There’s something downright irresistible about creamy cheese sauce wrapped around perfectly tender pasta and spicy steak bites—that’s exactly why the Cajun Steak Cheesy Rigatoni Recipe is such a winner in my kitchen. It’s rich, cozy, and packed with bold flavors that make every forkful feel like a little celebration.

The dish shows a white round plate filled with two main sections: on the left, a thick layer of rigatoni pasta covered in creamy orange cheese sauce with a slightly shiny texture, sprinkled with black pepper on top, and on the right, a layer of dark brown seared steak cubes with a shiny glazed surface, arranged closely together. The plate sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cajun Steak Cheesy Rigatoni Recipe
Top Tip
How to Serve Cajun Steak Cheesy Rigatoni Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cajun Steak Cheesy Rigatoni Recipe

Why You'll Love This Recipe

This Cajun Steak Cheesy Rigatoni Recipe brings together juicy, smoky steak with a lush, cheesy sauce that clings perfectly to those ridged rigatoni tubes. It’s one of those dishes that feels like pure comfort food yet impresses at the dinner table. Honestly, I’ve made it countless times, and it’s always met with “wow”s from friends and family.

Bold, smoky flavors: The Cajun seasoning paired with smoked paprika adds an addictive kick without overpowering the creaminess.
Ultimate cheesy indulgence: A combo of mozzarella, Parmesan, and cream cheese creates a sauce that’s silky and rich but never greasy.
Perfectly tender skillet steak: Searing steak bites until golden and basting with butter locks in juiciness and flavor.
Simple prep, impressive results: You’ll love how everything comes together smoothly without complicated steps.

Ingredients & Why They Work

Each ingredient in this Cajun Steak Cheesy Rigatoni Recipe plays a role in building layers of flavor and texture. Plus, many are pantry staples or easy finds, making shopping a breeze. I always recommend using the freshest steak you can get your hands on, and don’t overlook the cheeses—they’re the heart of this dish.

Flat lay of fresh raw sirloin steak tips cut into bite-sized pieces, a handful of rigatoni pasta, two whole uncracked brown eggs, a small pile of fresh chopped parsley leaves, a small mound of shredded mozzarella cheese, a neat pile of freshly grated Parmesan cheese, a small block of softened cream cheese, four whole garlic cloves, a few sprigs of fresh parsley, a small white ceramic bowl filled with golden olive oil, a small white ceramic bowl with smooth heavy cream, a small white ceramic bowl with whole milk, a small white ceramic bowl containing unsalted butter, and small white ceramic bowls holding smoked paprika, garlic powder, Cajun seasoning, freshly ground black pepper, and salt, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sirloin or ribeye steak tips: Tender, well-marbled cuts deliver juicy bites that hold up beautifully when seared.
Cajun seasoning: This spice blend brings that signature Louisiana zest, balancing heat and aromatics perfectly.
Smoked paprika: Adds smoky warmth that elevates the seasoning mix without overwhelming the palate.
Garlic powder & minced garlic: Fresh and dried garlic build savory depth in both steak and sauce elements.
Butter & olive oil: Butter adds richness to the sauce and basting steak; olive oil gives a clean sear without burning.
Heavy cream, whole milk, cream cheese: These create a luscious, smooth sauce that coats the rigatoni with cheesy goodness.
Mozzarella & Parmesan cheeses: Mozzarella melts into gooey stretchiness, while Parmesan adds sharp, nutty undertones.
Rigatoni pasta: The ridged tubes are perfect for trapping that cheesy sauce, ensuring every bite is packed with flavor.
Fresh parsley: A sprinkle at the end adds freshness and color contrast.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love showing off the base of this recipe, but feel free to tweak it however suits your taste buds. Sometimes I swap the rigatoni for penne or even cavatappi, which adds a fun twist. You could also play with the heat level by adding more or less Cajun seasoning depending on how spicy you like things.

Vegetarian version: Skip the steak and toss in sautéed mushrooms or roasted cauliflower for a similar hearty texture.
Make it lighter: Use half-and-half instead of heavy cream and reduce the cheese for a less indulgent dish.
Extra smokiness: Try smoked Gouda instead of mozzarella for a deeper smoky flavor.
Fresh herbs: Adding chopped basil or chives along with parsley freshens up the finish beautifully.

Step-by-Step: How I Make Cajun Steak Cheesy Rigatoni Recipe

A white round plate filled with two main parts: on the left side, there is creamy rigatoni pasta with a light orange sauce, speckled with black pepper, giving a soft and smooth texture; on the right side, there are many pieces of grilled steak cubes that are dark brown with grill marks and slight charring, sprinkled with small green herbs, all placed on top of the pasta. The plate is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Season Your Steak

First things first, toss those steak tips in a bowl with the Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper. I like to coat every piece evenly—that way, every bite packs that spicy punch. Set this aside while you start the pasta.

Step 2: Cook the Rigatoni

Bring a large pot of salted water to a boil and cook the rigatoni according to the package instructions until just tender. Here’s a key tip: reserve a cup of that starchy pasta water before draining! This magic liquid helps loosen the sauce later if it gets too thick.

Step 3: Sear the Steak for Maximum Flavor

Heat olive oil in a large skillet over medium-high heat until shimmering. Add the steak pieces, spreading them out so they’re not crowded, and sear undisturbed for a couple minutes on each side until golden brown. Halfway through, toss in butter and spoon it over the steak to deepen the flavor and keep everything juicy. Once done, let the steak rest off the heat—that keeps it tender.

Step 4: Make the Creamy Cheesy Sauce

Using the same skillet (no need to wash it — all those browned bits add flavor!), melt butter over medium heat. Toss in minced garlic and cook just until fragrant—don’t let it burn. Then pour in heavy cream and milk, stirring as you go. Add softened cream cheese a spoonful at a time, whisking until silky smooth.

Step 5: Bring It All Together

Lower the heat, then slowly add shredded mozzarella and grated Parmesan cheeses, stirring gently to melt them into the sauce. Sprinkle in a bit more Cajun seasoning, then taste and adjust salt and pepper as needed. If your sauce thickens too much, splash in some reserved pasta water to loosen it up.

Finally, toss your cooked rigatoni into that luxurious sauce, give it a gentle mix so every noodle is coated, and fold in those juicy steak bites. Let everything mingle on low heat for a few minutes, stirring occasionally so flavors meld beautifully.

Scoop everything onto plates, sprinkle with generous amounts of freshly chopped parsley, and serve right away while it’s still warm and melty.

Top Tip

From all my times making this Cajun Steak Cheesy Rigatoni Recipe, I’ve learned a few little tricks that turn it from good to unforgettable. These tips make sure your steak stays tender and the sauce perfectly creamy every single time.

Don’t overcrowd the pan: When searing steak, give pieces space to brown properly. Overcrowding causes steaming and less flavor.
Butter-baste your steak: It’s not just for restaurant chefs—spooning melted butter over your steak during cooking adds richness and locks in juices.
Use reserved pasta water: That starchy, hot water is your secret weapon for silky sauce consistency without watering down flavor.
Low and slow for the sauce: Keep heat moderate when melting cheeses to prevent separation and keep your sauce luscious.

How to Serve Cajun Steak Cheesy Rigatoni Recipe

Cajun steak rigatoni - Serving Suggestion

Garnishes

I love topping this dish with plenty of fresh chopped parsley for brightness and a color pop, and sometimes I sprinkle a little extra grated Parmesan at the very end. The fresh herb cuts through the richness and makes it look beautiful on the plate.

Side Dishes

For sides, a simple crisp green salad with a light vinaigrette pairs perfectly, balancing the creamy pasta. Garlic bread or a crusty baguette is also a must-have to sop up any leftover sauce—you’ll be glad I mentioned it!

Creative Ways to Present

For special occasions, I like serving this Cajun Steak Cheesy Rigatoni Recipe in individual cast iron skillets or rustic ramekins right from the oven—keeps it warm longer and looks super inviting. A sprinkle of microgreens or edible flowers adds an elegant touch if you want to wow guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The pasta does soak up some sauce overnight, so before reheating, I add a splash of milk or water to loosen it back up and prevent dryness.

Freezing

Freezing worked surprisingly well for me—I portioned it out and froze in airtight containers. When thawed, the sauce sometimes separates slightly, but gentle reheating with a bit of cream or milk stirred in smooths it right back to creamy perfection.

Reheating

I prefer reheating on the stovetop over low heat, adding a splash of milk and stirring gently until warmed through. The microwave’s fine in a pinch, but I find it sometimes makes the sauce less smooth.

Frequently Asked Questions:

Can I use a different cut of steak for this recipe?

Absolutely! While sirloin and ribeye are ideal for their tenderness and flavor, you can use other cuts like flank or skirt steak. Just slice thinly and cook quickly at high heat to avoid toughness.

Can I prepare the sauce ahead of time?

You can make the sauce a few hours in advance and refrigerate it. Reheat gently on low heat, stirring to maintain creaminess. Adding a splash of milk upon reheating helps refresh the sauce’s texture.

How spicy is the Cajun seasoning in this recipe?

The dish has a moderate spicy kick, balanced by creamy cheese. If you prefer more heat, add extra Cajun seasoning or a pinch of cayenne pepper. For milder tastes, lighten the amount or omit it altogether.

Can I substitute a different pasta for rigatoni?

Yes, you can swap rigatoni for other tubular pastas like penne, cavatappi, or ziti. The key is choosing a pasta shape that holds sauce well, so those ridges or tubes catch all the cheesy goodness.

Final Thoughts

This Cajun Steak Cheesy Rigatoni Recipe has quickly become one of my all-time favorites. It’s that perfect balance of smoky, spicy, and creamy that feels truly satisfying without being complicated. I hope you give it a try—you’ll get all the rich comfort and show-off flavor with every bite. Trust me, once you make this, you’ll be reaching for it again and again!