If you’re craving a pasta moment that feels like it came from your favorite “treat yourself” spot, this one delivers. We’re talking Cajun steak tips with a bold sear, tucked into chewy rigatoni, all wrapped up in a cheesy Parmesan sauce that’s glossy, cozy, and very restaurant-worthy.
It’s the kind of dinner that looks impressive, but it’s totally doable on a weeknight. One pan for the steak, one pot for the pasta, and a sauce that comes together fast once you’ve got everything prepped.
Why You’ll Love This
You get that spicy-salty Cajun crust on tender steak tips, plus a creamy Parmesan sauce that clings to rigatoni like it was made for it (because it was). It’s indulgent without being fussy, and it hits all the comfort-food notes while still feeling special.
Ingredients
- 1 1/4 lb steak tips or sirloin steak, cut into 1-inch pieces
- 2 tablespoons Cajun seasoning (store-bought or homemade), divided
- 1 1/2 teaspoons kosher salt, plus more for pasta water
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 1 lb rigatoni
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 1/2 cups freshly grated Parmesan cheese (not the shelf-stable kind)
- 1/2 cup shredded mozzarella (optional, for extra melt)
- 1/2 teaspoon smoked paprika (optional, extra depth)
- 1/4 teaspoon cayenne (optional, if you like it spicy)
- 1/2 cup reserved pasta water (you may not use it all)
- 2 tablespoons chopped parsley or sliced green onions, for serving
- Lemon wedges, for serving (optional but brightening)
How to Make It
- Bring a large pot of water to a boil. Salt it generously (it should taste like the sea). Cook rigatoni until al dente, then reserve 1/2 cup pasta water and drain.
- While the pasta cooks, pat the steak tips dry (this helps you get that golden crust). Toss with 1 1/2 tablespoons Cajun seasoning, salt, and pepper.
- Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon butter. When hot, add steak tips in a single layer (work in batches if needed). Sear 2–3 minutes per side until browned and just cooked through. Transfer steak to a plate.
- Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. Add garlic and cook for 30 seconds, stirring, just until fragrant.
- Pour in heavy cream and milk, scraping up any browned bits from the pan (that’s flavor). Simmer 2–3 minutes until slightly thickened.
- Turn heat to low. Stir in Parmesan (and mozzarella, if using) a handful at a time until melted and smooth. Add remaining 1/2 tablespoon Cajun seasoning, plus smoked paprika/cayenne if you want. Taste and adjust seasoning.
- Add drained rigatoni to the sauce and toss until coated. If the sauce feels too thick, splash in a little reserved pasta water (a tablespoon at a time) until silky.
- Return steak tips (and any juices on the plate) to the skillet. Toss gently for 30–60 seconds to warm everything through without overcooking the steak.
- Serve hot with parsley or green onions on top. Add a squeeze of lemon if you want a pop of brightness.
Tips for the Best Results
- Dry steak = better sear. Moisture is the enemy of crust. Pat it down before seasoning.
- Don’t overcrowd the pan. If the steak is piled in, it steams instead of browning. Sear in batches for that restaurant look.
- Grate your own Parmesan. Pre-shredded cheese can make sauces grainy because of anti-caking agents.
- Keep the heat low for cheese. High heat can split cream sauces. Once dairy is in, think gentle simmer.
- Use pasta water like a pro. It loosens sauce and helps it cling. Add slowly so it doesn’t get watery.
- Rest the steak briefly. Let it sit on the plate while you make the sauce so it stays juicy.
Variations
- Blackened chicken version: Swap steak tips for bite-size chicken thighs or breasts. Sear the same way.
- Spicy shrimp rigatoni: Quick-sear shrimp 1–2 minutes per side and add at the end so they don’t overcook.
- Add veggies: Toss in sautéed bell peppers, mushrooms, or baby spinach (add spinach at the end to wilt).
- Extra cheesy bake: Pour into a baking dish, top with mozzarella and extra Parmesan, then broil 2–4 minutes until bubbly.
- Lighten it up: Use half-and-half instead of heavy cream (sauce will be thinner) and skip mozzarella.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk or water to loosen the sauce, stirring halfway through. Try not to blast it on high heat—cream sauces stay smoother with low-and-slow reheating.
FAQ
What cut of steak works best for steak tips in this recipe?
Sirloin is the sweet spot: tender, flavorful, and not wildly expensive. Ribeye is extra rich (amazing, but pricier). If you use tougher cuts like chuck, you’ll want a longer cooking method, which doesn’t match the quick sear vibe of steak tips.
How spicy is Cajun steak tips in cheesy rigatoni Parmesan sauce?
With most store-bought Cajun seasonings, it lands at medium heat—warm and bold, not a five-alarm situation. If you’re sensitive to spice, start with 1 tablespoon Cajun seasoning total and skip cayenne. If you want more heat, add cayenne or a pinch of red pepper flakes.
My Parmesan sauce turned grainy—how do I fix it?
Graininess usually comes from heat that’s too high or cheese that doesn’t melt smoothly. Take the skillet off the heat for a minute, then whisk in a splash of warm milk and a little more freshly grated Parmesan. Next time, keep the sauce on low heat when adding cheese and avoid pre-shredded Parmesan.
Can I make the sauce ahead of time?
You can, but it’s best freshly made. If you do make it ahead, store it separately and reheat gently with a splash of milk, whisking until smooth. Then toss with freshly cooked (or reheated) rigatoni and add the steak at the end.
What’s the best way to keep the steak tips tender?
Sear hot and fast, then pull them as soon as they’re just done. They’ll warm back up when you toss them into the sauce. Overcooking is the main reason steak tips get chewy, so treat them like a quick-cook protein, not something to simmer for long.