Go Back

Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce

Enjoy spicy, juicy Cajun steak tips served over creamy, cheesy rigatoni, creating a perfect dinner that combines steakhouse flavors with pasta ease.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 800
Ingredients Method Notes

Ingredients
  

For the Steak
  • 1 pound sirloin or ribeye steak, cut into cubes Use sirloin for affordability or ribeye for extra juiciness.
  • 2 tablespoons Cajun seasoning Adjust according to desired spice level.
  • 2 tablespoons olive oil For searing the steak.
For the Pasta
  • 12 ounces rigatoni pasta Can substitute with other shapes like penne or cavatappi.
  • N/A Salted water for boiling Water should taste like a mild sea.
For the Cheese Sauce
  • 2 tablespoons butter For sautéing garlic.
  • 2 cloves garlic, minced Watch closely to avoid burning.
  • 1 cup heavy cream For a rich sauce.
  • 1 cup whole milk Helps to lighten the sauce.
  • 1 cup freshly grated Parmesan cheese Grate yourself for better melting quality.
  • 1 cup shredded cheddar cheese Adds creaminess.
  • 1 teaspoon salt Adjust according to taste.
  • 1/2 teaspoon black pepper Adjust according to taste.
  • 1 tablespoon fresh parsley, chopped (optional) For garnish.

Method
 

Preparation
  1. Fill a large pot with water, add salt, and bring to a rolling boil.
  2. Add rigatoni and cook according to package directions until al dente. Reserve 1/4 cup of pasta water before draining.
  3. Pat the steak cubes dry with paper towels, then toss with Cajun seasoning.
Cooking
  1. In a large skillet, heat olive oil over medium-high heat and sear steak cubes for 2-3 minutes per side until browned.
  2. In a medium saucepan, melt butter over medium heat, then add minced garlic and stir for 30 seconds.
  3. Add heavy cream and milk, stirring to blend, and bring to a gentle simmer.
  4. Slowly whisk in Parmesan and cheddar cheese until fully melted and smooth.
  5. Season the cheese sauce with salt and black pepper to taste.
  6. Combine drained rigatoni with the cheese sauce and stir to coat. Add reserved pasta water as needed to reach desired consistency.
  7. Plate the cheesy rigatoni and top with Cajun steak tips. Serve garnished with parsley.

Notes

For best results, do not crowd the pan when searing the steak. Use freshly grated cheese for smoother melting, and save pasta water to adjust sauce thickness.