What the heck is this?
Okay, so you know how sometimes you want steak, but you also want pasta, but you also want cheese, but you also want some spice to wake up your taste buds? This dish is basically the answer to that very specific but totally valid craving. We’re talking perfectly seared steak bites with that gorgeous caramelized crust, tossed with rigatoni that’s been swimming in the creamiest, cheesiest sauce known to humanity, all kicked up with enough Cajun spice to make your mouth do a little happy dance.
This isn’t your basic weeknight pasta. This is the kind of dish that makes people think you went to culinary school, when really you just threw some spices on steak and made the world’s most indulgent cheese sauce. It’s comfort food with attitude, and honestly? We’re here for it.
Why This Recipe is About to Become Your New Obsession
- Steak + pasta = automatic win — It’s like surf and turf’s cooler cousin
- That cheese sauce tho — Creamy, dreamy, and coats every single noodle
- Cajun spice game — Just enough heat to keep things interesting
- Fancy enough for date night — But easy enough for “I need comfort food NOW”
- One-pan finishing — Everything comes together in beautiful harmony
- Leftovers are legendary — If there are any, which is doubtful
The Good Stuff You’ll Need
For the Cajun Seasoning:
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper (adjust to your heat tolerance)
- 1/2 tsp black pepper
- 1/2 tsp salt
For the Steak:
- 1.5 lbs sirloin or ribeye, cut into bite-sized chunks
- 2 tbsp olive oil
- 2 tbsp butter
For the Pasta & Cheese Sauce:
- 1 lb rigatoni pasta
- 4 tbsp butter
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups heavy cream
- 1 cup whole milk
- 1 1/2 cups freshly grated Parmesan cheese
- 1 cup shredded sharp cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- Pinch of nutmeg (trust me on this)
For Finishing:
- Extra Parmesan cheese
- Fresh parsley, chopped
- Red pepper flakes (optional)
Let’s Make This Magic Happen
Step 1: Spice Mix Like a Pro
Mix all the Cajun seasoning ingredients in a small bowl.
Toss the steak chunks with about 2/3 of the seasoning mix. Save the rest for later.
Let the steak hang out and absorb those flavors while you get everything else ready.
Step 2: Pasta Party
Bring a large pot of salted water to boil.
Cook rigatoni according to package directions until al dente. These tubes need to hold all that cheese sauce.
Reserve 1 cup pasta water before draining — this is liquid gold for your sauce.
Step 3: Sear That Steak
Heat olive oil in a large skillet over medium-high heat until it’s shimmering.
Add steak chunks in a single layer (don’t crowd them or they’ll steam instead of sear).
Cook for 2-3 minutes per side until beautifully caramelized. Add butter in the last minute.
Remove steak and set aside — it’ll finish cooking in the sauce.
Step 4: The Cheese Sauce of Dreams
In the same skillet (don’t clean it — those browned bits are flavor gold), melt butter over medium heat.
Add minced garlic and cook for 30 seconds until fragrant.
Whisk in flour and cook for 1 minute to get rid of that raw flour taste.
Slowly whisk in heavy cream and milk — go slow so it doesn’t get lumpy.
Bring to a gentle simmer and cook until thickened, about 3-4 minutes.
Step 5: Cheese It Up
Remove from heat and gradually whisk in Parmesan and cheddar cheeses.
Season with salt, pepper, nutmeg, and remaining Cajun seasoning.
Add pasta water a splash at a time until you get that perfect creamy consistency.
Step 6: The Beautiful Union
Add cooked pasta to the cheese sauce and toss until every noodle is coated.
Gently fold in the seared steak and any accumulated juices.
Let everything warm through for 2-3 minutes — the steak will finish cooking perfectly.
Step 7: Serve Like the Champion You Are
Plate in large bowls, top with extra Parmesan and fresh parsley.
Hit it with red pepper flakes if you’re feeling spicy.
Stand back and accept the compliments that are definitely coming your way.
Pro Tips That’ll Level Up Your Game
Don’t Overcook the Steak: It’ll finish cooking in the sauce, so aim for medium-rare when searing.
Cheese Temperature Matters: Add cheese off the heat to prevent it from getting grainy and sad.
Pasta Shape is Key: Rigatoni’s tubes grab onto that cheese sauce like they were made for each other.
Fresh Cheese Always: Pre-shredded cheese has anti-caking agents that prevent smooth melting.
Switch It Up
Different Proteins: This works amazingly with chicken, shrimp, or even spicy Italian sausage.
Cheese Variations: Try adding some smoked gouda or pepper jack for different flavor profiles.
Veggie Additions: Sautéed bell peppers, mushrooms, or spinach all play well here.
Heat Level: Adjust the cayenne in your Cajun mix to match your spice tolerance.
Make-Ahead Magic
Cajun Seasoning: Make a double batch and store in an airtight container for up to 6 months.
Cheese Sauce Base: Make the roux and cream base ahead, add cheese when ready to serve.
Full Dish: Not ideal — the pasta gets mushy and the cheese sauce breaks when reheated.
Questions People Actually Ask
Q: Can I use a different cut of steak? A: Absolutely! Any tender cut works — strip steak, tenderloin, or even good quality steak tips.
Q: What if my cheese sauce gets lumpy? A: Hit it with an immersion blender for 30 seconds, or strain it through a fine mesh sieve.
Q: Can I make this less spicy? A: Cut the cayenne in half or skip it entirely. You’ll still get great flavor from the other spices.
Q: What’s the best way to reheat leftovers? A: Gently in a pan with a splash of cream or milk. The microwave will make the sauce sad and grainy.
Storage Situation
Leftovers: Store in the fridge for up to 3 days, but the texture won’t be quite the same.
Freezing: The cream sauce doesn’t freeze well — it’ll separate and get weird.
Pro Tip: Make only what you’ll eat in one sitting. Your future self will thank you.
Print
Cajun Steak Cheesy Rigatoni Parmesan: When Your Comfort Food Needs a Hug From Louisiana
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Okay, so you know how sometimes you want steak, but you also want pasta, but you also want cheese, but you also want some spice to wake up your taste buds? This dish is basically the answer to that very specific but totally valid craving. We’re talking perfectly seared steak bites with that gorgeous caramelized crust, tossed with rigatoni that’s been swimming in the creamiest, cheesiest sauce known to humanity, all kicked up with enough Cajun spice to make your mouth do a little happy dance.
This isn’t your basic weeknight pasta. This is the kind of dish that makes people think you went to culinary school, when really you just threw some spices on steak and made the world’s most indulgent cheese sauce. It’s comfort food with attitude, and honestly? We’re here for it.
Ingredients
For the Cajun Seasoning:
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper (adjust to your heat tolerance)
- 1/2 tsp black pepper
- 1/2 tsp salt
For the Steak:
- 1.5 lbs sirloin or ribeye, cut into bite-sized chunks
- 2 tbsp olive oil
- 2 tbsp butter
For the Pasta & Cheese Sauce:
- 1 lb rigatoni pasta
- 4 tbsp butter
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups heavy cream
- 1 cup whole milk
- 1 1/2 cups freshly grated Parmesan cheese
- 1 cup shredded sharp cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- Pinch of nutmeg (trust me on this)
For Finishing:
- Extra Parmesan cheese
- Fresh parsley, chopped
- Red pepper flakes (optional)
Instructions
Mix all the Cajun seasoning ingredients in a small bowl.
Toss the steak chunks with about 2/3 of the seasoning mix. Save the rest for later.
Let the steak hang out and absorb those flavors while you get everything else ready.
Bring a large pot of salted water to boil.
Cook rigatoni according to package directions until al dente. These tubes need to hold all that cheese sauce.
Reserve 1 cup pasta water before draining — this is liquid gold for your sauce.
Heat olive oil in a large skillet over medium-high heat until it’s shimmering.
Add steak chunks in a single layer (don’t crowd them or they’ll steam instead of sear).
Cook for 2-3 minutes per side until beautifully caramelized. Add butter in the last minute.
Remove steak and set aside — it’ll finish cooking in the sauce.
In the same skillet (don’t clean it — those browned bits are flavor gold), melt butter over medium heat.
Add minced garlic and cook for 30 seconds until fragrant.
Whisk in flour and cook for 1 minute to get rid of that raw flour taste.
Slowly whisk in heavy cream and milk — go slow so it doesn’t get lumpy.
Bring to a gentle simmer and cook until thickened, about 3-4 minutes.
Remove from heat and gradually whisk in Parmesan and cheddar cheeses.
Season with salt, pepper, nutmeg, and remaining Cajun seasoning.
Add pasta water a splash at a time until you get that perfect creamy consistency.
Add cooked pasta to the cheese sauce and toss until every noodle is coated.
Gently fold in the seared steak and any accumulated juices.
Let everything warm through for 2-3 minutes — the steak will finish cooking perfectly.
Plate in large bowls, top with extra Parmesan and fresh parsley.
Hit it with red pepper flakes if you’re feeling spicy.
Stand back and accept the compliments that are definitely coming your way.
Notes
Don’t Overcook the Steak: It’ll finish cooking in the sauce, so aim for medium-rare when searing.
Cheese Temperature Matters: Add cheese off the heat to prevent it from getting grainy and sad.
Pasta Shape is Key: Rigatoni’s tubes grab onto that cheese sauce like they were made for each other.
Fresh Cheese Always: Pre-shredded cheese has anti-caking agents that prevent smooth melting.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~680 kcal
- Fat: ~35g
- Carbohydrates: ~48g
- Protein: ~42g