Description
Juicy, tender steak tips cooked in garlic butter, served over creamy, cheesy rigatoni—this dish is pure comfort food! Perfect for a hearty dinner, it’s packed with rich flavors, melty cheese, and the perfect amount of garlicky goodness.
Ingredients
Units
Scale
- For the Steak Tips:
- 1 1/2 lbs sirloin or ribeye steak, cut into bite-sized pieces
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tsp Worcestershire sauce
- 1 tsp soy sauce
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tbsp fresh parsley, chopped (for garnish)
- For the Cheesy Rigatoni:
- 12 oz rigatoni pasta
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- 1. Cook the Rigatoni:
- Bring a large pot of salted water to a boil.
- Cook rigatoni according to package directions until al dente. Drain and set aside.
- 2. Make the Cheesy Sauce:
- In a saucepan over medium heat, melt 2 tbsp butter.
- Whisk in flour and cook for 1 minute to form a roux.
- Slowly whisk in milk and heavy cream, stirring until smooth.
- Reduce heat and mix in mozzarella, Parmesan, garlic powder, salt, and pepper. Stir until melted and creamy.
- Toss with the cooked rigatoni and set aside.
- 3. Cook the Steak Tips:
- Heat olive oil in a large skillet over medium-high heat.
- Season steak tips with salt, pepper, smoked paprika, and Worcestershire sauce.
- Sear steak pieces for 2–3 minutes per side, until browned and cooked to desired doneness.
- Reduce heat to low, add butter and minced garlic, and toss to coat the steak in the melted garlic butter.
- 4. Assemble & Serve:
- Plate the cheesy rigatoni and top with the garlic butter steak tips.
- Garnish with fresh parsley and serve immediately!
Notes
- Want extra cheesy pasta? Add an extra ½ cup mozzarella on top and broil for 2 minutes.
- Prefer a different steak? Try filet mignon, NY strip, or flank steak.
- Add heat with a pinch of red pepper flakes in the cheese sauce.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Calories: ~750
- Sugar: ~5g
- Sodium: ~600mg
- Fat: ~42g
- Saturated Fat: ~22g
- Unsaturated Fat: ~16g
- Trans Fat: 0g
- Carbohydrates: ~55g
- Fiber: ~3g
- Protein: ~45g
- Cholesterol: ~140mg