I can still remember the first time I made this Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni—it was an experiment that turned into an obsession. I was craving something bold, something with heat, richness, and a real “wow” factor. What came out of my kitchen was this saucy, cheesy, spicy steak and pasta masterpiece. It’s the kind of dish that makes you slow down, savor every bite, and maybe even lick the plate when no one’s watching.

What I love most about this recipe is how it brings together different cravings in one skillet: juicy, pan-seared Cajun steak drenched in a garlicky butter glaze, nestled against creamy rigatoni coated in a cheesy sauce that clings to every curve of the pasta. It’s hearty, indulgent, and surprisingly easy to throw together for a special weekend dinner or even a midweek reward.

Why You’ll Love This Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni

Steak and pasta lovers unite. You get the best of both worlds—perfectly seasoned, tender steak paired with a luscious, cheesy rigatoni.
Bold, punchy flavors. Cajun seasoning brings just the right kick, while garlic butter smooths it out with richness.
Creamy and cheesy without being heavy. The sauce has just enough cream and cheese to coat the pasta beautifully without overwhelming it.
Ready in under an hour. Despite sounding fancy, this is a quick, straightforward recipe perfect for weeknights or guests.
Customizable. You can tone down the spice or swap out the steak cut—there’s room to make it your own.

What Cut of Steak Works Best for Cheesy Cajun Garlic Butter Steak?

For this dish, I usually reach for ribeye or sirloin—both are tender, flavorful, and hold up beautifully to high-heat searing and bold Cajun spices. Ribeye gives you that buttery marbling which melts into the pan, adding even more richness to the garlic butter. Sirloin is a leaner option but still juicy and satisfying.

If you’re working with a budget, flank steak or flat iron are solid choices, just be sure to slice them thinly across the grain after cooking. And if you’re feeling extra indulgent, a New York strip brings a robust, meaty bite that pairs incredibly well with the creamy pasta.

Options for Substitutions

Steak Alternatives: Swap the steak for chicken breast, shrimp, or even portobello mushrooms for a vegetarian twist. Each of these soaks up the Cajun garlic butter wonderfully.
Rigatoni Pasta: If rigatoni isn’t on hand, use penne, fusilli, or cavatappi—anything with ridges or curves to hold onto the cheesy sauce.
Cajun Seasoning: You can sub in Creole seasoning or a homemade blend using paprika, garlic powder, cayenne, oregano, and thyme.
Heavy Cream: Replace it with half-and-half or even coconut cream if you’re dairy-sensitive.
Cheese: I go for Parmesan and mozzarella, but sharp cheddar, Monterey Jack, or Gruyère also melt nicely into the sauce.
Butter: Use ghee or plant-based butter if you’re going for a dairy-free alternative.

This recipe’s pretty flexible—just keep the balance of heat, richness, and creamy pasta intact, and you’ll have a winner no matter how you tweak it.

Ingredients for This Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni

Ribeye or Sirloin Steak
This is the star of the dish. A well-marbled steak delivers juicy, tender bites that balance the richness of the pasta and sauce.
Cajun Seasoning
Brings bold, smoky heat with layers of flavor—paprika, garlic, cayenne, and herbs all come together to spice up the steak and butter.
Unsalted Butter
Used to create the garlic butter base, it adds richness and depth while carrying the Cajun flavors throughout the dish.
Garlic (freshly minced)
Sharp, aromatic, and essential—it infuses the butter with a savory punch that takes the steak to the next level.
Rigatoni Pasta
With its ridges and hollow center, rigatoni grabs onto the creamy cheese sauce, making every bite ultra-satisfying.
Heavy Cream
Forms the foundation of the creamy sauce. It gives the pasta a luscious texture without overpowering the other flavors.
Parmesan Cheese (freshly grated)
Salty, nutty, and smooth—it melts into the sauce to add depth and richness.
Mozzarella Cheese (shredded)
Gives that gooey, cheesy pull and helps create a silky-smooth sauce when combined with Parmesan.
Olive Oil
Used to sear the steak and keep it from sticking. It adds a subtle fruitiness that pairs well with the spice.
Salt & Black Pepper
Enhances all the other flavors—especially important when seasoning the steak and finishing the sauce.
Fresh Parsley (optional)
A bright, herbal garnish that gives the final dish a pop of color and freshness.

Step 1: Season and Prep the Steak

Start by patting your steak dry with paper towels. Generously coat both sides with Cajun seasoning, a pinch of salt, and freshly cracked black pepper. Let it rest at room temperature while you prep the rest—it helps with an even sear.

Step 2: Cook the Rigatoni

Bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to package instructions. Drain and set aside, reserving about ½ cup of the pasta water to loosen the sauce later if needed.

Step 3: Sear the Steak

In a hot skillet over medium-high heat, add a drizzle of olive oil. Once shimmering, add the steak and sear for about 3–4 minutes per side (for medium-rare, depending on thickness). Lower the heat and add 2 tablespoons of butter and the minced garlic. Spoon the garlic butter over the steak as it finishes cooking. Remove the steak, tent it with foil, and let it rest.

Step 4: Make the Cheesy Cream Sauce

In the same skillet (don’t wipe it out!), lower the heat to medium and add the remaining butter. Once melted, pour in the heavy cream, stirring to combine. Slowly add in the Parmesan and mozzarella, whisking until smooth and creamy.

Step 5: Combine the Pasta and Sauce

Add the cooked rigatoni to the skillet with the cheese sauce. Toss to coat thoroughly, adding a splash of reserved pasta water if the sauce needs thinning. Taste and adjust seasoning as needed.

Step 6: Slice the Steak

Slice the rested steak thinly against the grain. This keeps it tender and ensures every bite is packed with flavor.

Step 7: Plate and Serve

Spoon the creamy rigatoni onto plates or a large serving dish. Arrange the sliced Cajun garlic butter steak on top. Finish with a sprinkle of fresh parsley, extra Parmesan, and a crack of black pepper if you’d like.

How Long to Cook the Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni

This dish comes together surprisingly fast considering how luxurious it tastes. Here’s a quick breakdown:

Prep Time: 10–15 minutes
Cooking Pasta: 10 minutes
Steak Searing: 6–8 minutes
Resting Steak: 5 minutes
Making Sauce & Assembly: 10 minutes

Total Time: About 35–40 minutes from start to finish.

If your steak is thicker, add a few extra minutes in the skillet or finish it in the oven for more doneness.

Tips for Perfect Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni

Room Temperature Steak: Let the steak sit out for 20–30 minutes before cooking. Cold steak doesn’t sear as well and can cook unevenly.
Don’t Overcrowd the Pan: Sear the steak in a single layer without moving it too much. This creates that golden crust you want.
Use Fresh Garlic: Pre-minced or jarred garlic doesn’t have the same punch. Fresh garlic makes the butter sing.
Reserve Pasta Water: A splash can fix a sauce that’s too thick or sticky—it brings everything together.
Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Freshly grated cheese gives you a silkier, richer sauce.
Rest the Steak: Give it at least 5 minutes before slicing. This locks in the juices and keeps it tender.
Finish with Acid (Optional): A squeeze of lemon over the steak just before serving brightens all the flavors and cuts through the richness.

Watch Out for These Mistakes While Cooking

Overcooking the Steak: Cajun seasoning can mask slight overcooking, but dry steak is still dry steak. Use a meat thermometer or the finger test to avoid going past your preferred doneness.
Boiling the Sauce: Once you add cream and cheese, keep the heat low. High heat can cause the sauce to split or become grainy.
Skipping the Rest Time: Cutting into the steak right after cooking lets all the juices run out. Always rest it for 5 minutes before slicing.
Adding Cold Cheese: Bring your cheese to room temperature before adding it to the sauce. Cold cheese can clump or slow the melting process.
Using Too Much Cajun Seasoning: It’s flavorful, but also salty and spicy. Start with less and add more if needed—you can always build heat, but you can’t take it out.
Undersalting the Pasta Water: It should taste like the sea. Otherwise, your rigatoni will be bland no matter how good the sauce is.

What to Serve With Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni?

Garlic Parmesan Roasted Broccoli

Crispy edges and cheesy flavor make this a natural pairing. It also balances the richness of the dish with some green.

Warm Crusty Bread or Garlic Bread

You’ll want something to mop up the extra sauce—don’t let that cheesy goodness go to waste.

Simple Arugula Salad with Lemon Vinaigrette

Peppery arugula and a zippy lemon dressing cut through the creamy, spicy elements like a dream.

A Bold Red Wine

Try a Cabernet Sauvignon or Zinfandel. These wines complement the steak and stand up to the Cajun spice.

Lemon Butter Green Beans

Quick, fresh, and lightly tangy—an easy veggie side that brings brightness to the plate.

Creamed Spinach

For something extra indulgent, this silky green side echoes the creamy tones in the pasta while adding nutrients.

Sparkling Water with Lime or Cucumber

Helps cleanse the palate between bites and offsets the Cajun heat with a refreshing finish.

Sautéed Mushrooms

Earthy and rich, mushrooms make a delicious addition, especially if you’re using sirloin or a leaner steak.

Storage Instructions

If you happen to have leftovers (rare, but it does happen), here’s how to keep everything tasting great:

Refrigerator: Store the steak and pasta separately in airtight containers. They’ll stay fresh for up to 3 days.
Reheating Pasta: Add a splash of milk or cream before microwaving or gently warming on the stovetop. This helps loosen the sauce and keeps it creamy.
Reheating Steak: For best results, reheat in a skillet over medium-low heat with a little butter, or wrap it in foil and warm in the oven at 300°F until heated through. Avoid microwaving—it tends to dry out the steak.
Freezing: Not recommended. The cheese sauce can separate and lose its smooth texture when thawed and reheated.

Estimated Nutrition (Per Serving – Approximate)

Calories: 750–850 kcal
Protein: 42g
Carbohydrates: 48g
Fat: 48g
Saturated Fat: 24g
Cholesterol: 160mg
Fiber: 3g
Sugar: 3g
Sodium: 780mg

This is a rich and indulgent meal—definitely comfort food territory. To lighten it up, you can swap the cream for a lighter alternative and use a leaner steak or smaller portion.

Frequently Asked Questions

Can I make this recipe ahead of time?

You can prep components like the Cajun seasoning mix, grate the cheese, and even cook the pasta a few hours ahead. But for the best flavor and texture, cook the steak and assemble everything just before serving.

What if I don’t have Cajun seasoning?

Make your own! Combine paprika, garlic powder, onion powder, cayenne, oregano, thyme, salt, and pepper. Adjust the heat based on your preference.

Can I use a different type of pasta?

Absolutely. Penne, cavatappi, or even fettuccine work well. Just pick a shape that holds sauce nicely.

Is this recipe spicy?

It has a mild to moderate kick from the Cajun seasoning. You can easily dial it down by using less seasoning or omitting cayenne if making your own blend.

Can I use pre-cooked steak?

Yes, but it won’t be quite as juicy. If using leftovers, slice thinly and warm gently in garlic butter to reintroduce moisture and flavor.

Can I make it dairy-free?

You can try! Use a dairy-free cream (like coconut cream) and meltable vegan cheese. The flavor will shift, but the creamy texture can still be achieved.

What wine pairs best with this meal?

Go for a bold red like a Cabernet Sauvignon, Syrah, or even a spicy Zinfandel. These wines stand up well to both the richness and the heat.

How do I know when the steak is done?

Use a meat thermometer:

Medium-rare: 130–135°F
Medium: 140–145°F
Let it rest after cooking to finish and redistribute juices.

Conclusion

Cheesy Cajun Garlic Butter Steak with Creamy Rigatoni is the kind of dish that’s made for cravings—the perfect harmony of heat, richness, and comfort. It’s a little indulgent, totally satisfying, and completely unforgettable. Whether you’re cooking for a cozy night in or showing off for dinner guests, this recipe turns an ordinary evening into something special. One bite and you’ll see—this is more than just steak and pasta. It’s next-level comfort food.