Cajun Steak Cheesy Rigatoni

This rich and spicy Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce combines tender, perfectly seasoned steak with creamy, cheesy pasta for an irresistible comfort meal. The bold Cajun spices balance beautifully with the velvety Parmesan sauce, creating a restaurant-quality dish right in your home kitchen.

I first made this recipe when my brother visited unexpectedly after a long business trip. The combination of protein, pasta, and bold flavors was exactly what he needed, and now it's become our traditional reunion meal whenever family comes to town.

Ingredients

• Steak tips: 1 lb sirloin or ribeye for the perfect balance of tenderness and flavor look for well-marbled pieces
• Rigatoni pasta: 10 oz the large tubes perfectly capture the creamy sauce
• Heavy cream: 1 cup creates the luxurious base for the sauce
• Freshly grated Parmesan cheese: 3/4 cup use real Parmigiano-Reggiano for the best flavor
• Cajun seasoning: 1 tbsp the soul of this dish bringing heat and complexity
• Garlic cloves: 2 minced adds aromatic depth to the sauce
• Butter: 2 tbsp divided adds richness and helps brown the steak
• Olive oil: 1 tbsp has a higher smoke point perfect for searing steak
• Salt and black pepper: to taste for seasoning adjustments
• Shredded mozzarella or Fontina cheese: 1/2 cup optional adds extra stretchy cheese pull

Step-by-Step Instructions

Sear the Steak:

Season your steak tips generously with Cajun seasoning making sure each piece is well coated. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the butter stops foaming. Add the steak tips carefully without overcrowding and sear for 2-3 minutes per side until a beautiful brown crust forms but the center remains slightly pink. Remove the steak to a plate and tent with foil to keep warm while retaining all those flavorful juices.

Cook the Pasta:

Bring a large pot of water to a rolling boil and add a generous amount of salt. Add the rigatoni and cook according to package instructions until al dente typically 10-12 minutes. Before draining reserve 1/2 cup of the starchy pasta water this will help thicken and extend your sauce. Drain the pasta but do not rinse as the starch helps the sauce adhere better.

Make the Sauce Base:

Return to the same skillet you used for the steak keeping all those flavorful brown bits. Add the remaining tablespoon of butter and reduce heat to medium. Add minced garlic and sauté for 30-45 seconds until fragrant but not browned. Pour in the heavy cream while scraping the bottom of the pan to incorporate all the browned bits. Bring to a gentle simmer not a full boil which could cause the cream to separate.

Add the Cheese:

Reduce heat to low and gradually stir in the freshly grated Parmesan cheese allowing each addition to melt before adding more. If using add the mozzarella or Fontina cheese for extra creaminess. Season with salt pepper and additional Cajun seasoning tasting as you go to achieve your preferred level of heat and seasoning.

Combine:

Add the cooked rigatoni directly to the sauce tossing gently to coat each piece thoroughly. If the sauce seems too thick gradually add the reserved pasta water a few tablespoons at a time until you reach your desired consistency. Fold in the seared steak tips along with any accumulated juices being careful not to break up the meat.

Serve:

Transfer immediately to warmed plates or a large serving dish. Garnish with additional freshly grated Parmesan and freshly cracked black pepper. Serve while hot when the cheese is at its most gooey and delicious.

This dish reminds me of my time traveling through Louisiana where I first fell in love with Cajun seasoning. The particular blend of paprika cayenne and herbs creates such a distinctive flavor profile that instantly transports me back to those warm evenings on the bayou. I never skip toasting the spices slightly in the hot pan with the meat it makes all the difference.

Storage and Reheating

This Cajun steak and rigatoni keeps beautifully in the refrigerator for up to 3 days in an airtight container. When reheating add a splash of cream or milk to revitalize the sauce as it tends to thicken when cold. For best results reheat gently on the stovetop rather than the microwave to prevent the pasta from becoming rubbery and the sauce from separating. The flavors actually deepen overnight making day-two leftovers something to look forward to.

Perfect Pairings

A simple side salad with a bright vinaigrette offers the perfect contrast to the rich creaminess of this dish. For beverages consider a medium-bodied red wine like Zinfandel or Malbec that can stand up to the Cajun spices without overwhelming them. If you prefer white opt for an oaked Chardonnay which complements the creamy cheese sauce beautifully. For a complete meal experience finish with something light and citrusy for dessert like lemon sorbet to cleanse the palate.

Customization Options

This recipe welcomes creative adaptations to suit your preferences or pantry. Replace the steak with chicken thighs shrimp or even roasted mushrooms for a vegetarian option. The Cajun seasoning can be adjusted to your heat preference or substituted with Italian seasoning for a completely different flavor profile. Short on time? Use rotisserie chicken and reduce cooking time by 10 minutes. The pasta shape can also be changed consider penne farfalle or cavatappi all work well with this sauce consistency.

Common Recipe Questions

→ What cut of steak works best for this dish?

Sirloin or ribeye steak tips work best as they remain tender and flavorful when quickly seared. These cuts have enough marbling to stay juicy while standing up to the bold Cajun seasoning. You could also use tenderloin for a more premium option, or flank steak if thinly sliced against the grain.

→ Can I substitute the rigatoni with another pasta shape?

Absolutely! While rigatoni works wonderfully because its tubular shape captures the creamy sauce, you can substitute with penne, ziti, or even fettuccine. The key is choosing a pasta that can hold up to the hearty sauce and steak pieces.

→ How spicy is this dish and can I adjust the heat level?

The spice level comes primarily from the Cajun seasoning and can be easily adjusted to taste. Start with less seasoning if you prefer milder flavors, or add a bit more for extra kick. You can also make your own Cajun blend with more or less cayenne pepper to control the heat precisely.

→ Can I make this dish ahead of time?

While best served fresh, you can prepare components ahead of time. Cook the pasta al dente and store separately from the sauce. Sear the steak and refrigerate. When ready to serve, gently reheat the sauce, add the pasta with a splash of water, then fold in the steak just until warmed through to avoid overcooking.

→ What sides pair well with this dish?

This rich main course pairs beautifully with lighter sides like a simple green salad with vinaigrette, roasted asparagus, or sautéed green beans. Garlic bread makes an excellent accompaniment for soaking up the delicious sauce. For wine pairing, consider a medium-bodied red like Merlot or Zinfandel.

→ Is there a lighter version of this dish?

For a lighter version, you can substitute half-and-half or whole milk for the heavy cream (though the sauce won't be as thick), use less cheese, and increase the proportion of pasta to steak. Adding sautéed bell peppers, onions, or spinach will introduce more vegetables while stretching the dish further.