Every family has that one recipe that feels like a celebration, even when it’s served on a regular weeknight. For me, this Cajun Steak Tips in Cheesy Tortellini Parmesan Sauce dish falls perfectly into that category. It was born out of one of those evenings when I needed to pull together something that felt indulgent yet didn’t take all night. My husband had picked up some beautiful steak tips from the butcher, and in my fridge sat a package of cheese tortellini calling out to be used.
What I love about this recipe is the balance of flavors. The steak tips are seared hot and fast, locking in those savory juices, while the tortellini gets swaddled in a velvety sauce that’s equal parts cheesy, garlicky, and slightly spicy. It’s the kind of dinner that makes your kitchen smell like heaven and draws everyone to the table before you’ve even called them. Whether you’re cooking for your family or entertaining friends, this dish manages to feel both comforting and impressive.
Essential Elements and Equipment
To make this dish smooth and stress-free, a few tools and ingredients really make a difference:
- A large skillet or cast iron pan: for searing steak tips to golden perfection.
- A heavy-bottomed saucepan or skillet: to build a creamy, stable Parmesan sauce that won’t scorch.
- Tongs: useful for flipping steak pieces quickly and evenly.
- Colander: to drain the tortellini while saving a little pasta water for the sauce.
- Freshly grated Parmesan and mozzarella: pre-grated cheese doesn’t melt as smoothly, so fresh really matters here.
- Cajun seasoning: the heart of that smoky, spicy kick.
What Makes This Recipe Work
- Juicy steak tips: Cooking the steak quickly over medium-high heat keeps the inside tender while caramelizing the outside.
- Cajun spice blend: Layers of paprika, garlic powder, and seasoning add depth without overwhelming the natural flavor of the beef.
- Cream cheese in the sauce: This sneaky ingredient adds body and creaminess so the sauce clings beautifully to the tortellini.
- Tortellini over plain pasta: Cheese-filled tortellini gives double richness in every bite.
- Balance of textures: The slight chew of steak contrasts with the pillowy tortellini, all wrapped in creamy sauce.
- Finishing touch of parsley: That little sprinkle of green brightens up what’s otherwise a very rich, golden-hued dish.
Ingredients You’ll Need
- 1½ lbs sirloin or ribeye steak tips, cut into bite-sized strips
- 2 tbsp olive oil
- 1 tbsp butter
- 1½ tsp Cajun seasoning
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Salt and black pepper, to taste
For the Cheesy Parmesan Tortellini
- 20 oz refrigerated cheese tortellini
- 2 tbsp 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 tsp Cajun seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Preparation
Step 1: Begin with the tortellini. Bring a large pot of salted water to a boil and cook the pasta until just tender, usually 6–7 minutes. Before draining, scoop out about half a cup of the cooking water. This starchy liquid is perfect for adjusting the sauce later. Drain the pasta and set it aside.
Step 2: While the tortellini cooks, prepare the steak. Pat the cubes dry with paper towels so they sear properly instead of steaming. Season generously with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper, then toss until every piece is coated with flavor.
Step 3: Heat a large skillet over medium-high heat and add olive oil with a tablespoon of butter. Once hot and sizzling, add the steak pieces in batches, giving them space so they brown nicely. Cook for 1–2 minutes per side, depending on your preferred doneness. Transfer to a plate and keep warm.
Step 4: Lower the heat slightly, then add the remaining butter to the skillet. Stir in the minced garlic and let it cook for about 30 seconds until fragrant.
Step 5: Pour in the heavy cream and milk, whisking until combined. Add the cream cheese in small pieces, stirring as it melts into the sauce. The texture should become smooth and velvety.
Step 6: Stir in the Parmesan and mozzarella until the sauce thickens and turns creamy. Add a pinch more Cajun seasoning, then taste and adjust with salt and pepper. If the sauce feels too thick, loosen it with a splash of the reserved pasta water.
Step 7: Add the cooked tortellini to the skillet and fold gently into the sauce so every piece is coated.
Step 8: Return the steak to the pan and toss lightly with the pasta and sauce. Let everything warm together for a minute or two so the flavors combine.
Step 9: Serve Warm, sprinkled with fresh parsley for a bright, fresh finish.
Easy Variations to Try
One of the reasons I keep coming back to this recipe is its flexibility. You can swap, tweak, or adjust it depending on what’s in your fridge or what your family enjoys most.
- Switch the protein: While steak tips are rich and flavorful, this recipe also works beautifully with chicken breast strips, shrimp, or even Italian sausage. Each adds its own unique spin.
- Adjust the heat: Cajun seasoning can vary in intensity. If your family prefers a milder dish, reduce the Cajun seasoning slightly and increase the Parmesan for a more cheesy-forward flavor. If you love spice, add a pinch of crushed red pepper or cayenne.
- Try different tortellini: Cheese tortellini is classic here, but spinach and ricotta tortellini or even a three-cheese blend works wonderfully. You can also use ravioli if that’s what you have.
- Add vegetables: Wilted spinach, sautéed mushrooms, or roasted red peppers can fold into the sauce seamlessly, making the dish heartier and more colorful.
- Make it lighter: Swap half the cream for half-and-half or use a lighter cheese blend. The sauce will still be creamy but with a fresher, lighter taste.
How to Serve
- Plate with intention. Swirl the cheesy tortellini onto the plate first, creating a creamy base, then place the Cajun steak tips neatly on top or alongside for a balanced presentation.
- Garnish for freshness. A sprinkle of chopped parsley or freshly grated Parmesan right before serving brightens the dish and makes it look restaurant-worthy.
- Pair with greens. Serve with a simple green salad dressed in lemon vinaigrette or olive oil to balance out the richness of the creamy sauce.
- Add a vegetable side. Roasted broccoli, asparagus, or green beans bring freshness and crunch without overpowering the bold flavors.
- Keep drinks simple. Pair with sparkling water, lemonade, or iced tea to complement the richness without overwhelming the palate.
Recipe Tips
- Pat steak tips dry before seasoning so they sear instead of steaming.
- Always cook the steak in batches if needed. Crowding the skillet lowers the heat and prevents that beautiful caramelization.
- Use freshly grated Parmesan and mozzarella for the sauce. Pre-grated cheese has fillers that make it grainy instead of creamy.
- Don’t rush the sauce. Let it simmer slowly while stirring often. This develops flavor and gives the cheese time to melt evenly.
- Taste and adjust seasoning at the very end. Cajun seasoning and Parmesan both bring salt, so you may need less than you expect.
Cooking Notes
- Cut steak tips into uniform pieces for even cooking.
- Don’t overcook the tortellini. Slightly al dente pasta holds up better when tossed in sauce.
- Stir constantly when adding cheese to prevent clumps or sticking.
- If reheating, do it gently over low heat with a splash of milk or cream to bring the sauce back together.
- A cast-iron skillet gives the best sear on steak tips, but a stainless steel pan works too.
Nutritional Information
- Calories: ~740 per serving
- Protein: 43g
- Carbohydrates: 48g
- Fat: 40g
- Saturated Fat: 20g
- Fiber: 3g
- Sodium: 810mg
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings
FAQs
Can I make this ahead of time?
You can prep the steak tips and cook the tortellini in advance, but the sauce is best made fresh. If reheating, warm everything gently and stir in a splash of milk to loosen the sauce.
Can I freeze leftovers?
Cream-based sauces don’t freeze well since they tend to separate. If you want to freeze, cook the steak tips and tortellini separately and prepare the sauce fresh when ready to serve.
What cut of steak works best?
Sirloin tips are the most common and affordable, but ribeye tips add even more richness. Flank steak or strip steak also works if you slice it into bite-sized pieces.
Can I make it without Cajun seasoning?
Yes, you can substitute with Italian seasoning for a more herb-forward flavor or just stick with garlic, paprika, salt, and pepper for a simpler profile.
Conclusion
These Cajun Steak Tips in Cheesy Tortellini Parmesan Sauce are the kind of recipe that turns an ordinary evening into something special. It’s indulgent yet approachable, bold with Cajun flavors yet mellowed by creamy cheese. Each bite brings together tender steak, pillowy tortellini, and a sauce that could honestly be eaten with a spoon.
What makes it even better is its flexibility. You can dress it up for guests or keep it simple for a family dinner, and no one will leave the table unsatisfied. If your household is anything like mine, you’ll find people sneaking extra bites straight from the skillet before it even reaches the plates.
So the next time you want a dinner that feels celebratory without requiring hours in the kitchen, give this recipe a try. I promise it will earn a permanent spot in your rotation and may just become the dish your family requests again and again.
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Cajun Steak Tips in Cheesy Tortellini Parmesan Sauce
- 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 tbsp olive oil
- 1 tbsp butter
- 1½ tsp Cajun seasoning
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Salt and black pepper, to taste
For the Cheesy Parmesan Tortellini
- 20 oz refrigerated cheese tortellini
- 2 tbsp 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 tsp Cajun seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Begin with the tortellini. Bring a large pot of salted water to a boil and cook the pasta until just tender, usually 6–7 minutes. Before draining, scoop out about half a cup of the cooking water. This starchy liquid is perfect for adjusting the sauce later. Drain the pasta and set it aside.
Step 2: While the tortellini cooks, prepare the steak. Pat the cubes dry with paper towels so they sear properly instead of steaming. Season generously with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper, then toss until every piece is coated with flavor.
Step 3: Heat a large skillet over medium-high heat and add olive oil with a tablespoon of butter. Once hot and sizzling, add the steak pieces in batches, giving them space so they brown nicely. Cook for 1–2 minutes per side, depending on your preferred doneness. Transfer to a plate and keep warm.
Step 4: Lower the heat slightly, then add the remaining butter to the skillet. Stir in the minced garlic and let it cook for about 30 seconds until fragrant.
Step 5: Pour in the heavy cream and milk, whisking until combined. Add the cream cheese in small pieces, stirring as it melts into the sauce. The texture should become smooth and velvety.
Step 6: Stir in the Parmesan and mozzarella until the sauce thickens and turns creamy. Add a pinch more Cajun seasoning, then taste and adjust with salt and pepper. If the sauce feels too thick, loosen it with a splash of the reserved pasta water.
Step 7: Add the cooked tortellini to the skillet and fold gently into the sauce so every piece is coated.
Step 8: Return the steak to the pan and toss lightly with the pasta and sauce. Let everything warm together for a minute or two so the flavors combine.
Step 9: Serve Warm, sprinkled with fresh parsley for a bright, fresh finish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 740
- Sodium: 810
- Protein: 43