Description
A delightful dish combining tender steak tips with creamy, cheesy rigatoni, rich in garlic butter flavor. Perfect for dinner any night of the week.
Ingredients
- 1 1/2 lbs sirloin or ribeye steak, cut into thick steak tips
- 1 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 4 garlic cloves, minced
- 1 tsp Cajun seasoning (optional)
- Salt and freshly cracked black pepper, to taste
- 12 oz rigatoni
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 2 cups shredded mozzarella
- 1/2 cup grated Parmesan
- 1/2 tsp Italian seasoning
- Fresh chopped parsley, for garnish
- Pinch of crushed red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni until al dente, then drain and set aside. Reserve about 1/2 cup of the pasta water for later.
- Pat the steak tips dry with paper towels and season with salt, black pepper, and Cajun seasoning if using.
- Heat olive oil and 2 tbsp of butter in a skillet over medium-high heat. Add steak tips and cook until browned, about 2-3 minutes per side. Remove and cover.
- Reduce heat, melt remaining butter, and sauté garlic until fragrant.
- Stir in heavy cream and milk, and let simmer to form a smooth sauce.
- Gradually add mozzarella and Parmesan, stirring until melted. Adjust thickness with reserved pasta water.
- Toss cooked rigatoni in the sauce until coated.
- Serve pasta on plates and top with steak, drizzling any leftover garlic butter over the top.
- Garnish with parsley and crushed red pepper if desired. Serve hot.
Notes
Make sure the steak tips are patted dry for a nice sear, and adjust Cajun seasoning to your spice preference. To enhance cheesiness, feel free to add more cheese!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American