Step-by-Step Instructions
Cook the Rigatoni:
Bring a large pot of salted water to a rolling boil. Add the rigatoni and stir to prevent sticking. Cook until the pasta is just al dente about ten to eleven minutes. Drain and reserve half a cup of pasta water for adjusting your sauce later. Set the cooked pasta aside while you prepare the rest.
Sear the Cajun Steak Tips:
While the pasta cooks toss the steak tips thoroughly with Cajun seasoning garlic powder smoked paprika salt and pepper so every piece is coated well. Heat the olive oil in your largest skillet over medium high heat until shimmering. Add the steak pieces in a single layer do not crowd the pan so you get that deep crispy sear. Sear without moving for three to four minutes per side. During the final minute add one tablespoon of butter and spoon it over the steak for gloss and flavor. Once browned to your liking remove the steak to a plate and tent loosely with foil.
Make the Cheesy Parmesan Sauce:
Using the same skillet so all the savory steak drippings stay in the dish melt two tablespoons of butter over medium heat. Add the minced garlic and cook for exactly one minute stirring constantly until fragrant but not browned this infuses the sauce from the start. Pour in the heavy cream and milk then add all the cream cheese in chunks. Stir and whisk until the cheese is fully melted and smooth. Slowly mix in the freshly grated parmesan and mozzarella plus a pinch more Cajun seasoning for continuity. Whisk steadily until the sauce is thick creamy and entirely smooth. Season with salt and pepper to taste adjusting thickness with a splash of reserved pasta water if needed.
Combine Everything:
Add the drained rigatoni directly into the cheesy sauce and toss so every piece is deeply coated. Gently fold in the steak tips and all their juices to build the flavor base. Let the skillet simmer gently over low heat for two to three minutes so everything melds together and the sauce thickens just enough to cling.
Finish and Serve:
Turn off the heat. Scatter lots of chopped fresh parsley over the top for a burst of color and aroma. Serve immediately making sure every plate gets a generous balance of steak and pasta in cheesy sauce.
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