Cajun Steak Cheesy Rigatoni Parmesan

There is something absolutely irresistible about hot cheesy pasta and spice-rubbed steak all tangled together in one dish. Whenever my family wants a meal that feels over-the-top cozy but still has a little kick Cajun steak cheesy rigatoni parmesan is our top pick. The creamy sauce clings to every bite of rigatoni the steak tips stay juicy thanks to a Cajun crust and that gooey layer of parmesan is the ultimate finish.

I can never make enough of this for my family Since trying it for a Friday treat my teen asks for “that steak pasta” at least twice a month and it is my most requested recipe for family get-togethers

Ingredients

• Steak tips: Opt for good-quality sirloin or ribeye for tenderness and rich flavor
• Cajun seasoning: Delivers a deep smoky-spicy crust choose a blend where paprika is the first ingredient for best taste
• Smoked paprika: Gives that signature bold warmth look for a vibrant red color
• Garlic powder: Backs up the fresh garlic for flavor depth check for a fine even consistency
• Butter: Adds richness and helps brown both steak and sauce always use unsalted to control seasoning
• Olive oil: A base for searing use extra virgin for richer flavor
• Freshly ground black pepper and salt: Bring all the flavors forward taste and adjust at each stage
• Rigatoni pasta: Tubes grab the cheesy sauce beautifully choose a sturdy bronze-cut pasta if you can
• Heavy cream and whole milk: Make the sauce luxurious use fresh dairy for the creamiest result
• Cream cheese: Creates a smooth tangy backbone make sure it is fully softened
• Mozzarella cheese: The melt factor for gooey pockets grate fresh from a block for better melting
• Parmesan cheese: Saltiness and savoriness at their peak always grate from a wedge
• Garlic cloves: Provide punch and fragrance fresh garlic is key
• Fresh parsley: Brightens up the finished plate select bunches with no yellowing leaves

Step-by-Step Instructions

Boil the Rigatoni:

Fill a big pot with water add a generous pinch of salt and bring to a rolling boil Cook the rigatoni until just barely tender carefully following the time on the package Scoop out a full cup of pasta water before draining the pasta

Sear the Cajun Steak:

Pat steak tips dry then toss them in a bowl with Cajun seasoning smoked paprika garlic powder salt and black pepper Pour olive oil into a large pan and get it hot over medium-high Add the steak quickly and spread it in a single layer Sear undisturbed to form a crust then flip so every edge is golden and cooked to your liking About halfway through dot with butter and spoon it over the steak Let the steak rest off the heat to keep it juicy

Build the Cheesy Sauce:

In the same pan melt butter over medium then add the minced garlic Stir until the garlic is very fragrant but not brown Slowly pour in the heavy cream and milk Whisk constantly as the cream cheese goes in Let everything warm and melt together into a smooth sauce

Finish the Sauce:

Gradually add shredded mozzarella parmesan and the Cajun seasoning Whisk well until the cheeses are melted and the sauce is thick Taste and season with salt and pepper If the sauce gets too thick add a splash of reserved pasta water to bring it back to creamy

Combine and Serve:

Pour the just-drained rigatoni right into your cheese sauce Gently fold in the steak tips and let everything mingle over low heat until steamy Pile everything high on plates crown with lots of parsley and eat it hot

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I have tried different cheeses but nothing beats fresh parmesan for that sharp finish My son loves scraping the last bits from the bowl with a slice of bread and it is now a tradition at our family table

Storage Tips

Leftovers keep in the fridge for three days just let them cool and cover tightly Reheat on the stove with a splash of milk to restore the creamy texture You can freeze individual portions though the sauce may separate slightly stir well after thawing

Ingredient Substitutions

Swap sirloin with ribeye or even strip steak for tenderness Short on rigatoni Use penne or ziti Cream cheese gives the sauce body but mascarpone also works well For a lighter version try half and half in place of heavy cream

Serving Suggestions

This pasta needs little beside a crisp green salad and some warm garlic bread For extra heat offer hot sauce at the table I like to top each plate with extra parmesan and sometimes a few chopped scallions

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Cultural and Historical Context

Cajun seasoning brings classic Louisiana flavor blending paprika garlic and herbs with a bit of heat While steak pasta is not traditional Cajun food this recipe celebrates American comfort cooking and the crave-worthiness of creamy cheesy noodle dishes

Recipe FAQs

→ What kind of steak works best?

Sirloin or ribeye steak tips are ideal for juicy, flavorful bites that stay tender through searing and blending with pasta.

→ How can I avoid overcooking the steak?

Cook steak quickly over high heat and rest briefly before mixing with the pasta. This keeps it juicy and tender.

→ Can I substitute the cheese?

Mozzarella and parmesan are classic, but provolone or fontina add a mellow, meltable twist. Use freshly grated for the smoothest sauce.

→ What’s the secret to a creamy sauce?

Combining heavy cream, milk, and room-temp cream cheese creates a rich, velvety texture that clings beautifully to rigatoni.

→ Is this dish very spicy?

The Cajun seasoning adds mild warmth. Adjust quantity for a spicier or milder taste as you prefer.