Ingredients

Scale

For the Garlic Butter Steak:

1 lb steak (ribeye, sirloin, or filet mignon), cut into bite-sized pieces
1 tbsp olive oil
3 tbsp unsalted butter
4 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1/2 tsp red pepper flakes (optional, for heat)
1 tbsp fresh parsley, chopped

For the Cheesy Rigatoni:

12 oz rigatoni pasta
2 tbsp butter
2 tbsp all-purpose flour
1 1/2 cups whole milk
1 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper

For Garnish:

Fresh parsley
Extra Parmesan cheese

Instructions

Step 1: Cook the Rigatoni

Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water for later.

Step 2: Prepare the Garlic Butter Steak

Heat a large skillet over medium-high heat. Add the olive oil and allow it to heat up. Season the steak pieces with salt, black pepper, and smoked paprika.

Add the steak to the hot skillet and sear for 2-3 minutes per side until a golden-brown crust forms. Reduce the heat to medium and add the butter, minced garlic, and red pepper flakes (if using). Stir the butter around the steak, allowing it to coat each piece in rich garlic flavor. Cook for another 1-2 minutes, then remove from heat. Sprinkle with fresh parsley and set aside.

Step 3: Make the Cheesy Sauce

In a separate saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour and cook for 1 minute, stirring constantly, to form a roux. Slowly whisk in the milk and heavy cream, making sure there are no lumps.

Let the mixture cook for 2-3 minutes until slightly thickened. Reduce the heat to low and add the mozzarella, cheddar, and Parmesan cheese. Stir until melted and smooth. Season with garlic powder, salt, and black pepper.

Step 4: Combine the Pasta and Cheese Sauce

Add the cooked rigatoni to the cheese sauce, tossing to coat each piece evenly. If the sauce is too thick, add a little of the reserved pasta water to loosen it up.

Step 5: Assemble and Serve

Divide the cheesy rigatoni among plates or bowls. Top with the garlic butter steak and drizzle any remaining butter sauce from the pan over the top. Garnish with extra Parmesan cheese and fresh parsley. Serve immediately and enjoy!

Prep Time: 15 minutes
Cook Time: 30 minutes

Nutrition

Calories: 720
Sugar: 4g
Fat: 42g
Carbohydrates: 48g
Fiber: 3g
Protein: 42g