Let Me Tell You About My Cajun Steak Tip Obsession

You know those recipes you sorta stumble onto after a random craving and then suddenly you’re making ’em every time you want to impress family or just treat your tired Monday self? That’s me and these Cajun steak tips in cheesy rigatoni Parmesan sauce. First time I threw it together, my smoke alarm screeched twice, but honestly, totally worth it. Did my kitchen smell like a Texas roadhouse for a week? Yes. Will I ever regret it? Not a chance.

Anyway, there’s something magical about spicy steak bites swimming in gooey, cheese-tangled rigatoni. It usually ends up on my table when I’m trying to bribe my teens to do their chores or when my best mate pops by and we want something fancier than takeout (but not too fussy). And if you’ve ever thought steak plus pasta was a little too much – trust me, it just works.

Why You’ll Love This – Or At Least, Why I Do

I make this when I need comfort food with attitude. My family goes a bit loopy for it, especially after a long week. Also, the sauce is the sort that clings to the noodles—and your soul. Sometimes there’s a tiny voice inside me that grumbles about having to cube up steak (which, for real, can be a little messy), but the moment I throw it in the pan and the Cajun spice hits… I forget all about it. My youngest says it’s “cool like mac and cheese but grown-up.” I’ll take it.

The Stuff You’ll Need (Plus What I Sometimes Swap)

About 1 lb (450g) steak tips or sirloin, cut into bite-sized cubes (Honestly, I just use whatever’s marked down sometimes. My grandmother always insisted on USDA Choice, but supermarket sirloin works fine, too.)
2-3 tablespoons Cajun seasoning (Paul Prudhomme’s is good, but the store brand’s just dandy)
12 oz (340g) rigatoni (Or penne if someone put the rigatoni away in the wrong cupboard again… thanks kids.)
2 tablespoons olive oil (Or just eyeball it. I ran out and used butter once, pretty tasty!)
3 cloves garlic, minced (If you like things less punchy, go with two… or add more if you’re feeling bold)
1 cup heavy cream (Half & half in a pinch, or even whole milk—though the sauce will be a smidge thinner)
1/2 cup beef broth (Or honestly, water with half a bouillon cube)
1 1/2 cups shredded Parmesan (Okay, okay: pre-shredded works, but fresh-grated is chef’s kiss)
1-2 cups shredded mozzarella (Just my preference. Use cheddar for a funkier sauce or skip if you want it lighter.)
Salt & black pepper to taste
Fresh parsley or chopped green onions, for a little fancy at the end

Here We Go: My Not-So-Precise Directions

First, bring a big pot of salted water to a boil, and toss in your rigatoni. Cook it till it’s al dente—usually about 1-2 minutes less than the package says. (This is where I taste a noodle or two, ‘just to be sure.’) Drain it, set aside, and keep about half a mugful of pasta water. You might need it.
While your pasta’s cooking, toss the steak tips with your Cajun seasoning and a little pinch of salt. Rub it in, get messy. Let ’em sit while you check if your skillet’s actually clean.
Next, heat olive oil in a big pan over medium-high. When it’s shimmering (but not smoking—believe me, learned that the hard way), add steak tips in a single layer. Don’t crowd the pan or you’ll get gray mystery cubes instead of browning.
Let them sear about 1-2 minutes per side. They don’t have to be cooked through; you want that crust. Once browned, scoop them onto a plate. Try not to eat too many straight form the pan (I fail at this a lot).
In the same pan, dial heat down a smidge, add garlic, and swirl until fragrant — just a minute or so. Don’t let it burn. Add the heavy cream and beef broth, scraping up all the good browned bits (so much flavor here!).
Bring sauce up to a simmer, then add in shredded Parmesan and mozzarella. Whisk it all around until it’s smooth. If it looks a bit thin, let it bubble; if it’s a thick gloppy mess, pour in that mug of pasta water, a splash at a time, until silky.
Turn heat down low and stir in your rigatoni. Give it all a good toss, then nestle those steak tips right back in. Any juices on the plate? Pour them in! Let everything cozy up for another minute or so until the sauce hugs the pasta and the steak’s warmed through.
Sprinkle with parsley (or green onions, or nothing), a grind of black pepper, and serve. Maybe directly from the pan at the table—because, honestly, who needs more dishes?

Some Notes from My Many (Somewhat Chaotic) Test Runs

I tried adding bell peppers once—looked pretty but kinda bullied the steak flavor. Maybe sliced mushrooms work better?
If you overcook the steak tips, they get grumpy and tough. A quick sear is all they want.
The sauce can feel gloopy if you rush with cold cheese; let it come to room temp (or microwave ten seconds).
Actually, I think this tastes way better the next day… unless you have sauce-hogs in your house.

A Few Ways I’ve Tweaked This (Some Good, Some Not-So-Good)

Once swapped in smoked sausage for steak—nice, but different beast entirely.
Tried goat cheese instead of Parmesan but, um, that was a bold move. Wouldn’t do it again.
Sub in baby arugula at the end for peppery bite—totally lovely.
For less heat, use smoked paprika instead of Cajun seasoning. My dad likes it this way.

Tools I Use (But Don’t Sweat It If You Don’t Have One)

Big nonstick skillet (but cast iron works better for searing, though cleaning is a pain…)
Wooden spoon or a cheap silicone spatula—the only thing I won’t use is metal in my nonstick
Pasta pot (though, I’ve used a Dutch oven in a pinch, and hey, fewer dishes is always a win)

Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce

Let’s Talk Storage – Though Good Luck Having Leftovers

Tuck leftovers in a covered container; fridge life is two, maybe three days tops. But, honestly, in my house it never lasts past the next lunch. To reheat, a splash of milk or cream in the microwave keeps the cheese happy. Don’t freeze—sauce gets weird. I learned this the sad way.

How I Serve It (And How My Sister Does, Which Is Wild)

I like it in a shallow bowl, lots of black pepper, maybe a cheeky glass of Malbec.
My sister tops hers with crushed red pepper and sidles in some garlic bread—for ultimate carb-overload.
One time my son used it as a filling for a weird pasta-steak burrito … actually not bad!

Messy Lessons Learned (My “Pro” Tips, If You Can Call ‘Em That)

I once tried rushing the cheese melting—ended up with weird stringy clumps. Be patient here; it pays off.
Move steak out of the pan before the sauce. If you let it sit, it overcooks, and you end up with steak that’s been through the wringer.
Don’t forget to salt the pasta water! Otherwise your noodles taste, well, sad.

Real FAQ: You Asked, I Answered (Kind Of)

Can I use chicken instead of steak? Totally—just chop it up the same way and don’t skimp on the Cajun spice. I actually prefer thighs over breast for more flavor, but that’s just me.
What’s your go-to Cajun seasoning? I love Paul Prudhomme’s Magic Seasoning, but honestly, whatever is in the pantry works. Sometimes I even mix my own using Serious Eats’ blend.
Can you make this gluten-free? I haven’t, but swap in any GF pasta and double-check your Cajun spices and beef broth—some hide gluten where you least expect it.
How spicy is this? Depends—some Cajun blends are real firecrackers, others are tame. Taste a pinch first. Or ask your mate to try it—I once used one that turned dinner into a circus act.
Do I have to use both mozz and Parmesan? Nope. But, the combo’s kinda magical. If you only have one, it’ll still taste fab.

So that’s it—my go-to comfort meal, cobbled together out of equal part laziness and love for anything cheesy and spicy. If you burn the garlic, you’re in good company; just start over and laugh it off. Go ahead, make this, and if you come up with your own twist—drop me a line. Unless it involves pineapple, in which case, I’m respectfully sitting this one out.

Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce: Cozy Dinner Recipe