This Cajun steak tips and rigatoni dish is a bold, comforting meal that combines tender seared steak with a rich, cheesy Parmesan cream sauce. The Cajun seasoning adds just the right amount of heat and smokiness, while the rigatoni holds onto every bit of the creamy sauce for a satisfying bite.
It’s a great choice for nights when you want something hearty and flavorful without complicated steps. With simple ingredients and a straightforward cooking process, this dish delivers restaurant-style comfort food that feels indulgent and filling.
Equipment
- Large pot
- Large skillet
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
Steak
- 1 to 1½ pounds steak tips (sirloin or ribeye), cut into bite-size pieces
- 1–2 tablespoons Cajun seasoning
- Salt and black pepper, to taste
- 1–2 tablespoons olive oil
Pasta & Sauce
- 12 ounces rigatoni pasta
- 2 tablespoons butter
- 3–4 cloves garlic, minced
- 1½–2 cups heavy cream
- 1–1¼ cups freshly grated Parmesan cheese
- 1 cup shredded mozzarella or similar melty cheese (optional)
- ½ cup reserved pasta water (as needed)
Optional garnish
- Chopped fresh parsley
- Extra grated Parmesan
- Cracked black pepper
instructions
- Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Reserve about ½ cup of pasta water, then drain and set aside.
- Season the steak tips evenly with Cajun seasoning, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the steak in a single layer and sear for 3–4 minutes per side until browned and cooked to your liking. Remove from the skillet and set aside.
- In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic and cook for about 30 seconds until fragrant.
- Pour in the heavy cream and bring to a gentle simmer, stirring frequently.
- Gradually add the Parmesan cheese (and mozzarella if using), stirring until melted and smooth.
- Add a splash of reserved pasta water if needed to loosen the sauce.
- Stir in the cooked rigatoni until evenly coated.
- Add the steak tips back to the skillet and gently toss to combine and warm through.
- Serve immediately with optional garnishes.
Recipe Info
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Total Time: 35–40 minutes
- Servings: 4
- Cuisine: American / Cajun-inspired
- Course: Main
How to store
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat, adding a splash of cream or milk to restore the sauce.
- Freezing is not recommended, as the cream sauce may separate.
what not to do
- Do not overcook the steak, or it will become tough.
- Don’t boil the cream—keep the heat gentle to avoid curdling.
- Avoid overcooking the pasta past al dente.
- Don’t skip reserving pasta water; it helps adjust sauce texture.
Tips & Variations
- Reduce Cajun seasoning for a milder dish.
- Add sautéed bell peppers or mushrooms for extra texture.
- Swap steak for chicken or shrimp if preferred.
- Use half-and-half instead of heavy cream for a lighter sauce.
- Finish with a squeeze of lemon for brightness.
Approximate Nutrition (per serving)
- Calories: ~750 kcal
- Protein: ~40 g
- Fat: ~45 g
- Carbohydrates: ~60 g
- Fiber: ~4 g
- Sugar: ~3 g
Cajun Steak Tips with Creamy Parmesan Rigatoni
Cajun Steak Tips with Creamy Parmesan Rigatoni
Ingredients
Method
- Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Reserve about ½ cup of pasta water, then drain and set aside.
- Season the steak tips evenly with Cajun seasoning, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the steak in a single layer and sear for 3–4 minutes per side until browned and cooked to your liking. Remove from the skillet and set aside.
- In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic and cook for about 30 seconds until fragrant.
- Pour in the heavy cream and bring to a gentle simmer, stirring frequently.
- Gradually add the Parmesan cheese (and mozzarella if using), stirring until melted and smooth.
- Add a splash of reserved pasta water if needed to loosen the sauce.
- Stir in the cooked rigatoni until evenly coated.
- Add the steak tips back to the skillet and gently toss to combine and warm through.
- Serve immediately with optional garnishes.
Notes
- Protein: ~40 g
- Fat: ~45 g
- Carbohydrates: ~60 g
- Fiber: ~4 g
- Sugar: ~3 g
Conclusion
This Cajun steak and rigatoni recipe delivers comfort and bold flavor in one satisfying dish. While rich and indulgent, it also provides a solid protein boost from the steak, making it a filling meal that keeps you satisfied. With simple adjustments, it can easily fit into a balanced lifestyle while still feeling like a treat.
FAQs
- Can I use a different pasta shape?
Yes, penne or fusilli work well. - Is this very spicy?
It has moderate heat that can be adjusted by reducing Cajun seasoning. - Can I make it ahead?
It’s best fresh, but leftovers reheat well with added liquid. - What steak cut works best?
Sirloin or ribeye tips give the best balance of tenderness and flavor. - Can I make it dairy-free?
Use dairy-free cream and cheese alternatives.
