choose sirloin or ribeye for tenderness and rich flavor
• Rigatoni pasta: The large tubes perfectly capture the creamy sauce
• Heavy cream: Creates the luxurious base for the Parmesan sauce
• Freshly grated Parmesan: Provides nutty depth and thickens the sauce naturally
• Cajun seasoning: Adds the signature spicy kick that balances the rich cheese
• Minced garlic: Forms an aromatic foundation for the entire dish
• Butter: Adds richness and helps create a silky sauce texture
• Olive oil: Has a higher smoke point perfect for searing the steak
• Mozzarella or Fontina: Optional but adds extra stretchy cheese factor

Step-by-Step Instructions

Sear the Steak:

Season your steak tips generously with Cajun seasoning, making sure each piece is evenly coated. Heat a large skillet over medium-high heat until very hot, then add olive oil and 1 tablespoon butter. Once the butter stops foaming, add the steak tips in a single layer without crowding the pan. Let them sear undisturbed for 2-3 minutes before flipping to brown all sides. The goal is a deep brown crust while maintaining a medium interior. Remove to a plate and cover loosely with foil.

Cook the Pasta:

Fill a large pot with water, adding about 1 tablespoon of salt. Bring to a rolling boil before adding the rigatoni. Cook according to package directions until al dente typically 10-12 minutes. Before draining, scoop out and reserve 1/2 cup of the starchy pasta water. Drain the pasta but do not rinse, as the starch helps the sauce adhere better.

Make the Sauce Base:

Return the same skillet used for the steak to medium heat, retaining all those flavorful browned bits. Add the remaining tablespoon of butter and allow it to melt completely. Add minced garlic and sauté for 30-45 seconds until fragrant but not browned, which would make it bitter. Carefully pour in the heavy cream and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the cream to a gentle simmer, allowing it to reduce slightly for about 2 minutes.

Add the Cheese:

Reduce heat to low and gradually sprinkle in the Parmesan cheese while continuously stirring. This prevents clumping and ensures a smooth sauce. If using the optional mozzarella or Fontina, add it now and stir until completely melted. Taste and adjust seasoning with salt, freshly cracked black pepper, and additional Cajun seasoning if you prefer more heat.

Combine:

Add the cooked rigatoni directly to the sauce, tossing gently to coat each piece. If the sauce seems too thick, add the reserved pasta water a few tablespoons at a time until you reach your desired consistency. The starchy water helps create a silky sauce that clings to the pasta. Gently fold in the seared steak tips along with any accumulated juices from the plate.

Serve:

Transfer immediately to warmed plates or a large serving bowl. Garnish with extra freshly grated Parmesan and a sprinkle of cracked black pepper. Serve piping hot while the cheese is still at its most melty and delicious.

The Cajun seasoning is truly the heart of this dish. I discovered this combination by accident when I ran out of Italian herbs and had to improvise. The spicy kick against the creamy background created such a perfect contrast that my family now protests if I try to make it any other way.

Customizing the Heat Level

Cajun seasoning can vary dramatically in heat level between brands. If cooking for children or those sensitive to spice, start with half the recommended amount and taste as you go. You can always add more to the finished dish if needed. For spice lovers, consider adding a pinch of cayenne pepper or red pepper flakes when sautéing the garlic to build even more heat into the base of the sauce.

Make-Ahead Options

This dish reheats beautifully with a few adjustments. If planning to make ahead, slightly undercook both the pasta and the steak. Store the pasta and sauce separately from the steak tips. When ready to serve, warm the pasta in the sauce with a splash of cream over low heat, then fold in the steak just long enough to warm through. This prevents the steak from overcooking and the pasta from becoming mushy.

Vegetable Additions

While delicious as is, this dish welcomes vegetable additions. For a complete meal, consider stirring in baby spinach during the final minute of cooking, or adding roasted bell peppers, sautéed mushrooms, or steamed broccoli florets. The creamy sauce coats vegetables beautifully, making this an excellent way to incorporate more produce into a decadent meal.

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Recipe FAQs

→ What cut of beef works best for this dish?

Sirloin or ribeye steak tips work best as they remain tender while providing excellent flavor. Chuck steak can be used as a budget-friendly alternative, but may require slightly longer cooking time to become tender.

→ Can I adjust the spice level of the Cajun seasoning?

Absolutely! Start with less Cajun seasoning if you prefer milder flavors, then taste and add more gradually. You can also make your own blend with more paprika and herbs for flavor without intense heat.

→ What pasta shapes can I substitute for rigatoni?

Penne, ziti, or fusilli work well as alternatives to rigatoni. Look for pasta shapes with ridges or cavities that will hold the creamy sauce effectively.

→ Can I make this dish ahead of time?

While best enjoyed fresh, you can prepare components separately. Cook the steak and make the sauce, storing separately from cooked pasta. Reheat the sauce gently, adding a splash of cream if needed, then combine with pasta and meat just before serving.

→ How can I make this dish lighter?

Substitute half-and-half for heavy cream, use less cheese, and increase the pasta water to maintain creaminess. You can also use leaner cuts of beef and increase the ratio of pasta to meat.

→ What sides pair well with this pasta dish?

A simple green salad with vinaigrette provides refreshing contrast to the rich pasta. Garlic bread or roasted vegetables like asparagus or broccoli also complement this dish nicely.