The Best Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce

Okay, confession time. This recipe exists because I was trying to clean out my fridge and accidentally created the most ridiculously good comfort food ever. I had leftover steak tips, some rigatoni that was about to expire, and a random block of Parmesan cheese that I impulse-bought at Costco.

My husband walked into the kitchen while I was stirring this together and said, “What is that smell? It’s making me dizzy in the best way.” That’s when I knew I’d stumbled onto something special.

Now here’s the thing… this isn’t health food. This isn’t something you make when you’re trying to fit into your jeans from high school. This is what you make when you want to feel like someone who loves you very much just gave you the biggest, warmest hug ever.

Why This Recipe Will Ruin You for Basic Pasta Forever :

Look, I’ve made a lot of pasta dishes. Simple marinara, basic alfredo, those fancy recipes from cooking shows that take three hours and dirty every pot you own. But this? This is the one that made my teenager voluntarily come to dinner without me having to yell up the stairs five times.

The Cajun seasoning on the steak mixed with that creamy, cheesy sauce creates this perfect balance of spicy and comforting. It’s like if mac and cheese had a really cool older sibling who traveled the world and came back with stories.

My neighbor Carol (who’s usually very polite about my cooking experiments) literally asked if she could take leftovers home. Carol never asks for leftovers.

Actually, you know what? Let me warn you – this makes a LOT. Like, enough to feed a small army. Which is perfect because you’ll want to eat it for three days straight, and probably will.

What You Actually Need (Most of This Is Pantry Stuff) :

For the Cajun Steak Tips:

• 2 pounds beef sirloin tips, cut into bite-sized pieces
• 2 tablespoons Cajun seasoning (Old Bay works too if that’s what you have)
• 1 tablespoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper
• 2 tablespoons olive oil
• 2 tablespoons butter

For the Pasta and Sauce:

• 1 pound rigatoni pasta (or penne, honestly whatever tube pasta you have)
• 4 tablespoons butter
• 4 cloves garlic, minced (or 2 teaspoons garlic powder if you’re being lazy)
• 1/4 cup all-purpose flour
• 2 cups whole milk (don’t use skim, just don’t)
• 1 cup heavy cream
• 1 1/2 cups freshly grated Parmesan cheese (the good stuff, not the shaker)
• 1/2 cup sharp cheddar cheese, shredded
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional, but recommended)
• Salt and pepper to taste
• 2 green onions, chopped (for serving)

Shopping reality check: Good steak tips can be pricey, but they’re worth it. Sometimes they’re labeled as “sirloin tips” or just “beef tips.” Don’t buy the pre-seasoned ones – we’re making our own magic here.

The Process :

Step 1: Get That Pasta Water Going

First things first – put a big pot of salted water on to boil. And I mean BIG. Like, use more salt than seems reasonable. The pasta water should taste like the ocean. This is not the time to be conservative with salt.

While that’s heating up, let’s get everything else ready because once we start cooking, things move fast.

Step 2: Season Those Steak Tips (Don’t Skip This Step)

Cut your steak into chunks – about 1-inch pieces work best. Pat them dry with paper towels (this is important for getting a good sear).

In a bowl, toss the steak pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Use your hands to really coat every piece. It should look like it’s wearing a beautiful, spicy jacket.

Let this sit for at least 10 minutes while you prep other stuff. The longer it sits, the more flavor gets into the meat.

Step 3: Sear the Steak (This is Where the Magic Starts)

Heat olive oil in a large skillet over medium-high heat. You want it hot, but not smoking. Add the steak pieces in a single layer – don’t crowd them or they’ll steam instead of sear.

Cook for 2-3 minutes without moving them. Seriously, don’t touch them. Let them develop that beautiful brown crust. Then flip and cook another 2-3 minutes.

They don’t need to be fully cooked through at this point – they’ll finish cooking in the sauce later. Remove them to a plate and add those 2 tablespoons of butter to the same pan. Let it melt and get all brown and nutty. Pour this over the steak. Trust me on this.

Step 4: Cook the Pasta (Don’t Overthink This)

By now your water should be boiling. Add the rigatoni and cook according to package directions, but pull it out about 1 minute before it’s supposed to be done. We want it slightly undercooked because it’ll finish in the sauce.

Before you drain it, save about 1 cup of that starchy pasta water. You might need it later to thin out the sauce.

Step 5: Make the Cheesiest Sauce Ever

In the same pan you cooked the steak (don’t clean it – all that brown stuff is flavor), melt 4 tablespoons of butter over medium heat. Add the minced garlic and cook for about 30 seconds until it smells amazing.

Sprinkle in the flour and whisk it around for about a minute. It’ll look like paste. That’s normal. Don’t panic.

Slowly pour in the milk, whisking constantly so it doesn’t get lumpy. Then add the cream. Keep whisking and let it simmer for 2-3 minutes until it thickens up.

Here’s where it gets good – add the Parmesan cheese a handful at a time, whisking after each addition. Then add the cheddar. The sauce should be smooth and creamy and make you want to eat it with a spoon.

Season with onion powder, cayenne (if using), salt, and pepper. Taste it and adjust. More cheese? Go for it. More spice? Add it.

Step 6: Bring It All Together

Add the slightly undercooked pasta to the cheese sauce and toss everything together. If it looks too thick, add some of that pasta water you saved, a little at a time.

Add the seared steak tips back in with all those buttery juices. Gently fold everything together so every piece of pasta gets coated in that gorgeous sauce.

Let it simmer for 2-3 minutes so the pasta finishes cooking and everything gets happy together.

Things I Wish Someone Had Told Me :

About the steak: Don’t overcook it in the beginning. It’s going to cook more in the sauce, and nobody wants tough, chewy steak tips.

About the cheese: Grate it yourself. Pre-shredded cheese has anti-caking agents that make the sauce grainy. I learned this the hard way.

About the sauce: If it breaks (gets all grainy and separated), don’t panic. Add a splash of pasta water and whisk like your life depends on it. Usually comes back together.

About leftovers: This reheats surprisingly well. Add a splash of milk when you’re warming it up to bring back that creaminess.

Random discovery: A splash of white wine in the sauce is amazing if you have an open bottle. Learned this when I was cooking with a glass of wine in hand (as one does) and accidentally poured some in. Happy accident.

When Things Go Wrong (Because They Might) :

If your steak is tough, you probably overcooked it. Next time, pull it out earlier – it’ll finish cooking in the sauce.

If your sauce is too thin, mix a tablespoon of flour with a little cold milk and whisk it in. Let it simmer a few more minutes.

If it’s too thick, pasta water is your friend. Add it gradually until you get the consistency you want.

If it tastes flat, it needs acid. A squeeze of lemon juice or a splash of hot sauce can wake everything up.

The Real Talk Section :

This is not a quick weeknight dinner. It’s more of a “special weekend meal” or “I want to impress someone” kind of dish. Takes about an hour start to finish, but most of that is just stirring and waiting.

Is it fancy restaurant food? No. Is it the kind of comfort food that makes people very happy? Absolutely.

The leftovers are actually incredible. Like, maybe even better than the original because all the flavors have had time to get to know each other better.

One last thing – this serves about 6-8 people generously, or 4 people who really, really love pasta. Plan accordingly.

Serves: 6-8 people (or 4 very hungry pasta lovers) Prep time: 20 minutes Cook time: 40 minutes

Have you ever made a dish that accidentally became everyone’s new favorite? Let me know in the comments because I love hearing about happy kitchen accidents that turn into family classics.

Now I’m craving this again and it’s only Tuesday. Why do I do this to myself? 🍝