CAJUN STEAK TIPS IN CHEESY RIGATONI PARMESAN SAUCE Ingredients:

 

Why this dish works & what you’re getting

This dish hits multiple winning notes: the steak tips give you bold meaty flavour and textural contrast; the Cajun seasoning adds smokiness, heat and savoury complexity; the rigatoni noodles—with their ridges and tubes—are perfect for holding sauce and bits of steak; and the cheesy Parmesan sauce provides richness, comfort, and a luxurious mouth-feel.

You end up with a meal that feels indulgent and restaurant-quality but uses straightforward ingredients and doesn’t require overly technical steps. Many recipe write-ups note that the ridged pasta shape “catches every bit of sauce” and that the steak tips bring “restaurant flavour at home”. Tasty simply+1

The key balance is between heat/spice from the Cajun seasoning and creaminess from the sauce. Without the sauce the dish might feel smoky and heavy on steak; without the steak the pasta might feel “just another cheese sauce”. The combination gives you contrast and depth.

Also—this is a great dish for entertaining, weeknights, or when you want something hearty yet polished. You also have opportunity to adapt it: lighten it, change the meat, change the pasta shape, adjust spice, etc. (More on variations later.)

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Ingredients

Here’s a full ingredients list for approximately 4-6 servings (depending on appetite) using one 12 oz (≈340 g) rigatoni package, about 1½ lb (≈680 g) steak tips. You can scale up or down. Measurements are approximate and can be adjusted to taste.

For the Steak Tips

• 1½ lb sirloin or ribeye steak tips (cut into bite-sized pieces) Cookesrecipes+2cookefast.com+2

• 2 tablespoons olive oil cookefast.com+1

• 1 tablespoon unsalted butter (for searing) cookefast.com+1

• 1½ teaspoons Cajun seasoning (store-bought or homemade blend) Cookesrecipes+1

• 1 teaspoon garlic powder (optional) cookefast.com

• ½ teaspoon smoked paprika (optional, adds smoky depth) cookefast.com+1

• Salt & freshly ground black pepper, to taste

For the Cheesy Rigatoni & Parmesan Sauce

• 12 oz rigatoni pasta (or other ridged tubular pasta such as penne rigate) Cook Mingle+1

• Water and salt for cooking pasta

• 2 tablespoons unsalted butter (for the sauce start) cookefast.com+1

• 4 cloves garlic, minced (fresh is best) Cookesrecipes

• 1½ cups heavy cream (or heavy whipping cream) Cookesrecipes

• ½ cup whole milk (optional) Cookesrecipes

• 4 oz cream cheese, softened (for extra richness) Cookesrecipes

• 1¼ cups freshly grated Parmesan cheese (Parmigiano-Reggiano preferred) cookefast.com

• 1 cup shredded mozzarella cheese (or mix of mozzarella & another meltable cheese) cookefast.com

• ½ teaspoon Cajun seasoning (to tie sauce flavour to steak) Cookesrecipes

• Salt and freshly ground black pepper, to taste

• Reserved pasta water (½ cup) for thinning sauce if needed Cook Mingle

• Fresh chopped parsley (for garnish)

Optional Add-Ins

• Red pepper flakes (if you like extra heat) Cook Mingle

• Sautéed mushrooms, spinach or roasted red peppers (for vegetable addition) Cookesrecipes

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Equipment & Prep

Equipment you’ll need:

• Large heavy-bottomed skillet (cast iron or stainless steel works well) for searing the steak and making the sauce

• Large pot for boiling the pasta

• Colander or strainer to drain pasta

• Wooden spoon or spatula for stirring

• Measuring cups and spoons

• Knife and cutting board to prep the steak tips and garlic

• Cheese grater (freshly grate Parmesan and mozzarella if possible)

• Whisk for the sauce

• Serving bowls or plates

• Kitchen timer

Prep before cooking:

• Cut the steak tips into roughly bite-sized pieces, pat them dry with paper towels (dry meat => better sear).

• Season the steak tips with Cajun seasoning, garlic powder, smoked paprika (if using), salt and pepper.

• Bring water for the pasta to a boil, salt it well (about 1–2 Tbsp salt for a large pot) so the pasta is properly seasoned.

• Soften the cream cheese ahead of time at room temperature so it blends smoothly.

• Grate the Parmesan and mozzarella cheese fresh from blocks (this melts and blends better than pre-shredded kinds).

• Mince garlic, chop parsley.

• Have the olive oil and butter on hand and heat the skillet when ready.

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Step-by-Step Instructions

Here’s how to bring it all together. I’ll walk you through each major step with tips.

Step 1: Cook the Pasta

1. While prepping the steak, bring a large pot of salted water to a rolling boil. Add the 12 oz rigatoni and cook until al dente (firm to the bite, with a little chew) per the package instructions (often ~8-10 minutes). One article notes: “Cook the rigatoni in salted water until al dente. Reserve ½ cup of pasta water.” Cookesrecipes+1

2. When the pasta is done, reserve about ½ cup of the pasta cooking water before you drain. This starchy water helps you loosen the cheese sauce later if it gets too thick. Cook Mingle

3. Drain the pasta and set aside. You can toss it with a little olive oil to prevent sticking.

Step 2: Sear the Steak Tips

4. Heat your skillet over medium-high to high heat. Add the 2 tablespoons olive oil and 1 tablespoon butter. The butter adds flavor and helps develop a nice crust. Cookesrecipes+1

5. Add the seasoned steak tips to the hot skillet in a single layer. Do not overcrowd—if needed cook in batches so the pieces sear properly rather than steam. One tip: “Don’t overcrowd the skillet when searing steak: Cook the steak tips in batches if needed.” Tasty simply

6. Sear the steak cubes for ~2–4 minutes on each side (depending on size) until browned and cooked to your preferred doneness (medium is typical). During the last minute, you can baste with the butter in the pan. Then remove the steak pieces from the skillet and set them aside on a plate. Resting them for a minute helps retention of juices. Cookesrecipes

Step 3: Build the Cheese-Parmesan Sauce

7. In the same skillet (with the flavourful browned bits left behind), reduce heat to medium. Add 2 tablespoons butter. Once melted, add the minced garlic and sauté ~1 minute until fragrant (don’t burn). Cookesrecipes

8. Pour in 1½ cups heavy cream and ½ cup whole milk (optional but recommended for a slightly lighter texture) and bring to a gentle simmer. Stir so the cream heats without boiling aggressively. Cookesrecipes

9. Add in the 4 oz softened cream cheese, stirring/whisking until it melts and blends into the creamy base. This gives body and smoothness. Cookesrecipes

10. Gradually stir in the 1¼ cups freshly grated Parmesan cheese and the 1 cup shredded mozzarella until fully melted and smooth. Stir in ½ teaspoon Cajun seasoning (so the sauce flavor ties to the steak). Season with salt and black pepper to taste. If you like extra heat you may add a pinch of red pepper flakes. Cook Mingle

11. If the sauce becomes too thick or stiff, add a splash of the reserved pasta water (start with a few tablespoons, mix, adjust) to reach a smooth, coating consistency. One recipe says: “If needed, thin the sauce with a splash of reserved pasta water.” cookefast.com

Step 4: Combine Pasta, Sauce & Steak

12. Add the cooked rigatoni directly into the skillet with the cheese sauce. Stir gently so each rigatoni tube and ridge is coated with the sauce. If you removed steak earlier, now gently fold the steak tips back into the pasta-sauce mixture so they distribute evenly. Cookesrecipes

13. Let the mixture simmer together for ~1–2 minutes over low heat so flavors meld and warm through. Adjust seasoning again if needed (taste a bit—you might need a little extra salt or pepper).

14. Turn off the heat and sprinkle chopped fresh parsley over the top for garnish and freshness.

Step 5: Serve & Enjoy

15. Plate the dish immediately while it’s piping hot. Each serving should include tender steak bites and rigatoni coated in the creamy, cheesy sauce.

16. Suggest sides: a crisp green salad with a light vinaigrette (to cut through richness), garlic bread or crusty bread for sauce-mopping, and maybe steamed or roasted vegetables (e.g., broccoli, asparagus) for balance.

17. Optional: Drizzle of good olive oil or extra grated Parmesan before serving give a restaurant finish.

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Serving Suggestions & Pairings

• Salad: Mixed greens with lemon-olive-oil vinaigrette, or a simple arugula & cherry tomato salad. The acidity and freshness balance the richness of the sauce.

• Vegetables: Roasted asparagus, broccoli florets, or even sautéd spinach provide colour, texture and lighten the meal.

• Bread: Warm garlic bread or baguette slices are great for dipping into the sauce.

• Wine: A medium-bodied red such as Malbec or Zinfandel can stand up to the steak and spice; or a creamy Chardonnay if you prefer white.

• Leftovers: This dish reheats well (see storage section); you could pair with a simple side soup to complete a cozy dinner.

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Variations & Customisations

This recipe is very flexible. Here are ways to tweak it to your preferences or dietary needs:

Protein & pasta swaps

• Use chicken breast or thighs instead of steak, adjusting sear/cook time accordingly.

• Use shrimp (Cajun-seasoned) instead of steak or in addition for surf-and-turf.

• Swap rigatoni for penne, fusilli, or any tube/ridged pasta shape if rigatoni isn’t available. Some sources say other tubular shapes “hold the sauce well”. Janet Dishes

Lightened version

• Use half-and-half instead of heavy cream; skip cream cheese or use low-fat cream cheese.

• Use less cheese or a reduced-fat version.

• Use lean ground turkey steak or flank steak to reduce fat.

• Add more vegetables (spinach, zucchini, mushrooms) to bulk up the dish with less richness. Cookesrecipes

Spice adjustments

• If you want extra heat: increase Cajun seasoning, add red pepper flakes, add a pinch of cayenne pepper.

• If you prefer milder: reduce Cajun seasoning or remove the smoked paprika. One variation notes: “Mild version: Use less Cajun seasoning and omit smoked paprika.” Cookesrecipes

Sauce tweaks

• Add white wine or chicken stock before adding cream to deglaze the pan and give extra depth (one article suggests deglazing steak pan bits for flavour).

• Add fresh herbs (thyme, oregano) along with parsley.

• Use Fontina or Gruyère in place of mozzarella for a slightly different cheese profile (one article suggested mozzarella or Fontina). Life With Jam

Make-ahead / batch cooking

• You can cook the steak bars ahead, refrigerate, then assemble the sauce and pasta later.

• The sauce can be made ahead and gently reheated—just add a splash of cream or milk to loosen before tossing with pasta. One article: “If the Parmesan sauce starts to thicken too much, simply add a splash of heavy cream or milk.” culinarywhim.com

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Storage & Reheating

Storage: After cooking, cool leftovers to room temperature (within 2 hours), then store in an airtight container in the fridge for up to ~3 days. One source said leftovers can be stored up to 3 days. Janet Dishes

Freezing: You can freeze the pasta and sauce (without bread or salad sides) for up to ~2 months. Thaw overnight in fridge and reheat gently.
Reheating: Reheat on stovetop over low heat, adding a splash of milk or cream (or reserved pasta water) to restore creaminess. Microwave works in a pinch but may alter texture slightly. One article emphasises reheating with a splash of milk/cream to preserve sauce quality. Janet Dishes

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Troubleshooting & Tips for Success

• Steak not searing / steaming instead – Ensure the steak pieces are dry before searing and the skillet is hot. Don’t overcrowd the pan. One article recommends searing in batches. Tasty simply

• Sauce too thick or too thin – If too thick, add a little reserved pasta water or milk; if too thin, let it simmer a bit longer to reduce. culinarywhim.com

• Cheese sauce grainy – Use fresh-grated Parmesan and mozzarella (not pre-shredded which can contain anti-caking agents), melt cream cheese gently, avoid boiling the cream aggressively. One source emphasises fresh-grated cheese for best melt. cookefast.com

• Pasta overcooked / mushy – Cook pasta to al dente because it will continue to warm in the sauce. Drain promptly.

• Steak overcooked / tough – Don’t over-cook steak tips; sear until browned and just to desired doneness. Let them rest briefly before adding to sauce.

• Dish too heavy – Balance with a crisp salad or vegetables; reduce cheese or cream slightly if you prefer lighter version.

• Flavor lacking – Be sure to season the steak well, use aromatic garlic, use good quality cheese; taste the sauce before combining and adjust salt/pepper/Cajun seasoning.

• Sauce separating – Avoid boiling the cream; whisk gently; if cream cheese is cold it may lump—soften ahead.

• Leftover dryness – Reheat with extra cream or milk to bring back sauciness.

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Full Consolidated Recipe

Here is a version you can print/follow:

Serves: 4–6
Prep time: ~20 minutes
Cook time: ~25–30 minutes
Total time: ~45-50 minutes

Ingredients

Steak Tips:

• 1½ lb (≈680 g) sirloin or ribeye steak tips, cut into bite-sized pieces

• 2 Tbsp olive oil

• 1 Tbsp unsalted butter

• 1½ tsp Cajun seasoning

• 1 tsp garlic powder

• ½ tsp smoked paprika

• Salt & freshly ground black pepper, to taste

Cheesy Rigatoni & Parmesan Sauce:

• 12 oz (≈340 g) rigatoni pasta

• Water and salt for boiling pasta

• 2 Tbsp unsalted butter

• 4 cloves garlic, minced

• 1½ cups heavy cream

• ½ cup whole milk

• 4 oz cream cheese, softened

• 1¼ cups freshly grated Parmesan cheese

• 1 cup shredded mozzarella cheese

• ½ tsp Cajun seasoning (for sauce)

• Salt & freshly ground black pepper, to taste

• Reserved ~½ cup pasta cooking water

• Fresh chopped parsley, for garnish

Instructions

1. Prep pasta water: Fill a large pot with water, bring to a boil, add generous salt.

2. Season steak tips: Pat steak pieces dry; season with Cajun seasoning, garlic powder, smoked paprika, salt & pepper.

3. Cook pasta: While seasoning steak, add rigatoni to boiling water and cook until al dente. Before draining, reserve ~½ cup pasta water. Drain and set aside.

4. Sear steak tips: Heat skillet over medium-high heat; add olive oil and butter. Add steak pieces in single layer; sear ~2-4 minutes per side until browned and cooked to preferred doneness. Remove steak to plate and rest briefly.

5. Make the sauce: In same skillet, reduce heat to medium; add 2 Tbsp butter then garlic. Sauté ~1 minute until fragrant. Add heavy cream + milk and bring to gentle simmer. Add cream cheese and whisk until melted smooth. Add Parmesan + mozzarella, stir until cheese is melted and sauce creamy. Stir in ½ tsp Cajun seasoning; season with salt & pepper to taste. If sauce is too thick, add a splash of reserved pasta water.

6. Combine pasta, sauce & steak: Add cooked rigatoni into skillet with sauce; stir gently to coat. Fold in seared steak tips and any juices from plate. Let mixture simmer ~1-2 minutes to meld together.

7. Serve: Turn off heat. Sprinkle chopped parsley over top. Plate hot, ensuring steak and pasta in each portion. Serve with salad, crusty bread or roasted veggies.

8. Optional finishing touches: Extra Parmesan grated at table; extra red pepper flakes for heat; lemon zest for brightness; drizzle good olive oil if desired.

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Summary

You’ve got a dish that combines tender, spice-seasoned steak tips with creamy rigatoni in a luxuriant Parmesan-cheese sauce. It hits flavour, texture and comfort all at once. By following the process—cook pasta well, sear steak properly, build a smooth cheese sauce, and bring it all together—you’ll have a standout meal that looks and tastes like something from a restaurant but comes together in under an hour.

If you like, I can also provide three themed variations of this dish (for example: a seafood version, a vegetarian version, and a low­-carb version) each with full ingredient lists and instructions. Would you like that?