Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce

This dish combines the bold, smoky heat of Louisiana-style Cajun seasoning with a rich, velvety Parmesan cream sauce. The rigatoni is the perfect vessel for holding onto the thick cheese sauce, ensuring every bite is packed with flavor.

Yields: 4 servings

Prep time: 15 minutes

Cook time: 20 minutes

Ingredients

The Cajun Steak Tips

1.5 lbs Sirloin tips or Ribeye, cut into 1-inch cubes

2 tbsp Avocado oil (or any high-smoke point oil)

2 tbsp Cajun seasoning (ensure it contains salt; if not, add 1 tsp salt)

1 tsp Smoked paprika

1/2 tsp Garlic powder

The Cheesy Rigatoni & Sauce

12 oz Rigatoni pasta

4 tbsp Unsalted butter

3 cloves Garlic, minced

1.5 cups Heavy cream

1 cup Freshly grated Parmesan cheese (high quality is key)

4 oz Sharp white cheddar, shredded (optional, for extra gooeyness)

1/2 tsp Red pepper flakes (optional, for extra heat)

1/2 cup Reserved pasta water

Fresh parsley, chopped (for garnish)

Instructions

1. Prep the Pasta

Boil a large pot of salted water. Cook the rigatoni according to package instructions until al dente.

Crucial: Reserve at least 1 cup of the starchy pasta water before draining. Drain the pasta and set aside.

2. Sear the Steak Tips

Pat the steak cubes completely dry with paper towels. Toss them in a bowl with the Cajun seasoning, smoked paprika, and garlic powder until evenly coated.

Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat with the avocado oil.

Once the oil is shimmering, add the steak tips in a single layer (work in batches if necessary to avoid crowding).

Sear for 2–3 minutes per side until a dark, flavorful crust forms and they reach your desired doneness.

Remove the steak from the pan and set aside on a plate. Do not wipe out the pan.

3. Build the Parmesan Sauce

Lower the heat to medium.

Add the butter to the same skillet, scraping up the browned bits (fond) left by the steak—this is where the flavor lives.

Add the minced garlic and sauté for about 1 minute until fragrant.

Pour in the heavy cream. Let it simmer for 3–4 minutes until it begins to slightly thicken.

Reduce heat to low and whisk in the Parmesan cheese (and white cheddar if using) a handful at a time until smooth.

4. Combine and Serve

Add the cooked rigatoni to the sauce. Toss well to coat.

If the sauce is too thick, add the reserved pasta water 1 tablespoon at a time until it reaches a silky consistency.

Gently fold the seared steak tips (and any juices from the plate) back into the pasta.

Taste and adjust seasoning—you likely won't need more salt due to the Cajun spice and Parmesan.

Tips for Success

Dry the Meat: If the steak is wet, it will steam instead of sear. Drying it is the secret to that "blackened" Cajun crust.

Cheese Quality: Use a block of Parmesan and grate it yourself. Pre-shredded cheese is coated in potato starch, which can make your sauce grainy.

The "Fond": That dark residue in the pan after cooking the steak is gold. Using the same pan for the sauce incorporates the spices and beef flavor directly into the cream.