So, you know those recipes that sound a bit fancy when you first hear them, but actually all you want is a comforting bowl of pasta and steak that doesn’t ruin your Friday night? That’s exactly how Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce happened at my place—pure accident, a little desperation, and honestly, more cheese than I care to admit. Once, I even confused paprika for Cajun seasoning, but my family cleaned their plates anyway (true story). You don’t need to stand on ceremony with this one; it’s part classic steak tips and part weeknight comfort, perfect for a cozy evening with a bottle of, well, whatever is in the fridge.
One quick warning: be prepared for a little mess. My kitchen has seen cleaner days, but every time I make this, the smell alone is worth it. Just don’t wear white. Trust me.
Why I Keep Making This (Even When I’m Tired)
I make this when everyone’s starving and grumpy (including me). This dish sorts out bad moods in a hurry—or at least gets people to the table fast. My family goes bonkers for it because: spicy steak, ultra-creamy sauce, and, let’s be real, rigatoni’s got that nice bite that keeps things interesting. I also love that it’s kind of forgiving; Cajun spice covers a multitude of sins. Once I totally forgot to defrost the steak and just used chicken instead—nobody complained except maybe the cat, who was hoping for leftovers. When there’s nothing in the fridge but some random hard cheese, this pasta is my emergency plan. (Getting the cheese to melt just right took me a few tries though. Patience, grasshopper.)
Here’s What You’ll Need (And What I Substitute When I’m Lazy)
- Steak tips (about 1 lb or 450g) — Sirloin is my fave, but flank or even stew beef in a pinch. My gran swore by Brand X sirloin but honestly, whatever’s on sale works.
- Cajun seasoning (1 tbsp, Ish. Sometimes I go heavier. You do you.) — Out? Mix paprika, garlic powder, a dash of cayenne, and some salt.
- Rigatoni pasta (about 12 oz/340g, or just the whole standard box because why not) — Penne is fine too. Macaroni if you have kids who refuse anything with ‘weird shapes’.
- Heavy cream (1 cup) — I’ve swapped in half-and-half or even that boxed non-dairy stuff if someone’s lactose intolerant… not honestly as good but it ‘does the job’ as my dad says.
- Parmesan cheese (1 cup, freshly grated if you can muster the strength) — I’ve totally used the pre-shredded kind when I’m running late. Tastes pretty much fine.
- Mozzarella cheese (about ¾ cup; optional but so gooey and comforting)
- Butter (1-2 tablespoon for good sizzle)
- Garlic (2-3 cloves. Translation: as much as you feel like mincing, honestly. Sometimes I cheat with the jar stuff.)
- Salt & black pepper — to taste
- Fresh parsley or green onions (for garnish, but who’s checking?)
Let’s Get Cooking (Don’t Fret; You Got This)
- Start your pasta water boiling. Salt it like you mean it. Rigatoni takes about 10-12 minutes, so get that rolling first. Don’t worry if it finishes before the steak; just toss with a tiny splash of olive oil and cover the pot—nobody likes clumpy noodles.
- Pat your steak tips dry. Toss them with the Cajun seasoning and a pinch of salt. I just do this in a big bowl with my hands—might as well embrace the mess.
- Get a big skillet or frying pan (cast iron if you have it, but honestly, any pan will do in a pinch), add the butter, let it get hot. Throw in the steak tips, and let ‘em sizzle undisturbed for a couple minutes on each side, till you see some crispy bits and a little char. This is where I usually sneak a tiny test piece (for... uh, quality control).
- Pull the steak out to rest—just chuck it on a plate and set aside.
- If you want to get fancy, wipe out extra grease from the pan, but definitely leave all those brown bits stuck to the bottom. That’s where the flavor hides.
- Drop in the garlic (and maybe a little more butter, why not?) and let it get fragrant—about a minute, max. Don’t walk away; burnt garlic is not good eats.
- Pour in the cream. Bring it just to a gentle simmer (don’t boil it or it gets weird). Stir in the parmesan and mozzarella. At first, it looks a bit lumpy—that’s totally normal. Five seconds later, it turns into magic.
- Add a couple cranks of black pepper. Stir, taste, then (I always do this) add more parmesan, because you can never have too much cheese.
- Toss in your cooked rigatoni. Stir to coat, and if it’s looking too thick, a splash of pasta water always saves the day. This is your cue to add the steak tips back in, along with any meat juices—don’t waste those.
- Give everything a couple of big, lazy stirs, then sprinkle with parsley or green onions (or nothing, honestly).
My Random Notes After Many Attempts
- The cream sauce always seems super runny at first but thickens after a minute or two—don’t panic.
- Taste your Cajun seasoning before using. Some brands are saltier than others, and once I made this so spicy nobody could talk for half an hour (might’ve been an improvement...)
- If the steak tips look kinda sad when you first toss ‘em in the pan, don’t worry, they perk up as they brown.
- This tastes even better the next day, I think, but the pasta soaks up the sauce, so add a dash of cream or even milk when reheating.
Stuff I’ve Tried (And Stuff I Wouldn’t Again)
- Chicken works for the steak if you’re out, but pork is... meh. Too dry, in my humble opinion.
- Spicy Italian sausage was, uh, a weird call. Not bad, just, well, not the same vibe at all.
- Adding a handful of baby spinach is actually pretty tasty, just wilt it in right at the end if you want to feel like you’ve eaten a vegetable.
- I once went rogue with blue cheese—didn’t love the result, but if you’re bolder than me, have at it!
What If You Don’t Have the Right Pan?
Honestly, I swear by my big cast iron skillet for this because it makes the steak tips just right, but I’ve used a regular nonstick frying pan when everything else was in the dishwasher (again). If you don’t have either, borrow from a neighbor or use whatever you’ve got—just crank up the heat and don’t overcrowd the meat. I’ve even used a wok, and nobody complained.
How to Store This—But Good Luck Having Leftovers
Technically, you can pop leftovers in an airtight container and stash in the fridge for up to 3 days. Reheat with a splash of milk or cream so it’s not so stodgy. Truth be told, in my house, this stuff rarely survives past breakfast the next day—teenagers are like kitchen ninjas.
How I Like to Serve It (Yours Might Differ!)
Okay, this is ridiculous but if there’s any garlic bread in the freezer, I always pop it in the oven and serve it alongside. Sometimes we all just eat straight out of the pot with forks—big family energy, no shame. I’ve also topped it with a little cracked pepper, just because it looks fancy.
Regrets, I Have a Few: Hard-Earned Pro Tips
- Don’t rush the steak browning. I absolutely ruined it once by crowding the pan, and everything turned out steamed and sad-looking. Just do it in two batches, even if you’re hungry.
- If the cheese sauce breaks or goes a bit grainy, it’s usually because I cranked the heat too high. Gentle and smooth wins the day here, honest.
- I’ll admit, I used skim milk instead of cream one time and the sauce was, um, underwhelming. (Live and learn!)
Wait, Is It Supposed to Be This Spicy? (And Other Questions)
Can I make this less spicy? Of course—just dial back the Cajun, or use a mild blend. My aunt always adds a squeeze of lemon at the end; it’s not traditional but works for her.
Is this freezer-friendly? Eh, not really. The texture goes a bit odd, but it’s edible. You’ll probably eat it all before it’s an issue. (My brother did freeze a batch once and the pasta was...mushy. Not ideal.)
What if I don’t eat beef? Chicken is totally fine! Or honestly, just do the pasta and sauce with some roasted veggies—still tasty, probably even quicker.
Why does my sauce separate sometimes? I get this too if I rush the cheese step or add cold cheese too fast. Just keep it gentle! Actually, stirring a splash of pasta water in sometimes fixes it.
Can I double this? Yes, just get a HUGE pan or make the steak in two goes. It makes great leftovers for lunches (if it survives that long—rare at my place).
Oh, and if you find rigatoni hiding in the back of the cupboard looking slightly suspicious, just cook it a bit longer. It’ll work out fine. One time I got distracted and added too much Cajun seasoning by mistake, but it was still delicious with a dollop of sour cream. Funny how that works out, isn’t it?
Ingredients
- 1 pound sirloin steak tips, cut into bite-sized pieces
- 2 tablespoons Cajun seasoning
- 12 ounces rigatoni pasta
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- ¾ cup grated Parmesan cheese
- ½ teaspoon black pepper
- Salt to taste
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
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1Season the steak tips with Cajun seasoning and a pinch of salt. Set aside.
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2Cook the rigatoni pasta according to package directions until al dente. Drain and set aside.
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3In a large skillet, heat olive oil over medium-high heat. Add the seasoned steak tips and cook for 4-5 minutes, until browned and cooked through. Remove from the skillet and set aside.
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4In the same skillet, add garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer.
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5Stir in the mozzarella and Parmesan cheese. Cook, stirring, until the cheese has melted and the sauce is smooth. Season with black pepper and additional salt, if needed.
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6Add the cooked rigatoni and steak tips to the skillet. Toss everything together until well coated in the cheesy Parmesan sauce. Garnish with fresh parsley, if desired, and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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