Cajun Steak Tips with Cheesy Rigatoni is a cozy, flavorful weeknight meal that fills the kitchen with warm, savory smells. This dish brings tender, spiced steak bites together with a creamy, cheesy rigatoni that kids and grown-ups both enjoy. If you like straightforward family dinners with big taste, this recipe fits. For extra timing tips on busy nights, check this helpful guide to avoid soggy hash brown casserole so your sides stay great too.
Why Make This Recipe
- Quick & Easy: Ready in about 35–45 minutes from start to finish.
- Family Favorite: Mildly spicy steak and creamy pasta please both kids and adults.
- Budget-Friendly: Uses simple pantry cheese and a modest amount of steak tips.
- One-Pan Feel: Minimal pots, mostly skillet and a pasta pot — less clean-up.
This recipe stands out because the Cajun seasoning gives the steak a warm, peppery kick while the rigatoni keeps every bite saucy and comforting. It brings home a satisfying mix of textures: crisp-seared steak edges and soft, cheesy pasta. It feels like a hug on a plate — perfect for nights when you want something filling and familiar. If you want a slightly different steak idea, try our garlic herb steak and roasted baby potatoes for a roast-style option.
Ingredients
- For the steak:
- 1.5 lb beef steak tips or sirloin, cut into 1-inch pieces
- 2 tablespoons Cajun seasoning (use milder blend if you prefer)
- 1 tablespoon olive oil
- 1 tablespoon butter
- For the rigatoni and sauce:
- 12 oz rigatoni pasta
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups milk (whole or 2% for creamier sauce)
- 1 cup shredded sharp cheddar
- 1/2 cup grated Parmesan
- Salt and black pepper to taste
- 1/4 teaspoon smoked paprika (optional, for depth)
- Garnish:
- Fresh parsley or green onion, chopped
- Extra grated Parmesan
Notes:
- Let butter sit at room temperature so it softens a bit.
- Shred cheese from a block for best melting and flavor.
How to Make Cajun Steak Tips with Cheesy Rigatoni
- Prep and preheat: Bring a large pot of salted water to a boil for the pasta. If you want a browned finish on the top, preheat the oven to 350°F (optional). Prepping early makes the rest flow smoothly.
- Tip: Boiling water before you start saves time later.
- Season the steak: Toss the steak tips with Cajun seasoning until evenly coated. Let them sit at room temperature for 10 minutes so seasoning sticks and the meat cooks more evenly.
- Why: Room-temp steak sears better and stays juicy.
- Cook the pasta: Add rigatoni to the boiling water and cook until just al dente (about 1–2 minutes less than package time). Drain, reserving 1 cup of pasta cooking water.
- Tip: Save the water — starchy water helps loosen the sauce if needed.
- Sear the steak: Heat olive oil and butter in a large heavy skillet over medium-high heat. Add steak in a single layer and sear 2–3 minutes per side until browned but not overcooked. Remove steak to a plate and tent with foil.
- Why: Quick sear locks juices and adds a caramelized flavor.
- Make the roux and sauce: In the same skillet, lower heat to medium and add 2 tablespoons butter. Sauté onion until soft and translucent, about 4 minutes. Add garlic and cook 30 seconds. Sprinkle in flour and cook 1 minute while stirring.
- Why: Cooking the flour removes the raw taste and thickens the sauce.
- Finish the sauce: Slowly whisk in milk, scraping up browned bits. Simmer until sauce thickens, about 3–4 minutes. Stir in cheddar and Parmesan until smooth. Season with salt, pepper, and smoked paprika if using.
- Tip: If sauce feels too thick, whisk in reserved pasta water a little at a time.
- Combine pasta and steak: Add drained rigatoni and seared steak to the skillet. Toss gently to coat everything in the cheesy sauce and warm the steak through (about 1–2 minutes).
- Why: Tossing in the pan lets the pasta soak up flavor and keeps steak juicy.
- Optional bake: If you like a lightly browned top, transfer to an oven-safe dish, sprinkle extra cheese, and bake 8–10 minutes at 350°F until bubbly and golden.
- Tip: This step adds a warm, gooey top — great for serving straight from the dish.
- Finish and serve: Sprinkle chopped parsley or green onion and extra Parmesan over the top. Serve hot so the cheese stays melted and silky.
- Why: Fresh herbs brighten the rich flavors.
How to Serve Cajun Steak Tips with Cheesy Rigatoni
- Family-style: Serve straight from the oven dish at the center of the table with a big spoon for scooping.
- Fresh side: Add a crisp green salad with lemon vinaigrette to cut the richness.
- Garnishes: Offer extra grated Parmesan and a squeeze of fresh lemon for brightness.
How to Store Cajun Steak Tips with Cheesy Rigatoni
- Fridge: Cool to room temperature, then store in an airtight container for up to 3 days.
- Freezer: Place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stove over low heat, adding a splash of milk or reserved pasta water to loosen the sauce. You can also reheat in a 350°F oven until hot and bubbly (about 15–20 minutes).
Tips to Make Cajun Steak Tips with Cheesy Rigatoni
- Pat the steak dry before seasoning to get a better sear.
- Don’t overcook pasta — aim for al dente because it will absorb sauce.
- Use freshly grated cheese for a smoother, creamier sauce.
- Taste and adjust seasoning before serving; Cajun mixes can vary in salt and heat.
Variation
- Gluten-free: Use gluten-free rigatoni and swap flour for a 1:1 gluten-free flour blend or cornstarch slurry for thickening.
- Vegetarian: Replace steak tips with roasted mushrooms or seared tofu seasoned with Cajun spice for a hearty, meat-free version.
FAQs
Can I use a different cut of steak?
Yes. Sirloin, flap meat, or skirt steak all work if sliced into bite-size pieces. Thicker cuts need a little more searing time to reach your preferred doneness.
Is this dish very spicy?
Not necessarily. Cajun seasoning ranges in heat — choose a mild blend or reduce the amount if cooking for kids. You still get the warm, smoky flavors without too much heat.
Can I make this ahead for a party?
You can cook the pasta and sauce ahead, keep them separate from the steak, and combine just before serving. If you bake it, wait to add the final topping and melt it right before guests arrive.
Conclusion
This Cajun Steak Tips with Cheesy Rigatoni recipe brings a cozy, satisfying meal to your table with bold spice and creamy comfort. It’s perfect for busy weeknights, small celebrations, or any time you want a warm, homey dinner that feels special. If you’d like extra inspiration or a similar twist, check the full version at Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce. Leave a comment and a star rating to tell us how it turned out, and share this on Pinterest or Facebook so friends can enjoy it too. What twist did you try? Let us know below!
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Cajun Steak Tips with Cheesy Rigatoni
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A cozy, flavorful weeknight meal featuring tender Cajun-seasoned steak tips and creamy cheesy rigatoni that appeals to both kids and adults.
Ingredients
- 1.5 lb beef steak tips or sirloin, cut into 1-inch pieces
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
- 12 oz rigatoni pasta
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded sharp cheddar
- 1/2 cup grated Parmesan
- Salt and black pepper to taste
- 1/4 teaspoon smoked paprika (optional)
- Fresh parsley or green onion, chopped (for garnish)
- Extra grated Parmesan (for garnish)
Instructions
- Bring a large pot of salted water to a boil for the pasta. Preheat the oven to 350°F if a browned finish is desired.
- Toss the steak tips with Cajun seasoning and let sit at room temperature for 10 minutes.
- Add rigatoni to boiling water and cook until al dente, then drain, reserving 1 cup of pasta cooking water.
- In a large skillet, heat olive oil and butter over medium-high heat, then sear the steak for 2–3 minutes per side until browned.
- In the same skillet, reduce heat to medium, add 2 tablespoons of butter, sauté onion until soft, add garlic, then sprinkle in flour and cook for 1 minute.
- Slowly whisk in milk, scrape browned bits, and simmer until sauce thickens.
- Stir in cheddar and Parmesan until smooth, then season with salt, pepper, and smoked paprika if using.
- Add drained rigatoni and seared steak to the skillet, tossing gently to coat.
- For a baked finish, transfer to an oven-safe dish, sprinkle with extra cheese, and bake for 8–10 minutes until bubbly.
- Finish by sprinkling with fresh herbs and serving hot.
Notes
Let butter sit at room temperature to soften. Shred cheese from a block for best melting and flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop & Baking
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg