Cajun Steak Cheesy Rigatoni Parmesan

Cajun steak tips in cheesy rigatoni parmesan sauce are one of those dinners that make everyone hurry to the table. Juicy steak bites seared with bold Cajun spices nestle into ridges of rigatoni glazed with a dreamy parmesan and mozzarella sauce. It is pure cozy comfort food with a little kick and lots of creamy sauce to soak up with every bite.

I first made this dish when I wanted steakhouse flavor but needed to stretch the meal for a family of four. Now anytime we crave steak and pasta together this is my go-to.

Ingredients

• Sirloin or ribeye steak tips: Cut into bite size pieces for the perfect tender bite and fast cooking
• Olive oil: For a golden sear and added richness
• Butter: For an extra layer of flavor in both the steak and the sauce look for a high butterfat option for silkiness
• Cajun seasoning: Gives the steak signature flavor try to find a blend with paprika garlic and just a touch of heat
• Garlic powder: To amplify the savory touch of the steak
• Smoked paprika: Delivers that whiff of sweetness and subtle smoke
• Salt and black pepper: Essential for bringing out all the other flavors
• Rigatoni pasta: Holds the cheesy sauce in all its grooves look for bronze cut pasta if available
• Garlic: Minced fresh for the creamiest most aromatic base
• Heavy cream and whole milk: Create the ultra rich sauce go with high quality cream for the smoothest result
• Cream cheese: Softened first to help it melt into the sauce for a silky texture
• Freshly grated Parmesan cheese: For salty depth and real melt avoid pre grated for best flavor
• Shredded mozzarella cheese: Makes the sauce luxe and stretchy buy low moisture blocks and shred yourself
• Cajun seasoning: Ties the steak and sauce together use the same blend as above for consistent flavor
• Fresh parsley: Adds color and a fresh finish flat leaf parsley is less bitter than curly varieties

Step-by-Step Instructions

Cook the Rigatoni:

Bring a large pot of salted water to a rolling boil. Add the rigatoni and stir to prevent sticking. Cook until the pasta is just al dente about ten to eleven minutes. Drain and reserve half a cup of pasta water for adjusting your sauce later. Set the cooked pasta aside while you prepare the rest.

Sear the Cajun Steak Tips:

While the pasta cooks toss the steak tips thoroughly with Cajun seasoning garlic powder smoked paprika salt and pepper so every piece is coated well. Heat the olive oil in your largest skillet over medium high heat until shimmering. Add the steak pieces in a single layer do not crowd the pan so you get that deep crispy sear. Sear without moving for three to four minutes per side. During the final minute add one tablespoon of butter and spoon it over the steak for gloss and flavor. Once browned to your liking remove the steak to a plate and tent loosely with foil.

Make the Cheesy Parmesan Sauce:

Using the same skillet so all the savory steak drippings stay in the dish melt two tablespoons of butter over medium heat. Add the minced garlic and cook for exactly one minute stirring constantly until fragrant but not browned this infuses the sauce from the start. Pour in the heavy cream and milk then add all the cream cheese in chunks. Stir and whisk until the cheese is fully melted and smooth. Slowly mix in the freshly grated parmesan and mozzarella plus a pinch more Cajun seasoning for continuity. Whisk steadily until the sauce is thick creamy and entirely smooth. Season with salt and pepper to taste adjusting thickness with a splash of reserved pasta water if needed.

Combine Everything:

Add the drained rigatoni directly into the cheesy sauce and toss so every piece is deeply coated. Gently fold in the steak tips and all their juices to build the flavor base. Let the skillet simmer gently over low heat for two to three minutes so everything melds together and the sauce thickens just enough to cling.

Finish and Serve:

Turn off the heat. Scatter lots of chopped fresh parsley over the top for a burst of color and aroma. Serve immediately making sure every plate gets a generous balance of steak and pasta in cheesy sauce.

I never get tired of using freshly grated parmesan for the sauce because it melts beautifully and has that nutty aroma. Once my son helped whisk the cheese in and now he always wants to be in charge of the cheesy part just to swipe a taste before serving.

Storage Tips

Let leftovers cool completely before transferring to an airtight container. Store in the fridge for up to three days. For the best results reheat gently in a skillet with a splash of milk or cream to loosen the sauce. This pasta holds up better than most creamy dishes and the steak stays surprisingly tender even after reheating.

Ingredient Substitutions

If you are out of rigatoni you can use penne or even fusilli which also trap the sauce. For steak you can swap in chicken breast or thighs cut into strips just increase the Cajun seasoning slightly for chicken. To lighten the sauce use half and half instead of heavy cream or swap in part Greek yogurt for cream cheese if you need a tangier finish. Pepper jack cheese is a fun alternative to mozzarella if you want extra kick.

Serving Suggestions

Pair the pasta with a crisp green salad dressed simply with lemon and olive oil to balance the richness. Garlic bread or warm ciabatta is perfect for scooping up the last of the cheesy sauce. For a party I serve this family style right from the skillet and let guests help themselves with extra parsley and crushed red pepper on the side.

Cultural and Historical Context

Cajun seasoning comes from Louisiana traditions blending paprika garlic herbs and pepper into a robust all purpose spice. Cheesy pasta sauces have Italian roots but blending them with smoky spices and steak is all about American comfort food crossovers. This dinner brings together the best of bold Cajun flavor creamy Italian technique and an easygoing American family table.

This is the kind of dinner that turns a weeknight into a celebration with no extra stress.

Recipe FAQs

→ How can I achieve the ideal sear on steak tips?

Preheat your skillet well and avoid overcrowding, ensuring each steak tip touches the pan for even browning. Sear in batches if needed, and finish with butter for extra richness.

→ How do I prevent the cheese sauce from clumping?

Keep the heat at medium, add cream cheese first, and whisk thoroughly before adding shredded cheeses gradually. Stir constantly for a smooth, velvety sauce.

→ Can I substitute the type of pasta?

Yes, rigatoni's robust shape holds the sauce well, but penne or ziti also work effectively for this creamy, cheesy combination.

→ How spicy is the Cajun seasoning in this dish?

The Cajun seasoning adds warmth without overwhelming heat. For extra spice, increase the amount slightly or use a spicier blend.

→ What’s the best way to reheat leftovers?

Gently reheat in a skillet over low heat, adding a splash of milk or cream to maintain saucy texture. Stir until warmed through and creamy.