This Cajun Steak Tips with Cheesy Rigatoni is bold, creamy, and very satisfying. The steak tips are spiced with Cajun seasoning and seared until brown and juicy, giving a peppery crust and tender bite. The rigatoni is coated in a silky Parmesan-heavy cream sauce that clings to each tube for rich, cheesy mouthfuls. It’s an easy dinner that comes together fast and feels special enough for guests. Serve with a simple green salad or steamed broccoli for color and crunch. If you like similar beef-and-cream combos, try this juicy steak with creamy garlic sauce recipe for another take on steak with sauce.
Why You’ll Love This Cajun Steak Tips with Cheesy Rigatoni
- Big, bold Cajun flavor on the steak that contrasts beautifully with a smooth, cheesy pasta sauce.
- Quick to make: pasta cooks while you sear the steak, so dinner is ready fast.
- Comfort-food texture: tender steak bites over creamy, clingy rigatoni.
- Uses simple pantry items and one main protein for easy shopping.
- Flexible: scale up for a family meal or keep it small for two.
- Easy to customize: add veggies or change the cheese for different tastes.
- Great for weeknights and casual dinner parties.
What Is Cajun Steak Tips with Cheesy Rigatoni?
Cajun Steak Tips with Cheesy Rigatoni pairs bite-sized pieces of steak seasoned with Cajun spices with rigatoni tossed in a Parmesan cream sauce. The steak is pan-seared for a caramelized outside and a tender center. The sauce is made by gently melting Parmesan into heavy cream until smooth, then mixing in cooked rigatoni so each piece is fully coated. The final dish is warm, rich, and savory with a peppery kick from the Cajun seasoning. It feels like comfort food with a bit of spice — perfect for a filling weeknight meal or a relaxed weekend dinner.
Ingredients for Cajun Steak Tips with Cheesy Rigatoni
For the Base
- 1 lb steak tips
- 2 tablespoons Cajun seasoning
- Salt and pepper to taste
For the Pasta
- 8 oz rigatoni pasta
For the Sauce
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 2 tablespoons olive oil
To Serve
- Fresh parsley for garnish
Ingredient Notes (Substitutions, Healthy Swaps)
- Steak tips: Any bite-sized steak cut works. Use sirloin, flank, or skirt, sliced into chunks.
- Cajun seasoning: If you don’t have a mix, use a pinch each of paprika, cayenne, garlic powder, onion powder, oregano, and salt (optional). Label this as optional if you don’t want to make it.
- Heavy cream: For a lighter option, use half-and-half thinned with a small pat of butter, but the sauce will be less rich and slightly thinner. (Optional.)
- Parmesan cheese: Freshly grated gives the best flavor and melt. Pre-grated can be used but may not melt as smoothly.
- Olive oil: Use any neutral oil if needed, but olive oil adds a mild fruitiness.
- Salt: Taste the sauce before adding extra salt — Parmesan can be salty on its own.
Step-by-Step Instructions
Step 1 – Cook the rigatoni
- Bring a large pot of salted water to a boil. Add 8 oz rigatoni and cook according to package directions until al dente. Drain and set aside.
Visual cue: Rigatoni should be tender but still hold its shape when you bite it.
Step 2 – Heat the skillet
2. In a skillet, heat 2 tablespoons olive oil over medium-high heat until shimmering but not smoking.
Step 3 – Season the steak tips
3. Season 1 lb steak tips with 2 tablespoons Cajun seasoning, plus salt and pepper to taste. Make sure the pieces are evenly coated.
Step 4 – Sear the steak tips
4. Add the steak tips to the hot skillet in a single layer. Cook, turning as needed, until the pieces are browned and cooked to your liking. Remove from heat and let rest briefly.
Pro cue: For medium doneness, aim for about 3–4 minutes per side depending on the size of the tips.
Step 5 – Make the cheese sauce
5. In a separate pot over low heat, combine 1 cup heavy cream and 1 cup grated Parmesan cheese. Stir constantly until the cheese melts and the sauce becomes smooth. Keep the heat low to avoid separating.
Visual cue: Sauce should be glossy and coat a spoon, not grainy.
Step 6 – Combine pasta and sauce
6. Add the cooked rigatoni to the cheese sauce and mix well so each piece is coated.
Step 7 – Serve
7. Plate the cheesy rigatoni and top with the Cajun steak tips. Garnish with fresh parsley and serve immediately.
Pro Tips for Success
- Dry your steak pieces before seasoning to help a good sear. Moisture prevents browning.
- Don’t crowd the pan when searing. Cook steak in batches if needed to keep a proper sear.
- Keep the cream sauce on low heat. High heat can make the cheese clump or the cream separate.
- Grate Parmesan fresh for the smoothest sauce and best melt. Pre-grated is coated with anti-caking agents that can affect texture.
- Taste the sauce before adding more salt; Parmesan adds a lot of saltiness.
- Let the steak rest a few minutes after cooking to keep it juicy when served on the pasta.
Flavor Variations
- Optional: Add a pinch of red pepper flakes to the cream sauce for extra heat.
- Optional: Stir in a cup of sautéed mushrooms or spinach to the sauce for more veggies.
- Optional: Swap half the Parmesan for sharp cheddar for a different cheesy tone (will change flavor profile).
- Optional: Finish with a squeeze of lemon over the plated dish to brighten flavors.
- Optional: Use smoked paprika in the Cajun blend for a smoky note.
Serving Suggestions
- Serve with a crisp green salad dressed in lemon vinaigrette to cut the richness.
- Steamed or roasted broccoli pairs well and adds color on the plate.
- Garlic bread or crusty French bread soaks up any extra sauce.
- A glass of iced tea or sparkling water keeps the meal light.
- For a party, serve in a large shallow dish for family-style sharing.
- Garnish with extra grated Parmesan and chopped parsley for a clean finish.
Make-Ahead, Storage & Reheating
- Make-ahead: Cook the rigatoni and store it tossed lightly in oil to keep pieces from sticking. Keep the steak raw and seasoned in the fridge for up to 24 hours before cooking. The sauce can be made ahead and kept covered in the fridge for 1–2 days.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Store the steak and pasta together or separately for best texture.
- Reheating: Reheat on the stove over low heat with a splash of milk or water to loosen the sauce. Stir gently until warmed through. Avoid high heat to prevent breaking the sauce. Microwave in short bursts, stirring between intervals, adding a little liquid if the sauce looks stiff.
- Texture changes: The sauce will thicken in the fridge and may firm up. Adding a small splash of milk or cream and reheating gently will restore a creamy texture.
Storage and Freezing Instructions
- Freezing cooked steak tips with the cream sauce is not recommended because dairy sauces can separate when frozen and thawed, leading to a grainy texture. Instead:
- Freeze cooked steak tips alone in an airtight container for up to 3 months. Thaw in the fridge and reheat gently.
- Freeze the cooked rigatoni separately if needed, but expect some texture softening after thawing. Reheat with a splash of cream or milk to revive the sauce.
- For best results, freeze raw seasoned steak (flash-freeze on a tray then bag) and cook fresh when ready.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
~800 kcal | ~47 g | ~44 g | ~48 g | ~2 g | ~875 mg
Estimates vary by brands and portions.
FAQ About Cajun Steak Tips with Cheesy Rigatoni
Q: Why is my cheese sauce grainy?
A: Graininess usually means the sauce got too hot or the cheese was added too quickly. Keep heat low and stir constantly as you add cheese in small amounts.
Q: How do I keep the steak tender?
A: Don’t overcook the steak. Sear over medium-high heat and remove when it reaches desired doneness. Let it rest 3–5 minutes before serving.
Q: Can I use other pasta shapes?
A: Yes. Penne, shells, or fusilli all work. Rigatoni helps hold the sauce well because of its tube shape.
Q: The sauce is too thin — what now?
A: Simmer gently to reduce it until it thickens, or stir in a little more grated Parmesan off heat. Avoid high heat.
Q: Can I make this dairy-free?
A: This recipe relies on heavy cream and Parmesan, so dairy-free will change the character. Use a dairy-free cream alternative and a vegan parmesan substitute (optional), but expect a different texture and flavor.
Q: How spicy is this dish?
A: It depends on the Cajun blend. Two tablespoons give noticeable heat and smoky spice. Reduce to 1 tablespoon for milder flavor or use a milder seasoning blend.
TastyInspo Notes
- Finish with a light dusting of extra grated Parmesan at the table for visual appeal and extra umami.
- Chop parsley finely and sprinkle just before serving to keep the herb bright and fresh.
- If you want a glossy sauce, stir in a small knob of cold butter off heat at the end. (Optional.)
- For even cooking, bring steak pieces to near room temperature for 20 minutes before searing.
- Use a heavy skillet (cast iron works well) to get the best sear on steak tips.
Troubleshooting
- Problem: Steak is gray and steamed, not seared. Fix: Pat steak dry and use a hot skillet and enough oil. Don’t crowd the pan.
- Problem: Sauce broke or separated. Fix: Lower the heat and whisk in a splash of cream or milk; if grainy, strain and simmer gently.
- Problem: Pasta clumped after cooling. Fix: Toss immediately with a little oil after draining or mix into sauce while warm to prevent sticking.
- Problem: Too salty. Fix: Add plain cooked pasta, a little cream, or a splash of unsalted milk to dilute salt level. Serve with unsalted sides.
- Problem: Overcooked steak. Fix: Slice against the grain and serve with the sauce to add moisture; next time reduce cook time.
Final Thoughts
This Cajun Steak Tips with Cheesy Rigatoni is a straightforward, bold, and comforting meal that balances spicy steak with a smooth, cheesy pasta. It’s fast enough for weeknights and pleasing enough for guests.
Conclusion
For a similar presentation and extra ideas for serving this type of dish, see Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce.
Cajun Steak Tips with Cheesy Rigatoni
Ingredients
For the Base
- 1 lb steak tips Any bite-sized steak cut works. Use sirloin, flank, or skirt, sliced into chunks.
- 2 tablespoons Cajun seasoning If you don’t have a mix, use a pinch each of paprika, cayenne, garlic powder, onion powder, oregano, and salt (optional).
- Salt and pepper To taste.
For the Pasta
- 8 oz rigatoni pasta
For the Sauce
- 1 cup heavy cream For a lighter option, use half-and-half thinned with a small pat of butter (optional).
- 1 cup Parmesan cheese, grated Freshly grated gives the best flavor and melt.
- 2 tablespoons olive oil Use any neutral oil if needed.
To Serve
- Fresh parsley for garnish
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add rigatoni and cook according to package directions until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium-high heat until shimmering but not smoking.
- Season steak tips with Cajun seasoning, plus salt and pepper to taste, ensuring even coating.
Cooking
- Add the steak tips to the hot skillet in a single layer. Cook, turning as needed, until browned and cooked to your liking, about 3–4 minutes per side for medium doneness.
- In a separate pot over low heat, combine heavy cream and grated Parmesan cheese. Stir constantly until cheese melts and sauce is smooth.
- Add the cooked rigatoni to the cheese sauce and mix well to coat each piece.
Serving
- Plate the cheesy rigatoni and top with the Cajun steak tips. Garnish with fresh parsley and serve immediately.
