There’s something downright irresistible about a bowl of pasta loaded with melty cheese and juicy steak, especially when it’s kissed by bold Cajun spices. That’s exactly what makes the Cajun Steak Cheesy Rigatoni Recipe such a winner—comfort food with a little kick that warms you from the inside out.

A white plate holds two main layers: on the left side, there is a large portion of short, tube-shaped pasta covered in a creamy orange sauce sprinkled with black pepper, giving it a smooth and shiny look; on the right side, there are bite-sized pieces of browned meat, grouped closely, with a slightly shiny, seared texture showing some char marks. The plate is on a dark surface with the food filling most of the plate. 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

I love this dish because it’s a perfect blend of creamy, spicy, and meaty flavors with a comforting pasta base. It’s one of those meals that feels fancy but comes together easily at home. The Cajun spices add depth without overpowering, and that cheesy sauce? Oh, it’s heavenly.

Flavor-packed steak: Searing steak tips with Cajun seasoning gives every bite a juicy, smoky punch.
Ultra creamy sauce: A combination of cream cheese, mozzarella, and Parmesan melts into a luscious, velvety coating for the rigatoni.
Simple yet impressive: This doesn’t require fancy skills or ingredients but tastes like a restaurant dish.
Family-friendly and filling: It’s perfect for feeding a crowd or meal prepping for busy weeknights.

Ingredients & Why They Work

Every ingredient here plays a part in building the bold, creamy, and comforting vibes of this Cajun Steak Cheesy Rigatoni Recipe. From the rich cream cheeses to the spicy seasoning, each piece adds just the right note for balance.

Flat lay of fresh bite-sized sirloin steak tips with a golden sear, a small mound of rigatoni pasta, a neat pile of shredded mozzarella cheese, a small heap of freshly grated Parmesan cheese, a smooth round of cream cheese, four whole garlic cloves, two tablespoons of golden unsalted butter cubes, a small white ceramic bowl filled with heavy cream, a small white ceramic bowl filled with whole milk, a small white ceramic bowl containing rich olive oil, a small white ceramic bowl holding finely ground black pepper, a small white ceramic bowl with coarse salt, a small white ceramic bowl with reddish smoked paprika powder, a small white ceramic bowl with deep orange Cajun seasoning, a tiny handful of fresh bright green chopped parsley placed symmetrically around the ingredients, all arranged with perfect balance on simple white ceramic dishes and bowls, placed 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: These tender cuts soak up seasoning beautifully and cook quickly, making them perfect for this skillet-to-pasta dish.
Cajun seasoning: The star blend of spices that brings warmth and a bit of heat without being overpowering.
Garlic powder & minced garlic: Layered garlic flavors add aromatic depth both in the steak and the sauce.
Smoked paprika: Adds subtle smokiness layering with the Cajun spice.
Heavy cream, cream cheese, whole milk: These create that silky, rich sauce that clings perfectly to the rigatoni.
Mozzarella & Parmesan cheese: Mozzarella gives gooey stretchiness while Parmesan adds salty, nutty complexity.
Butter & olive oil: Used for searing the steak and sautéing garlic, building flavor from the very start.
Fresh parsley: The fresh green pop on top cuts through richness with just the right brightness.
Rigatoni pasta: Its hollow ridges are perfect for holding onto the rich, cheesy sauce.

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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

One of the things I love most about the Cajun Steak Cheesy Rigatoni Recipe is how easy it is to tweak for your taste. Whether you want it spicier, sneak in some veggies, or lighten it up a bit, it all works nicely.

Spice it up: Adding a pinch of cayenne pepper or extra Cajun seasoning really turns up the heat. I've done this when friends who love spice come over, and it’s a hit.
Vegetable boost: Toss in some sautéed bell peppers or mushrooms alongside the steak for extra texture and color.
Dairy-free option: Swap cream cheese and dairy cheeses for plant-based versions – the recipe still comes together beautifully with that creamy texture.
Different pasta: If you don't have rigatoni, penne or rigatoni-shaped pasta also hold the sauce well.

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

A white bowl filled with creamy yellow pasta with a smooth texture, placed on the left side. On the right side, there are bite-sized, dark brown pieces of grilled meat with a slightly shiny surface and small green herb sprinkles on top. The pasta and meat sit close together, creating a clear contrast between the light pasta and the darker meat. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Season That Steak

I start by cutting the sirloin or ribeye into bite-sized pieces—about the size of a large grape. Then toss them in a bowl with Cajun seasoning, garlic powder, smoked paprika, salt, and freshly ground black pepper. Getting that seasoned right is key because those flavors soak into the meat as it sears.

Step 2: Cook the Pasta Perfectly

Boil a large pot of salted water and cook the rigatoni until just tender—al dente is best here, so the pasta holds up and struts its stuff under that rich sauce. Don’t forget to scoop out about a cup of pasta water before draining; that starchy liquid is magic if your sauce gets too thick.

Step 3: Sear the Steak to Juicy Perfection

Heat olive oil in a large skillet over medium-high heat until shimmering. Add the steak pieces and sear without crowding, turning occasionally. When halfway done, toss in the butter and spoon it over the meat—this bastes the steak, juicing it up and creating that beautiful golden crust. When cooked your preferred way, remove from the pan to rest.

Step 4: Craft the Creamy Garlic Cheese Sauce

In the same skillet, melt butter over medium heat and toss in the minced garlic. Cook it just until fragrant—no more than a minute so it doesn’t burn. Then stir in heavy cream, milk, and softened cream cheese. Whisk until smooth and silky. Slowly add shredded mozzarella, Parmesan, and a bit more Cajun seasoning. Whisk constantly until the cheeses fully melt. If it thickens too much, use some reserved pasta water to loosen it up.

Step 5: Put It All Together

Gently toss the cooked rigatoni into your cheesy sauce, then fold in the rested steak pieces. Let everything mingle together for a few minutes on low heat so the flavors marry. Then scoop onto plates, sprinkle with heaps of fresh chopped parsley, and dig in while it’s delectably hot.

Top Tip

Over the years, I’ve learned that timing and layering flavors make this Cajun Steak Cheesy Rigatoni Recipe truly stand out. Here’s what’s helped me nail it every time:

Pat your steak dry: Before seasoning, patting the steak tips dry helps achieve a better sear with less steaming.
Reserved pasta water magic: Adding a splash of pasta water to your sauce if it thickens too much keeps it silky and helps it cling beautifully to the rigatoni.
Rest the steak: Letting the steak rest after searing keeps it juicy and prevents it from drying out when mixed with the pasta.
Low and slow cheese melting: Add cheeses slowly with constant whisking so the sauce stays smooth and doesn’t clump.

How to Serve Cajun Steak Cheesy Rigatoni Recipe

Garnishes

I always top this dish with lots of fresh parsley because it adds a bright, herbaceous contrast to the richness. Sometimes a sprinkle of extra Parmesan or even a little chili flake for a heat boost works wonders too.

Side Dishes

This creamy pasta pairs beautifully with crisp garden salad or some buttery garlic bread to mop up every last cheesy bite. A simple vinaigrette with tangy citrus or vinegar balances all that richness perfectly.

Creative Ways to Present

For a special occasion, I sometimes serve this pasta in individual oven-safe ramekins topped with a sprinkle of Parmesan and broiled for a minute to get a light golden crust. It feels fancy but is totally easy.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens when cold, so before reheating, I add a splash of milk or cream to loosen the sauce and bring back that creamy texture.

Freezing

I’ve frozen this dish successfully by cooling completely first and then sealing tightly in freezer-safe containers. The texture softens slightly after freezing, but the flavor stays fantastic—just thaw in the fridge overnight before reheating.

Reheating

The best way to reheat is gently on the stovetop over low heat with a little extra cream or milk to refresh the sauce. Stir often to prevent sticking and keep that cheesy goodness smooth and luscious.

Frequently Asked Questions:

Can I use other cuts of steak for this Cajun Steak Cheesy Rigatoni Recipe?

Absolutely! Sirloin and ribeye are great for tenderness and flavor, but you can use flank or skirt steak if sliced thinly. Just adjust cooking time to avoid toughness.

How spicy is the Cajun seasoning in this recipe?

The Cajun seasoning adds a moderate kick, warming the dish without overwhelming heat. You can easily adjust by using more or less seasoning or adding a bit of cayenne for extra spice.

Can I make this recipe vegetarian?

To make a vegetarian version, substitute the steak with hearty vegetables like mushrooms or plant-based meat alternatives. The creamy, cheesy sauce stays the same and works beautifully with these swaps.

What’s the best cheese to use for the sauce?

The combination of mozzarella for meltiness and Parmesan for sharpness is perfect. Cream cheese adds richness and a smooth texture. Using all three creates a balanced, luscious sauce.

Final Thoughts

This Cajun Steak Cheesy Rigatoni Recipe holds a special place in my kitchen roster. It’s the kind of meal where everyone’s happy—rich, creamy, and comforting with just a hint of spice that keeps things exciting. I hope you’ll try it out soon and enjoy that satisfying mix of juicy steak, cheesy sauce, and perfectly cooked rigatoni as much as I do. Trust me, once you do, this will be one of those go-to dishes you’ll love making and sharing with friends and family.