Description
Tender steak tips seared in garlic butter served alongside creamy, cheesy rigatoni pasta make this dish a hearty and satisfying meal. Rich Parmesan and mozzarella cheeses blend perfectly with a velvety heavy cream sauce, finished with a touch of fresh parsley for brightness.
Ingredients
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1 lb steak (sirloin or ribeye), cut into bite-sized pieces
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12 oz rigatoni pasta
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4 tbsp unsalted butter, divided
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3 cloves garlic, minced
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½ tsp garlic powder
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½ tsp paprika
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Salt and pepper, to taste
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1 cup heavy cream
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1 cup grated Parmesan cheese
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½ cup shredded mozzarella cheese
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¼ cup beef broth
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Fresh parsley, chopped (for garnish)
Instructions
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Cook rigatoni according to package instructions until al dente. Drain and set aside.
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Season steak pieces with garlic powder, paprika, salt, and pepper.
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In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add steak tips and cook for 3-4 minutes per side until browned and cooked to desired doneness. Remove steak from skillet and set aside.
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In the same skillet, melt remaining 2 tablespoons of butter. Add minced garlic and sauté for 1 minute until fragrant.
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Pour in beef broth and heavy cream, stirring to combine. Bring to a gentle simmer.
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Stir in grated Parmesan and shredded mozzarella cheeses until melted and sauce is smooth.
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Add cooked rigatoni to the sauce and toss to coat evenly.
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Return steak tips to the skillet and gently mix with the cheesy pasta to combine and warm through.
- Garnish with chopped fresh parsley and serve immediately.
Notes
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Use ribeye for richer flavor or sirloin for a leaner option.
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Adjust seasoning to taste and add crushed red pepper flakes for a spicy kick.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, Boiling
- Cuisine: American