If you’re craving a meal that bursts with bold flavors and comforting creaminess, the Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce Recipe will become your new go-to dinner. This dish masterfully blends tender, spicy Cajun-seasoned steak cubes with the rich decadence of a Parmesan and mozzarella cheese sauce all tossed with perfectly al dente rigatoni pasta. Every forkful delivers that satisfying balance of spice and silky cheese that feels indulgent but is surprisingly simple to make, perfect for both weeknight dinners and impressing guests without the fuss.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this dish. Each component plays a vital role in building layers of flavor and texture, from the juicy steak bites to the creamy, cheesy sauce coating every rigatoni tube to perfection.
- 1 lb sirloin or ribeye steak, cut into 1-inch cubes: Choose a tender cut that gets beautifully caramelized while searing for maximum flavor and juiciness.
- 10 oz rigatoni pasta: Its ridges and tube shape hold the creamy sauce wonderfully well, making every bite rich and satisfying.
- 1 tbsp Cajun seasoning, plus extra to taste: Adds that signature bold, spicy kick essential to this recipe’s personality.
- 2 tbsp unsalted butter, divided: For richness in the sauce and to sear the steak with depth.
- 1 tbsp olive oil: Helps achieve a perfect sear on the steak without burning the butter.
- 2 cloves garlic, minced: Throws in an aromatic punch that complements the creamy cheese sauce beautifully.
- 1 cup heavy whipping cream: The silky base that brings lusciousness and a velvety texture to the sauce.
- 3/4 cup freshly grated Parmesan cheese: Essential for sharp, nutty flavor that makes the sauce sing.
- 1/2 cup shredded mozzarella cheese (optional for extra creaminess): Melts into a dreamy, gooey addition that elevates the dish.
- Salt and black pepper to taste: To balance and enhance the seasoning of the entire dish.
How to Make Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce Recipe
Step 1: Boil the Water
The start of every great pasta dish is getting the water right. Bring a large pot of salted water to a rolling boil. The salt seasons the pasta from within and boosts flavor, so don’t skip this step!
Step 2: Sear the Steak
Patting the steak cubes dry is key here to get a good crust. Toss them with Cajun seasoning, then sear in a hot skillet with olive oil and half the butter. You want those cubes beautifully browned for that deep, savory flavor. Once seared, set them aside but keep all that delicious fond in the pan – it will add incredible flavor to your sauce.
Step 3: Cook the Pasta
Add rigatoni to the boiling water and cook until al dente, meaning it still has a slight bite. Before draining, scoop out and reserve half a cup of the pasta cooking water – this magical liquid helps loosen the sauce later if needed.
Step 4: Create the Sauce Base
In the same skillet used for the steak, melt the rest of the butter and sauté the minced garlic until fragrant. Pour in the heavy whipping cream and give the pan a good scrape to lift every little browned bit left over from searing the steak—that’s pure flavor gold.
Step 5: Melt the Cheese
Lower the heat and stir in the Parmesan cheese until smooth, followed by the shredded mozzarella if you’re using it. The sauce will get thick and wonderfully creamy, creating a luscious coating for the pasta and steak.
Step 6: Combine and Serve
Toss the rigatoni and steak bites into the cheesy sauce. If it feels too thick, add some reserved pasta water one tablespoon at a time to reach the perfect silky consistency. Finally, taste and add extra Cajun seasoning, salt, or pepper to make it exactly how you like it.
How to Serve Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce Recipe
Garnishes
Fresh garnishes can elevate this dish visually and taste-wise. Try sprinkling chopped fresh parsley or chives for a pop of color and brightness. A few red pepper flakes can also add an extra sneaky heat layer for those who love spice.
Side Dishes
This rich, hearty main pairs beautifully with something light and crisp. Think a simple arugula salad tossed with lemon vinaigrette or steamed green beans to add fresh, fresh crunch and balance the creamy sauce.
Creative Ways to Present
For a fun twist, serve the steak tips and rigatoni in shallow bowls or rustic cast iron skillets right from the stove to keep everything warm and inviting. You can also try adding crispy fried onions or breadcrumbs on top for texture contrast that makes every bite exciting.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making it great as next-day comfort food.
Freezing
While best enjoyed fresh, you can freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating gently to preserve the steak’s tenderness and creaminess of the sauce.
Reheating
Reheat on the stovetop over low heat, stirring occasionally. Add a splash of milk or cream to loosen the sauce if it thickens too much. Microwaving works as well, but stirring halfway through helps maintain even warmth and texture.
FAQs
Can I use a different type of pasta?
Absolutely! While rigatoni is perfect for holding the cheesy sauce, penne or ziti also work wonderfully. Just choose a pasta with grooves or tubes to capture that luscious sauce.
How spicy is the Cajun seasoning in this recipe?
The spice level can be adjusted easily. Start with 1 tablespoon of Cajun seasoning, then add more to taste at the end for your perfect balance—mild to bold, it’s up to you!
Can I substitute the heavy cream with something lighter?
You could try half-and-half or whole milk, but the sauce won’t be quite as rich or thick. For the creamiest results, sticking with heavy cream is best.
What cut of steak works best for steak tips?
Sirloin and ribeye are fantastic choices because they’re tender and flavorful when cut into cubes and seared quickly. Avoid tougher cuts, as they won’t get as tender in this quick-cook recipe.
Is this recipe freezer-friendly?
Yes! You can freeze leftovers for up to 2 months. Just be sure to thaw slowly and reheat gently to keep the steak tender and the sauce creamy.
Final Thoughts
This Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce Recipe is one of those magical meals that feels special but comes together with ease. From the perfectly seasoned steak to the rich, cheesy sauce coating every bite, it will quickly become a favorite to turn to for cozy dinners or when you want to impress with minimal effort. I can’t wait for you to try it and enjoy every creamy, spicy mouthful!
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Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce recipe perfectly combines tender, spicy seared steak cubes with creamy, cheesy rigatoni pasta. The dish boasts bold Cajun flavors infused into juicy sirloin or ribeye, enveloped in a luscious parmesan and mozzarella cream sauce, making it an indulgent and satisfying meal that’s quick to prepare and sure to impress.
Ingredients
Steak and Seasoning
- 1 lb sirloin or ribeye steak, cut into 1-inch cubes
- 1 tbsp Cajun seasoning, plus extra to taste
- 1 tbsp olive oil
- 2 tbsp unsalted butter, divided
- Salt and black pepper to taste
Pasta and Sauce
- 10 oz rigatoni pasta
- 2 cloves garlic, minced
- 1 cup heavy whipping cream
- 3/4 cup freshly grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese (optional for extra creaminess)
Instructions
- Boil the water: Bring a large pot of salted water to a rolling boil to prepare for cooking the rigatoni pasta.
- Sear the steak: Pat the steak cubes dry, then generously coat them with 1 tablespoon of Cajun seasoning. Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat, and sear the steak cubes until nicely browned on all sides. This should take approximately 3-4 minutes. Remove steak from skillet and set aside.
- Cook the pasta: Add rigatoni pasta to the boiling salted water and cook according to package instructions until al dente, usually about 10-12 minutes. Before draining, reserve 1/2 cup of the pasta cooking water, then drain the pasta thoroughly.
- Create the sauce base: In the same skillet used for searing steak, reduce heat to medium and add remaining 1 tablespoon butter. Sauté minced garlic until fragrant, about 1 minute. Pour in the heavy whipping cream and use a wooden spoon to scrape up any browned bits stuck to the pan from the steak for added flavor.
- Melt the cheese: Slowly stir in the freshly grated Parmesan cheese and shredded mozzarella cheese until the sauce becomes smooth and creamy. Stir continuously to prevent clumping and ensure even melting.
- Combine and serve: Add the cooked rigatoni and seared steak tips back into the skillet with the cheese sauce. Toss everything together thoroughly to coat the pasta and steak evenly. If the sauce is too thick, adjust the consistency by adding reserved pasta water a tablespoon at a time. Season with extra Cajun seasoning, salt, and black pepper to taste. Serve immediately for best texture and flavor.
Notes
- Use fresh Parmesan cheese for the best flavor and smooth sauce texture.
- For extra spicy heat, add more Cajun seasoning or a pinch of cayenne pepper.
- Reserve pasta water carefully; it helps to adjust sauce thickness without diluting flavor.
- Be sure to sear steak quickly on high heat to keep it tender and juicy inside.
- Mozzarella cheese is optional but adds a wonderful creaminess to the sauce.
- This dish pairs well with a crisp green salad or steamed vegetables.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
