The aroma of simmering spices and tender beef always sends me back to my grandmother’s kitchen, where comfort food was king. This Cozy homemade Cajun Steak Tips with Cheesy Rigatoni recipe captures that same warmth and satisfaction, bringing together the bold flavors of Cajun country with the ultimate comfort of a cheesy pasta dish. It’s the kind of meal that feels like a big, warm hug after a long day, and honestly, who doesn’t need more of that?
Why You’ll Love This Dish
There’s a reason this Cajun Steak Tips with Cheesy Rigatoni has become a regular in my dinner rotation. First off, it hits all the right notes: it’s savory, a little spicy, incredibly satisfying, and surprisingly easy to pull together, even on a busy weeknight. If you’re looking for a dish that feels gourmet but doesn’t demand hours in the kitchen, this is it. It’s perfect for those evenings when you want something more exciting than your usual routine but still need a hearty, homemade meal on the table relatively quickly. Plus, that cheesy rigatoni? It’s pure magic alongside those perfectly seasoned steak tips.
> “I made this last night for my family, and it was an absolute hit! The steak tips were so tender and flavorful, and the cheesy pasta was the perfect complement. Even my picky eater asked for seconds!” – Maria P.
Preparing Cajun Steak Tips with Cheesy Rigatoni
Before you dive into the nitty-gritty of cooking, let’s get a general feel for how this delicious meal comes together. You’ll start by dicing and seasoning your steak, giving it a good sear to lock in all those juices and flavors. While that’s happening, you’ll boil your rigatoni to al dente perfection. The magic truly happens when you bring everything together in one pan, creating a rich, creamy, and subtly spicy sauce that coats both the steak and the pasta. It’s a process that’s straightforward but builds incredible layers of flavor.
What You’ll Need
Gather these items for a truly delicious experience:
- For the Steak Tips:
- 1.5 lbs sirloin steak, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 tbsp Cajun seasoning (adjust to your spice preference)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
- For the Cheesy Rigatoni:
- 1 lb rigatoni pasta
- 2 tbsp unsalted butter
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup beef broth
- 1/2 cup heavy cream
- 1 cup shredded Colby Jack cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped (for garnish)
Directions to Follow
Let’s get cooking! Follow these clear steps for a fantastic meal:
- Prepare the Steak: In a medium bowl, toss the cubed sirloin steak with olive oil, Cajun seasoning, garlic powder, onion powder, salt, and black pepper until evenly coated.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Drain, reserving about 1/2 cup of the pasta water, and set aside.
- Sear the Steak: Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned steak tips in a single layer, working in batches if necessary to avoid overcrowding. Sear for 2-3 minutes per side until nicely browned but still slightly pink in the center. Remove the steak from the skillet and set aside.
- Build the Sauce: Reduce the heat to medium. Add butter to the same skillet. Once melted, add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Simmer the Sauce: Pour in the diced tomatoes (with their juice) and beef broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and let it gently simmer for 5 minutes, allowing the sauce to thicken slightly.
- Combine and Finish: Return the seared steak tips to the skillet with the sauce. Add the cooked rigatoni. Stir in the Colby Jack cheese and Parmesan cheese until melted and the sauce is creamy. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
- Serve: Garnish with fresh parsley and serve immediately.
What to Serve It With
This Cozy homemade Cajun Steak Tips with Cheesy Rigatoni is a hearty meal all on its own, but a few simple additions can elevate the experience. I often serve it with a crisp, green side salad dressed with a light vinaigrette to cut through the richness. A basket of crusty garlic bread is also always a winner – perfect for soaking up any leftover delicious sauce. For a vegetable boost, some steamed green beans or roasted asparagus would be excellent companions, adding a touch of freshness to the plate.
The Best Way to Save Extras
If you’re lucky enough to have leftovers (it doesn’t happen often in my house!), proper storage is key. Allow the dish to cool completely, then transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days.
To reheat, gently warm portions in a skillet over medium-low heat, adding a splash of beef broth or water to loosen the sauce if needed, until heated through. Alternatively, you can microwave it, stirring halfway through. I generally don’t recommend freezing this dish, as the pasta texture can become a bit mushy upon thawing and reheating, and the creamy sauce might separate. It’s best enjoyed fresh or from the fridge.
Helpful Cooking Tips
- Don’t Overcrowd the Pan: When searing the steak, cook in batches if necessary. Overcrowding lowers the pan temperature, steaming the meat instead of searing it, which means you won’t get that delicious browned crust.
- Al Dente Pasta is Key: Cook your rigatoni just until it’s al dente (still firm to the bite). It will continue to cook a bit in the sauce, and you want it to retain its texture and not become mushy.
- Adjust Spice Levels: Cajun seasoning varies in heat. Start with the recommended amount and add more to taste if you prefer a spicier kick. A pinch of cayenne pepper can also be added for extra heat.
- Freshly Grated Cheese: For the best melt and flavor, use freshly shredded Colby Jack and Parmesan cheese rather than pre-shredded varieties, which often contain anti-caking agents that can affect texture.
Creative Twists
Want to put your own spin on this cozy dish? Here are a few ideas:
- Add Veggies: Sauté some sliced bell peppers (red, yellow, or green) or sliced mushrooms with the onions for added nutrition and texture.
- Smoky Flavor: A pinch of smoked paprika added to the Cajun seasoning can give the steak an extra layer of smoky depth.
- Different Cheese: Experiment with other melty cheeses like Monterey Jack or even a sharp cheddar for a different flavor profile in your cheesy sauce.
- Kick Up the Heat: For those who love serious spice, stir in a diced jalapeño with the onions or a dash of your favorite hot sauce at the end.
- Shrimp & Steak: Turn this into a “surf and turf” by adding some cooked shrimp to the sauce along with the steak tips in the final step.
Common Questions
Can I use a different cut of steak?
A: Yes, you can. Sirloin is great because it’s flavorful and tender when cooked quickly. Other good options would be flank steak, flat iron steak, or even beef tenderloin tips. Adjust cooking times as needed to ensure your steak is cooked to your preferred doneness.
My sauce seems too thin/thick. What should I do?
A: If your sauce is too thin, let it simmer gently for a few more minutes to reduce and thicken. If it’s too thick, gradually add a tablespoon or two of the reserved pasta water or a little more beef broth until it reaches your desired consistency.
Is this recipe very spicy?
A: The spice level can be easily adjusted. The amount of Cajun seasoning in the recipe provides a moderate, flavorful kick. If you prefer less heat, use less Cajun seasoning. If you like it spicier, feel free to add more or a pinch of cayenne pepper.
Classic Cozy Homemade Cajun Steak Tips with Cheesy Rigatoni
Equipment
- large skillet or cast-iron pan
- large pot
- bowl
Ingredients
Steak
- 1.5 lbs sirloin steak or flank steak cut into 1-inch pieces
Seasoning & Aromatics
- 2 tablespoons Cajun Seasoning or to taste
- 3 Garlic minced
Fats & Liquids
- 2 tablespoons Olive Oil for searing
- 2 tablespoons Butter unsalted is best, but salted works too, just adjust other seasonings
- 2 cups Milk whole milk for richness, but 2% works fine
- 1 cup Chicken Broth or Beef Broth
Thickener
- 2 tablespoons All-Purpose Flour
Pasta & Cheese
- 12 oz Rigatoni Pasta
- 1 cup Cheddar Cheese shredded
- 1 cup Monterey Jack or Mozzarella shredded
- 0.5 cup Parmesan Cheese grated, plus more for serving
Seasoning & Garnish
- Salt and Black Pepper To taste
- Fresh Parsley Chopped, for garnish (optional)
Instructions
Prep Steak
- Pat the steak tips dry, then toss them with Cajun seasoning until fully coated.
- Heat olive oil in a skillet over medium-high heat. Sear the steak tips for 2-3 minutes per side. Remove to a plate and tent with foil to keep warm.
Cook Pasta
- While steak cooks, boil salted water and add rigatoni, cooking until al dente. Drain the pasta and set it aside.
Make Cheese Sauce
- In the same skillet, melt butter over medium heat and sauté minced garlic for 1 minute until fragrant.
- Sprinkle flour over garlic and butter, stirring for 1 minute to create a roux.
- Gradually whisk in milk and broth, then simmer, stirring frequently, until the sauce thickens for 3-5 minutes.
- Reduce heat to low and stir in cheddar, Monterey Jack, and Parmesan cheeses until melted and smooth. Season the sauce with salt and pepper.
Combine & Serve
- Add the cooked rigatoni and seared steak tips (with juices) to the cheese sauce. Gently toss to combine everything thoroughly.
- Divide into bowls, garnish with fresh parsley and extra Parmesan if desired, and serve immediately.