Picture this: buttery-seared steak tips tossed with Cajun spice, nestled into a pot of tender rigatoni coated in a silky, cheesy Parmesan cream sauce. It’s rich, it’s cozy, and it’s got just the right amount of heat. This is the kind of weeknight dinner that feels like a splurge without asking for much effort.
The flavors are bold but familiar, and the texture is pure comfort. If you love creamy pasta and crave a little spice, this one hits the sweet spot.
What Makes This Recipe So Good
- Balanced heat and creaminess: The Cajun seasoning brings warm spice that’s mellowed out by a velvety Parmesan sauce.
- Quick but impressive: Steak tips cook fast, and the sauce comes together while the pasta boils. It looks fancy, but it’s weeknight-friendly.
- Comfort food texture: Chewy rigatoni holds onto the sauce, and the seared edges of the steak add a satisfying bite.
- Customizable: You control the spice level, the cheese blend, and any add-ins like mushrooms or spinach.
- One-pan finish: You can bring everything together in one large skillet for an easy, cohesive dish.
Shopping List
- Steak tips (sirloin tips or trimmed sirloin, about 1 to 1.25 pounds)
- Rigatoni (12 to 16 ounces)
- Cajun seasoning (store-bought or homemade)
- Parmesan cheese, freshly grated (1 to 1.5 cups)
- Heavy cream (1 cup)
- Whole milk or half-and-half (1 cup)
- Butter (3 tablespoons)
- Olive oil (1 to 2 tablespoons)
- Garlic (3 to 4 cloves, minced)
- Shallot or small onion (1, finely chopped)
- Beef broth or stock (1/2 cup)
- All-purpose flour (1 tablespoon, optional for thickening)
- Fresh parsley, chopped (for garnish)
- Red pepper flakes (optional, for extra heat)
- Salt and black pepper
- Lemon (zest or a small squeeze, optional to brighten)
How to Make It
- Season the steak: Pat the steak tips dry.
Toss with 1 to 1.5 tablespoons Cajun seasoning, a pinch of salt, and a light drizzle of olive oil. Let sit while you prep.
- Boil the pasta: Bring a large pot of salted water to a boil. Cook rigatoni until just shy of al dente.
Reserve 1 cup of pasta water and drain.
- Sear the steak tips: Heat a large skillet over medium-high. Add 1 tablespoon olive oil and 1 tablespoon butter. Sear steak tips in batches for 2 to 3 minutes per side until browned outside and medium-rare inside.
Transfer to a plate to rest.
- Build the flavor base: Lower heat to medium. Add remaining butter. Sauté shallot for 2 minutes until softened.
Stir in garlic for 30 seconds until fragrant.
- Deglaze: Pour in beef broth to loosen browned bits. Let it simmer for 1 to 2 minutes to reduce slightly.
- Make the creamy sauce: Stir in heavy cream and milk. If you want a thicker sauce, whisk flour into the cream before adding.
Simmer gently for 3 to 4 minutes, stirring.
- Add cheese: Lower heat to medium-low. Stir in Parmesan by the handful until melted and smooth. If it’s too thick, loosen with a splash of pasta water.
- Season: Taste and adjust with salt, black pepper, and a pinch more Cajun seasoning if you like.
Add red pepper flakes for extra heat. A little lemon zest or a small squeeze brightens the sauce.
- Combine: Add the drained rigatoni to the skillet. Toss to coat.
Fold in the steak tips and any juices from the plate. Warm everything together for 1 to 2 minutes.
- Finish and serve: Sprinkle with more Parmesan and chopped parsley. Serve hot with a side salad or garlic bread if you want the full comfort experience.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat gently on the stovetop with a splash of milk or water to loosen the sauce.
Microwave in short bursts, stirring between intervals.
- Freezer: Creamy sauces can separate when frozen, so freezing isn’t ideal. If you must freeze, undercook the pasta slightly and reheat slowly with added cream.
Benefits of This Recipe
- High satisfaction factor: You get a great balance of protein, carbs, and fat, which makes the meal feel complete and filling.
- Flexible heat level: Cajun seasoning is adjustable, so family members who don’t love spice can still enjoy it.
- Simple technique: Browning steak tips and building a cream sauce are classic, reliable methods that boost confidence in the kitchen.
- Great for leftovers: The flavors meld nicely overnight, and the sauce reheats well with a little liquid.
- Entertaining-friendly: It looks restaurant-level but doesn’t require special equipment or complicated steps.
Common Mistakes to Avoid
- Overcooking the steak: Steak tips get tough if cooked too long. Pull them at medium-rare to medium and let them rest before adding back to the sauce.
- Boiling the sauce hard: Keep the sauce at a gentle simmer.
High heat can cause the cream to break and the cheese to turn grainy.
- Skipping the pasta water: A splash of starchy pasta water helps the sauce cling to the rigatoni and keeps it silky.
- Adding cheese over high heat: Turn the heat down before adding Parmesan to avoid clumping.
- Under-seasoning: Cream and pasta can mute flavors. Taste at every stage and adjust salt, pepper, and Cajun seasoning as needed.
Variations You Can Try
- Mushroom and spinach: Sauté sliced mushrooms after searing the steak, then wilt in a few handfuls of spinach before combining.
- Three-cheese blend: Mix Parmesan with shredded mozzarella and a little fontina for extra stretch and creaminess.
- Lighter version: Use half-and-half instead of heavy cream and reduce cheese slightly. Add more broth to thin the sauce.
- Smoky twist: Add a pinch of smoked paprika or a splash of Worcestershire to deepen the savory notes.
- Chicken or shrimp swap: Substitute bite-sized chicken thighs or large shrimp.
Adjust cook time so protein stays juicy.
- Gluten-free: Use gluten-free rigatoni and thicken the sauce with a small slurry of cornstarch instead of flour.
FAQ
What cut works best for steak tips?
Sirloin tips, top sirloin, or trimmed flap meat are ideal. They’re flavorful, tender, and quick to sear. Avoid very lean cuts like round, which can turn tough.
How spicy is Cajun seasoning?
It varies by brand.
Many blends include paprika, garlic, onion, cayenne, and herbs. Start with less, taste, and add more. You can always boost heat with red pepper flakes at the end.
Can I make the sauce without heavy cream?
Yes.
Use half-and-half or whole milk, but simmer longer to thicken. For extra body, add a teaspoon of flour or cornstarch slurry and whisk until smooth.
Why did my cheese sauce turn grainy?
Cheese can seize if the sauce is too hot or if the cheese isn’t freshly grated. Lower the heat, add cheese in small handfuls, and stir until just melted.
What can I use instead of rigatoni?
Penne, ziti, or cavatappi work well.
You want a short, sturdy shape with ridges to hold the sauce and steak pieces.
Can I make this ahead?
You can sear the steak and prep the sauce base ahead. For best texture, cook pasta fresh and combine everything just before serving. Reheat gently with added liquid.
How do I keep the steak juicy?
Sear over high heat, don’t overcrowd the pan, and let the steak rest.
Add it back to the sauce at the end just to warm through, not to cook further.
In Conclusion
Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce brings together bold spice, tender beef, and creamy pasta in a way that feels both indulgent and approachable. It’s easy enough for a weeknight and special enough for guests. Keep the heat gentle, season thoughtfully, and let the sauce hug every ridge of the rigatoni.
You’ll get a dish that’s rich, satisfying, and surprisingly simple to pull off. This one belongs in the regular rotation.
