Some nights you want steakhouse vibes, but you also want it in one pan, with pasta, and you don’t want a sink full of dishes staring you down after dinner. Enter: One-Pan Cajun Steak Tips in Creamy Parmesan Rigatoni.
This is a bold-but-cozy situation: seared steak tips, smoky Cajun seasoning, a creamy Parmesan sauce that clings to every ridge of rigatoni, and just enough heat to keep things interesting. It’s weeknight-friendly, but it eats like you did something fancy.
Why You’ll Love This
It’s a true one-pan dinner that delivers big flavor fast: juicy Cajun-spiced steak tips, a rich Parmesan cream sauce, and rigatoni that cooks right in the same pan so it soaks up every savory, spicy drop.
Ingredients
- 1 1/4 lb steak tips (or sirloin steak cut into 1-inch pieces)
- 2 1/2 tsp Cajun seasoning, divided (plus more to taste)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp kosher salt (adjust based on your Cajun seasoning)
- 1/4 tsp black pepper
- 2 tbsp olive oil, divided
- 2 tbsp unsalted butter
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 3 1/2 cups low-sodium beef broth (or chicken broth)
- 12 oz rigatoni
- 1 cup heavy cream
- 1 cup finely grated Parmesan cheese (plus more for serving)
- 1/2 cup shredded mozzarella (optional, for extra creamy stretch)
- 1 tbsp fresh lemon juice (optional, to brighten)
- 2 tbsp chopped parsley or sliced green onions (for topping)
How to Make It
- Season the steak tips. Pat steak dry (this helps it sear). Toss with 2 tsp Cajun seasoning, smoked paprika, garlic powder, salt, and pepper.
- Sear the steak. Heat 1 tbsp olive oil in a large deep skillet or sauté pan (12-inch is ideal) over medium-high heat. Add steak tips in a single layer (work in batches if needed) and sear 1–2 minutes per side until browned. Transfer to a plate. Don’t worry about cooking them through yet.
- Build the base. Reduce heat to medium. Add butter and remaining 1 tbsp olive oil to the same pan. Stir in onion and cook 2–3 minutes until softened, scraping up the browned bits.
- Add garlic and tomato paste. Stir in garlic for 30 seconds until fragrant, then add tomato paste and cook 1 minute to deepen the flavor. Sprinkle in the remaining 1/2 tsp Cajun seasoning.
- Cook the rigatoni in the pan. Pour in broth and bring to a strong simmer. Add rigatoni, stir, and cover. Cook 10–12 minutes, stirring every couple minutes so the pasta doesn’t stick, until rigatoni is al dente and most of the liquid is absorbed.
- Make it creamy. Lower heat to medium-low. Stir in heavy cream and Parmesan until melted and silky. If using mozzarella, stir it in now for extra creamy texture.
- Finish the steak in the sauce. Add the steak tips (and any juices from the plate) back into the pan. Simmer 2–4 minutes, just until the steak is warmed through and cooked to your preferred doneness.
- Taste, brighten, and serve. Add lemon juice if you want a little lift. Taste and adjust salt, Cajun seasoning, or Parmesan. Top with parsley or green onions and serve hot.
Tips for the Best Results
- Choose the right pan. A wide, deep skillet with a lid (or a high-sided sauté pan) is the sweet spot for searing + pasta.
- Dry steak = better sear. Moisture is the enemy of browning. Pat it down with paper towels before seasoning.
- Don’t overcrowd. Sear steak in batches if needed. Crowding steams it, and you’ll miss those crispy edges.
- Mind your Cajun seasoning salt level. Some blends are salty, some aren’t. Season lightly at first and adjust at the end.
- Stir the pasta while it cooks. One-pan pasta is a vibe, but you’ve got to stir so the rigatoni doesn’t cling to the bottom.
- Grate Parmesan finely. The finer it is, the smoother it melts. Pre-shredded can get grainy in cream sauces.
- Keep the steak tender. Once the cream and cheese go in, avoid high heat. Gentle simmer only.
Variations
- Make it extra spicy. Add a pinch of cayenne or a few shakes of hot sauce when you stir in the cream.
- Add veggies. Toss in sliced bell peppers with the onion, or stir in baby spinach at the end until just wilted.
- Swap the pasta. Penne and ziti work great. If using smaller pasta, start checking a couple minutes early.
- Lighten it up (a little). Use half-and-half instead of heavy cream (the sauce will be thinner), and increase Parmesan slightly for body.
- Chicken version. Use bite-size chicken thigh or breast pieces and sear the same way. Cook time may be a touch longer to finish through.
- More “Cajun Alfredo” vibes. Skip tomato paste and add an extra 1/4 cup Parmesan plus a pinch of nutmeg.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of broth or cream to loosen the sauce (rigatoni drinks it up). Warm just until hot to keep the steak from overcooking.
FAQ
Can I make this with a different cut of steak?
Yes. Sirloin, ribeye, strip steak, or even tri-tip all work. Just cut into 1-inch pieces and sear quickly. Leaner cuts cook faster, so add them back to the sauce for the shortest time possible to keep them tender.
My sauce turned out too thick—how do I fix it?
Easy fix: stir in a splash of warm broth, a little at a time, until it’s creamy again. Pasta continues to absorb liquid as it sits, so you may need extra broth when reheating too.
Can I use milk instead of heavy cream?
You can, but the sauce will be less rich and more likely to separate. If you want to use milk, try whole milk and add 1–2 teaspoons cornstarch mixed with a tablespoon of cold water, then simmer gently to thicken before adding the steak back in.
How do I keep the steak tips from getting tough?
Sear fast over medium-high heat, then remove them while you cook the pasta and sauce. Add the steak back at the end and simmer gently for just a few minutes. Overcooking (especially on high heat) is the main reason steak tips get chewy.
What goes well on the side with Cajun steak tips and creamy rigatoni?
Keep it simple and fresh: a crisp green salad with a lemony vinaigrette, roasted broccoli, or sautéed green beans. If you want full comfort mode, garlic bread is always invited.