Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce

Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce is what I make when I want comfort food that doesn’t apologize for being bold. I wasn’t chasing subtle flavors here. I wanted steak with spice, pasta with weight, and a sauce that clings to everything like it knows it belongs there.

This recipe came from one of those nights where plain pasta felt boring and steak by itself felt incomplete. So I did what I usually do. I combined them and hoped for the best. Cajun seasoning gave the steak some attitude, rigatoni gave the sauce something to hang onto, and the cheese… well, the cheese handled the rest.

It’s rich, it’s a little spicy, and it’s the kind of meal that makes you slow down halfway through eating just to appreciate what’s happening in the bowl.

Why I Keep Making This Dish (The Real Reasons)

• Big Comfort Energy: This is not light food. This is sit-down-and-relax food.
• Steak and Pasta Together: Two great things that clearly belong in the same bowl.
• Spice With Control: Cajun seasoning brings heat without taking over.
• Sauce That Actually Coats: Rigatoni does real work here.
• Feels Like a Treat: Even on a regular weeknight.
• Crowd Favorite: Nobody complains when this hits the table.
• Leftovers Hold Up: Still good the next day, which matters.
• Not Fussy: Looks impressive without being delicate.

Tips I Learned the Hard Way

• Dry the Steak First: Moisture ruins the sear.
• Don’t Crowd the Pan: Steam is not your friend here.
• Grate Your Own Cheese: Pre-shredded doesn’t melt right.
• Low Heat for Cheese: High heat breaks the sauce.
• Let Steak Rest: Juicy steak is worth the wait.
• Save Pasta Water: It fixes almost everything.
• Go Easy on Salt Early: Cajun seasoning already brings plenty.

Variations You Can Mess Around With

• Spicier Version: Add extra Cajun seasoning or chili flakes.
• Extra Cheesy: Increase Parmesan or mozzarella.
• Different Pasta: Penne or ziti also work well.
• Lighter Cream: Half-and-half works, just thinner.
• Veg Add-In: Mushrooms or spinach fit right in.
• Chicken Swap: Works well if steak isn’t available.
• Garlic Lover Mode: Add another clove, no regrets.

How To Make Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce?

Ingredients

• 1 lb sirloin or ribeye steak, cut into 1-inch cubes
• 10 oz rigatoni pasta
• 1 tablespoon Cajun seasoning, plus more to taste
• 2 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 2 garlic cloves, finely minced
• 1 cup heavy whipping cream
• 3/4 cup freshly grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese (optional)
• Salt and black pepper, to taste

Instructions

Step 1:
Start by patting the steak cubes completely dry. This matters more than you think. Toss them in a bowl with the Cajun seasoning and make sure every piece is coated.

Step 2:
Heat a heavy skillet over medium-high heat with the olive oil and half the butter. Once hot, add the steak in a single layer. Don’t crowd the pan. Let the steak sear for about 2 minutes per side until browned. You’re aiming for medium-rare since it will cook more later. Remove steak and let it rest.

Step 3:
While the steak rests, bring a large pot of well-salted water to a boil. Cook the rigatoni 1 minute less than the package directions. Before draining, reserve about 1/2 cup of pasta water, then drain.

Step 4:
Using the same skillet, lower the heat to medium-low and melt the remaining butter. Add the garlic and cook for about 30 seconds, just until fragrant.

Step 5:
Pour in the cream and scrape up all the browned bits from the pan. Reduce heat to low and slowly whisk in the Parmesan cheese, adding it in small amounts until smooth.

Step 6:
If the sauce feels too thick, add reserved pasta water a little at a time until it coats the back of a spoon.

Step 7:
Add the pasta and steak back into the skillet and gently toss everything together. If using mozzarella, stir it in now until melted.

Step 8:
Taste and adjust seasoning with salt, pepper, or more Cajun spice. Serve immediately.

Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce

This Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce is a bold, comforting pasta dish that combines tender, seasoned steak bites with al dente rigatoni in a rich, creamy Parmesan sauce.

Sautéed garlic, butter, and heavy cream create a luscious base, while Cajun seasoning adds a smoky, spicy kick.

Finished with melted Parmesan (and optional mozzarella for extra creaminess), the steak and pasta are tossed together into a hearty, restaurant-style meal that’s perfect for a satisfying weeknight dinner or an impressive yet easy special-occasion dish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Additional Time 5 minutes mins

Total Time 35 minutes mins

Servings: 4

Calories: 750

Ingredients Method Notes

Ingredients

  

• 1 lb sirloin or ribeye steak cut into 1-inch cubes
• 10 oz rigatoni pasta
• 1 tablespoon Cajun seasoning plus more to taste
• 2 tablespoons unsalted butter divided
• 1 tablespoon olive oil
• 2 garlic cloves finely minced
• 1 cup heavy whipping cream
• 3/4 cup freshly grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese optional
• Salt and black pepper to taste

Method

 

1. Start by patting the steak cubes completely dry. This matters more than you think. Toss them in a bowl with the Cajun seasoning and make sure every piece is coated.
2. Heat a heavy skillet over medium-high heat with the olive oil and half the butter. Once hot, add the steak in a single layer. Don’t crowd the pan. Let the steak sear for about 2 minutes per side until browned. You’re aiming for medium-rare since it will cook more later. Remove steak and let it rest.
3. While the steak rests, bring a large pot of well-salted water to a boil. Cook the rigatoni 1 minute less than the package directions. Before draining, reserve about 1/2 cup of pasta water, then drain.
4. Using the same skillet, lower the heat to medium-low and melt the remaining butter. Add the garlic and cook for about 30 seconds, just until fragrant.
5. Pour in the cream and scrape up all the browned bits from the pan. Reduce heat to low and slowly whisk in the Parmesan cheese, adding it in small amounts until smooth.
6. If the sauce feels too thick, add reserved pasta water a little at a time until it coats the back of a spoon.
7. Add the pasta and steak back into the skillet and gently toss everything together. If using mozzarella, stir it in now until melted.
8. Taste and adjust seasoning with salt, pepper, or more Cajun spice. Serve immediately.

Notes

This Cajun steak pasta isn’t about being perfect. It’s about bold flavor, creamy sauce, and steak that actually tastes like steak.

If your sauce is a little thick or your pasta isn’t perfectly even, you’re doing it right. Cooking should feel good, not stressful. Eat it hot, add more cheese, and enjoy the win.

Nutritional Information

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

How I Like to Serve This

• Straight From the Skillet: Family-style, no rules.
• With Garlic Bread: For obvious reasons.
• Simple Salad on the Side: Something fresh to balance the richness.
• Dinner Guests: This always feels special.
• Leftover Lunch: Reheated slowly, still solid.
• Extra Cheese on Top: Always.

Storage, Leftovers, and Next-Day Thoughts

• Fridge Friendly: Keeps well for up to 3 days.
• Sauce Thickens Overnight: Add a splash of cream or milk when reheating.
• Reheat Slowly: Low heat keeps the sauce smooth.
• Microwave Works: Use short bursts and stir.
• Not Freezer Friendly: Cream sauces don’t love freezing.
• Fresh Cheese Boost: A little Parmesan makes leftovers better.

FAQs (Real Questions People Actually Ask)

Can I use a different cut of steak?: Yes, just keep it tender.

Is this very spicy?: Medium heat. Easy to adjust.

Can I skip the mozzarella?: Absolutely. Parmesan alone works great.

Why did my sauce split?: Heat was too high. Add cream and whisk.

Can I make it ahead?: Best fresh, but leftovers are solid.

What if I don’t have Cajun seasoning?: Make your own with paprika, garlic powder, and pepper.

Can I use milk instead of cream?: It’ll work, but won’t be as rich.

Is rigatoni required?: No, but it’s strongly recommended.