Cajun Steak Tips with Cheesy Rigatoni Parmesan Sauce

Ingredients for Cajun Steak Tips and Cheesy Rigatoni

• Steak Tips: I usually grab sirloin or flank steak for these Cajun Steak Tips, they hold up so well to the seasoning and get that lovely sear. Don’t go for anything too lean, you want a bit of fat for flavor, hon.
• Rigatoni: This pasta is just perfect for catching all that rich, cheesy sauce. I’ve tried other shapes, but the ridges of the rigatoni are just ideal for clinging onto every bit of deliciousness. Don’t overcook it, please! Al dente or bust.

• Cajun Seasoning: Oh, this is where the magic happens for our Cajun Steak Tips! I’ve got a favorite blend, but honestly, any good quality Cajun seasoning will do. Just be mindful of the salt content, some brands are saltier than others. Taste, taste, taste!

• Heavy Cream: Don’t even think about skim milk here, just don’t! We’re building a rich, luscious sauce for our Cheesy Rigatoni Parmesan Sauce, and heavy cream is non-negotiable for that velvety texture. It’s a treat, so let’s treat ourselves.

• Parmesan Cheese: Freshly grated, always. The pre-shredded stuff has anti-caking agents that can make your sauce gritty, and we don’t want that for our Cheesy Rigatoni Parmesan Sauce. Grab a block and grate it yourself, it makes such a difference in flavor and melt.

• Garlic: I’m a garlic fiend, so I usually double the amount called for. It adds such a foundational flavor to the sauce. I once accidentally used dried garlic flakes instead of fresh, and it just wasn’t the same. Fresh is best, always.

• Chicken Broth: This helps thin out the sauce just enough, adding another layer of savory depth without making it watery. I’ve used beef broth too when I’m out of chicken, and it works, kinda, but chicken broth is my go-to for these Cajun Steak Tips.

Instructions to Make Cajun Steak Tips with Cheesy Rigatoni

Prep the Steak:

Okay, so first things first, get those steak tips ready! Pat them super dry with paper towels this is key for a good sear, trust me. Then, toss ’em with a good amount of Cajun seasoning. Don’t be shy, but remember my earlier “oops” moment, maybe start a little lighter and add more later. I love seeing that vibrant red spice coating each piece, it just smells so promising already!

Sear the Steak:

Now, get a big skillet, cast iron if you have it, screaming hot with a swirl of olive oil. Drop those seasoned Cajun Steak Tips in there in a single layer. You want a beautiful, crusty sear on all sides, about 2-3 minutes per side for medium-rare, or longer if you like them more done. Don’t overcrowd the pan, or they’ll steam instead of sear I’ve made that mistake too many times! Remove them and set aside, they’ll finish cooking later.

Build the Sauce Base:

In the same skillet (don’t clean it, those browned bits are flavor gold!), add a little more oil if needed. Sauté your minced garlic until fragrant, just about 30 seconds. Don’t let it burn, that’s a bitter disaster, I learned that the hard way! Pour in the chicken broth and scrape up all those lovely browned bits from the bottom of the pan. This is where the magic starts for the Cheesy Rigatoni Parmesan Sauce.

Create the Cheesy Rigatoni Parmesan Sauce:

Reduce the heat to low and pour in the heavy cream. Let it gently warm, then gradually stir in your freshly grated Parmesan cheese. Keep stirring until it’s smooth and melted. This is such a lovely, velvety stage, it should smell rich and comforting. Taste it, and if it needs a little more zing, add a pinch more Cajun seasoning or a crack of black pepper. This sauce is the star alongside our Cajun Steak Tips!

Combine & Simmer:

Bring your cooked rigatoni (al dente, remember?) into the sauce, tossing to coat every single noodle. Then, gently fold in those seared Cajun Steak Tips. Let everything simmer together for a few minutes, just long enough for the steak to finish cooking to your liking and for all those flavors to meld into one glorious symphony. I love how the sauce thickens and embraces everything at this point.

Serve It Up:

Dish out generous portions of your Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce. I usually sprinkle a little extra Parmesan and some fresh parsley on top for a pop of color, because we eat with our eyes first, right? The aroma alone is enough to get everyone running to the table. Take a moment to admire your handiwork, hon, you earned it!

Storing Your Cajun Steak Tips and Cheesy Rigatoni

Okay, so storing these Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce is totally doable, but you gotta be smart about it. I usually store the steak and the rigatoni with the sauce separately if I can, especially if I’m planning on eating it over a few days. The pasta tends to soak up all that lovely sauce and can get a bit mushy if it sits too long. I once microwaved it all together and the sauce separated so don’t do that lol. Keep them in airtight containers in the fridge for up to 3 days. When reheating, I like to gently warm the sauce on the stovetop with a splash of milk or broth to loosen it up, then add the steak and pasta back in. It holds up pretty well, honestly, but it’s always best fresh.

Ingredient Substitutions

I’ve dabbled with substitutions for these Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce, and some have worked surprisingly well, others… not so much. If you’re out of steak tips, chicken breast or even shrimp tossed in Cajun seasoning would be a fantastic alternative, I tried shrimp once, and it was a lighter, quicker version that was still super flavorful. For the heavy cream, I’ve used half-and-half in a pinch, but the sauce won’t be as rich or thick it worked, kinda, but I missed the indulgence. You could even try a plant-based cream if you’re feeling adventurous, though I haven’t personally perfected that one yet. As for the Parmesan, Pecorino Romano could work, but it’s saltier and sharper, so adjust accordingly.

Cajun Steak Tips and Cheesy Rigatoni Serving Suggestions

Honestly, these Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce are a meal in themselves, but sometimes you just want a little something extra, right? I love serving this with a simple, crisp green salad with a tangy vinaigrette to cut through the richness. A slice of crusty garlic bread is also a must for soaking up every last bit of that amazing sauce seriously, don’t skip the bread! For drinks, a dry white wine or even a cold beer pairs beautifully with the spice. And if you’re having a cozy night in, this dish and a good rom-com? Yes please. It’s the kind of meal that just makes you feel all warm and fuzzy inside.

Cultural Backstory

While this isn’t a traditional Cajun dish in its exact form, the inspiration for these Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce definitely comes from my love for the bold, vibrant flavors of Louisiana. I remember my first trip to New Orleans, falling head over heels for the spices, the soulful cooking, and the way food brought everyone together. I wanted to bring that warmth and zest into my own kitchen, but with a comforting, creamy twist. So, I married the spicy kick of Cajun seasoning with the familiar embrace of a cheesy pasta dish. It’s my personal homage to those incredible flavors, making them my own and bringing a little bit of that NOLA spirit right to my dinner table.

Frequently Asked Questions

→ Is this Cajun Steak Tips and Cheesy Rigatoni dish very spicy?

It really depends on your Cajun seasoning and how much you use! I recommend starting with the specified amount, then tasting and adding more if you like a bigger kick. My family prefers it medium, so I’ve learned to adjust.

→ Can I use a different type of pasta for this Cheesy Rigatoni Parmesan Sauce?

Absolutely! While I love rigatoni for its sauce-catching abilities, penne or even a wide noodle like pappardelle would work beautifully. I once used spaghetti, and it was a bit harder to eat, but still tasty!

→ How do I get a good sear on my Cajun Steak Tips without overcooking them?

The key is a very hot pan and dry steak! Pat the steak tips thoroughly with paper towels before seasoning. Sear quickly on high heat, then let them finish cooking in the sauce. Don’t overcrowd the pan, sear in batches if needed.

→ Can I make the Cheesy Rigatoni Parmesan Sauce ahead of time?

You can definitely make the sauce a day ahead and store it in the fridge. Just gently reheat it on the stovetop, whisking in a splash of milk or broth to loosen it up before adding the cooked pasta and steak.

→ What other vegetables could I add to this Cajun Steak Tips and Cheesy Rigatoni?

Oh, so many! Sautéed bell peppers (the holy trinity!), onions, or even some sliced mushrooms would be delicious additions. I sometimes throw in some spinach right at the end for an extra green boost, it wilts right in!