Cajun Steak Cheesy Rigatoni

This indulgent Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce combines tender bites of spicy steak with creamy pasta for a restaurant-worthy meal you can make at home. The contrast between the bold Cajun spices and the rich Parmesan sauce creates an irresistible flavor profile that's perfect for special dinners or weekend treats.

I first created this dish when my brother visited after a long business trip. He wanted something hearty but with a kick, and the combination of creamy pasta with spicy steak tips was such a hit that it's now requested at every family gathering.

• Steak tips choose sirloin or ribeye for the perfect balance of tenderness and flavor
• Rigatoni pasta the ridges and tube shape capture the creamy sauce beautifully
• Heavy cream creates the luxurious base for the Parmesan sauce
• Freshly grated Parmesan cheese avoid pre-grated for best melting and flavor
• Cajun seasoning provides the signature spicy kick look for one with paprika and garlic
• Garlic cloves fresh is essential for proper aromatic foundation
• Butter adds richness and helps create the silky sauce
• Olive oil has a higher smoke point perfect for searing the steak
• Mozzarella or Fontina cheese optional but adds extra creaminess and stretch

How To Make Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce

Prepare the Steak

Season your steak tips generously with Cajun seasoning making sure to coat all sides evenly. Allow them to sit at room temperature for about 10 minutes so the seasoning can penetrate the meat and the meat can warm slightly for even cooking.

Create the Perfect Sear

Heat a large skillet over medium-high heat until very hot. Add olive oil and 1 tablespoon butter swirling to coat the surface. Place steak tips in a single layer being careful not to overcrowd the pan. Sear for 2-3 minutes on each side until a deep brown crust forms. The goal is medium-rare to medium doneness as they will cook slightly more when returned to the sauce. Transfer to a plate and tent loosely with foil.

Cook the Pasta

While the steak is resting bring a large pot of water to a rolling boil. Add 1-2 tablespoons of salt the water should taste like the sea. Add rigatoni and cook until al dente usually 1-2 minutes less than package directions. Before draining reserve 1/2 cup of the starchy pasta water this will help thicken and emulsify your sauce.

Develop the Sauce Base

Return the same skillet used for the steak to medium heat keeping all those flavorful browned bits. Add remaining butter and minced garlic cooking until fragrant but not brown about 30 seconds. Pour in the heavy cream scraping the bottom of the pan to incorporate the steak flavors. Allow to simmer gently for 2-3 minutes until slightly reduced.

Create the Cheese Sauce

Reduce heat to low and gradually add the Parmesan cheese stirring constantly to prevent clumping. If using mozzarella or Fontina add now for extra creaminess. The sauce should coat the back of a spoon when ready. Season with additional Cajun seasoning black pepper and salt if needed remembering that Parmesan is already salty.

Combine Components

Add the drained pasta directly to the sauce tossing gently to coat every piece. If the sauce seems too thick add reserved pasta water a tablespoon at a time until you reach your desired consistency. Gently fold in the seared steak tips along with any accumulated juices allowing everything to heat through for about 1 minute.

The secret to this dish is allowing the steak tips to rest before slicing. My grandfather, who was a butcher for forty years, always insisted that properly rested meat makes all the difference in texture and juiciness. He would say, "Patience makes perfect," and this recipe proves him right every time.

Make-Ahead and Storage

This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of cream or milk to revitalize the sauce as it tends to thicken considerably when chilled. For best results, reheat gently on the stovetop rather than microwave to prevent the sauce from separating.

Ingredient Substitutions

If you prefer a lighter version, substitute half-and-half for heavy cream, though the sauce won't be quite as rich. Chicken or shrimp work beautifully in place of steak tips for variety. For a gluten-free option, use your favorite gluten-free pasta, adjusting cooking time according to package directions. The dish will still be creamy and delicious.

Perfect Pairings

This hearty pasta dish pairs wonderfully with a simple arugula salad dressed with lemon and olive oil to cut through the richness. For beverages, try a bold red wine like Zinfandel or Malbec that can stand up to the Cajun spices, or an ice-cold craft IPA if you prefer beer. Complete the meal with crusty garlic bread for soaking up every last bit of the decadent sauce.

The Cajun Connection

Cajun seasoning originated in Louisiana, created by Acadian immigrants who settled there after being expelled from Canada. Traditional blends include paprika, garlic, cayenne, oregano, and thyme. While this pasta dish isn't authentic Cajun cuisine, it borrows the bold, spicy profile that makes Cajun food so beloved. The combination with Italian pasta elements creates a delicious fusion that honors both culinary traditions.

Recipe FAQs

→ What cut of steak works best for this dish?

Sirloin or ribeye steak tips are ideal for this dish as they offer a good balance of tenderness and flavor. Look for well-marbled pieces that can be cut into uniform, bite-sized chunks. If those aren't available, tenderloin would work well but will be more expensive, while chuck can be used for a more economical option but may require longer cooking to tenderize.

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

Absolutely! You can control the heat level by adjusting the amount of Cajun seasoning used. For a milder version, use half the recommended amount and taste before adding more. For extra heat, add a pinch of cayenne pepper or red pepper flakes. You can also make your own Cajun blend at home to customize the spice level exactly to your preference.

→ What can I substitute for heavy cream?

While heavy cream provides the richest texture, you can substitute half-and-half for a lighter option. For a dairy-free alternative, full-fat coconut milk works surprisingly well, though it will add a slight coconut flavor. Cashew cream is another excellent dairy-free option that maintains creaminess. Avoid using regular milk as it may curdle when heated with the acidic components.

→ Can I prepare any components ahead of time?

Yes! You can season and sear the steak tips up to a day in advance, storing them covered in the refrigerator. The pasta can be cooked to al dente, tossed with a little olive oil, and refrigerated for up to 24 hours. When ready to serve, prepare the sauce fresh and combine with the pre-cooked components, allowing everything to heat through thoroughly before serving.

→ What sides pair well with this pasta dish?

This rich pasta dish pairs beautifully with light, acidic sides that balance the creaminess. Consider a simple arugula salad with lemon vinaigrette, roasted asparagus with balsamic glaze, or garlic-butter green beans. A crusty piece of garlic bread is perfect for soaking up extra sauce, while a glass of medium-bodied red wine like Merlot or Zinfandel complements the Cajun spices nicely.

→ How should I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of cream or milk to revitalize the sauce, as it tends to thicken when chilled. Warm gently on the stovetop over medium-low heat, stirring frequently to prevent scorching. Microwave reheating works in a pinch, but use 50% power and stir halfway through for even heating and to preserve the texture of the sauce.