Imagine the bold, smoky heat of perfectly seared Cajun-seasoned steak tips melting into a silky Parmesan cream sauce, coating each rigatoni tube in pure indulgence. This recipe is where Southern spice meets Italian comfort — a restaurant-quality dinner you can create in your own kitchen in under 40 minutes.
Whether you’re cooking for a weeknight treat or impressing guests, this dish delivers deep flavor, tender beef, and irresistible cheesiness in every bite.
Why You’ll Love This Recipe
- Bold Flavor Fusion – Cajun spice brings the heat; Parmesan cream balances with savory richness.
- Tender, Juicy Steak – Perfect sear, melt-in-your-mouth texture.
- Family-Friendly Customization – Adjust spice level for kids or turn up the heat for spice lovers.
- One-Pan Sauce – Minimal cleanup, maximum flavor.
Ingredients (Serves 4)
For the Steak Tips
- 1 lb (450g) sirloin or tenderloin steak tips (cut into 1-inch cubes)
- 2 tbsp Cajun seasoning (see homemade blend below)
- 1 tbsp olive oil
- 1 tbsp unsalted butter
For the Pasta & Sauce
- 12 oz (340g) rigatoni pasta
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ tsp black pepper
- ½ tsp smoked paprika (optional, for extra depth)
- Salt, to taste
Optional Garnish
- Fresh parsley, chopped
- Extra Parmesan
- Crushed red pepper flakes
Homemade Cajun Seasoning (Optional)
- 2 tsp paprika
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- ½ tsp cayenne pepper (adjust to taste)
- ½ tsp black pepper
- ½ tsp salt
Step-by-Step Instructions
1. Prepare the Pasta
- Bring a large pot of salted water to a boil.
- Cook rigatoni until 1 minute shy of al dente (it will finish cooking in the sauce).
- Reserve 1 cup pasta water, then drain and set aside.
2. Sear the Steak Tips
- Pat steak tips dry with paper towels — moisture prevents browning.
- Toss in Cajun seasoning until evenly coated.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Sear steak tips 2-3 minutes per side until a crust forms but the center remains juicy.
- Transfer to a plate; tent with foil to keep warm.
3. Make the Parmesan Cream Sauce
- In the same skillet, melt 2 tbsp butter over medium heat.
- Add garlic and sauté for 30 seconds until fragrant.
- Stir in heavy cream and milk; simmer 2-3 minutes.
- Whisk in Parmesan and mozzarella until smooth and creamy.
- Add black pepper and smoked paprika; taste and adjust seasoning.
4. Combine & Serve
- Add cooked rigatoni and steak tips to the sauce.
- Toss gently, adding pasta water as needed for a silky consistency.
- Garnish with parsley, extra Parmesan, and a pinch of red pepper flakes.
- Serve immediately while hot and creamy.
Pro Chef Tips for Perfect Results
- High Heat = Best Sear – Use a hot skillet for steak tips to lock in juices.
- Fresh Cheese Only – Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
- Don’t Overcook Steak – Medium-rare to medium keeps it tender.
- Reserve Pasta Water – The starch helps emulsify the sauce.
Variations & Dietary Swaps
- Low-Carb – Swap pasta for zucchini noodles or spaghetti squash.
- Vegetarian – Replace steak with sautéed mushrooms or grilled eggplant.
- Extra Spicy – Add chopped jalapeños or more cayenne to Cajun seasoning.
- Kid-Friendly – Reduce Cajun seasoning by half and increase mozzarella.
Serving Suggestions
- Wine Pairing – Bold reds like Cabernet Sauvignon or spicy Zinfandel.
- Sides – Garlic bread, grilled asparagus, Cajun corn on the cob.
- Fresh Finish – A squeeze of lemon brightens the creamy sauce.
Storage & Reheating
- Refrigerate – Store in an airtight container up to 3 days.
- Reheat – Warm gently in a skillet with a splash of milk to loosen sauce.
- Do Not Freeze – Cream sauces can separate when thawed.
Nutrition (Per Serving) (Approximate)
- Calories: 645
- Protein: 36g
- Carbs: 52g
- Fat: 32g
FAQs
Q: Can I make this ahead of time?
Yes — cook pasta and steak separately, store sauce in fridge, then combine and heat before serving.
Q: What’s the best steak cut for tips?
Sirloin offers great flavor and tenderness, but ribeye is richer if you want extra indulgence.
Q: Can I use store-bought Cajun seasoning?
Absolutely — but making your own lets you control the heat and salt levels.
Final Thoughts
Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce is a fusion masterpiece — smoky, creamy, hearty, and endlessly customizable. Whether you’re after comfort food on a cold night or a dinner that turns heads, this dish guarantees empty plates and satisfied smiles.
