Cajun Steak with Cheesy Rigatoni

This recipe brings together tender sirloin steak tips seasoned with bold Cajun spices and pairs them with rigatoni pasta swimming in a luscious Parmesan cheese sauce. It’s a perfect dish when you want something hearty with a spicy kick that feels both comforting and a little special.

I discovered this one on a weekend when I craved something rich but also packed with flavor. Now it’s become a go-to for when I want to impress without fussing over complicated steps.

Ingredients

• Sirloin steak cut into one-inch cubes: steak choice is crucial to ensure tenderness and perfect bite
• Cajun seasoning: the star spice blend that delivers the smoky, spicy profile, fresh or high-quality store-bought works best
• Olive oil: for searing steak tips evenly without sticking
• Rigatoni pasta: its tube shape helps catch the creamy sauce and steak juices
• Unsalted butter: builds the base of flavor for the sauce, allowing you to control saltiness
• Yellow onion, finely diced: adds sweetness and depth when sautéed slowly
• Garlic cloves, minced: delivers aromatic punch that complements steak
• Chicken broth: for deglazing and adding savory notes to the sauce
• Heavy cream: enriches and thickens the sauce, giving it that indulgent texture
• Freshly grated Parmesan cheese: essential for authentic cheesy flavor and smooth melting quality
• Salt and black pepper: balance the seasoning throughout
• Fresh parsley for garnish: offers a fresh, peppery contrast and bright color
• Optional red pepper flakes: add a little heat boost if you like things extra spicy

Step-by-Step Instructions

Sear the Steak Tips:

Season the sirloin steak cubes generously with the Cajun seasoning. Toss to coat every piece evenly and let those flavors soak in a bit if you have time. Heat olive oil in a skillet over medium-high heat, then add the steak tips. Cook for about two to three minutes on each side until they develop a nice brown crust and reach your preferred doneness. Remove from skillet and set aside to rest.

Cook the Rigatoni:

While cooking the steak, bring a large pot of salted water to a boil. Add rigatoni and cook following package instructions until al dente. Before draining, reserve a cup of the pasta cooking water to use later for adjusting sauce consistency.

Build the Sauce Base:

In the same skillet used for the steak, melt unsalted butter over medium heat. Add the finely diced yellow onion and cook gently for three to five minutes until softened and translucent, stirring occasionally. Add minced garlic and continue cooking for about one minute until fragrant but not browned to avoid bitterness.

Deglaze and Simmer:

Pour in the chicken broth and use a wooden spoon to scrape up all the flavorful browned bits stuck to the pan. These add tons of depth to your sauce. Bring the mixture to a gentle simmer, then stir in the heavy cream. Allow the sauce to cook for five to seven minutes, stirring occasionally, until it starts to thicken slightly.

Incorporate Parmesan Cheese:

Reduce heat to low and gradually add the freshly grated Parmesan cheese to the sauce. Add a handful at a time and stir continuously until the cheese fully melts and the sauce becomes lush and creamy. If the sauce feels too thick, pour in some reserved pasta water a little at a time until you reach the perfect silky texture. Adjust salt and black pepper to taste.

Combine Pasta and Steak:

Return the cooked rigatoni and seared steak tips to the skillet with your creamy Parmesan sauce. Toss everything gently to ensure that each pasta piece and steak cube is evenly coated in the sauce and bursting with flavor.

Serve and Garnish:

Plate immediately and sprinkle fresh chopped parsley over the top for brightness. Add a pinch of red pepper flakes if you like more heat and a splash of color. Enjoy warm for maximum comfort and taste.

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I always look forward to the cheese melting step—it’s like magic when the Parmesan transforms into a silky sauce. This recipe reminds me of a family dinner where everyone asked for seconds. The mix of Cajun spice and cheesy richness never fails to brighten the table atmosphere.

Storage Tips

Store leftovers in an airtight container in the refrigerator and consume within three days. To reheat, warm gently on the stove adding a splash of cream or broth to revive the sauce’s creaminess.

Ingredient Substitutions

You can swap sirloin for ribeye or flank steak if you prefer a fattier cut. For a lighter option, use half and half instead of heavy cream but the sauce will be less rich. Parmesan can be replaced with Pecorino Romano for a sharper bite.

Serving Suggestions

Serve with a simple side salad dressed with a citrus vinaigrette to cut through the richness. Garlic bread or crusty Italian loaf also pairs beautifully, perfect for mopping up that sauce.

Cultural Context

This recipe is a fun fusion of Cajun boldness from Louisiana and classic Italian comfort food. The Cajun seasoning brings smoky spices typically used in Creole cooking, blending uniquely with the creamy texture typical of Italian cheese sauces.

Pro Tips

• Make sure to sear the steak tips over medium-high heat so they caramelize without overcooking
• Do not rush the cheese melting step—add it gradually to avoid clumping and ensure a smooth sauce
• Reserve pasta water is your best friend for adjusting sauce consistency, adding silky fluid without diluting flavor

Recipe FAQs

→ How do I ensure the steak tips remain tender?

Choose sirloin cut and avoid overcooking by searing steak tips just until browned and cooked through. Resting briefly before combining with pasta helps retain juices.

→ Can I use a different pasta type for this dish?

Yes, short tubular pasta like penne or ziti can be swapped for rigatoni to hold the creamy sauce well.

→ How is the Parmesan sauce thickened without lumps?

Slowly add freshly grated Parmesan cheese to the simmering cream sauce while stirring continuously, ensuring smooth melting without clumps.

→ What adds the spicy flavor to this dish?

Cajun seasoning on the steak tips provides a distinct blend of heat and spices, with optional red pepper flakes to increase the spice level.

→ Can I prepare the sauce ahead of time?

The sauce is best served fresh, but it can be gently reheated with a splash of cream or reserved pasta water to restore creaminess.

→ What is the purpose of reserving pasta water?

Reserved pasta water helps adjust the sauce's consistency and binds the sauce to the pasta better due to its starch content.