Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce

Description:

This dish features juicy Cajun-spiced steak tips seared to perfection, served over tender rigatoni pasta smothered in a rich and creamy Parmesan cheese sauce. It’s a decadent blend of spice, smokiness, and creaminess – perfect for special dinners, date nights, or anytime you crave bold comfort food.

Origin:

A fusion of Southern Cajun flavors with classic Italian cream-based pasta, this dish draws inspiration from both New Orleans-style seasoning and Alfredo-like Parmesan sauces, bringing two comfort-food worlds together.

Ingredients (Quantity):

For the Cajun Steak Tips:

1 lb (450g) sirloin or ribeye steak, cut into bite-size chunks
1 tbsp olive oil
1 tbsp Cajun seasoning
½ tsp paprika
Salt & pepper, to taste
2 cloves garlic, minced
1 tbsp butter (for finishing)

For the Cheesy Parmesan Sauce:

2 tbsp butter
2 tbsp flour
1 ½ cups milk (whole or 2%)
½ cup heavy cream
¾ cup grated Parmesan cheese
½ tsp garlic powder
½ tsp black pepper
Salt, to taste
Pinch of red pepper flakes (optional, for heat)

Pasta:

12 oz (340g) rigatoni pasta
Salt for boiling water

Optional Add-ins:

½ cup mozzarella cheese for a stretchier sauce
Chopped parsley or green onions for garnish
Sautéed mushrooms or spinach
Splash of white wine in sauce for depth

Instructions:

1. Cook Pasta:

Boil rigatoni in salted water until al dente. Reserve ½ cup pasta water. Drain and set aside.

2. Season & Cook Steak Tips:

Toss steak cubes with Cajun seasoning, paprika, salt, and pepper.
Heat oil in a skillet over high heat. Add steak and sear for 2–3 minutes per side until browned. Add minced garlic and butter in the last 30 seconds. Remove from pan and set aside (tent with foil to keep warm).

3. Make Parmesan Cheese Sauce:

In the same pan, reduce heat to medium. Melt butter and whisk in flour to form a roux.
Gradually whisk in milk and cream. Simmer until thickened (3–4 minutes).
Stir in Parmesan cheese, garlic powder, pepper, and salt. Optional: Add red pepper flakes or mozzarella.

4. Combine:

Add cooked rigatoni and reserved pasta water (a little at a time) to loosen the sauce if needed. Toss to coat pasta.
Gently fold in steak tips or serve them over the pasta.