Name: Cajun Steak Tip Rigatoni with Creamy Parmesan-Mozzarella Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Cajun‑Italian fusion
Ingredients: 1½ lbs sirloin or ribeye steak tips, cut into bite‑sized pieces; 2 tbsp olive oil; 1 tbsp butter; 1½ tsp Cajun seasoning; 1 tsp garlic powder; ½ tsp smoked paprika; Salt & black pepper, to taste; 12 oz rigatoni pasta; 2 tbsp butter; 4 cloves garlic, minced; 1½ cups heavy cream; ½ cup whole milk; 4 oz cream cheese, softened; 1¼ cups freshly grated Parmesan cheese; 1 cup shredded mozzarella cheese; ½ tsp Cajun seasoning (to tie the flavors together); Salt & pepper, to taste; Fresh parsley, chopped (for garnish)

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Tender Cajun-seasoned steak tips tossed with al dente rigatoni in a creamy, cheesy Parmesan-mozzarella sauce—this dish is bold, rich, and deeply comforting. Every bite offers the perfect harmony of spice, savory flavor, and velvety texture, making it a crave-worthy meal that feels both indulgent and satisfying. Cajun Steak Tip Rigatoni with Creamy Parmesan-Mozzarella Sauce

Why I’ll Love This Recipe

I love how this recipe brings together bold Cajun spices and creamy Italian comfort in one skillet. The seared steak tips add a hearty, meaty bite, while the rigatoni soaks up every bit of that luscious Parmesan-mozzarella sauce. It’s the kind of dish I pull out when I want something cozy but still a little elevated—ideal for a weeknight treat or a casual dinner with friends. Plus, it all comes together in just over 30 minutes, which makes it even more irresistible.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ lbs sirloin or ribeye steak tips, cut into bite-sized pieces
2 tbsp olive oil
1 tbsp butter
1½ tsp Cajun seasoning
1 tsp garlic powder
½ tsp smoked paprika
Salt & black pepper, to taste
12 oz rigatoni pasta
2 tbsp butter
4 cloves garlic, minced
1½ cups heavy cream
½ cup whole milk
4 oz cream cheese, softened
1¼ cups freshly grated Parmesan cheese
1 cup shredded mozzarella cheese
½ tsp Cajun seasoning (to tie the flavors together)
Salt & pepper, to taste
Fresh parsley, chopped (for garnish)

Directions

I start by bringing a large pot of salted water to a boil and cook the rigatoni until it’s al dente, following the package instructions. After draining, I save about ½ cup of pasta water and set the rigatoni aside.
While the pasta cooks, I heat olive oil in a large skillet over medium-high heat. I toss the steak tips with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper until they’re well coated.
I add the steak tips to the hot skillet in a single layer—working in batches to avoid overcrowding. I sear them for 3–4 minutes per side until they’re browned and cooked to my desired doneness. In the last minute, I add butter and spoon it over the steak tips before removing them from the skillet.
In the same skillet, I melt more butter over medium heat and sauté the minced garlic for about 1 minute until fragrant.
I pour in the heavy cream and whole milk, stirring gently, then add the softened cream cheese and stir until it’s fully melted and smooth.
Next, I gradually whisk in the Parmesan and mozzarella cheeses, along with the extra Cajun seasoning. I keep stirring until the sauce thickens into a creamy texture. If it gets too thick, I loosen it with a splash of the reserved pasta water. I taste and season with more salt and pepper if needed.
I fold the cooked rigatoni into the sauce, stirring gently to coat each piece. Then I add the steak tips and their juices, stirring everything together. I let it simmer for 2–3 minutes to let the flavors come together.
Finally, I garnish with fresh parsley and serve hot.

Servings and timing

This recipe makes 4 generous servings.

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

I sometimes swap the rigatoni with penne or fettuccine for a change in texture.
For a spicier version, I double up on the Cajun seasoning or add a pinch of cayenne pepper.
When I want to sneak in some veggies, I stir in sautéed spinach, mushrooms, or bell peppers.
For a smoky twist, I use andouille sausage in place of steak tips.
I’ve also made a lighter version with half-and-half instead of heavy cream, though it’s slightly less rich.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I use a skillet over medium-low heat with a splash of milk or cream to revive the sauce. It also reheats well in the microwave in 1-minute intervals, stirring in between, though I prefer the stovetop for the best texture. I don’t recommend freezing it since the creamy sauce can separate.

FAQs

What kind of steak works best for this recipe?

I prefer using sirloin or ribeye tips because they’re tender and flavorful, but any well-marbled cut that can be cooked quickly works well.

Can I make this dish ahead of time?

Yes, I can make it a few hours ahead and reheat it gently on the stove with a bit of added cream or milk. I hold off on adding the parsley garnish until serving.

Is there a way to make this less rich?

I reduce the amount of cream and cheese slightly or replace the heavy cream with half-and-half to lighten it up without sacrificing too much creaminess.

What should I serve with this Cajun pasta?

I like serving it with a crisp green salad or steamed vegetables to balance the richness. Garlic bread also pairs perfectly for soaking up the sauce.

Can I use pre-grated cheese?

I avoid pre-grated cheese because it often contains anti-caking agents that prevent smooth melting. I get the best results by grating my own Parmesan and mozzarella.

Conclusion

This Cajun steak tip rigatoni is everything I want in a comfort meal—creamy, spicy, and incredibly satisfying. It brings together bold flavors with a silky sauce and hearty bites of steak, all wrapped around perfectly cooked pasta. Whether I’m cooking for guests or just myself, this recipe never fails to impress and always hits the spot.