Spicy Seared Steak Tips in Creamy 3-Cheese Rigatoni (40 Minutes One Skillet)
Cajun Steak Cheesy Rigatoni Parmesan coats seared steak bites in smoky-spiced buttery sauce with rigatoni, mozzarella, Parmesan, cream cheese. Bold Southern heat meets Italian comfort. Date night destroyer.
Why This Pasta Rules
Cajun rub crusts steak juicy. Triple cheese melts silky. Rigatoni tubes sauce trap. One-pan fond builds. Pasta water perfects sauce consistency. Parsley bright finish.
Ingredients (Serves 4)
Steak:
- 24 oz (680g) sirloin/ribeye steak tips, bite-size
- 1½ tsp Cajun seasoning
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Salt/pepper
- 2 tbsp olive oil
- 1 tbsp unsalted butter
Pasta:
- 12 oz (340g) rigatoni
Sauce:
- 2 tbsp unsalted butter
- 4 garlic cloves, minced
- 1½ cups (360ml) heavy cream
- ½ cup (120ml) whole milk
- 4 oz (115g) cream cheese, softened
- 1 cup (110g) shredded mozzarella
- 1 cup (100g) grated Parmesan
- ½ tsp Cajun seasoning
- Salt/pepper
- Pasta water
- Parsley chopped
Instructions
1. Pasta Al Dente (10 Min)
Salted boiling water. Rigatoni package minus 1 min. RESERVE 1 cup water. Drain.
2. Steak Crust (8 Min)
MED-HIGH skillet oil HOT. Steak + Cajun + garlic powder + paprika + salt/pepper. SEAR golden undisturbed. Butter mid baste. Plate rest.
3. Garlic Butter Fond (2 Min)
Same skillet MED. Butter melt. Garlic 30-60s fragrant.
4. Creamy Base (5 Min)
Cream + milk + cream cheese whisk smooth. LOW simmer.
5. Triple Melt (3 Min)
Mozzarella + Parmesan + ½ tsp Cajun gradual whisk. Salt/pepper. Pasta water thin silky.
6. Toss Finish (3 Min)
Pasta + steak sauce coat LOW simmer 2 min. Parsley. Serve hot stretchy.
Serving
Bold:
- Garlic bread
- Caesar salad
Cool:
- Cucumber yogurt
Storage
Fridge: 3 days (sauce separates, re-whisk)
Reheat: Skillet cream splash
Pro Tips
Steak tips OR sirloin flap
High heat sear = crust
Pasta water = sauce boss
Room temp cheese = melt smooth
Rest steak = juicy
Taste season pre-pasta
Nutrition (Per Serving): ~850 cal | Protein: 45g | Carbs: 60g | Fat: 50g
Troubleshooting
Sauce break? Low heat whisk constant
Dry steak? Don’t overcook
Grainy cheese? Low heat gradual
Bland? Cajun/salt/garlic up
Cajun Italian fusion fire.
Print
Cajun Steak Rigatoni Parmesan Recipe (Cheesy Comfort Pasta)
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Cajun Steak Cheesy Rigatoni Parmesan features tender seared steak tips coated in smoky Cajun spices tossed with rigatoni pasta in a luxurious 3-cheese sauce made from Parmesan, mozzarella, and cream cheese. This one-skillet comfort food delivers bold Southern heat with creamy Italian richness.
Ingredients
Steak Tips:
680 g sirloin or ribeye steak tips, cut into bite-sized pieces
1.5 teaspoons Cajun seasoning
1 teaspoon garlic powder
0.5 teaspoon smoked paprika
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons olive oil
1 tablespoon unsalted butter
Cheesy Parmesan Rigatoni:
340 g rigatoni pasta
2 tablespoons unsalted butter
4 garlic cloves, minced
360 ml heavy cream
120 ml whole milk
115 g cream cheese, softened
110 g shredded mozzarella cheese
100 g freshly grated Parmesan cheese
0.5 teaspoon Cajun seasoning
Salt, to taste
Freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
1. Boil a large pot of salted water. Add rigatoni and cook until just al dente (1 minute less than package directions). Reserve 1 cup pasta water, then drain and set aside.
2. Pat steak tips dry. Season with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add steak tips in a single layer and sear until golden brown on all sides, about 4-5 minutes total. Add 1 tablespoon butter halfway through and baste the steak. Remove steak to a plate and rest.
5. In the same skillet, reduce heat to medium and melt 2 tablespoons butter.
6. Add minced garlic and cook for 30-60 seconds until fragrant (don’t brown).
7. Pour in heavy cream, milk, and softened cream cheese. Whisk continuously until smooth and simmering.
8. Gradually add shredded mozzarella, grated Parmesan, and ½ teaspoon Cajun seasoning, whisking until fully melted and sauce is velvety.
9. Taste and season with salt and pepper. If sauce is too thick, add reserved pasta water 1 tablespoon at a time until desired consistency.
10. Add cooked rigatoni to the sauce and toss to coat evenly.
11. Return seared steak tips to the skillet along with any resting juices. Toss gently and simmer on low for 2 minutes to warm through and combine flavors.
12. Divide into serving bowls, garnish with chopped fresh parsley and extra black pepper.
13. Serve immediately while hot and cheesy.
Notes
Reserve pasta water to thin the sauce if it becomes too thick—start with 1-2 tablespoons.
Let steak tips rest 3-5 minutes before slicing to retain juices.
Use freshly grated Parmesan for best melting and flavor (pre-grated contains anti-caking agents).
Substitute penne, ziti, or cavatappi if rigatoni unavailable.
For milder spice, reduce Cajun seasoning to 1 teaspoon total.
Store leftovers in airtight container in fridge up to 3 days. Reheat gently on stovetop with splash of milk.
Freezes well up to 1 month; thaw overnight before reheating.
Garnish with red pepper flakes for extra heat or lemon zest for brightness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Pasta Dishes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 850
- Sugar: 5g
- Sodium: 1200mg
- Fat: 55g
- Saturated Fat: 28g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 150mg
