I’ve always loved recipes that bring a bit of bold flavor without requiring hours in the kitchen. This Cajun Steak Tips in Cheesy Parmesan Rotini hits that sweet spot perfectly. The steak is seared to juicy, tender perfection with just enough Cajun seasoning to give it a smoky kick. Then it’s paired with a rich, creamy sauce loaded with Parmesan and mozzarella that clings to every bite of rotini.
It’s the kind of meal that feels special but comes together fast, making it ideal for weeknights or casual gatherings. Cooking this recipe always reminds me how simple ingredients can transform into something truly satisfying. Whether you’re feeding a hungry family or looking for a hearty dinner to impress guests, this dish delivers every time.
Essential Elements and Equipment
To make this dish shine, a few key ingredients and tools are essential:
- Steak tips: Sirloin or ribeye tips are ideal for tenderness and flavor. The spice rub transforms them into juicy, flavorful bites.
- Rotini pasta: Its spiral shape holds onto the creamy sauce perfectly.
- Cheese trio: Parmesan, mozzarella, and cream cheese create a sauce that’s rich, melty, and smooth.
- Cajun seasoning: This adds the signature smoky heat that ties the whole dish together.
- Heavy cream and milk: Together, they create a luscious base that keeps the sauce silky.
- A large skillet: Preferably non-stick or well-seasoned, for perfect searing and sauce-making.
- Large pot for pasta: Enough to boil pasta without crowding, ensuring al dente results.
Having the right tools and ingredients will make the process smooth and the results delicious.
What Makes This Recipe Work
Here’s why this recipe hits all the right notes, explained in simple terms:
- Juicy steak tips: Searing the steak in a hot pan locks in juices and creates a flavorful crust. The spice blend brings smoky, garlicky warmth without overpowering the beef.
- Creamy cheese sauce: Combining cream cheese, Parmesan, and mozzarella with cream and milk gives the sauce body, richness, and a melt-in-your-mouth texture.
- Balanced seasoning: The double hit of Cajun seasoning in both steak and sauce creates layers of flavor that harmonize rather than clash.
- Perfect pasta: Cooking rotini just right (al dente) ensures it doesn’t get mushy when tossed in sauce. Its shape is perfect for holding on to the creamy coating.
- Sauce consistency: Using reserved pasta water to adjust the sauce keeps it silky without thinning it too much. The starch in the water helps the sauce cling.
- Simple technique: Searing steak, making a roux-like base for the sauce, and tossing pasta in it is straightforward but results in a restaurant-quality dish.
Ingredients You’ll Need
- 1½ lbs sirloin or ribeye steak tips, cut into bite-sized strips
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1½ teaspoons Cajun seasoning
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 12 oz rotini pasta
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1½ cups heavy cream
- ½ cup whole milk
- 4 oz cream cheese, softened
- 1¼ cups freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ teaspoon Cajun seasoning (to tie the flavors together)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Preparation
Step 1: Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente, about 8 to 9 minutes. Reserve half a cup of the pasta water before draining, and set the pasta aside.
Step 2: Pat the steak tips dry with paper towels. Season evenly with Cajun seasoning, garlic powder, smoked paprika, salt, and freshly ground black pepper.
Step 3: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the steak strips in a single layer. Sear for 1 to 2 minutes per side, ensuring a golden-brown crust while keeping the inside juicy. Cook to your desired doneness, then remove steak from skillet and set aside.
Step 4: Reduce heat to medium and add 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic and sauté for 30 seconds until fragrant.
Step 5: Pour in the heavy cream and whole milk, stirring to combine with the garlic butter. Bring the mixture to a gentle simmer.
Step 6: Add the softened cream cheese and whisk until smooth and fully incorporated.
Step 7: Stir in the Parmesan and mozzarella cheeses, along with the remaining ½ teaspoon of Cajun seasoning. Keep stirring over low heat until the sauce thickens and becomes glossy. Season with salt and pepper to taste.
Step 8: Add the cooked rotini pasta to the skillet. Toss gently to coat every piece in the creamy sauce. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it slightly.
Step 9: Plate the cheesy rotini on serving dishes and top with the seared Cajun steak tips. Garnish with chopped fresh parsley.
Variations You Can Try
This recipe is wonderfully versatile, so feel free to tweak it to suit your tastes or dietary needs. Here are some ideas to inspire you:
- Swap the steak: If you want a leaner option, try chicken breast strips seasoned the same way. For a different flavor profile, shrimp works beautifully and cooks quickly.
- Vegetable boost: Add sautéed bell peppers, mushrooms, or spinach to the sauce for extra color and nutrients. They also add lovely texture contrasts.
- Heat level: Adjust the Cajun seasoning to your liking. For more heat, add crushed red pepper flakes or a dash of cayenne. For a milder version, reduce the Cajun spice or swap it for smoked paprika.
- Cheese alternatives: Experiment with different cheeses like fontina or gouda to change the flavor of the sauce while keeping it creamy.
- Gluten-free: Use gluten-free rotini or your favorite gluten-free pasta. Just watch cooking times to keep it perfectly al dente.
- Dairy-free: Substitute the cream with coconut or cashew cream and use dairy-free cheese alternatives for a plant-based version.
Don’t hesitate to make this dish your own; it’s all about balance and flavors that make you happy.
How to Serve
This dish is rich and creamy, so pairing it with fresh, lighter sides can create a balanced meal:
- Green salad: A crisp salad with mixed greens, cherry tomatoes, and a simple lemon vinaigrette brightens the plate and cuts through the richness.
- Roasted vegetables: Try roasting asparagus, broccoli, or Brussels sprouts with a little olive oil and garlic. The caramelization adds a sweet, savory touch.
- Garlic bread: Warm, crusty garlic bread is perfect for soaking up any leftover sauce and adds a satisfying crunch.
- Simple steamed veggies: Lightly steamed green beans or zucchini with a squeeze of lemon juice complement the dish without overpowering it.
- Beverages: Iced tea, sparkling water with lemon, or a citrus-infused drink pairs nicely without competing with the bold flavors.
Serving fresh parsley on top not only adds a pop of color but also a slight herbal freshness that lifts the dish.
Tips for the Best Results
Here are some practical tips to make your cooking experience smooth and your dish flawless:
- Don’t overcrowd the pan: When searing steak, give each piece space. Overcrowding causes steaming instead of browning.
- Use fresh spices: Fresh Cajun seasoning will make a noticeable difference. If you don’t have it, mix paprika, garlic powder, cayenne, and oregano.
- Reserve pasta water: Always save some pasta water. It’s magic for adjusting sauce consistency and helps it cling to the pasta.
- Low and slow for sauce: Keep the sauce on low heat once cheese is added to avoid curdling or burning.
- Taste as you go: Since cheeses vary in saltiness, season gradually and adjust at the end.
- Let the sauce rest: After mixing pasta and sauce, let it rest briefly on low heat for flavors to meld.
- Serve immediately: The sauce is best right away; it thickens as it cools.
Following these tips helps ensure the dish turns out delicious every time.
Cooking Notes
- Always dry your steak well before seasoning to get a nice sear.
- Use a heavy-bottomed skillet to avoid hot spots.
- Melt cheeses slowly over low heat to keep the sauce silky.
- Avoid boiling the sauce once cheese is added to prevent separation.
- If the sauce thickens too much, thin with reserved pasta water or a splash of milk.
- Stir gently when combining pasta and sauce to keep pasta intact.
- Fresh parsley or chives add freshness and a burst of color as garnish.
Nutritional Information
Here’s a rough estimate of the nutrition per serving (recipe serves 4–6):
- Calories: Approximately 750 kcal
- Protein: 45g
- Carbohydrates: 40g
- Fat: 40g
- Saturated Fat: 18g
- Cholesterol: 120mg
- Sodium: 700mg
- Fiber: 2g
- Sugar: 3g
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 to 6 servings
FAQs
1. Can I use other cuts of beef besides sirloin or ribeye?
Absolutely! Flank steak or skirt steak can also work well if cut into small strips. Just be mindful of cooking time to avoid toughness.
2. What if I don’t have Cajun seasoning?
You can make your own by mixing paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, and black pepper. Adjust the heat to your liking.
3. Can I prepare this dish ahead of time?
You can cook the pasta and steak separately and keep refrigerated for up to 2 days. Reheat gently on the stove, adding a splash of cream or milk to refresh the sauce.
4. How can I make this dish milder?
Reduce or omit the Cajun seasoning and smoked paprika. Add more Parmesan for flavor without heat.
Conclusion
Cajun Steak Tips in Cheesy Parmesan Rotini is a dish that effortlessly combines bold, smoky flavors with creamy, cheesy comfort. It’s the kind of recipe that feels special enough for weekend dinners yet simple enough for busy weeknights. The seared steak strips bring juicy, tender bites with a slight kick from the Cajun spices, while the cheese sauce wraps every piece of rotini in smooth, indulgent richness.
I love how this dish delivers a restaurant-quality meal with everyday ingredients and straightforward steps. Plus, the versatility means you can customize it to your taste or dietary needs easily. Whether you serve it with a crisp green salad or warm garlic bread, it promises smiles and full plates all around.
If you’re looking for a new way to enjoy steak and pasta together with a creamy twist, this recipe is a winner. Give it a try and let the flavors speak for themselves. I’m sure it’ll become a favorite in your rotation just like it did in mine.
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Cajun Steak Tips in Cheesy Parmesan Rotini
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
Ingredients
Ingredients You’ll Need
- 1½ lbs sirloin or ribeye steak tips, cut into bite-sized strips
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1½ teaspoons Cajun seasoning
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 12 oz rotini pasta
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1½ cups heavy cream
- ½ cup whole milk
- 4 oz cream cheese, softened
- 1¼ cups freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ teaspoon Cajun seasoning (to tie the flavors together)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente, about 8 to 9 minutes. Reserve half a cup of the pasta water before draining, and set the pasta aside.
Step 2: Pat the steak tips dry with paper towels. Season evenly with Cajun seasoning, garlic powder, smoked paprika, salt, and freshly ground black pepper.
Step 3: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the steak strips in a single layer. Sear for 1 to 2 minutes per side, ensuring a golden-brown crust while keeping the inside juicy. Cook to your desired doneness, then remove steak from skillet and set aside.
Step 4: Reduce heat to medium and add 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic and sauté for 30 seconds until fragrant.
Step 5: Pour in the heavy cream and whole milk, stirring to combine with the garlic butter. Bring the mixture to a gentle simmer.
Step 6: Add the softened cream cheese and whisk until smooth and fully incorporated.
Step 7: Stir in the Parmesan and mozzarella cheeses, along with the remaining ½ teaspoon of Cajun seasoning. Keep stirring over low heat until the sauce thickens and becomes glossy. Season with salt and pepper to taste.
Step 8: Add the cooked rotini pasta to the skillet. Toss gently to coat every piece in the creamy sauce. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it slightly.
Step 9: Plate the cheesy rotini on serving dishes and top with the seared Cajun steak tips. Garnish with chopped fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 750
- Sodium: 700
- Carbohydrates: 40
- Protein: 45