There’s just something magical about creamy pasta and steak coming together in one dish—especially when it’s dressed up with bold Cajun flavors and a rich, cheesy sauce. Today, I’m sharing a recipe that has quickly become a weeknight favorite in our house: Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce. This recipe strikes that perfect balance between hearty and indulgent, with just the right amount of heat to keep things interesting.

I made this dish on a whim after craving something cozy but not too fussy—and let me tell you, it did not disappoint. It’s one of those meals that feels restaurant-worthy but comes together with pantry staples and a few fresh ingredients. Think tender steak bites seared to perfection, nestled in a creamy, cheesy sauce with rigatoni soaking up all that goodness. It’s the kind of dinner that gets people around the table fast—no second call needed.

If you’re a fan of Cajun flavors and love a creamy pasta that packs a little punch, you’re in for a treat. Let’s dive in and start building this comforting, flavor-packed dish.

Ingredients You’ll Need:

For the Steak:

1 pound sirloin steak tips or strip steak, cut into bite-sized pieces
1 tablespoon Cajun seasoning
Salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter

For the Pasta:

12 oz rigatoni pasta
Water for boiling
Salt for pasta water

For the Sauce:

2 tablespoons butter
3 garlic cloves, minced
1 ½ cups heavy cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
½ teaspoon Cajun seasoning
Salt and black pepper to taste
Chopped parsley for garnish (optional)

STEPS: Let’s Get Cooking!

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil. You want the water to taste like the sea—it makes all the difference in flavor. Cook your rigatoni according to the package instructions until it’s just al dente. This will keep the pasta from getting mushy later when it simmers in the sauce. Once it’s done, drain the pasta and set it aside. If you want to be extra cautious, save about ½ cup of that pasta water—you might need it later to loosen the sauce.

Step 2: Season and Sear the Steak

Next up, the steak! Pat your steak tips dry (this helps them brown better), then season generously with Cajun seasoning, plus a bit of salt and pepper. Heat up a large skillet over medium-high heat and add your olive oil and butter. Once the butter is melted and the pan is hot, add the steak pieces in a single layer. Sear them for about 2 to 3 minutes per side, just until they get that beautiful crust and are cooked to your liking. I like mine medium, so I pull them off pretty quickly. Remove the steak from the pan and set it aside—you’ll add it back in later.

Step 3: Start the Creamy Sauce

Using that same skillet (don’t wipe it clean—you want all those flavorful browned bits), reduce the heat to medium. Add your butter and let it melt, then toss in the minced garlic. Let it cook for about a minute until fragrant, but be careful not to let it burn. Garlic can turn on you fast if you’re not watching!

Welcome back! In Part 1, we got the rigatoni perfectly al dente, seared those flavorful Cajun-seasoned steak tips, and started building a rich garlic base for our creamy cheese sauce. Now it’s time to bring everything together into one bubbling, flavor-packed skillet of cheesy perfection.

This part is where the magic happens—when all those savory components unite and create that creamy, spicy, and oh-so-satisfying bite. So grab that skillet and let’s finish what we started.

Step 4: Build the Cheese Sauce

With your skillet still on medium heat and your garlic nice and fragrant, it’s time to pour in the heavy cream. Stir it gently and let it come to a soft simmer—not a rapid boil. You want those bubbles to just start forming around the edges of the pan.

Once the cream is heated through, gradually stir in the grated Parmesan cheese and shredded mozzarella. Whisk or stir continuously until the cheese has melted and the sauce becomes smooth, thick, and creamy. You’re looking for that silky, velvety texture that coats the back of a spoon.

Add ½ teaspoon of Cajun seasoning at this point, then season with a bit of salt and freshly cracked black pepper to taste. The cheese already brings a bit of saltiness, so go slow here—you can always add more later.

Pro Tip: If your sauce gets too thick, this is where that reserved pasta water comes in handy. A small splash can help loosen things up while keeping the sauce rich and flavorful. You can also use a little milk or extra cream, depending on what you have on hand.

Step 5: Combine Pasta and Steak

Now that your sauce is perfectly cheesy and seasoned, it’s time to bring the whole dish together. Add the cooked rigatoni into the skillet and gently toss it in the sauce until every piece is coated. Don’t worry if it looks like a lot of sauce at first—rigatoni is great at holding onto that creamy goodness in every ridge and hollow.

Next, return the seared steak tips (and any juices that may have collected) back to the skillet. Stir everything together and let it warm over low heat for a minute or two. This helps the flavors meld and ensures the steak is heated through without overcooking it.

Step 6: Garnish and Serve

Turn off the heat and, if you like, sprinkle a little chopped parsley over the top for a fresh pop of color. I usually do this when I’m serving guests—or let’s be honest, even for weeknight dinners when I want it to feel a little fancy.

Spoon the pasta into bowls while it’s piping hot and serve right away. It’s creamy, cheesy, savory, and just spicy enough to wake up your tastebuds. Pair it with a crisp green salad or some crusty garlic bread, and you’ve got a meal that feels like a hug in a bowl.

Tips & Variations: Make It Your Own

One of the best things about this recipe is how flexible it is. Here are a few ways to change things up depending on what you’re craving or what you have in your fridge:

Want it spicier? Add a pinch of cayenne pepper or red pepper flakes to the sauce while it simmers.
Change the cut of meat: Ribeye or New York strip make it even more indulgent, while flank steak or flat iron are great budget-friendly alternatives.
Switch up the cheese: Try adding a handful of sharp white cheddar or fontina to the mix for a different flavor twist.
Add veggies: Sautéed mushrooms, spinach, or even sun-dried tomatoes can add depth and color to the dish.

We’ve seared the steak, stirred up that dreamy Parmesan cream sauce, and brought it all together in one satisfying skillet. Now that your Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce is hot and ready to serve, let’s dive into a few questions that might come up while making this dish—and how to get the best results every time.

Whether you’re cooking for your family, a date night at home, or just craving a little comfort after a long day, this pasta truly delivers. But before we wrap things up, here are some quick answers to help you customize and troubleshoot like a pro.

FAQ: Your Questions Answered

1. What cut of steak works best for this recipe?
Sirloin steak tips are ideal because they’re tender, cook quickly, and are budget-friendly. However, ribeye or New York strip will give you an even richer flavor. If using leaner cuts like flank steak, be sure not to overcook them or they may turn chewy.

2. Can I make this recipe ahead of time?
Yes, you can cook the pasta, sauce, and steak separately, then combine and reheat when ready to serve. Just be sure to add a splash of cream or milk when reheating to bring the sauce back to life.

3. How spicy is the Cajun seasoning?
That depends on the brand you use. Most Cajun seasonings bring a moderate level of heat. If you’re sensitive to spice, start with half the amount and add more to taste. You can always toss in red pepper flakes later if you want to dial it up.

4. Can I use a different type of pasta?
Absolutely. Rigatoni holds onto the sauce beautifully, but penne, ziti, or even fettuccine will work in a pinch. Just aim for a sturdy pasta shape that complements the hearty sauce and steak.

5. What’s the best way to store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stovetop with a splash of cream, milk, or even chicken broth to loosen the sauce.

6. Can I add vegetables to make it a full meal?
Yes! Sautéed mushrooms, baby spinach, roasted red peppers, or broccoli florets are great add-ins that won’t overpower the dish. Just make sure they’re cooked before adding them to the sauce.

7. Is there a lighter version of the sauce I can try?
If you’re looking to lighten things up, you can substitute half-and-half for the heavy cream, or use a mixture of milk and a small amount of cream. The sauce won’t be quite as thick, but still delicious.

Final Thoughts: Comfort Food That’s Anything But Boring

This Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce recipe is one of those dinners that checks every box—it’s easy enough for a weeknight, indulgent enough for a special occasion, and absolutely packed with bold, comforting flavors. The Cajun spice adds just the right amount of kick to balance the creamy cheese sauce, and those tender steak bites take it to a whole new level.

If you try this recipe, I’d love to hear how it turned out for you! Leave a comment below and let me know what twists you added—did you toss in extra heat, sneak in some veggies, or try a different cheese blend? Sharing your own take is half the fun.

And if you’re anything like me, once you make this once, it’ll definitely be making repeat appearances on your meal plan. It’s one of those recipes that feels like a little win in the kitchen—easy, impressive, and always satisfying.

Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce