Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce

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Smoky, tender Cajun steak tips meet creamy rigatoni drenched in a velvety Parmesan sauce in this bold and comforting dish. It strikes the perfect balance of spice, richness, and umami—making it a weeknight winner or a weekend indulgence.

Every forkful offers contrast: the charred crust of the steak, the creamy pasta hugging each rigatoni tube, and a hint of heat from Cajun seasoning that builds just enough without overpowering. This is a recipe that feels decadent but comes together easily with pantry staples and a skillet.

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Ingredients for this Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce

For the steak tips:

• 1 lb sirloin steak, cut into bite-sized cubes
• 1 tbsp Cajun seasoning
• 1 tbsp olive oil
• Salt and black pepper to taste

For the cheesy rigatoni:

• 12 oz rigatoni pasta
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped (optional for garnish)

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Step 1: Season and Sear the Steak

Toss the steak cubes with Cajun seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the steak tips for 2-3 minutes on each side until a brown crust forms. Remove and set aside.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Reserve 1/2 cup pasta water, then drain.

Step 3: Make the Cheese Sauce

In the same skillet, melt butter over medium heat. Add garlic and sauté until fragrant (about 1 minute). Stir in heavy cream, smoked paprika, and Parmesan cheese. Simmer for 3-4 minutes, stirring until smooth and thickened.

Step 4: Combine and Finish

Add the cooked rigatoni to the sauce, tossing gently to coat. If the sauce is too thick, stir in some reserved pasta water. Return the steak tips to the skillet, mixing them in or arranging on top. Garnish with chopped parsley if desired.

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Frequently Asked Questions

Can I use a different cut of beef?

Yes, ribeye or New York strip work well. Just make sure it’s a tender cut suitable for quick searing.

What pasta can I substitute for rigatoni?

Penne or ziti are good alternatives. Any tube-shaped pasta that holds sauce will do.

Is there a way to make it less spicy?

Use a mild Cajun blend or cut the seasoning amount in half. You can also stir in extra cream to mellow the heat.

Can I make this ahead?

You can prep the steak and sauce ahead, but cook the pasta fresh for best texture.

How do I get a nice sear on the steak?

Make sure the pan is hot and don’t overcrowd it. Let the meat sit without moving to develop a crust.

What can I serve with this?

A crisp green salad or roasted broccoli balances the richness of the pasta and steak beautifully.

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