When you want dinner to feel like a special occasion without spending hours in the kitchen, this cheesy Cajun garlic butter steak with creamy rigatoni delivers exactly that experience. Picture perfectly seared steak with a spicy Cajun crust, sliced and draped over pasta tubes swimming in a rich, cheesy cream sauce infused with garlic butter. The combination of bold Southern spices and classic Italian creaminess creates something truly memorable that tastes far more complex than the 45 minutes it takes to prepare.
This recipe represents the best of both worlds—the satisfying char and spice of a well-seasoned steak paired with the comfort of creamy, cheesy pasta. The rigatoni’s ridged tubes capture every bit of that luscious sauce, while the steak adds protein and a textural contrast that elevates this beyond basic pasta night. Whether you’re cooking for a date night at home or want to impress dinner guests, this dish looks and tastes like restaurant quality.
Why You’ll Love This Cheesy Cajun Garlic Butter Steak
Forty-five minutes from start to finish gets you a complete, impressive dinner that combines two beloved components—perfectly cooked steak and rich, creamy pasta. The Cajun seasoning brings warmth and complexity without overwhelming heat, creating layers of flavor that work beautifully with the garlic butter and cheese.
The dual cheese situation with both mozzarella and Parmesan creates the ideal sauce texture. Mozzarella melts smoothly and adds creaminess, while Parmesan contributes sharp, salty depth and helps the sauce cling to the pasta. Together, they create a luxurious coating that rivals any Italian restaurant.
Each serving delivers 48 grams of protein, making this substantial enough to satisfy even the heartiest appetites. The steak gets a beautiful sear that locks in juices while developing that crucial flavorful crust. Letting it rest before slicing ensures every bite stays tender and juicy.
Rigatoni is the perfect pasta choice here. Those wide tubes with ridged exteriors grab onto the thick, creamy sauce and hold it in their centers, ensuring every forkful is perfectly sauced. The pasta cooks while you prepare the other components, making this an efficient one-pot-plus-one-pan operation.
This recipe adapts easily to your preferences. Want more heat? Add extra Cajun seasoning or red pepper flakes. Prefer a milder version? Cut back on the spice and let the garlic butter shine. The technique remains the same while giving you complete control over the final flavor profile.
Ingredients for Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni
I choose sirloin for weeknight cooking because it’s affordable and flavorful with good texture when cooked to medium-rare. Ribeye is my weekend splurge—the extra marbling creates incredibly tender, juicy results that melt in your mouth. Either cut works beautifully here.
- 1 lb sirloin or ribeye steak (approx. 1-inch thick)
- 12 oz rigatoni pasta
- 3 tbsp unsalted butter (divided)
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded mozzarella
- ½ cup freshly grated Parmesan
- ½ cup low-sodium beef broth
- ½ cup reserved pasta water
- 1 tbsp Cajun seasoning
- 1 tsp kosher salt
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 1 tsp lemon juice
- 2 tbsp chopped fresh parsley
The steak should be about one inch thick—thinner and it overcooks before developing a good crust, thicker and the outside burns before the inside reaches your desired doneness. Bring it to room temperature for 20-30 minutes before cooking for the most even results.
Unsalted butter gives you complete control over seasoning. The butter serves double duty here—helping sear the steak and then creating the aromatic base for your sauce. Quality butter makes a noticeable difference in flavor.
Fresh garlic is essential. Four cloves might seem like a lot, but they mellow considerably when sautéed in butter and then simmered in cream. Pre-minced garlic from a jar won’t deliver the same aromatic punch.
Heavy cream creates that silky, restaurant-quality sauce. Don’t substitute milk or half-and-half—they don’t have enough fat content to create the proper texture and can separate when heated. The cream also helps the cheese melt smoothly without becoming stringy.
Grate your own Parmesan from a block rather than using pre-grated. Freshly grated melts beautifully into the sauce, while pre-shredded contains anti-caking agents that prevent smooth melting. The mozzarella should also be freshly shredded for the best melting properties.
Low-sodium beef broth lets you control the salt level. The broth adds savory depth and helps thin the sauce to the perfect consistency. If you only have regular broth, use it but hold back on additional salt.
Cajun seasoning varies by brand, so taste yours before using. Some are very spicy, others more mild. You want one with a good balance of paprika, garlic powder, cayenne, and herbs. If yours is particularly hot, start with less and adjust upward.
How to Make Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni
This recipe requires managing two components simultaneously, but the timing works perfectly when you follow the sequence.
1. Cook Pasta: Fill a large pot with water and add enough salt that it tastes like the sea. Bring to a rolling boil over high heat. Add the rigatoni and stir immediately to prevent sticking. Cook according to package directions for al dente, usually 12-13 minutes. About one minute before draining, use a measuring cup to scoop out a half cup of that starchy pasta water and set it aside. Drain the pasta in a colander but don’t rinse it. That surface starch helps the sauce cling.
2. Season and Sear Steak: While the pasta cooks, remove your steak from the refrigerator and pat it completely dry with paper towels on both sides. Moisture is the enemy of a good sear. Season both sides generously with the Cajun seasoning, kosher salt, and black pepper, pressing the spices into the meat so they adhere. Heat a large skillet over medium-high heat until very hot, about 2-3 minutes. Add the olive oil and one tablespoon of butter, swirling to coat the pan. When the butter stops foaming and just starts to brown, carefully lay the steak in the pan. It should sizzle loudly—if it doesn’t, your pan isn’t hot enough. Sear without moving for 3-4 minutes until a deep brown crust forms. Flip and sear the other side for another 3-4 minutes for medium-rare. For medium, add one minute per side. Transfer the steak to a cutting board and tent loosely with foil. Let it rest for at least 5 minutes—this is crucial for juicy results.
3. Make Garlic Butter Base: Lower the heat under your skillet to medium. Don’t wipe out the pan—all those browned bits are flavor gold. Add the remaining two tablespoons of butter and let it melt completely. Add the minced garlic and sauté for about 30 seconds, stirring constantly. The garlic should become fragrant and just barely start to turn golden. Watch it closely because garlic burns quickly and becomes bitter.
4. Build the Sauce: Pour the beef broth into the skillet, using your spoon to scrape up all those delicious browned bits from the steak. Let it simmer for about one minute to reduce slightly. Add the heavy cream and bring the mixture to a gentle simmer. Don’t let it boil hard—you want gentle bubbles around the edges. Simmer for 2-3 minutes, stirring occasionally, until the sauce begins to thicken slightly.
5. Add Cheese: Reduce the heat to low. Add the shredded mozzarella and grated Parmesan to the sauce. Whisk constantly as the cheese melts to prevent clumping. The sauce will become thick and creamy as the cheese incorporates. If it seems too thick to coat pasta properly, add a few tablespoons of that reserved pasta water and whisk until you reach the desired consistency. The starch in the pasta water helps emulsify the sauce and makes it cling better.
6. Combine: Add the drained rigatoni directly to the skillet with the sauce. Using tongs or two large spoons, toss the pasta thoroughly for a minute or two until every tube is completely coated inside and out with that creamy, cheesy sauce. The pasta will absorb some of the sauce as you toss it. If it looks dry, add more pasta water a tablespoon at a time.
7. Finish and Serve: Slice the rested steak against the grain into thin strips, about a quarter-inch thick. Cutting against the grain ensures tender bites. Divide the creamy rigatoni among four serving plates or shallow bowls. Arrange the steak slices on top of each portion. Sprinkle with red pepper flakes if you want extra heat, scatter the fresh parsley over everything, and finish with a small squeeze of fresh lemon juice. The lemon brightens all the rich flavors and cuts through the cream beautifully.
A common mistake is moving the steak too soon during searing, which prevents crust formation. Let it sit undisturbed for the full time. Another pitfall is adding the cheese while the heat is too high, causing it to seize and become grainy rather than melting smoothly. Keep it low and whisk constantly.
What to Serve with Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni
This rich, substantial main course pairs best with light, fresh sides that add contrast without competing.
Caesar Salad: Crisp romaine lettuce with tangy Caesar dressing, crunchy croutons, and shaved Parmesan provides refreshing contrast to the rich pasta and steak.
Garlic Bread: Crusty bread toasted with garlic butter is perfect for soaking up every last bit of that creamy sauce. The toasted bread adds textural contrast.
Roasted Asparagus: Tender asparagus spears roasted with olive oil and lemon until the tips get crispy bring bright, fresh flavor and a pop of green to your plate.
Simple Arugula Salad: Peppery arugula dressed lightly with lemon juice and olive oil adds a fresh, slightly bitter element that cuts through the richness beautifully.
Sautéed Green Beans: Quick-cooked green beans with garlic and a squeeze of lemon contribute color and a light vegetable component.
Caprese Salad: Fresh tomatoes, mozzarella, and basil with balsamic glaze echo the Italian flavors while adding brightness and acidity.
Crusty Bread: A simple baguette or ciabatta for mopping up sauce is always welcome at the table with pasta dishes.
Pro Tips & Variations
Steak Temperature Matters: Bring your steak to room temperature before cooking by leaving it out for 20-30 minutes. This ensures even cooking from edge to center. Cold steak straight from the fridge cooks unevenly, with an overdone exterior and raw center.
Test Your Pan Heat: Before adding the steak, flick a drop of water into the pan. It should instantly sizzle and evaporate. If the water just sits there, your pan needs more time to heat.
Slice Against the Grain: Look at your steak and identify which direction the muscle fibers run. Slice perpendicular to these lines for the most tender bites. Cutting with the grain creates tough, chewy pieces.
Chicken Alternative: Boneless, skinless chicken breasts pounded to even thickness work beautifully here. Season with Cajun spices and cook for 6-7 minutes per side until the internal temperature reaches 165°F.
Shrimp Version: Large shrimp make this dish even faster. Season with Cajun spices and sauté for 2-3 minutes per side until pink and opaque. Add them to the finished pasta.
Vegetable Additions: Sauté sliced bell peppers and onions in the pan after cooking the steak, then proceed with the sauce. This adds color and sweet vegetable flavor.
Spice Level Control: For mild heat, reduce Cajun seasoning to 2 teaspoons and skip the red pepper flakes. For serious heat, add an extra teaspoon of Cajun seasoning and finish with sliced fresh jalapeños.
Different Pasta Shapes: Penne, shells, or even fettuccine work if you don’t have rigatoni. Stick with shapes that hold sauce well rather than thin strands.
Storage & Reheating Tips
I store the pasta and steak separately for best results. The pasta keeps in an airtight container in the refrigerator for up to three days. The steak should be stored separately and consumed within two days for optimal quality and food safety.
When reheating the pasta, add a few tablespoons of heavy cream, milk, or beef broth to loosen the sauce, which thickens considerably as it sits. Reheat gently on the stovetop over medium-low heat, stirring frequently, until warmed through. Microwave reheating works but can make the cheese sauce grainy—use 50% power and stir every minute.
For the steak, bring it to room temperature, then reheat very gently in a low oven (250°F) for just 5-7 minutes until barely warm. Overheating will cook it further and make it tough. Alternatively, enjoy the steak cold, sliced thin over the reheated pasta.
Freezing isn’t recommended for this dish. The cream sauce separates and becomes grainy when thawed, and the steak texture suffers significantly. This is best enjoyed fresh or within a few days.
Leftover pasta makes an excellent base for a baked casserole. Place in a baking dish, top with extra cheese, and bake until bubbly for a different presentation.
Common Questions
What cut of steak works best for this recipe? Sirloin offers great flavor at a reasonable price and stays tender when cooked to medium-rare. Ribeye is more expensive but incredibly tender with rich marbling. Strip steak also works beautifully. Avoid tough cuts like chuck or round that need long, slow cooking.
Can I use pre-made Cajun seasoning? Absolutely. Store-bought Cajun seasoning is convenient and consistent. Brands vary in heat level, so taste yours first and adjust the amount accordingly. If you prefer to make your own, combine paprika, garlic powder, onion powder, cayenne, oregano, and thyme.
My cheese sauce turned grainy. What happened? The heat was too high when you added the cheese, or you added it too quickly. Always reduce to low heat, add cheese gradually, and whisk constantly. If it happens, try whisking in a tablespoon of heavy cream to help smooth it out.
How do I know when the steak is done? Use an instant-read thermometer inserted into the thickest part. Medium-rare is 130-135°F, medium is 135-145°F. Remember it continues cooking slightly as it rests, so pull it off about 5 degrees before your target temperature.
Can I make this dish ahead? You can prep components ahead—season the steak, grate the cheese, mince the garlic—but the cooking should happen just before serving for best results. The steak and sauce both suffer from being made too far in advance.
This cheesy Cajun garlic butter steak with creamy rigatoni has become one of those recipes I turn to when I want to make dinner feel special without the stress of complicated techniques or hard-to-find ingredients. The bold spices, rich cream sauce, and perfectly cooked steak come together to create something that looks impressive and tastes even better. When you need a dinner that delivers wow factor in under an hour, this is the one to make.
Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni
Ingredients
Equipment
Method
- Bring a large pot of heavily salted water to boiling. Add rigatoni and cook according to package directions until al dente, usually 12-13 minutes. One minute before draining, reserve ½ cup pasta water. Drain pasta in colander but do not rinse.
- While pasta cooks, remove steak from refrigerator and pat completely dry with paper towels on both sides. Season both sides generously with Cajun seasoning, kosher salt, and black pepper, pressing spices into the meat. Let sit while you heat the pan.
- Heat a large skillet over medium-high heat for 2-3 minutes until very hot. Add olive oil and 1 tablespoon butter, swirling to coat. When butter stops foaming, carefully lay steak in pan. Sear without moving for 3-4 minutes until deep brown crust forms. Flip and sear other side 3-4 minutes for medium-rare (130-135°F internal temperature). Transfer to cutting board, tent loosely with foil, and rest for at least 5 minutes.
- Reduce heat under skillet to medium. Add remaining 2 tablespoons butter and let melt. Add minced garlic and sauté for 30 seconds, stirring constantly, until fragrant and just barely golden.
- Pour beef broth into skillet, scraping bottom to release browned bits. Simmer for 1 minute to reduce slightly. Add heavy cream and bring to gentle simmer. Cook for 2-3 minutes, stirring occasionally, until sauce begins to thicken.
- Reduce heat to low. Add shredded mozzarella and grated Parmesan, whisking constantly as cheese melts to prevent clumping. If sauce seems too thick, add reserved pasta water a few tablespoons at a time, whisking until desired consistency is reached.
- Add drained rigatoni to skillet with sauce. Using tongs or large spoons, toss pasta thoroughly for 1-2 minutes until every tube is completely coated. If pasta looks dry, add more pasta water one tablespoon at a time.
- Slice rested steak against the grain into thin strips, about ¼-inch thick. Divide creamy rigatoni among four serving plates. Arrange steak slices on top. Sprinkle with red pepper flakes if using, scatter fresh parsley over everything, and finish with a small squeeze of lemon juice. Serve immediately.
