Description
A decadent and flavorful dish combining tender garlic butter steak tips with creamy, cheesy rigatoni. This recipe balances juicy seared steak bites with a rich mozzarella and Parmesan cheese sauce, perfect for a comforting dinner that comes together in just 35 minutes.
Ingredients
Scale
Steak Tips
- 1 lb steak tips, cut into bite-sized pieces
- 3 tbsp unsalted butter
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper to taste
Cheesy Rigatoni
- 12 oz rigatoni pasta
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1½ cups heavy cream
- 1 tbsp butter
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the rigatoni until al dente according to package instructions. Drain the pasta and set aside.
- Prepare the Steak Tips: Heat olive oil in a skillet over medium-high heat. Add the steak tips, season generously with smoked paprika, salt, and pepper. Sear the steak tips for about 3–4 minutes per side until they develop a browned crust.
- Make Garlic Butter Sauce for Steak: Reduce the heat to low, add butter and minced garlic to the skillet with the steak tips. Stir well to coat the steak pieces in the garlic butter mixture. Remove from heat and set aside to rest.
- Make the Cheesy Sauce: In a separate saucepan, melt butter over medium heat. Pour in the heavy cream, add garlic powder, and season lightly with salt and pepper. Stir and let cook for 2–3 minutes until warm and slightly thickened.
- Add the Cheeses: Gradually whisk in the shredded mozzarella and grated Parmesan cheeses until the sauce becomes smooth, creamy, and fully combined.
- Combine Pasta and Sauce: Toss the cooked rigatoni in the creamy cheese sauce ensuring that every piece is well coated.
- Assemble and Serve: Serve the cheesy rigatoni on plates, topping each serving with the garlic butter steak tips. Garnish with chopped parsley or extra Parmesan cheese if desired.
Notes
- For best results, use medium-high heat to get a nice sear on the steak tips without overcooking them.
- Feel free to substitute rigatoni with penne or other tubular pasta shapes.
- Adjust seasoning of the sauce to taste, adding more garlic powder or pepper if desired.
- Leftover steak and rigatoni can be refrigerated for up to 2 days and reheated gently on the stovetop.
- To reduce calories, use half-and-half instead of heavy cream but expect a less rich sauce.
