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A serving of cozy homemade Cajun steak tips with cheesy Rigatoni pasta on a rustic plate.

Classic Cozy Homemade Cajun Steak Tips with Cheesy Rigatoni

Indulge in a comforting dish of Cajun-seasoned sirloin steak tips seared to perfection and tossed with al dente rigatoni in a rich, creamy three-cheese sauce. This cozy meal brings robust flavor and satisfying heartiness to your table.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 850 kcal

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.

Notes

For extra heat, add a pinch of cayenne pepper to the Cajun seasoning. If the sauce becomes too thick, add a splash more milk or broth until desired consistency is reached. Store leftovers in an airtight container in the refrigerator for up to 3 days.