Name: Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
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; Salt & pepper, to taste; Fresh parsley, chopped (for garnish)

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I cooked tender Cajun-seasoned steak tips and served them over rigatoni pasta tossed in a rich, creamy Parmesan and mozzarella sauce. The spicy, seared meat and smooth, cheesy noodles create a comforting, indulgent dish that’s perfect for any night of the week. Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce

Why I’ll Love This Recipe

I love meals that are hearty, satisfying, and packed with flavor—and this one checks all the boxes. The Cajun spices add a smoky, bold kick to the steak tips, while the pasta soaks up a luscious, velvety cheese sauce. It’s one of those recipes that feels like something I’d get at a restaurant, but I can easily make it at home in about 35 minutes. It’s great for a cozy dinner or when I want to impress with minimal effort.

Ingredients

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

For the Cajun Steak Tips:

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 and black pepper, to taste

For the Cheesy Rigatoni Parmesan Sauce:

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
Salt and pepper, to taste
Fresh parsley, chopped, for garnish

Directions

I bring a large pot of salted water to a boil and cook the rigatoni until al dente, about 10 to 12 minutes. I drain the pasta and reserve ½ cup of the pasta water.
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 pepper until well coated.
I sear the steak tips in a single layer for 3 to 4 minutes per side until browned and cooked to my liking. I add butter toward the end, spoon it over the meat, then remove the steak and set it aside.
In the same skillet, I melt butter and sauté garlic until fragrant, about 1 minute. I add the heavy cream, milk, and cream cheese, stirring until smooth.
I stir in Parmesan, mozzarella, and Cajun seasoning, whisking until the sauce thickens. If needed, I thin it with a splash of reserved pasta water.
I add the cooked rigatoni to the sauce and toss to coat. I then return the steak tips to the pan and let everything simmer together for 2 to 3 minutes.
I finish with chopped parsley and serve hot.

Servings and timing

This recipe makes 4 servings and takes about 35 minutes from start to finish.

Variations

I swap rigatoni for penne, fusilli, or even fettuccine if that’s what I have.
For a lighter version, I use chicken breast or shrimp instead of steak.
Sometimes I add spinach, mushrooms, or roasted red peppers to sneak in more veggies.
I turn up the heat with a pinch of cayenne or extra Cajun spice if I want it spicier.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I warm it gently on the stovetop with a splash of milk or cream to keep the sauce smooth. The microwave works too, in short bursts with stirring in between.
I avoid freezing this dish since creamy sauces can separate when thawed.

FAQs

What’s the best cut of steak for this recipe?

I like using sirloin or ribeye steak tips. Sirloin is leaner and more affordable, while ribeye is juicier and more tender.

Can I use pre-made Cajun seasoning?

Yes, I often use a store-bought Cajun blend, but I can also make my own by combining paprika, garlic powder, onion powder, thyme, oregano, and cayenne.

How can I make this recipe less spicy?

I simply reduce the Cajun seasoning and leave out any extra spice. The cheese sauce helps balance out the heat already.

Can I make the sauce ahead of time?

I can make the cheese sauce a few hours ahead and refrigerate it. I just reheat it slowly and stir well before tossing with pasta.

What can I serve with this dish?

I like pairing it with a crisp green salad or garlic bread. Roasted vegetables on the side also work well to round out the meal.

Conclusion

This Cajun steak tips pasta is rich, creamy, spicy, and satisfying—all in one pan. I love how quick and easy it is to pull together while still tasting indulgent and impressive. Whether I’m feeding guests or just want something bold and comforting, this recipe never disappoints.