Name: Cajun Beef Tips with Cheesy Rigatoni Parmesan Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1.5 lbs sirloin or ribeye steak tips (cut into bite-sized pieces); 2 tbsp olive oil; 1 tbsp butter; 1.5 tsp Cajun seasoning; 1 tsp garlic powder; 1 tsp onion powder; 0.5 tsp smoked paprika; 12 oz rigatoni pasta; 2 tbsp butter; 4 cloves garlic (minced); 1.5 cups heavy cream; 0.5 cup whole milk; 4 oz cream cheese (softened); 1.25 cups grated Parmesan cheese; 1 cup shredded mozzarella cheese; 0.5 tsp Cajun seasoning (for sauce); to taste Salt & black pepper; 1 tbsp fresh parsley (chopped, for garnish)

Jump to Recipe

Creamy, juicy, and packed with bold Cajun flavor, Cajun Beef Tips with Cheesy Rigatoni Parmesan Sauce is the kind of comfort food that makes weeknight dinners feel like a celebration. This dish pairs tender seared steak bites with a luxuriously creamy rigatoni sauce loaded with Parmesan and mozzarella — rich, satisfying, and downright irresistible. Fun fact: combining pasta and steak is a Southern favorite that shows up at family gatherings and potlucks everywhere.

This recipe is special because it’s simple to prepare, comes together quickly, and is incredibly family-friendly. If you enjoy hearty pasta dinners, you might also like the flavor profile of steak bites in rich garlic butter sauce on the blog — another crowd-pleaser with savory steak and creamy pasta. Read on and get ready to make a restaurant-worthy dinner at home that’s faster and cheaper than takeout. You’ll be excited to cook this one for the whole family tonight.

What is Cajun Beef Tips with Cheesy Rigatoni Parmesan Sauce?

What’s in a name? Cajun Beef Tips with Cheesy Rigatoni Parmesan Sauce tells you exactly what to expect: juicy seasoned beef tips that bring the heat and a super creamy rigatoni sauce that brings the comfort. Curious where the name came from — Louisiana or your neighborhood cookout? Who knows! Maybe someone said, “If you spice it up and smother it in cheese, you can win any dinner party,” and it stuck. After all, “the way to a man’s heart is through his stomach.” Want to try a dish that combines spice, cream, and tender steak? Give this recipe a go and see why everyone keeps coming back for seconds.

Why You’ll Love This

Bold, comforting flavor: Bite-sized steak pieces seared to caramelized perfection meet a silky Parmesan and mozzarella sauce — the creaminess balances the Cajun zing beautifully.
Cost-saving and satisfying: Making this at home uses accessible ingredients (steak tips, pasta, cream, cheese) and gives you big portions for less than restaurant prices.
Go-to toppings and versatility: Fresh parsley adds brightness, and you can customize with extra red pepper flakes, roasted veggies, or crispy breadcrumbs for crunch.

If you liked the creamy comfort of our chicken recipes, try pairing techniques and flavor ideas from our baked Caesar chicken with a creamy Parmesan sauce to switch up proteins. Ready to make something that’s both elevated and easy? Let’s get cooking.

How to Make

Quick Overview

This recipe is straightforward and perfect for busy nights. You’ll season and sear steak tips, boil rigatoni until al dente, then combine the pasta with a luscious cream-and-cheese sauce. The standout element is the velvety Parmesan-mozzarella sauce marrying the smoky Cajun steak juices for an unforgettable bite.

Prep time: 10–15 minutes
Cook time: 20–25 minutes
Total time: 30–40 minutes

Ingredients

1 1/2 lbs sirloin or ribeye steak tips, cut into bite-sized pieces
2 tbsp olive oil
1 tbsp butter
1 1/2 tsp Cajun seasoning
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
Salt & black pepper, to taste
12 oz rigatoni pasta
2 tbsp butter
4 cloves garlic, minced
1 1/2 cups heavy cream
1/2 cup whole milk
4 oz cream cheese, softened
1 1/4 cups grated Parmesan cheese
1 cup shredded mozzarella cheese
1/2 tsp Cajun seasoning (for sauce)
Salt & pepper, to taste
Fresh parsley, chopped (for garnish)

Directions

In a large bowl, add the steak tips. Sprinkle on 1 1/2 teaspoons Cajun seasoning, garlic powder, onion powder, smoked paprika, and salt & black pepper to taste. Toss well to coat the meat evenly. Let sit for 10–15 minutes if you have time to let the flavors settle.
Heat 2 tablespoons olive oil in a large skillet or cast iron pan over medium-high heat. Once hot, add the seasoned beef tips in a single layer. Cook undisturbed for 2–3 minutes to develop a nice sear.
Flip the steak tips and cook another 2–3 minutes, or until the beef is browned and cooked to your desired doneness. Remove from pan and set aside briefly.
Reduce heat to medium-low in the skillet, add 1 tablespoon butter, and swirl to coat the beef, letting it melt into the juices for extra richness. Return beef to the pan to stay warm if needed.
Bring a large pot of salted water to a boil. Add 12 ounces rigatoni and cook until al dente according to package directions. Reserve 1/2 cup of pasta water, then drain the rigatoni and set aside.
In another skillet, melt 2 tablespoons butter over medium heat. Add minced garlic and sauté for about 30 seconds to 1 minute, until fragrant but not browned.
Pour in 1 1/2 cups heavy cream and 1/2 cup whole milk, stirring to combine. Add 4 ounces softened cream cheese and stir until melted and smooth.
Stir in 1 1/4 cups grated Parmesan and 1 cup shredded mozzarella until fully melted and the sauce becomes creamy. Add 1/2 teaspoon Cajun seasoning, then season with salt and black pepper to taste.
Let the sauce simmer on low for 2–3 minutes to thicken slightly. Add the cooked rigatoni to the cheese sauce and toss until every piece is nicely coated. Thin the sauce with reserved pasta water a tablespoon at a time if needed.
Spoon rigatoni onto plates or into bowls, top with seared Cajun beef tips, and garnish with chopped fresh parsley. Serve hot and enjoy.

Cajun Beef Tips with Cheesy Rigatoni Parmesan Sauce

What to Serve With

Crisp green salad with lemon vinaigrette to cut through the richness
Roasted broccoli or asparagus with a squeeze of lemon
Garlic bread or warm crusty rolls to mop up the sauce
A simple coleslaw for extra crunch and freshness
For drinks: a chilled white wine like Pinot Grigio, an amber ale, or sparkling water with lime

Top Tips for Perfecting

Choose the right cut: sirloin or ribeye tips are great for tenderness and flavor; avoid very lean cuts that dry out.
Don’t skip the sear: a good sear gives both flavor and texture — cook in a hot pan and don’t overcrowd the skillet.
Temp control: reduce heat when adding butter to finish the steak so it doesn’t overcook.
Sauce consistency: use reserved pasta water to thin the sauce gradually; starch helps it cling to the pasta.
Cheese quality matters: freshly grated Parmesan melts better and tastes brighter than pre-grated options.
Make it spicier: add crushed red pepper flakes or extra Cajun seasoning if you like heat.
Common mistake: boiling the cream rapidly — keep it at a gentle simmer to avoid curdling.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Separate pasta and steak if possible to preserve texture.
Freezing: You can freeze the cooked pasta and sauce (without the steak) for up to 2 months. Thaw overnight in the fridge before reheating. Note: the texture of the cream sauce may change slightly after freezing.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of milk or reserved pasta water to revive creaminess. For microwave reheating, cover and heat in 30-second intervals, stirring between periods to avoid hotspots.
Re-sear steak tips briefly in a hot skillet to restore texture before serving with reheated pasta.

FAQs

How spicy is this dish?
This recipe has a mild to moderate Cajun kick. You can easily adjust the heat by adding more or less Cajun seasoning or including crushed red pepper flakes.

Can I use a different pasta shape?
Yes. Rigatoni is great for holding sauce, but penne, ziti, or even shells will work well.

Can I substitute milk for the heavy cream?
You need the fat from heavy cream for the sauce’s silky texture, but you can reduce heavy cream and increase milk slightly. Be aware the sauce will be lighter and less rich.

Is this recipe freezer-friendly?
The pasta and sauce freeze okay (up to 2 months), but the steak texture is best if refrigerated and reheated rather than frozen with the dish.

Can I make this gluten-free?
Yes. Use gluten-free rigatoni and verify that any pre-mixed Cajun seasoning is gluten-free. Cooking times may vary slightly for GF pasta.

Can I use leftover steak instead of searing fresh beef?
Absolutely. Thinly sliced leftover steak can be warmed and added on top; just be careful not to overheat it so it doesn’t become tough.

Conclusion

This Cajun Beef Tips with Cheesy Rigatoni Parmesan Sauce is comfort food at its finest — quick to make, wallet-friendly, and rich with flavor that keeps everyone coming back for seconds. Whether you’re feeding a hungry family or hosting friends, this dish delivers a restaurant-style meal straight from your own kitchen. For another take on similar flavors and inspiration, check out this great recipe: Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce – Yeyfood. Give it a try, share it with loved ones, and enjoy every cheesy, spicy bite.