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This mouthwatering blend of spicy Cajun Steak Tips and smooth Rigatoni in a dreamy Parmesan Sauce brings together fiery meat chunks and velvety pasta. It's like getting restaurant quality food without leaving your kitchen. The mix of zesty Cajun spices against the creamy cheese sauce makes a taste combo that'll knock your socks off - perfect when you want to impress or just treat yourself.
I came up with this dish when my brother came home after traveling for work forever. He needed something filling with some kick to it, and this mix of rich pasta and spicy steak chunks was such a winner that now everyone in the family asks for it whenever we get together.
- Steak tips go with sirloin or ribeye to get that perfect combo of tender meat and rich taste
- Rigatoni pasta those tubes with ridges really grab onto all that creamy goodness
- Heavy cream makes that indulgent base for your cheese sauce
- Freshly grated Parmesan cheese skip the pre-shredded stuff for better melting and flavor
- Cajun seasoning brings that signature heat - try to find one with paprika and garlic notes
- Garlic cloves always use fresh for that key flavor foundation
- Butter brings that extra richness and helps make the sauce silky
- Olive oil works better for cooking steak at high temps
- Mozzarella or Fontina cheese you can skip it, but it makes everything extra gooey and creamy
How To Make Tasty Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce
- Prepare the Steak
- Cover your steak tips completely with Cajun seasoning on all sides. Let them hang out at room temp for about 10 minutes so the flavors sink in and the meat warms up a bit for better cooking.
- Create the Perfect Sear
- Get a big skillet super hot over medium-high heat. Drop in olive oil and 1 tablespoon butter, swirling it around. Put your steak tips in without crowding them. Cook 2-3 minutes each side until they get that gorgeous brown crust. You want them medium-rare to medium since they'll cook a bit more later. Move them to a plate and loosely cover with foil.
- Cook the Pasta
- While your steak rests, get a big pot of water boiling hard. Throw in 1-2 tablespoons of salt - it should taste like ocean water. Drop in your rigatoni and cook until it's still got a little bite, usually a minute or two less than what the box says. Before you drain it, scoop out 1/2 cup of that starchy water - it'll make your sauce come together better.
- Develop the Sauce Base
- Put that same steak pan back on medium heat with all those tasty brown bits still in there. Add the rest of your butter and throw in minced garlic, cooking just until you can smell it but before it browns, about 30 seconds. Pour in heavy cream and scrape the pan bottom to mix in all that steak flavor. Let it bubble gently for 2-3 minutes until it thickens a bit.
- Create the Cheese Sauce
- Turn heat down low and slowly sprinkle in Parmesan cheese while stirring all the time so it doesn't clump up. If you're using mozzarella or Fontina, toss it in now for extra creaminess. Your sauce is ready when it sticks to the back of a spoon. Add more Cajun seasoning, black pepper or salt if needed, but go easy since Parmesan is already salty.
- Combine Components
- Dump your drained pasta right into the sauce and toss it around to coat every piece. If the sauce looks too thick, splash in some of that saved pasta water a spoonful at a time until it looks right. Gently mix in your steak tips along with any juices on the plate, and let everything warm up together for about a minute.
The real trick to this dish is letting those steak tips sit before you cut them. My grandpa, who cut meat for four decades, always said that letting meat rest was the difference between okay and amazing texture and juiciness. His favorite saying was "Patience makes perfect," and this meal proves him right every single time.
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Prep Ahead and Keeping Leftovers
This meal tastes best right after cooking, but you can keep leftovers in a sealed container in the fridge for up to 3 days. When warming it up, add a little cream or milk to bring the sauce back to life since it gets much thicker when cold. Try to reheat it slowly on the stove instead of using the microwave so your sauce doesn't break apart.
Swap Out Ingredients
If you want something not so heavy, try half-and-half instead of cream, though it won't be quite as luxurious. Chicken or shrimp work great instead of steak tips if you want to change things up. For folks who can't have gluten, just use your favorite gluten-free pasta, but check the cooking time on the package. You'll still get all that creamy deliciousness.
What Goes Well With It
This rich pasta dish tastes amazing with a simple arugula salad with just lemon and olive oil to balance out the richness. For drinks, go with a strong red wine like Zinfandel or Malbec that can handle the Cajun kick, or a cold craft IPA if you like beer better. Don't forget some crusty garlic bread to mop up every last drop of that amazing sauce.
All About Cajun Flavors
Cajun seasoning comes from Louisiana, created by Acadian folks who settled there after being kicked out of Canada. Regular mixes include paprika, garlic, cayenne, oregano, and thyme. While this pasta isn't traditional Cajun cooking, it borrows those bold, spicy flavors that make Cajun food so popular. Mixing it with Italian pasta creates a tasty mashup that gives a nod to both food traditions.
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Frequently Asked Questions
- → Which steak cut should I use here?
Sirloin or ribeye tips are great choices—they're tender and flavorful. Look for pieces with a bit of marbling and cut them uniformly. Tenderloin is another (though pricier) option, and chuck is cost-friendly but might need longer cooking to get tender.
- → Can I make this less spicy?
Definitely! Dial back the Cajun seasoning if you want it mild—start with half and taste as you go. Want to crank up the heat? Toss in a pinch of cayenne or chili flakes. Making your own Cajun mix is a super-easy way to control spice, too.
- → What's a good substitute for heavy cream?
If you're out of heavy cream, go for half-and-half for a less rich vibe. Need something dairy-free? Coconut milk does wonders but adds a touch of coconut taste. Cashew cream also works like a charm. Skip regular milk as it might curdle under heat.
- → Can I prep any parts ahead?
Totally. Cook and season the steak a day early, then pop it in the fridge. Pasta can also be pre-cooked (leave it slightly firm), tossed with a bit of oil, and stored. When you're ready to eat, make the sauce fresh and combine everything to heat it all through evenly.
- → What pairs well with this meal?
This hearty dish loves some fresh balance! Toss a lemony arugula salad, whip up roasted asparagus, or sauté green beans with garlic. Garlic bread works wonders for soaking up sauce. A medium-bodied red wine like Zinfandel or Merlot ties it all together nicely.
- → How do I store and warm up leftovers?
Keep leftovers in a fridge-safe container for up to 3 days. Add a splash of cream or milk before reheating the pasta to make the sauce silky again. Stir it gently on the stovetop over low heat. If the microwave is your go-to, use low power with a good mid-stir to keep everything evenly warm and creamy.