If you’re craving a dinner that bursts with flavor and comforting creaminess, then you’re going to absolutely adore my Cajun Steak Tips with Cheesy Rigatoni Recipe. This dish combines tender, spicy Cajun-seasoned steak cubes with luscious, cheesy rigatoni that’s rich, silky, and downright irresistible. Trust me, once you try this, it might just become your new weeknight favorite!
Why You’ll Love This Recipe
- Perfect balance of spice and creaminess: The Cajun seasoning adds just the right kick, while the creamy cheese sauce smooths it all out beautifully.
- Quick and easy dinner: In under 40 minutes, you can have a hearty, restaurant-quality meal on the table.
- Great for family or entertaining: It’s a crowd-pleaser that pleases both steak lovers and pasta fans alike.
- Flexible and forgiving: You can easily tweak the spice level or cheese types to suit your taste.
Ingredients You’ll Need
Each ingredient in this Cajun Steak Tips with Cheesy Rigatoni Recipe plays an important role — from the tender steak cubes that soak up those bold spices to the creamy cheese sauce that clings perfectly to every rigatoni tube. When shopping, fresh Parmesan cheese makes all the difference, and don’t skip the Cajun seasoning—it’s the flavor star here!
- Sirloin or Ribeye Steak: I like ribeye for its marbling, but sirloin works great too—just make sure it’s cut into 1-inch cubes for even cooking.
- Rigatoni Pasta: The tube shape holds sauce beautifully, but penne or ziti can work in a pinch.
- Cajun Seasoning: Adds that smoky, spicy touch; feel free to add more or less based on your heat preference.
- Unsalted Butter: Used for searing and making the sauce—it provides rich depth without overpowering flavors.
- Olive Oil: Helps get a nice sear and keeps the steak juicy.
- Garlic: Fresh and minced garlic gives the sauce a savory backbone.
- Heavy Whipping Cream: This is the base of the sauce, making it luxuriously creamy.
- Parmesan Cheese: Freshly grated Parmesan melts into a smooth, tangy layer of cheesy goodness.
- Mozzarella Cheese (optional): For extra creamy, melty deliciousness—totally worth it if you’re into cheesy sauces.
- Salt and Black Pepper: Essential seasonings to brighten and balance flavors.
Variations
I love that this Cajun Steak Tips with Cheesy Rigatoni Recipe is so easy to personalize. Sometimes I dial the heat up with extra Cajun seasoning or add different cheeses to mix things up. Don’t be afraid to make it your own!
- Spice Level: When I first made this, I used mild Cajun seasoning for my kids, but adding extra spice kicks it up to a whole new level for grown-up gatherings.
- Cheese Choices: Swap mozzarella out for fontina or gouda if you want a smokier twist.
- Protein Swap: If steak isn’t your thing, chicken breast cubes or even shrimp makes a great alternative and cooks quickly.
- Herbs and Add-ins: Throw in chopped parsley or a splash of lemon juice at the end for a fresh finish.
How to Make Cajun Steak Tips with Cheesy Rigatoni Recipe
Step 1: Sear the Steak Cubes to Perfection
First things first, pat your steak cubes dry to ensure a beautiful sear—that crust is where a lot of the flavor comes from. Toss them in Cajun seasoning so every bite packs a punch. Heat your skillet over medium-high, melt the butter and olive oil, and sear the steak cubes in batches so they brown evenly without crowding the pan. Once you see that rich brown crust, remove the steak and set it aside. This step always makes me feel like I’m winning at dinner prep!
Step 2: Cook the Rigatoni Until Al Dente
Bring a large pot of salted water to a boil and cook the rigatoni according to the package directions, minus about a minute to keep it perfectly al dente. Before draining, scoop out half a cup of that starchy pasta water—this little trick helps you adjust the sauce’s consistency later. I’ve learned that this reserved water is magic for silky sauces every time!
Step 3: Build the Creamy Cheesy Sauce
Using the same pan you seared the steak in, melt the remaining butter over medium heat and sauté the minced garlic until fragrant—about 30 seconds, so it doesn’t burn. Pour in the heavy cream, scraping up all those flavorful browned bits left behind from the steak—that’s pure gold for your sauce. Slowly stir in freshly grated Parmesan and mozzarella (if using), letting the cheese melt into a smooth and velvety sauce. Adjust the thickness with your reserved pasta water—add a splash at a time until it coats the back of your spoon perfectly.
Step 4: Combine and Serve
Toss the cooked rigatoni and seared steak cubes gently in the creamy sauce. Give it a taste and add salt, pepper, or more Cajun seasoning if you want to punch up the flavor. I always find this step exciting because you get to adjust the dish to exactly how your family likes it. Serve it up right away while it’s warm and melty!
Pro Tips for Making Cajun Steak Tips with Cheesy Rigatoni Recipe
- Pat Dry Steak: Always dry your steak cubes well before seasoning and searing to get the best crust and avoid steaming.
- Save Pasta Water: The starchy water is key to getting your sauce creamy without it being too thick or too thin.
- Don’t Rush Cheese Melting: Add cheese gradually over low heat and stir gently to avoid clumping and ensure a smooth sauce.
- Avoid Overcooking Steak: Since the steak cubes are small, sear over medium-high heat quickly to keep them juicy and tender.
How to Serve Cajun Steak Tips with Cheesy Rigatoni Recipe
Garnishes
I love sprinkling a little extra freshly chopped parsley or basil on top for a pop of color and freshness. Sometimes, I add a few red pepper flakes for an added kick or a squeeze of fresh lemon juice to brighten the creamy richness. Grated Parmesan on top never hurts either!
Side Dishes
This recipe stands well on its own, but I like pairing it with a crisp green salad dressed lightly with vinaigrette, or some garlic roasted broccoli to cut through the richness. A crusty piece of garlic bread makes the meal feel extra special and perfect for sopping up any leftover sauce!
Creative Ways to Present
For a dinner party, I sometimes plate the rigatoni in mini cast-iron skillets topped with steak cubes arranged artfully on top and a sprinkle of fresh herbs. It looks rustic yet refined, and my guests always ask for the recipe when I serve it this way!
Make Ahead and Storage
Storing Leftovers
Leftovers of this Cajun Steak Tips with Cheesy Rigatoni Recipe store well in an airtight container in the fridge for up to 3 days. I let it cool slightly before sealing to keep the sauce creamy and avoid condensation inside the container.
Freezing
I’ve frozen leftovers successfully, though I recommend freezing the steak and rigatoni separately if you can. This helps maintain texture and prevents the sauce from becoming grainy. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low heat with a splash of milk or cream to bring back that silky sauce texture. Microwaving works too, but be sure to stir every 30 seconds so the sauce doesn’t separate.
FAQs
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Can I use other cuts of steak for the Cajun Steak Tips with Cheesy Rigatoni Recipe?
Absolutely! While sirloin and ribeye are ideal because of their tenderness and flavor, you can also use flank or skirt steak if sliced thinly. Just be mindful not to overcook tougher cuts to keep them tender.
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Is it okay to substitute heavy cream in the cheese sauce?
You can use half-and-half or whole milk for a lighter sauce, but the texture won’t be as rich and creamy. Adding a bit of flour or cornstarch can help thicken it up if you go this route.
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How spicy is this Cajun Steak Tips with Cheesy Rigatoni Recipe?
The heat level depends on how much Cajun seasoning you use. I generally start with one tablespoon for a mild, balanced spice, but feel free to add more if you like it hotter. Remember, you can always add more, but you can’t take it away!
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Can I make this recipe gluten-free?
Yes! Just swap regular rigatoni for your favorite gluten-free pasta. The sauce and steak tips remain the same, so you won’t miss a thing.
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What’s the best way to prevent the cheese sauce from separating?
Keep your heat moderate to low when adding cheese, and add it gradually while stirring constantly. High heat can cause the fats to separate, resulting in a grainy sauce.
Final Thoughts
This Cajun Steak Tips with Cheesy Rigatoni Recipe holds a special place in my kitchen for good reason—it’s simple, packed with flavor, and feels indulgent without needing fancy ingredients. Every time I make it, my family asks for seconds and the recipe gets passed around the table with big smiles. So grab your skillet and pasta pot, and give this one a try—you’ll love how it comes together as much as I do!
Print
Cajun Steak Tips with Cheesy Rigatoni Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce is a flavorful and comforting dish featuring tender, spice-rubbed steak cubes seared to perfection and tossed with al dente rigatoni in a rich, creamy Parmesan and mozzarella cheese sauce. Perfectly balanced with a mild kick from Cajun seasoning, this one-pot pasta meal is ideal for weeknight dinners or impressing guests with minimal fuss.
Ingredients
Steak and Seasoning
- 1 lb sirloin or ribeye steak, cut into 1-inch cubes
- 1 tbsp Cajun seasoning, plus extra to taste
Pasta
- 10 oz rigatoni pasta
For Cooking
- 2 tbsp unsalted butter, divided
- 1 tbsp olive oil
- 2 cloves garlic, minced
Sauce
- 1 cup heavy whipping cream
- 3/4 cup freshly grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese (optional for extra creaminess)
- Salt and black pepper to taste
Instructions
- Boil the water: Bring a large pot of salted water to a rolling boil, preparing it for the rigatoni pasta.
- Sear the steak: Pat the steak cubes dry to ensure proper browning, then coat evenly with 1 tablespoon of Cajun seasoning. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the steak cubes until browned on all sides, about 3-4 minutes. Remove steak from skillet and set aside.
- Cook the pasta: Add rigatoni to the boiling water and cook according to package instructions until al dente, usually about 10-12 minutes. Before draining, reserve 1/2 cup of the pasta cooking water. Drain the pasta and set aside.
- Create the sauce base: In the same skillet used for the steak, reduce heat to medium and add the remaining tablespoon of butter. Sauté minced garlic until fragrant, about 1 minute. Pour in the heavy cream, stirring to loosen the flavorful browned bits from the pan.
- Melt the cheese: Slowly stir in the freshly grated Parmesan cheese and shredded mozzarella cheese until the sauce is smooth and creamy, about 2-3 minutes. Season the sauce with salt and black pepper to taste.
- Combine and serve: Add the cooked rigatoni and seared steak back into the skillet with the sauce. Toss everything together gently to coat. If the sauce is too thick, gradually add reserved pasta water to reach desired consistency. Adjust Cajun seasoning if needed for extra heat. Serve warm.
Notes
- Use freshly grated Parmesan cheese rather than pre-grated for smoother melting and enhanced flavor.
- Reserve pasta cooking water to adjust the sauce thickness as needed for a perfect creamy texture.
- Adjust the amount of Cajun seasoning to customize the heat level according to your preference.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 720
- Sugar: 2g
- Sodium: 650mg
- Fat: 42g
- Saturated Fat: 22g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 150mg
