Cajun Steak Tips with Cheesy Rigatoni

Name: Cajun Steak Tips with Cheesy Rigatoni
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Cajun
Ingredients: 1 pound steak tips (about 450 g); 2 tablespoons Cajun seasoning; 8 ounces (227 g) rigatoni pasta; 1 cup (240 ml) heavy cream; 1 cup (about 100 g) grated Parmesan cheese; 2 tablespoons olive oil; Salt and freshly ground black pepper, to taste; Fresh parsley, chopped, for garnish

There’s something immediately arresting about the first moment this dish hits the table—the spicy, smoky perfume of Cajun seasoning mingles with warm, buttery Parmesan cream. A forkful delivers a contrast: tender, browned steak tips with a peppery crust, and rigatoni bathed in a luxuriously smooth, cheesy sauce. The pasta offers a gentle bite that traps pockets of sauce, while the steak’s seared edges provide a savory, slightly caramelized counterpoint. It’s hearty, comforting, and a little indulgent—the kind of meal that turns an ordinary evening into a small celebration.

This recipe is perfect for weeknight dinners when you want something fast but impressive, and it’s equally welcome for casual dinner parties where you want bold flavor with minimal fuss. It’s a cozy choice for cooler nights, an easy crowd-pleaser for friends, and a practical, satisfying option when you crave something rich and protein-forward without hours in the kitchen.

At a Glance

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Difficulty Level: Easy–Medium

Nutrition Highlights

Estimated nutrition per serving (recipe yields 4 servings). Nutrition values were estimated using USDA FoodData Central ingredient data and checked against general dietary guidance from reputable sources (USDA, Mayo Clinic). These are approximations and will vary by exact brands and cuts used.

Calories: ~832 kcal
Protein: ~48 g
Carbohydrates: ~45 g
Fat: ~50 g
Saturated Fat: ~22–25 g (largely from cream and Parmesan)
Sodium: variable depending on added salt and Cajun seasoning

Notes: This is a rich, calorie-dense meal due to heavy cream, cheese, and oil. For guidance on balanced portions and saturated fat intake, consult resources such as the USDA and Mayo Clinic.

Perfect For…

Cozy weeknights when you want comfort food with bold flavor.
Casual dinner parties or game-night gatherings—this recipe scales well.
When you need a fast but satisfying main: it cooks in about 30 minutes.
Comfort-food cravings during chilly seasons or as a celebratory family meal.

How to Make Cajun Steak Tips with Cheesy Rigatoni

Ingredients

1 pound steak tips (about 450 g)
2 tablespoons Cajun seasoning (store-bought or homemade)
8 ounces (227 g) rigatoni pasta
1 cup (240 ml) heavy cream
1 cup (about 100 g) grated Parmesan cheese
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish

Optional ingredients and substitutions

Swap heavy cream for 1 cup half-and-half + 2 tablespoons butter for a slightly lighter sauce.
Use Pecorino Romano instead of Parmesan for a sharper flavor.
Substitute gluten-free rigatoni for a gluten-free version.
For a lower-fat option, use 1 cup evaporated milk + 2 tablespoons cornstarch to thicken (texture will be lighter).
Add 1–2 cups baby spinach or roasted red peppers for color and extra veggies.
Replace steak with sliced mushrooms or seared tofu for a vegetarian twist.

Step-by-step Instructions

Season the steak tips with Cajun seasoning. Let sit 5–10 minutes for flavors to penetrate.
Heat olive oil in a large skillet over medium-high heat. Add the steak tips and cook until browned and cooked to your liking, about 5–7 minutes (stirring occasionally). Remove from heat and set aside. Tip: Avoid overcrowding the pan; work in batches if necessary so the steak sears rather than steams. Rest the steak for a few minutes—this keeps juices locked in.
Cook the rigatoni according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving a small cup of pasta water. Tip: Save ½ cup of pasta water to adjust sauce consistency if needed.
In the same skillet, reduce the heat to medium, add heavy cream, and bring to a gentle simmer. Stir in the Parmesan cheese until melted and smooth. Tip: If the sauce looks too thick, whisk in a splash of reserved pasta water to loosen it; if too thin, simmer briefly to reduce.
Add the cooked rigatoni and steak tips to the sauce, tossing to combine. Season with salt and pepper to taste. Tip: Gently toss to coat pasta and steak evenly—overmixing can break up the meat pieces. If using add-ins (spinach, roasted peppers), fold them in now and allow spinach to wilt for 30–60 seconds.
Serve hot, garnished with fresh parsley.

Practical doneness check: For steak tips, aim for 135°F (57°C) for medium-rare or 145°F (63°C) for medium—use an instant-read thermometer. Per USDA guidance, whole cuts of beef should reach at least 145°F followed by a rest; adjust to preference.

Best Pairings

Vegetables: A crisp green salad with a citrus vinaigrette or roasted green beans to cut the richness.
Bread: Warm crusty bread or garlic bread to mop up any extra sauce.
Wine: A medium-bodied red (Zinfandel or Syrah) or a full-bodied white (oaked Chardonnay) pairs well with the creamy, spicy flavors.
Beverages: Iced tea, a lemony sparkling water, or a dark beer complement the Cajun notes.
Sides: Serve alongside roasted Brussels sprouts, sautéed mushrooms, or a simple coleslaw for crunch.

Storage Instructions

Room temperature: Do not leave cooked Cajun Steak Tips with Cheesy Rigatoni at room temperature for more than 2 hours (1 hour if ambient temperature exceeds 90°F) for food safety.
Refrigeration: Store in an airtight container and refrigerate within 2 hours of cooking. Keeps well for 3–4 days. Reheat gently in a skillet over low heat with a splash of milk or cream to refresh the sauce, or microwave in short intervals, stirring between heats.
Freezer: For longer storage, freeze in an airtight, freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator before reheating. Note: Texture of pasta may change slightly after freezing; consider undercooking pasta slightly before freezing to preserve texture.

Chef’s Advice

Best cut for steak tips: Top sirloin, sirloin tip, or skirt steak work well—choose a cut with some marbling for flavor and tenderness.
Sear over high heat: A hot pan gives the steak tips that desirable crust and deep flavor.
Let meat rest: Resting for 3–5 minutes after cooking keeps juices from running out when you slice or toss.
Cheese timing: Add the Parmesan off high heat to prevent graininess; melt it gently into the warm cream.
Adjust spice: If your store-bought Cajun blend is very salty, reduce added salt until after sauce is combined.

Fun Flavor Ideas

Smoky Bacon & Mushrooms: Sauté 4 slices of chopped bacon until crisp, remove and use rendered fat to brown sliced mushrooms. Add to the finished dish with crispy bacon for smoky depth.
Lighter Lemon-Herb Version: Replace half the cream with low-fat milk, add zest and a squeeze of lemon, and finish with chopped fresh basil and parsley for brightness.
Spicy Creole Kick: Add 1–2 teaspoons Creole seasoning, a dash of hot sauce, and ¼ teaspoon smoked paprika for a deeper, smokier heat.
Vegetarian Swap: Replace steak with seared king oyster mushrooms or tempeh cubes, and use plant-based cream and Parmesan alternative for a vegetarian-friendly version.
Gluten-Free Comfort: Use gluten-free rigatoni and ensure your Cajun seasoning is gluten-free for a safe swap.

Recipe Q&A

Q: Can I make this ahead of time for a party?
A: Partially—cook the steak and pasta ahead, but keep the sauce separate. Reheat sauce gently, combine with pasta and steak just before serving to preserve texture.

Q: What’s the best way to keep the sauce from splitting?
A: Avoid boiling the cream aggressively. Heat gently and stir frequently. Adding cheese off very high heat and finishing with a little reserved pasta water helps maintain a smooth emulsion.

Q: How can I reduce calories or saturated fat?
A: Use half-and-half or evaporated milk with a cornstarch slurry instead of heavy cream, and reduce Parmesan to ½ cup. Choose leaner steak cuts or swap for grilled chicken breast.

Q: Is there a good vegetarian substitute for the steak?
A: Yes—thick-sliced mushrooms (king oyster or portobello), seared tempeh, or extra-firm tofu marinated in Cajun seasoning make hearty substitutes.

Q: Can the recipe be scaled up?
A: Yes—double or triple ingredients for larger crowds. Cook proteins in batches to avoid overcrowding the pan and maintain proper sear.

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Conclusion

If you love bold spice balanced by creamy comfort, this Cajun Steak Tips with Cheesy Rigatoni delivers flavor and satisfaction with minimal fuss—perfect for weeknights, casual get-togethers, or anytime you want a comforting, crowd-pleasing meal. For additional inspiration and a similar take on this dish, check out this detailed recipe post: Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce, and for another prepared version and user-saved notes see Cajun Steak Tips In Cheesy Rigatoni Parmesan Sauce – Cooked.

Give it a try, tweak the spice or add your favorite veggies, and let me know how yours turns out—share a photo or tip in the comments so others can learn from your delicious twist.