These Cajun steak tips are juicy, peppery, and just a little smoky, and they land on a bed of cheesy rigatoni coated in a silky Parmesan sauce. It is the kind of weeknight pasta that feels special without fuss. One pan for the steak, one pot for the pasta, and a bowl of comfort on the table.
Cajun Steak Rigatoni
Equipment
- 1 Large Skillet
- 1 Large Pot
- 1 Colander
- 1 Whisk
- 1 Tongs optional
Ingredients
Steak
- 1 lb sirloin steak tips cut into bite-size pieces
- 1 tbsp Cajun seasoning
- 1 tbsp olive oil plus more for searing
- 1 pinch salt
Pasta & Sauce
- 12 oz rigatoni dried
- Kosher salt for pasta water
- 2 tbsp butter divided
- 1 cup onion diced
- 3 clove garlic minced
- 2 tbsp flour
- 1.5 cup low-sodium beef broth
- 1 cup heavy cream
- 1 cup Parmesan cheese freshly grated
- 1 cup mozzarella cheese shredded, optional
- 1 tsp lemon juice or apple cider vinegar, to taste
- 0.25 cup parsley chopped
- Freshly ground black pepper to taste
- Reserved pasta water as needed
Instructions
Step-by-Step Instructions
- Pat the steak tips dry. Toss with Cajun seasoning, a pinch of salt, and a drizzle of olive oil until evenly coated. Let stand 10 minutes while you prep.
- Bring a large pot of salted water to a boil. Cook rigatoni to al dente. Reserve 1 cup pasta water, then drain.
- Heat a large skillet over medium-high with a little olive oil and butter. Sear steak tips in batches 2 to 3 minutes per side until browned outside and cooked to your liking. Transfer to a plate to rest.
- Lower heat to medium. Add a bit more butter if needed, then sauté onion until translucent, about 3 minutes. Stir in garlic for 30 seconds until fragrant.
- Sprinkle in flour and cook 1 minute, stirring. Whisk in broth gradually until smooth. Simmer 2 minutes to thicken slightly, then pour in cream. Simmer gently until silky. Stir in Parmesan until melted. Season with salt, pepper, and a tiny splash of lemon juice or apple cider vinegar to brighten. Loosen with reserved pasta water as needed.
- Add drained rigatoni to the skillet. Toss until every piece is glossy and coated. Fold in mozzarella if using.
- Return steak tips and any juices to the pan. Toss gently just to warm through. Shower with parsley and a final sprinkle of Parmesan. Serve hot.
Notes
Why You’ll Love This This Dish
- Big, bold flavor from a simple Cajun rub and a quick sear.
- Creamy Parmesan sauce that hugs every ridge of rigatoni.
- Faster than takeout yet impressive enough for guests.
- Flexible ingredients and easy swaps so you can use what you have.
- Kid-pleasing creamy pasta with a grown-up kick that you control.
This Dish Ingredients & Substitutions
- Steak tips: Sirloin, tri-tip, or flat iron cut into bite-size pieces. Flank works if sliced across the grain.
- Cajun seasoning: Store-bought or homemade. Adjust salt to taste. For extra smokiness, add a pinch of smoked paprika.
- Rigatoni: The ridges catch sauce. Penne, ziti, or shells also work.
- Butter + olive oil: For flavor and high-heat searing.
- Garlic and onion: Build savory depth. Shallots are a fine swap.
- Flour: A light roux thickens the sauce. You can thicken with a cornstarch slurry if preferred.
- Broth: Low-sodium beef or chicken broth for body. Add a tiny splash of apple cider vinegar or lemon to brighten.
- Cream: Heavy cream makes the sauce lush. Half-and-half works for a lighter version.
- Parmesan: Freshly grated melts best and gives a nutty finish.
- Mozzarella (optional): For extra melty pull.
- Parsley: Fresh herbs lift the richness at the end.
- Salt and pepper: Season as you go for balanced flavor.
Step-by-Step Instructions to Make This Dish
1. Season the steak
Pat the steak tips dry. Toss with Cajun seasoning, a pinch of salt, and a drizzle of olive oil until evenly coated. Let stand 10 minutes while you prep.
2. Boil the pasta
Bring a large pot of salted water to a boil. Cook rigatoni to al dente. Reserve 1 cup pasta water, then drain.
3. Sear the steak tips
Heat a large skillet over medium-high with a little olive oil and butter. Sear steak tips in batches 2 to 3 minutes per side until browned outside and just cooked to your liking. Transfer to a plate to rest.
4. Build the flavor base
Lower heat to medium. Add a bit more butter if needed, then sauté onion until translucent, about 3 minutes. Stir in garlic for 30 seconds until fragrant.
5. Make the Parmesan sauce
Sprinkle in flour and cook 1 minute, stirring. Whisk in broth gradually until smooth. Simmer 2 minutes to thicken slightly, then pour in cream. Simmer gently until silky. Stir in Parmesan until melted. Season with salt, pepper, and a tiny splash of lemon or apple cider vinegar to brighten. Loosen with reserved pasta water as needed.
6. Marry the pasta and sauce
Add drained rigatoni to the skillet. Toss until every piece is glossy and coated. Fold in a handful of mozzarella if using.
7. Finish with steak and serve
Return steak tips and any juices to the pan. Toss gently just to warm through. Shower with parsley and a final sprinkle of Parmesan. Serve hot.
Tips for Success
- Pat the steak very dry for the best sear and crust.
- Do not crowd the pan. Brown in batches to avoid steaming.
- Salt your pasta water until it tastes pleasantly seasoned.
- Grate your Parmesan fresh so it melts smoothly without clumping.
- Keep the sauce at a gentle simmer to prevent splitting.
- Adjust heat by adding more or less Cajun seasoning to taste.
Variations of This Dish
- Chicken or shrimp: Swap steak tips for bite-size chicken thighs or quick-seared shrimp.
- Veggie boost: Add sautéed mushrooms, bell peppers, or spinach to the sauce.
- Extra smoky: Stir in a pinch of smoked paprika or crisped turkey bacon bits.
- Tomato-kissed: Add a few spoonfuls of crushed tomatoes to the sauce for a blush finish.
- Herby: Finish with chopped chives or basil instead of parsley.
Serving Suggestions: What to Pair with This Dish
- Simple green salad with lemony dressing.
- Garlic bread or warm baguette to swipe up sauce.
- Roasted broccoli or asparagus for a crisp side.
- Cool cucumber-tomato salad to balance the heat.
- Sparkling water with lemon or iced tea.
Storage & Reheating Instructions
- Store leftovers in an airtight container in the fridge for 3 to 4 days.
- Reheat gently on the stovetop over low heat with a splash of milk or broth to loosen.
- If freezing, store steak tips separately up to 2 months. Creamy sauces can separate after freezing, so fresh is best.
Memories Made Around the Table
On busy nights, this is the pasta I lean on when I want something cozy that still feels like a small celebration. The steam rises, the forks twirl, and the table gets quiet in the best way.
FAQs
What cut makes the best steak tips?
Sirloin tips are classic, but tri-tip, flat iron, or a well-trimmed strip cut into chunks sear beautifully and stay tender.
Can I make the sauce without heavy cream?
Yes. Use half-and-half and simmer a little longer to thicken, or whisk in a small cornstarch slurry at the end for body.
How spicy is it?
It is gently spicy as written. Start with less Cajun seasoning and add more to taste at the end.
Why did my sauce get grainy?
Graininess usually comes from pre-shredded cheese or overheating. Use freshly grated Parmesan and keep the heat moderate.
Can I prepare parts ahead?
Yes. Cut and season the steak tips and grate cheese ahead. Sear steak and cook pasta just before serving for best texture.
Final Thoughts
Comforting, creamy, and boldly seasoned, these Cajun steak tips with rigatoni are a surefire hit on any night. Make it once and you will add it to your rotation.