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Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce

Tender Cajun-seasoned steak tips combined with creamy Parmesan rigatoni in a rich, spicy cheese sauce made in one skillet.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb steak tips sirloin or ribeye, cut into bite-sized pieces
  • 10 oz rigatoni pasta
  • 1 cup heavy cream
  • 3/4 cup freshly grated Parmesan cheese
  • 1 tbsp Cajun seasoning plus more to taste
  • 2 cloves garlic minced
  • 2 tbsp butter divided
  • 1 tbsp olive oil
  • salt and black pepper to taste
  • 1/2 cup shredded mozzarella or Fontina cheese optional

Equipment

  • Large skillet or cast iron pan
  • Large pot for pasta
  • wooden spoon

Method
 

  1. Season the steak tips generously with Cajun seasoning on all sides.
  2. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
  3. Add the steak tips in a single layer and sear until browned on all sides, about 5-7 minutes total. Remove the steak from the skillet and set aside.
  4. While the steak is searing, bring a large pot of salted water to a boil and cook the rigatoni until al dente. Drain and reserve 1/2 cup of the pasta water.
  5. In the same skillet used for the steak, add the remaining 1 tablespoon of butter over medium heat and sauté the minced garlic until fragrant, about 1 minute.
  6. Pour in the heavy cream and bring to a gentle simmer.
  7. Stir in the Parmesan cheese until completely melted. If using mozzarella or Fontina, add it now and stir until melted. Season with salt, pepper, and an extra pinch of Cajun seasoning if desired.
  8. Add the cooked rigatoni to the sauce, tossing to coat. Use the reserved pasta water to thin the sauce to your preferred consistency.
  9. Gently fold the steak tips and any accumulated juices back into the pasta.
  10. Plate immediately and garnish with extra Parmesan and cracked black pepper.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of cream or milk for best results.
Substitutions: Use penne or fusilli if rigatoni is unavailable. Substitute chicken breast, chicken thighs, or shrimp for the steak. Add sautéed spinach or roasted broccoli for extra vegetables.
Spice Level: Different Cajun seasoning blends vary in heat. Start with 1 tablespoon and taste before adding more. Reduce to 1-2 teaspoons for a milder version.
Make-Ahead: Cook components separately and store in refrigerator. Reheat together with additional cream to refresh the sauce.
Cheese Tip: Always use freshly grated Parmesan for the smoothest sauce. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.