Last weekend, I had a dear old friend over for dinner. He was one of my husband’s colleagues from years ago, and though he’d moved away, he always kept in touch. He called ahead and said, “Sandra, make something comforting, but not ordinary.” I took that as both a challenge and a treat. When someone gives you the freedom to cook with love, you reach for a dish that’s bold, rich, and satisfying.
As I stood in my kitchen, I remembered how much my grandchildren love pasta nights, and how my husband always requests something with a bit of spice. That’s when Cajun seasoning came to mind. It has just the right kick to make steak tips sing. Paired with rigatoni tossed in a silky Parmesan sauce, it was bound to make an impression.
The smell of garlic and butter sizzling in the skillet instantly lifted the room. My friend, sitting at the table with a glass of red wine, leaned over and said, “That already smells incredible.” By the time the creamy sauce was folded with pasta and topped with tender, juicy steak tips, I knew this dish would become one of those recipes worth repeating. Sharing food is sharing stories, and that night, the conversation flowed as warmly as the cheesy sauce.
Short Description
Tender Cajun-seasoned steak tips seared to perfection, served over rigatoni coated in a rich, creamy Parmesan sauce. A comforting, flavorful dish that balances spice and creaminess beautifully.
Key Ingredients
- 1 lb steak tips (sirloin or ribeye), cut into bite-sized pieces
- 10 oz rigatoni pasta
- 1 cup heavy cream
- ¾ 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
- ½ cup shredded mozzarella or Fontina cheese (optional)
Tools Needed
- Large skillet
- Pasta pot
- Wooden spoon or spatula
- Sharp knife
- Cheese grater
- Measuring cups and spoons
Cooking Instructions
Step 1: Sear the Steak
Season steak tips with Cajun seasoning. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear the steak pieces until browned on all sides, about 3–4 minutes. Remove from the skillet and set aside.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente, about 10 minutes. Drain and reserve ½ cup of pasta water.
Step 3: Make the Sauce Base
In the same skillet, melt the remaining butter. Add garlic and sauté for 1 minute until fragrant. Stir in heavy cream, bringing it to a gentle simmer.
Step 4: Add the Cheese
Gradually stir in Parmesan until smooth and creamy. For extra richness, add mozzarella or Fontina. Adjust with salt, pepper, and a touch more Cajun seasoning if you prefer it spicier.
Step 5: Combine Pasta and Sauce
Toss the cooked rigatoni into the skillet with the sauce. Add reserved pasta water a splash at a time if the sauce is too thick. Fold in steak tips gently so the juices mix with the pasta.
Step 6: Serve
Plate immediately, topping with extra Parmesan and a crack of black pepper. Serve warm and enjoy.
Why You’ll Love This Recipe
Flavor Explosion: Juicy Cajun steak tips contrast beautifully with creamy Parmesan sauce.
Comfort Food at Its Best: Cheesy rigatoni makes this a hearty, soul-satisfying dish.
Crowd-Pleaser: Perfect for family dinners, dinner parties, or cozy date nights.
Customizable Heat: Adjust Cajun seasoning for a mild or fiery kick.
One-Skillet Finish: Easy cleanup with minimal fuss.
Mistakes to Avoid & Solutions
Overcooking the Steak: Steak tips can dry out quickly. Sear just until browned, then let them finish in the sauce.
Clumpy Sauce: Add Parmesan slowly and stir constantly to prevent clumps. If it seizes, whisk in a splash of hot pasta water.
Too Salty: Parmesan is naturally salty. Taste the sauce before adding extra salt.
Dry Pasta: Always reserve some pasta water—it’s the secret to silky, restaurant-style sauce.
Overcooked Pasta: Cook rigatoni al dente so it holds up to the creamy sauce.
Serving and Pairing Suggestions
Serve family-style in a large dish for casual dinners.
Pair with a crisp green salad dressed with lemon vinaigrette.
Garlic bread or a warm baguette makes a wonderful side.
For drinks, serve with a bold red wine (Cabernet Sauvignon) or a sparkling water with lemon.
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat on the stove over low heat with a splash of milk or cream to loosen the sauce.
Avoid microwaving steak for too long—it can toughen. Heat pasta separately if possible.
FAQs
1. Can I use chicken instead of steak tips?
Yes, chicken breast or thighs work well. Adjust cooking time so it’s fully cooked through.
2. What if I don’t have rigatoni?
Penne, ziti, or even fettuccine make good alternatives.
3. Can I make this dish lighter?
Swap heavy cream for half-and-half and use less cheese.
4. How do I make it spicier?
Add extra Cajun seasoning or a pinch of cayenne pepper to the sauce.
5. Can I prepare it ahead of time?
You can sear the steak and cook pasta ahead. Combine with sauce just before serving for best texture.
Tips & Tricks
Warm plates before serving to keep pasta hot longer.
Use freshly grated Parmesan instead of pre-shredded for smoother sauce.
Let the steak rest after searing—it keeps the juices locked in.
Stir pasta continuously while combining with sauce for even coating.
Recipe Variations
Creamy Mushroom Twist: Add 1 cup sautéed mushrooms to the sauce for earthy flavor.
Seafood Cajun Pasta: Swap steak for shrimp or scallops, cooked the same way.
Vegetarian Version: Omit steak and add roasted bell peppers, zucchini, or broccoli.
Spicy Kick: Stir in 1 tbsp of hot sauce along with Cajun seasoning.
Cheese Lover’s Dream: Use a blend of Parmesan, Gruyère, and mozzarella for extra depth.
Final Thoughts
A meal like this doesn’t just fill bellies, it fills the room with laughter, warmth, and togetherness. The bold Cajun spices make every bite lively, while the creamy sauce brings a sense of comfort. Watching plates cleared and seconds served made me smile in the quiet satisfaction only home cooking brings.
Food has a way of making memories. I’ll always remember my friend’s grin as he leaned back and said, “Sandra, that was worth the trip.” That’s the kind of moment every cook treasures. I hope this recipe brings as much joy to your table as it did to mine.
Cajun Steak Tips In Cheesy Rigatoni Parmesan Sauce
Ingredients
- 1 lb steak tips sirloin or ribeye, cut into bite-sized pieces
- 10 oz rigatoni pasta
- 1 cup heavy cream
- ¾ 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
- ½ cup shredded mozzarella or Fontina cheese optional
Instructions
- Season steak tips with Cajun seasoning. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear steak until browned on all sides, about 3–4 minutes. Remove and set aside.
- Bring a large pot of salted water to a boil. Cook rigatoni until al dente, about 10 minutes. Drain and reserve ½ cup of pasta water.
- In the same skillet, melt the remaining butter. Add garlic and sauté for 1 minute until fragrant. Stir in heavy cream and bring to a gentle simmer.
- Gradually stir in Parmesan until smooth and creamy. Add mozzarella or Fontina if using. Season with salt, pepper, and more Cajun seasoning if desired.
- Toss rigatoni into the sauce, adding pasta water a splash at a time to thin if needed. Gently fold in steak tips.
- Plate immediately, garnish with extra Parmesan and cracked black pepper. Serve warm.
