There are nights when you crave the hearty satisfaction of a perfectly seared steak and the comforting embrace of a creamy, cheesy pasta. Why choose? This recipe brings those two worlds together in one spectacular, surprisingly simple skillet.
Imagine tender bites of steak, coated in a smoky, spicy Cajun crust, nestled in al dente rigatoni, all enveloped in a velvety Parmesan sauce that clings to every nook and cranny. It’s the kind of meal that feels like a restaurant splurge but comes together in the time it takes to watch your favorite sitcom. As a chef, I love recipes that deliver maximum flavor with smart, efficient techniques, and this one-pan wonder is a prime example.
Let’s get cooking.
- One-Pan Convenience: Sear the steak and build the sauce all in the same skillet, meaning incredible flavor and minimal cleanup.
- Big Flavor, Fast: The homemade Cajun rub creates a flavor-packed crust on the steak in minutes, no marinating required.
- Creamy, Clingy Sauce: A simple roux-based cheese sauce ensures every bite of pasta and steak is luxuriously coated—no dry pasta here.
- Kid-Friendly & Customizable: Dial the cayenne up or down to suit your heat preference. It’s a crowd-pleaser.
- Perfect Weeknight Solution: From start to finish in about 45 minutes, it’s practical enough for Tuesday but special enough for date night.
- Diet-Flexible: Easily adaptable with gluten-free pasta, different cuts of meat, or added vegetables.
Ingredients You’ll Need
Let’s gather our ingredients—this is where simple pantry staples transform into something magical. The beauty lies in the balance: the bold spices on the steak are tempered by the rich, creamy sauce. For the Cajun rub, we’re building our own blend.
Trust me, it’s worth the extra 60 seconds and tastes fresher and more vibrant than any store-bought mix. Paprika provides the base color and sweetness, while cayenne brings the heat—adjust it to your liking. For the steak, look for sirloin steak tips or flap meat (sirloin tips); they’re flavorful, tender when cooked quickly, and perfect for cutting into bites.
The rigatoni is ideal because its tubes and ridges hold onto the creamy sauce beautifully. The sauce foundation is a classic trio: butter, flour, and milk for the roux. Using freshly grated Parmesan from a block is my non-negotiable pro tip—it melts smoothly into a silky sauce, unlike pre-grated cheese which can be grainy.
The mozzarella adds that wonderful stretchy, gooey quality. Don’t forget to reserve that starchy pasta water; it’s liquid gold for adjusting your sauce consistency at the end.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Kitchen Equipment Needed
You don’t need any fancy gadgets for this recipe. A large, deep skillet or Dutch oven (12-inch minimum) is the MVP—it needs to be big enough to sear the steak and later hold all the pasta and sauce. A large pot for boiling the pasta, of course.
Tongs are perfect for turning the steak tips, and a whisk is essential for creating a lump-free roux and cheese sauce. Finally, a box grater for your Parmesan cheese. That’s really it!
Having everything measured and prepped before you start cooking (your mise en place) will make the process feel seamless.
How to Make Easy Cajun Steak Tips In Cheesy Rigatoni Parmesan Sauce Recipe
Step 1: Season and Sear the Steak
- Start by making your Cajun rub. Combine all the dried spices in a small bowl—this is where you control the heat. Pat your steak tips aggressively dry with paper towels; this is the secret to getting a beautiful brown crust instead of steaming. Toss the dry steak in the rub until every piece is well-coated. Let it sit for 10 minutes to allow the flavors to adhere. Meanwhile, get your pasta water boiling. Heat oil in your large skillet over medium-high heat until it shimmers. Add the steak in a single layer, giving each piece space. Believe me, crowding the pan will steam the meat. Sear for 2-3 minutes per side until a dark, flavorful crust forms, then transfer to a plate. It will finish cooking later.
Step 2: Cook the Pasta and Start the Sauce
While the steak rests, cook your rigatoni in the boiling salted water. You want it al dente—firm to the bite—because it will continue to cook slightly in the sauce. Before draining, scoop out about 1 cup of the starchy pasta water and set it aside.
This water is a magic ingredient for thinning and binding the sauce later. Drain the pasta but do not rinse it; you want that starch to help the sauce cling.
Step 3: Build the Roux-Based Sauce
In the same skillet you used for the steak (all those browned bits equal flavor!), melt the butter over medium heat. Add the minced garlic and cook just until fragrant, about 30 seconds—don’t let it burn. Sprinkle the flour over the butter and garlic.
Now, whisk constantly for a full 1-2 minutes. You’re cooking the raw flour taste out and toasting the roux to a light blonde color. This step is the foundation of your sauce’s texture.
Step 4: Create the Creamy Cheese Base
Slowly pour in the warm milk and chicken broth while whisking vigorously. This prevents lumps. Bring the mixture to a gentle simmer, whisking frequently as it thickens.
It should coat the back of a spoon. Tip from me: take the skillet off the heat before adding the cheese. This prevents the dairy from breaking or becoming greasy.
Whisk in the grated Parmesan and mozzarella until completely melted and smooth. Then stir in the heavy cream for extra richness. Taste the sauce now and adjust seasoning.
Step 5: Combine, Finish, and Serve
Now comes the fun part! Add the drained rigatoni and the seared steak tips (and any juices on the plate) back into the skillet with the luxurious cheese sauce. Toss everything together over low heat until the pasta is gloriously coated and the steak is heated through to your desired doneness, about 2-3 minutes.
If the sauce seems too thick, add a splash of the reserved pasta water to loosen it. The starch will help emulsify everything into a creamy dream. Garnish with a shower of fresh parsley for a pop of color and freshness.
Step back and admire your creation before serving immediately.
- Dry Steak is Key: Moisture on the surface of the steak creates steam, which prevents proper browning (the Maillard reaction). Pat it thoroughly with paper towels.
- Don’t Crowd the Pan: Searing in batches ensures each piece of steak gets direct contact with the hot surface for that essential crust. If you pile it in, you’ll boil the meat.
- Warm Your Liquids: Adding cold milk or broth to a hot roux can cause the fat to solidify and make your sauce lumpy. Slightly warming them first ensures a smooth incorporation.
- Grate Your Own Cheese: Pre-shredded cheese is coated with cellulose or starch to prevent clumping. These additives can prevent smooth melting, leading to a grainy sauce. A block of Parmesan and a box grater make all the difference.
- Reserve Pasta Water: The starchy water is a chef’s secret weapon. It helps bind the sauce to the pasta and can perfectly adjust the consistency at the end without diluting flavor.
Recipe Variations
- Creamy Cajun Chicken: Swap the steak tips for 1 pound of boneless, skinless chicken thighs or breasts, cut into bite-sized pieces. Cook through after searing.
- Vegetarian Delight: Omit the steak. Add 2 cups of sliced mushrooms and 1 diced bell pepper when cooking the garlic. Consider adding a can of drained white beans at the end for protein.
- Spicy Arrabbiata Twist: For a tomato-based version, replace the milk and broth with 3 cups of your favorite marinara sauce. Stir in the cheeses off the heat as directed.
- Gluten-Free Friendly: Use your favorite gluten-free pasta (like brown rice or chickpea rigatoni) and substitute the all-purpose flour with a 1:1 gluten-free flour blend for the roux.
- Extra Veggie Boost: Stir in 2 cups of fresh baby spinach or chopped kale during the last minute of cooking, just until wilted.
- Different Pasta Shapes: Penne, ziti, cavatappi, or fusilli all work wonderfully as they hold sauce well.
- Lighter Cream Sauce: Substitute the whole milk with 2% and the heavy cream with half-and-half or even whole milk for a slightly lighter, yet still creamy, result.
What to Serve With This Recipe
This dish is rich and satisfying, so I love to pair it with something fresh and acidic to balance the plate. A simple mixed green salad with a bright lemon vinaigrette or a classic Caesar salad is perfect. For a vegetable side, garlic sautéed green beans, roasted asparagus, or broccoli with lemon zest add color and nutrition.
If you’re serving a crowd, a crusty baguette or garlic bread is non-negotiable for soaking up every last bit of that cheesy sauce. Beverage-wise, a medium-bodied red wine like a Zinfandel or Chianti stands up to the bold flavors, while a crisp lager or pale ale also makes a fantastic pairing.
Storage & Make-Ahead Instructions
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb the sauce, so it will thicken.
- Reheating: Reheat gently in a skillet over low heat, adding a small splash of milk, broth, or water to loosen the sauce back up. You can also microwave in 30-second intervals, stirring between each.
- Freezing: I do not recommend freezing this dish, as the dairy-based sauce can separate and become grainy upon thawing and reheating.
- Make-Ahead Strategy: You can make the Cajun rub and grate the cheeses a day ahead. For best results, cook and assemble the entire dish just before serving.
Frequently Asked Questions
Q: Can I use a different cut of steak?
Absolutely. Sirloin tips, flap meat, or even ribeye or strip steak cut into cubes will work. Just avoid very lean cuts like filet, which can dry out if overcooked.
Q: My sauce seems too thin. How can I thicken it?
Let it simmer for a few more minutes off the heat before adding the pasta; it will continue to thicken as it cools slightly. You can also create a quick slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water and whisking it into the simmering sauce.
Q: Can I make this dish less spicy?
Yes, simply reduce or omit the cayenne pepper in the Cajun rub. The other spices (paprika, garlic powder, etc.) will still provide plenty of flavor without the heat.
Q: What if I don’t have heavy cream?
You can substitute with an equal amount of half-and-half or even whole milk. The sauce will be slightly less rich but still delicious. For a dairy-free version, use full-fat canned coconut milk.
Q: How do I know when the steak is done?
The best way is to use an instant-read thermometer. For medium, aim for 145°F (63°C). Since you’re finishing it in the sauce, pull it from the initial sear when it’s about 10-15 degrees below your target temperature.
Q: Can I use pre-cooked or leftover steak?
Yes! Sear or cook your steak to your preferred doneness separately. Add it to the pasta and sauce at the very end, just to warm through, to prevent overcooking.
Q: Is there a way to make this in one pot without boiling pasta separately?
For true one-pot pasta, you’d need to adjust liquid ratios significantly and the texture can be less reliable. I find the two-pot method (one for pasta, one for sauce) gives superior control over both pasta texture and sauce consistency.
Final Thoughts
This Easy Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce is the epitome of what a great weeknight meal should be: fast, flavorful, and deeply satisfying without requiring advanced skills. It combines two beloved classics into one cohesive, impressive dish. The technique of building a sauce in the same pan you sear the meat is a fundamental kitchen skill that unlocks endless recipe possibilities.
I hope this recipe becomes a trusted favorite in your rotation, one that you can adapt with your own twists. There’s something incredibly rewarding about creating a restaurant-quality meal in your own kitchen with such straightforward steps. Give it a try this week, and don’t forget to let me know how it turned out!
Share your photos and any clever variations you come up with. Happy cooking
Easy Cajun Steak Tips In Cheesy Rigatoni Parmesan Sauce
Equipment
- Large, deep skillet or Dutch oven (12-inch minimum)
- Large pot for boiling pasta
- Tongs
- Whisk
- Box grater (for fresh Parmesan)
- Measuring cups and spoons
Ingredients
- 1 pound sirloin steak tips or flap meat cut into 1-inch cubes
- 1 tablespoon olive oil for searing
- 1 pound rigatoni pasta or penne, ziti
- 3 tablespoons unsalted butter
- 4 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk warmed slightly
- 1 cup low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese plus more for serving
- 1 cup shredded mozzarella cheese
- 1/4 cup heavy cream or half-and-half
- 2 tablespoons fresh parsley chopped, for garnish
- 1 tablespoon paprika smoked or sweet
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper adjust to taste
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
Instructions
- In a small bowl, combine all Cajun rub ingredients (paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and pepper). Pat the steak tips very dry with paper towels, then toss them thoroughly in the rub until evenly coated. Let sit for 10 minutes while you prep other ingredients.
- Bring a large pot of generously salted water to a boil. Cook the rigatoni according to package directions for al dente, usually about 10-12 minutes. Reserve 1 cup of the starchy pasta water before draining. Do not rinse the pasta.
- While the pasta cooks, heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the seasoned steak tips in a single layer, working in batches if needed to avoid crowding. Sear for 2-3 minutes per side until deeply browned and a crust forms. Transfer to a plate. The steak will not be fully cooked through yet.
- In the same skillet, reduce heat to medium. Add butter. Once melted, add the minced garlic and cook for 30 seconds until fragrant. Sprinkle in the flour and cook, stirring constantly, for 1-2 minutes to form a pale golden roux—this cooks out the raw flour taste.
- Slowly whisk in the warm milk and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer, whisking frequently until the sauce thickens slightly, about 3-4 minutes. Reduce heat to low.
- Remove the skillet from the heat. Gradually whisk in the grated Parmesan and mozzarella until melted and smooth. Stir in the heavy cream. Taste and adjust seasoning with salt and pepper if needed.
- Add the drained rigatoni and seared steak tips (with any accumulated juices) back to the skillet with the cheese sauce. Toss everything together until the pasta is well-coated, adding a splash of the reserved pasta water if the sauce is too thick. Heat gently for 2-3 minutes until the steak is cooked to your desired doneness and everything is heated through. Garnish with fresh parsley and serve immediately.
