If there’s one dish that’s guaranteed to wow at your dinner table, it’s Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce. Imagine bite-sized steak tips seared to juicy perfection, tossed with chewy, hearty rigatoni and wrapped up in a velvety, Parmesan-forward cream sauce with a little Cajun heat. The kind of plate that makes everyone pause after the first forkful and say, “Whoa!” This recipe brings together bold flavors, comforting textures, and a pinch of Southern flair for a pasta night you’ll crave on repeat.

Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how just a handful of well-chosen ingredients can deliver a restaurant-worthy dish. Every item here plays a vital role, making each bite of this Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce sing with flavor and creaminess.

Steak Tips (1 lb of sirloin or ribeye): These tender bites soak up all the spicy Cajun flavor and stay juicy through a quick sear.
Rigatoni Pasta (10 oz): Rigatoni’s big tubes are perfect for catching every bit of that luscious cheesy sauce.
Heavy Cream (1 cup): The secret to a rich, silky Parmesan sauce that clings deliciously to the pasta.
Freshly Grated Parmesan Cheese (3/4 cup): Freshly grated is key—this gives the sauce its nutty, salty depth.
Cajun Seasoning (1 tbsp, plus more): This fiery blend wakes up the whole dish, so use your favorite—or tweak to your heat preference!
Garlic Cloves, Minced (2): When sautéed, they bring a warm, fragrant punch to the sauce base.
Butter (2 tbsp, divided): For richness in both searing the steak and building the sauce—don’t skimp!
Olive Oil (1 tbsp): Helps the butter stand up to the heat and adds a fruity note to the steak sear.
Salt and Black Pepper: Essential for highlighting each ingredient’s best qualities.
Shredded Mozzarella or Fontina Cheese (1/2 cup, optional): For an extra-melty, gooey finish—totally optional, but highly recommended if you want next-level creaminess.

How to Make Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce

Step 1: Sear the Cajun Steak Tips

Start by tossing your steak tips with the Cajun seasoning—this is where flavor begins! Heat the olive oil and just half the butter in a big skillet over medium-high heat. Add the steak in a single layer, and let it sizzle undisturbed for a couple of minutes to get a gloriously browned crust. Flip each piece so all sides get that beautiful color. Once they’re browned but still tender, remove them from the pan and set aside. Don’t overcook—remember, juicy steak tips are the goal!

Step 2: Cook the Rigatoni

Grab your favorite large pot, fill it with salted water, and bring to a rolling boil. Toss in the rigatoni and cook it to al dente—so it’s still got a pleasant bite. Reserve about half a cup of the pasta water before draining; this starchy liquid will be magic in loosening and enriching your sauce later.

Step 3: Build the Creamy Parmesan Sauce

Back in your original skillet, melt the remaining tablespoon of butter over medium heat. Add the minced garlic and let it sauté for just a minute until it smells irresistible—don’t let it brown, or it’ll get bitter. Next, pour in the heavy cream and let it come to a gentle simmer. This is the base for all the cheesy, spicy flavor to come together.

Step 4: Add the Cheese and Cajun Kick

Lower the heat and start sprinkling in the Parmesan, stirring until it melts into the cream, transforming everything into a velvety puddle. If you love cheese (who doesn’t?), add the optional mozzarella or Fontina now for ultimate gooeyness. Season the sauce with salt, pepper, and a touch more Cajun seasoning to match your heat cravings. Everything should be smooth, creamy, and deeply savory.

Step 5: Combine Pasta, Steak Tips, and Sauce

Add your drained rigatoni right to the skillet and toss to coat every piece in that dreamy sauce, splashing in reserved pasta water as needed for perfect silkiness. Finally, gently fold those glorious Cajun steak tips back into the mix so the juices infuse the sauce. Toss just enough to marry all the flavors, then serve immediately for the best texture and flavor.

How to Serve Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce

Garnishes

For a finishing touch, sprinkle extra grated Parmesan and plenty of freshly cracked black pepper over the top before serving. If you want to up the color and aroma, a sprinkle of chopped fresh parsley is never a bad idea. This will make your Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce look as irresistible as it tastes!

Side Dishes

This dish absolutely loves simple sidekicks. A crisp green salad with a tangy vinaigrette helps balance the creaminess, while a stack of garlicky breadsticks or warm, crusty bread is perfect for mopping up every last bit of cheesy sauce. Roasted broccoli or asparagus also make stellar veggie additions.

Creative Ways to Present

If you want to make the Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce dinner party-worthy, serve it in shallow pasta bowls for a restaurant vibe. You can also try nestling a mound of the saucy rigatoni on a platter and artfully arranging the steak tips on top, garnished with herbs and shaved Parmesan. For cozy nights, scoop portions into individual gratin dishes, top with a handful of cheese, and pop under the broiler for a bubbly, cheesy crust!

Make Ahead and Storage

Storing Leftovers

Store any leftover Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce in an airtight container in the refrigerator. The sauce may thicken as it sits, but the flavor only deepens overnight. For best results, enjoy within three days.

Freezing

If you’re planning ahead, you can freeze this dish, though the texture of the sauce may change slightly. Allow the pasta and steak to cool completely, then transfer to a freezer-safe container. Freeze for up to one month. Thaw overnight in the fridge before reheating gently.

Reheating

Warm Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce gently in a saucepan over low heat, adding a splash of milk or cream to help loosen the sauce and bring back its silkiness. Stir often and heat just until warmed through to avoid overcooking the steak or separating the sauce.

FAQs

Can I use a different cut of steak?

Absolutely! While sirloin and ribeye are classic choices for tenderness and flavor, flank or flat iron steak also work beautifully—just be sure to slice against the grain for best results.

Is there a way to make it less spicy?

Yes, you can control the heat easily by using less Cajun seasoning or picking a mild store-bought Cajun blend. You could also add a little cream cheese to mellow out the sauce if you want a more gentle kick.

What’s a good substitute for rigatoni?

Penne, ziti, or even fusilli will do the trick if you can’t find rigatoni. The important part is using a pasta with enough surface and shape to capture all that luscious sauce.

Can I make this dish gluten-free?

Definitely! Just swap in your favorite gluten-free pasta and double-check that your Cajun seasoning mix is gluten-free, and you’re set for a delicious gluten-free dinner.

Will the sauce curdle if I reheat it?

As long as you reheat slowly over gentle heat and stir frequently, the sauce should stay smooth. If it ever gets a bit too thick, just add a splash of milk to restore that creamy texture.

Final Thoughts

You’re going to fall in love with the bold, creamy, and comforting flavors packed into every bite of Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce. Whether you’re sharing it with family or treating yourself on a chilly night, this recipe will become a fast favorite. Don’t hesitate—gather your ingredients and get ready for the coziest, most satisfying pasta night yet!