Heat a skillet over medium-high heat. Add olive oil and butter, allowing them to melt. Sear steak tips for 3-4 minutes on each side until golden-brown. Remove and set aside to rest.

In a pot, bring salted water to a boil. Add rigatoni and cook for 8-10 minutes until al dente. Drain and reserve ½ cup of pasta water.

In the same skillet, add more butter and sauté minced garlic for 30 seconds until fragrant.

Pour in the heavy cream and bring to a gentle simmer. Gradually whisk in Parmesan until melted. Stir in optional cheese and season with salt, pepper, and Cajun seasoning.

Toss the drained rigatoni into the cheese sauce, adding reserved pasta water as needed for creaminess.

Gently fold in the steak tips, heating through for 1-2 minutes.

Plate the dish and garnish with extra Parmesan, black pepper, and hot sauce if desired. Serve immediately.