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

Scale

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)

Cook Mode Prevent your screen from going dark

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.