Description
This hearty comfort dish combines buttery garlic-seared steak bites with tender rigatoni pasta in a luscious, velvety four-cheese sauce. It’s a one-pan favorite perfect for indulgent dinners, special occasions, or cozy nights in.
Ingredients
1 lb steak (sirloin, ribeye, or NY strip), cut into cubes
2 tbsp olive oil
3 tbsp salted butter
4 garlic cloves, minced
10 oz rigatoni pasta
1 cup heavy cream
1/2 cup shredded mozzarella
1/2 cup grated parmesan
1/2 cup shredded provolone
1/4 cup shredded asiago
2 tbsp chopped fresh parsley
1/2 tsp salt
1/2 tsp black pepper
1/2 cup reserved pasta water (as needed)
Instructions
1. Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Drain and reserve 1/2 cup pasta water.
2. Heat olive oil in a skillet over medium-high heat. Sear steak cubes for 2–3 minutes on each side until browned. Work in batches if needed. Remove and set aside.
3. Reduce heat to medium. Add butter and garlic to the skillet. Cook for 1 minute until garlic is golden.
4. Return steak cubes to the skillet and toss in garlic butter for 1–2 minutes. Transfer to a plate.
5. In a saucepan, heat heavy cream over medium. Once bubbling, reduce heat to low. Stir in mozzarella, parmesan, provolone, and asiago until melted and smooth. Thin with pasta water if needed.
6. Add cooked rigatoni to the sauce and toss to coat. Stir in chopped parsley, salt, and pepper.
7. Plate rigatoni and top or serve alongside the garlic butter steak. Garnish with extra parsley and parmesan.
Notes
Let the steak rest for 5 minutes before slicing to lock in juices.
Grate cheese fresh from the block for the smoothest, creamiest melt.
For easier cleanup, cook the pasta while searing the steak to streamline the process.
Nutrition
- Serving Size: 1 plate
- Calories: 735
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 44 g
- Saturated Fat: 23 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 41 g
- Cholesterol: 155 mg
Keywords: creamy steak pasta, garlic butter steak, cheesy rigatoni