Name: Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb steak tips (sirloin or ribeye), cut into bite-sized pieces; 1 tbsp Cajun seasoning (plus more to taste); Salt and black pepper to taste; 10 oz rigatoni pasta; 1 cup heavy cream; 3/4 cup freshly grated Parmesan cheese; 2 garlic cloves, minced; 2 tbsp butter (divided); 1 tbsp olive oil; 1/2 cup shredded mozzarella or Fontina cheese (optional)

Jump to Recipe· 3.8 from 11 reviews

I absolutely adore sharing this Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce Recipe with friends because it brings together bold, comforting flavors with incredible ease. The tender, spicy steak bites meld perfectly with a luxuriously creamy, cheesy rigatoni sauce that feels indulgent without being complicated. Whenever I crave something hearty yet special, this dish hits the spot every time, and I can’t wait for you to experience it too.

Why You’ll Love This Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce Recipe

One of the reasons I keep coming back to this Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce Recipe is the savory, smoky depth of the Cajun spice paired with the rich, velvety texture of the cheese sauce. It’s like a cozy hug from the inside out — the steak tips bring some meaty substance with a little kick, while the Parmesan and creamy rigatoni create a luscious background that’s hard to resist. Every bite feels like comfort food elevated to something a little more exciting and flavorful.

What truly makes this dish so approachable is how straightforward it is despite those decadent flavors. I love that even on a busy weeknight, I can pull this together in about 35 minutes using common ingredients without sacrificing taste or quality. It’s versatile enough for casual family dinners but also impressive enough for guests, striking a balance that I find pretty hard to beat. When I’m in the mood to whip up something memorable yet effortless, this recipe is always my go-to.

Ingredients You’ll Need

A black skillet filled with about 25 pieces of browned meat cubes, each piece showing a juicy, crispy outside with a slight shine from the sauce. The meat is garnished with finely chopped green herbs scattered evenly on top. The skillet rests on a wooden surface with part of a gray linen cloth visible under the handle. The meat pieces are thick and vary in size, arranged closely together but not overlapping. photo taken with an iphone --ar 4:5 --v 7

This recipe calls for simple yet essential ingredients that come together beautifully to build flavor and texture. Each component plays an important role, whether it’s the spiciness from the Cajun seasoning or the creamy richness from the cheese and cream sauce.

Steak tips (1 lb): I prefer sirloin or ribeye for tenderness and taste; bite-sized pieces ensure quick, even cooking.
Rigatoni pasta (10 oz): Rigatoni’s ridges hold the sauce so well, making every mouthful satisfyingly cheesy.
Heavy cream (1 cup): This creates the silky base for the sauce that makes it so irresistibly rich.
Freshly grated Parmesan cheese (3/4 cup): Adds a sharp, nutty flavor that defines the sauce’s character.
Cajun seasoning (1 tbsp plus more): For that signature spicy heat that wakes up the steak and sauce alike.
Garlic cloves (2, minced): Garlic infuses the sauce with that warm, aromatic depth.
Butter (2 tbsp, divided): Butter is key for richness and helps build layers of flavor.
Olive oil (1 tbsp): Used for searing steak to a perfect crust.
Salt and black pepper: To taste, balancing and enhancing all the flavors.
Shredded mozzarella or Fontina (1/2 cup, optional): For extra gooeyness and an even creamier sauce if you want to indulge a bit more.

Directions

Step 1: Season the steak tips generously with the Cajun seasoning, ensuring every piece is coated well for full flavor.

Step 2: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the steak tips and sear them until they develop a deep golden-brown crust on all sides—this usually takes about 3-4 minutes per batch. Remove the steak from the skillet and set aside.

Step 3: Meanwhile, bring a large pot of salted water to a boil and cook the rigatoni until just al dente according to the package directions, usually about 9-11 minutes. Drain the pasta, reserving half a cup of the pasta water for later use.

Step 4: In the same skillet used for the steak, add the remaining tablespoon of butter and let it melt over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned.

Step 5: Pour in the heavy cream and bring it to a gentle simmer, stirring frequently to prevent scorching. This simmering process takes about 3-4 minutes, allowing the cream to thicken slightly.

Step 6: Slowly stir in the freshly grated Parmesan cheese until it melts smoothly into the sauce, creating a thick, luscious base. If you’re using mozzarella or Fontina, add them now and stir until the cheese is entirely melted and creamy.

Step 7: Season the sauce with salt, freshly cracked black pepper, and more Cajun seasoning to taste. Remember to start modestly— you can always add more to punch up the spice.

Step 8: Toss the cooked rigatoni gently into the sauce, adding reserved pasta water a little at a time to loosen the sauce if needed. The goal is to have each rigatoni piece thoroughly coated without the sauce feeling too thick or dry.

Step 9: Fold the seared steak tips back into the rigatoni and sauce mixture, combining everything carefully to keep the steak tender and juicy.

Step 10: Serve immediately, garnished with extra Parmesan shavings and a sprinkle of cracked black pepper for that final touch of elegance and flavor.

Servings and Timing

This Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce Recipe serves 4 hearty portions, perfect for a family dinner or a small dinner party. The preparation takes about 10 minutes, mainly seasoning and prepping the steak and garlic. Cooking time is approximately 25 minutes, covering searing the steak, boiling the pasta, and making the sauce. In total, you’re looking at roughly 35 minutes from start to finish. There’s no resting or cooling time required, so it’s best served piping hot for maximum flavor and creaminess.

How to Serve This Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce Recipe

A white bowl filled with rigatoni pasta mixed with a creamy, light orange sauce flecked with green herbs. On top, there are several browned, square meat pieces with a slightly crispy texture. A silver fork rests inside the bowl, holding some meat pieces above the pasta and sauce. The background is a white marbled surface, giving a clean look to the image. photo taken with an iphone --ar 4:5 --v 7

When I serve this dish, I like to keep the accompaniments simple to let the bold flavors shine. A fresh green salad with a citrus vinaigrette or some steamed broccoli provides a crisp contrast and brightens up the plate beautifully. Garlic bread or a crusty baguette also pairs wonderfully, perfect for mopping up every last bit of that cheesy Cajun sauce.

For garnishing, I usually sprinkle extra freshly grated Parmesan right before serving and add a few grinds of black pepper. A scattering of chopped fresh parsley or chives adds a pop of color and freshness that complements the richness. Presentation-wise, I serve it in warm bowls or deep plates to keep the sauce nice and hot, portioned so everyone gets plenty of steak tips and rigatoni in each helping.

When it comes to beverages, I find a crisp, chilled white wine such as Sauvignon Blanc or a lightly oaked Chardonnay balances the creamy sauce while cutting through the spice. For those who prefer something non-alcoholic, a sparkling water with lemon or a cold iced tea complements the meal excellently. This dish feels just right for weeknight dinners, casual get-togethers, or even a cozy date night at home—just serve it hot and watch everyone dig in with joy.

Variations

One of the things I love about this Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce Recipe is how easy it is to tweak to fit different tastes or dietary needs. For example, if you want a gluten-free version, I swap the rigatoni for gluten-free pasta and double-check the Cajun seasoning to ensure no hidden gluten. To make it lighter, I sometimes use half-and-half instead of heavy cream, which makes it less rich but still creamy enough.

If you want to switch up the protein, chicken thighs or even shrimp work wonderfully with the Cajun spices and creamy sauce. For a vegetarian twist, sautéed mushrooms or spiced tofu can replace the steak, providing umami richness and texture. I also enjoy experimenting with the cheese — swapping Parmesan for Pecorino Romano or adding a bit of smoked gouda adds different flavor layers.

For a fuss-free cooking method, you can prepare the steak tips under the broiler instead of searing, or use a grill pan to add a nice smoky char. The sauce always comes together quickly on the stovetop, but I encourage you to adjust the spice level to your liking — I like mine with a little extra Cajun kick, but it’s equally delicious with mild seasoning.

Storage and Reheating

Storing Leftovers

After enjoying this dish, if you have leftovers, I recommend transferring them into an airtight container and refrigerating promptly. It will keep well for up to 3 days. The juices from the sauce help keep the pasta moist, but be sure to stir the leftovers before storing to distribute everything evenly.

Freezing

This recipe can be frozen, though the texture of the pasta might soften a bit upon thawing. If you want to freeze it, cool the portions completely, then pack them into freezer-safe containers or heavy-duty ziplock bags. It’s best consumed within 2 months for optimal taste and texture. When ready to eat, thaw overnight in the fridge for the best results.

Reheating

To reheat, I gently warm the leftovers in a skillet over low heat, stirring frequently and adding a splash of milk or cream to revive the sauce’s creaminess. Microwaving works in a pinch, but I prefer the stovetop method to avoid uneven heating and dryness. Avoid overheating to prevent the steak tips from becoming tough and the sauce from separating.

FAQs

Can I use other cuts of steak for this recipe?

Absolutely! While sirloin or ribeye steak tips are ideal for their tenderness and flavor, you can also use flank steak or skirt steak if sliced thinly. Just be mindful to not overcook them to keep the steak juicy and tender.

Is there a substitute for heavy cream that works well in this sauce?

Yes, you can substitute heavy cream with half-and-half or a mixture of milk and cream cheese for a lighter sauce, though it may not be quite as rich. Coconut cream can work for a dairy-free version but will slightly alter the flavor.

How spicy is the Cajun seasoning in this dish? Can I adjust it?

The Cajun seasoning adds a moderate level of heat, but it is very easy to adjust by adding more or less according to your heat preference. For milder versions, use less seasoning and avoid extra cayenne pepper if included in your mix.

Can I prepare any parts of this dish ahead of time?

You can season and cut the steak tips ahead of time and even cook the pasta in advance, storing it separately. The sauce is best made fresh, but you can prepare the seasoning mix and garlic in advance to save some time on cooking day.

What should I do if the sauce becomes too thick?

If your sauce is thicker than you like, just stir in a bit of reserved pasta water or milk gradually until you reach the desired consistency. The pasta water’s starch helps loosen the sauce without diluting the flavor.

Conclusion

I hope you’ll give this Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce Recipe a try soon—it’s one of those dishes that brings a little extra joy and warmth to the dinner table without any hassle. It’s comfort food with a spicy, cheesy twist that’s truly addictive. Trust me, once you make it, you’ll want to keep it in your regular rotation just like I do!