Cajun Steak Tips Cheesy Rigatoni (Printable Version)

Spicy Cajun steak tips meet creamy rigatoni in a comforting Parmesan sauce, perfect for weeknight indulgence.

# What You'll Need:

01 - 1 lb steak tips (sirloin or ribeye), cut into bite-sized pieces
02 - 10 oz rigatoni pasta
03 - 1 cup heavy cream
04 - 3/4 cup freshly grated Parmesan cheese
05 - 1 tbsp Cajun seasoning (plus more to taste)
06 - 2 garlic cloves, minced
07 - 2 tbsp butter (divided)
08 - 1 tbsp olive oil
09 - Salt and black pepper to taste
10 - 1/2 cup shredded mozzarella or Fontina cheese (optional)

# Steps to Follow:

01 - Season steak tips with Cajun seasoning. Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Sear steak until browned on all sides. Remove and set aside.
02 - In a large pot, boil salted water and cook rigatoni until al dente. Drain and reserve 1/2 cup pasta water.
03 - In the same skillet, add remaining butter. Sauté minced garlic until fragrant. Pour in heavy cream and bring to a gentle simmer.
04 - Stir in Parmesan until melted. If using, add mozzarella or Fontina. Season with salt, pepper, and more Cajun seasoning if desired.
05 - Toss cooked rigatoni into the sauce, adding reserved pasta water as needed to thin. Fold in steak tips gently.
06 - Plate immediately, garnished with extra Parmesan and cracked black pepper.

# Additional Tips::

01 -
  • Uses easy to find ingredients that taste restaurant quality
  • Dinner is on your table in under forty minutes with little prep time
  • Versatile flavors so you can dial up or down on the spice as you like
  • Comfort food with a hit of heat and a creamy finish
02 -
  • Packed with protein and satisfying creamy flavor
  • You can swap out the steak for chicken or shrimp if you like
  • Leftovers taste even better as the flavors mingle and the sauce thickens
03 -
  • Drying steak tips well before searing ensures a perfect deep crust
  • Let the pasta just barely undercook as it will finish in the sauce and soak up even more flavor
  • A little pasta water makes all the difference for a glossy cohesive sauce
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