Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni

why make this recipe

This dish gives you juicy steak bites, garlicky butter, spicy Cajun flavor, and a very creamy rigatoni sauce. It cooks fast for a weeknight but feels special for guests. It mixes steak and pasta in one pan so cleanup stays simple.

introduction

This recipe pairs seared steak with a rich garlic butter sauce and creamy rigatoni. It is great when you want comfort food that still tastes fancy. If you enjoy creamy Cajun pasta with bold garlic flavor, try a related twist in this creamy Cajun chicken rotini with garlic Parmesan sauce for another easy dinner idea.

how to make Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni

Follow the steps below and work in order. The steak cooks first, then the sauce, then you combine.

• Cook the rigatoni until al dente, save some pasta water, and drain.
• Sear the seasoned steak pieces in hot oil until browned, then add butter and garlic and toss to coat. Remove and keep warm.
• In the same skillet, melt butter and briefly sauté garlic. Add broth and heavy cream and stir.
• Melt in Parmesan and mozzarella until smooth. Add salt, pepper, and red pepper flakes if you like heat. Thin with reserved pasta water if needed.
• Toss rigatoni in the sauce until coated. Fold in the steak bites with any garlic butter juices.
• Serve hot with parsley, extra Parmesan, and a light sprinkle of Cajun seasoning.

For extra searing tips and how to keep steak tender, see this guide on garlic butter steak with penne.

Ingredients :

• 1 1/2 lbs sirloin or ribeye steak, cut into bite-size pieces
• 1 tbsp olive oil
• 3 tbsp butter
• 4 cloves garlic, minced
• 1 1/2 tsp Cajun seasoning
• 1/2 tsp smoked paprika
• Salt & black pepper, to taste
• 12 oz rigatoni pasta
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup beef or chicken broth
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella
• 1/4 tsp red pepper flakes (optional)
• Fresh parsley (for garnish)
• Extra Parmesan (for garnish)
• Light sprinkle of Cajun seasoning (for garnish)

Directions :

1. Cook the Rigatoni: Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
2. Sear the Steak Bites: Pat steak dry and season with Cajun seasoning, paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Sear steak bites 2–3 minutes per side until deeply browned. Lower heat, add butter and garlic, and toss until fragrant and glossy. Remove steak from skillet and keep warm.
3. Make the Creamy Cheese Sauce: In the same skillet, melt butter and sauté garlic for 30 seconds. Pour in broth and heavy cream, stirring to combine. Add Parmesan and mozzarella, stirring until melted and creamy. Season with salt, pepper, and red pepper flakes. Add pasta water if needed.
4. Combine: Add rigatoni to the sauce and toss to coat. Gently fold in steak bites and any garlic butter juices.
5. Serve: Plate hot, garnish with parsley, extra Parmesan, and a touch of Cajun seasoning.

how to serve Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni

Serve on warm plates so the sauce stays creamy. Add fresh parsley and extra Parmesan on top. Offer a simple green salad or steamed vegetables to balance the richness. A crusty bread also works well to soak up the sauce.

how to store Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni

Cool to room temperature, then place in airtight containers. Keep in the fridge for 3–4 days. Reheat gently on low heat with a splash of cream or broth to loosen the sauce. You can freeze for up to 2 months; thaw in the fridge and reheat slowly.

tips to make Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni

• Pat the steak dry before seasoning to get a good sear.
• Use high heat for the first sear, then lower the heat when adding butter and garlic.
• Reserve pasta water to adjust sauce thickness. A few tablespoons will loosen the sauce without thinning flavor.
• Let the cheese melt gently to avoid grainy sauce. Stir constantly over low heat.
• Taste and adjust salt, pepper, and Cajun spice at the end.

variation (if any)

• Swap rigatoni for penne, ziti, or fettuccine.
• Use shrimp or chicken instead of steak for a lighter dish.
• Add mushrooms or bell peppers when making the sauce for extra veggies.
• Make it spicier by increasing Cajun seasoning or adding more red pepper flakes.

FAQs

Q: Can I use a different cut of steak?
A: Yes. Sirloin and ribeye work best for bite-size pieces, but strip steak or filet will also work. Cook time may change.

Q: Can I use half-and-half instead of heavy cream?
A: You can, but the sauce will be less rich. Add a little more cheese to help thicken if you use half-and-half.

Q: How do I keep the steak tender?
A: Don’t overcrowd the pan when searing. Sear quickly on high heat, then finish in butter on lower heat. Let the steak rest briefly off the heat before combining.

Q: Can I make this ahead?
A: You can cook the pasta and steak ahead, but combine and finish the sauce just before serving for best texture.

Q: Is there a vegetarian option?
A: Replace steak with roasted mushrooms or grilled tofu and use vegetable broth.

Conclusion

This Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni makes a quick, rich meal that looks and tastes special. For another garlic butter steak and pasta idea that you might like, see the Delicious Garlic Butter Steak and Parmesan Fettuccine Recipe.

Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni

This recipe features juicy steak bites coated in garlic butter, paired with creamy rigatoni pasta, delivering a delightful Cajun flavor that's perfect for weeknights and special occasions.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 800

Ingredients Method Notes

Ingredients

  

For the Steak

• 1.5 lbs sirloin or ribeye steak, cut into bite-size pieces Sirloin or ribeye works best for bite-size pieces.
• 1 tbsp olive oil
• 1.5 tsp Cajun seasoning Adjust for heat preference.
• 0.5 tsp smoked paprika

For the Creamy Sauce

• 12 oz rigatoni pasta Can substitute with penne, ziti, or fettuccine.
• 3 tbsp butter Divided for steak and sauce.
• 7 cloves garlic, minced 4 for steak, 3 for sauce.
• 1 cup heavy cream Can substitute with half-and-half for a lighter sauce.
• 0.5 cup beef or chicken broth
• 0.5 cup grated Parmesan cheese For a rich cheese flavor.
• 1 cup shredded mozzarella
• 0.25 tsp red pepper flakes (optional) Add more for spiciness.

Method

 

Cook the Rigatoni

1. Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve 1/2 cup pasta water, drain, and set aside.

Sear the Steak Bites

1. Pat steak dry and season with Cajun seasoning, paprika, salt, and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear steak bites 2–3 minutes per side until deeply browned.
3. Lower heat, add butter and garlic, and toss until fragrant and glossy. Remove steak from skillet and keep warm.

Make the Creamy Cheese Sauce

1. In the same skillet, melt butter and sauté garlic for 30 seconds.
2. Pour in broth and heavy cream, stirring to combine.
3. Add Parmesan and mozzarella, stirring until melted and creamy. Season with salt, pepper, and red pepper flakes.
4. Add pasta water if needed to adjust consistency.

Combine

1. Add rigatoni to the sauce and toss to coat.
2. Gently fold in steak bites and any garlic butter juices.

Serve

1. Plate hot, garnish with parsley, extra Parmesan, and a touch of Cajun seasoning.

Notes

For extra searing tips, pat the steak dry before seasoning for a good sear and reserve pasta water to adjust sauce thickness. Let the cheese melt gently to avoid grainy sauce.