How to Make Cajun Steak with Cheesy Rigatoni Parmesan Sauce

If you’re craving something hearty and full of flavor, this Cajun steak with cheesy rigatoni parmesan sauce hits the spot. It’s a perfect mix of spice, creaminess, and comfort—like a steakhouse dinner meets cozy pasta night. The Cajun crust brings a smoky kick, while the silky Parmesan sauce clings to every tube of rigatoni.

It’s simple enough for a weeknight but special enough for guests. You’ll love how quickly it comes together, and how satisfying it is with every bite.

What Makes This Recipe So Good

• Balanced flavors: Spicy Cajun crust on tender steak paired with a rich, creamy cheese sauce keeps every bite interesting.
• Approachable technique: No fancy equipment—just a skillet, a pot, and a handful of pantry staples.
• Restaurant vibes at home: Sear marks, buttery sauce, and that cozy pasta feel make it feel elevated without being fussy.
• Flexible and forgiving: Swap the cut of steak or the pasta shape. You can even tweak the heat level to suit your taste.
• Family-friendly: Serve the Cajun steak on the side for kids, or tone down the spice and keep the creamy pasta front and center.

Ingredients

• For the Cajun Steak:
  • 2 ribeye or New York strip steaks (about 10–12 oz each, 1-inch thick)
  • 2 tablespoons Cajun seasoning (store-bought or homemade)
  • 1 teaspoon smoked paprika (optional for extra smokiness)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, lightly smashed
  • Fresh thyme or rosemary sprigs (optional, for basting)
• For the Cheesy Rigatoni Parmesan Sauce:
  • 12 oz rigatoni
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk (warm)
  • 1/2 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1 cup shredded low-moisture mozzarella or provolone
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Pinch of red pepper flakes (optional)
  • Salt and black pepper to taste
• To Finish:
  • Chopped fresh parsley
  • Lemon wedges (optional, for a bright finish)

Step-by-Step Instructions

1. Bring steaks to room temp: Remove steaks from the fridge 30 minutes before cooking.Pat dry with paper towels for the best sear.
2. Season the steaks: Mix Cajun seasoning, smoked paprika, salt, and pepper. Rub all over the steaks, pressing gently so the spices stick.
3. Cook the pasta: Bring a large pot of salted water to a boil. Cook rigatoni until just shy of al dente according to package directions.Reserve 1/2 cup pasta water, then drain.
4. Start the sauce: In a saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour and cook 1–2 minutes until it smells nutty, but not browned.
5. Add dairy: Slowly whisk in warm milk, then heavy cream. Simmer gently, whisking, until the sauce thickens enough to coat the back of a spoon.
6. Stir in cheese: Reduce heat to low.Add Parmesan and mozzarella in small handfuls, whisking until smooth. Season with garlic powder, onion powder, red pepper flakes (if using), salt, and black pepper. If too thick, loosen with a splash of pasta water.
7. Heat the skillet: Place a heavy skillet (cast iron preferred) over medium-high heat.Add olive oil. When it shimmers and just starts to smoke, you’re ready.
8. Sear the steaks: Lay steaks in the pan and don’t move them for 2–3 minutes. Flip and cook another 2–3 minutes for medium-rare, depending on thickness.
9. Baste with butter: Reduce heat to medium.Add 2 tablespoons butter, smashed garlic, and herbs. Tilt the pan and spoon the foaming butter over the steaks for 30–60 seconds.
10. Rest the steaks: Transfer to a cutting board and rest 5–10 minutes. This keeps them juicy.
11. Toss pasta with sauce: Add drained rigatoni to the cheese sauce and toss until every piece is coated.Use a splash of pasta water for a silky finish if needed.
12. Slice and serve: Slice steak against the grain. Plate cheesy rigatoni, top with steak slices, and sprinkle with parsley. Add a squeeze of lemon if you like a fresh pop.

Storage Instructions

• Refrigerator: Store leftover steak and pasta separately in airtight containers for up to 3 days.
• Reheating steak: Warm gently in a low oven (275°F/135°C) until just heated, then finish with a quick sear in a hot skillet if desired.
• Reheating pasta: Reheat on the stovetop over low heat with a splash of milk or broth to loosen the sauce.Stir until creamy again.
• Freezing: The sauce can separate when frozen, so freezing isn’t recommended.

Benefits of This Recipe

• Protein-packed: Steak delivers iron and protein, keeping you full and energized.
• Comfort with a kick: The Cajun spice provides warmth without overpowering the creamy pasta.
• Customizable heat: Easy to turn up or down depending on who’s at the table.
• Great for sharing: Feels like a special occasion meal without a long prep time.

Pitfalls to Watch Out For

• Overcooking the steak: Use a thermometer if needed. Aim for 130–135°F (54–57°C) for medium-rare after resting.
• Grainy sauce: Add cheese off the heat and in small amounts. Boiling can make it separate.
• Undersalting the pasta water: Properly salted water is key to flavorful pasta.
• Skipping the rest: Cutting the steak too soon releases juices and dries it out.

Recipe Variations

• Chicken Cajun swap: Use boneless chicken thighs or breasts.Sear in the same spices and slice over the pasta.
• Blackened-style: Increase Cajun seasoning and cook in a very hot skillet for a deeper crust.
• Veggie boost: Fold in sautéed bell peppers, spinach, or roasted cherry tomatoes to the rigatoni.
• Lighter sauce: Use half-and-half instead of heavy cream, and reduce mozzarella slightly.
• Different pasta: Penne, ziti, or cavatappi work well. Choose shapes that hold sauce.
• Blue cheese finish: Crumble a little blue cheese over the steak for a sharp contrast to the creamy pasta.

FAQ

What cut of steak works best?

Ribeye and New York strip are top choices because they’re flavorful and tender. Sirloin also works well if you want a leaner option.

Just aim for about 1-inch thickness for even cooking.

Can I make the sauce without flour?

Yes. You can reduce the milk and cream a bit and melt in the cheeses slowly for a thicker sauce, or use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold milk) whisked into warm dairy.

How spicy is Cajun seasoning?

It varies by brand. Many blends are medium heat.

If you’re sensitive, use 1 tablespoon instead of 2, or choose a mild blend. You can always add red pepper flakes at the end.

Can I grill the steak instead?

Absolutely. Preheat the grill to high, oil the grates, and grill 3–4 minutes per side for medium-rare, depending on thickness.

Rest as usual before slicing.

How do I prevent the cheese sauce from becoming stringy?

Keep the heat low once the cheese goes in, and add it gradually. Use freshly grated cheese, not pre-shredded, which often contains anti-caking agents that affect melting.

What can I use instead of heavy cream?

Half-and-half works, though the sauce will be slightly lighter. For an even lighter version, use all milk and add a bit more Parmesan for body.

Is this good for meal prep?

It’s best fresh, but you can prep components.

Season the steak ahead, grate the cheese, and cook the pasta slightly under. Reheat gently with added liquid to bring the sauce back to creamy.

Final Thoughts

Cajun steak with cheesy rigatoni parmesan sauce is comfort food with an edge—simple to make, big on flavor, and perfect for when you want something a little special. The spicy sear, the silky sauce, and that satisfying rigatoni chew check all the boxes.

Keep the steps relaxed, don’t rush the sear, and let the sauce stay low and slow. You’ll end up with a plate that feels both indulgent and effortless. Enjoy every bite.