Garlic Butter Steak Parmesan Rigatoni
Tender steak bites cooked in a rich garlic butter Parmesan sauce, served with hearty rigatoni for a filling and flavorful meal. This dish combines juicy steak with creamy pasta for a delicious dinner option.
Ingredients:
1 lb steak (such as sirloin or flank steak), cut into bite-sized cubes
12 oz rigatoni pasta
4 tablespoons unsalted butter (divided)
4 cloves garlic, minced
1/2 cup grated Parmesan cheese
1/2 cup heavy cream
1/2 cup beef broth
1 teaspoon Italian seasoning
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Olive oil, for cooking the steak
Directions:
Cook the Pasta: Cook the rigatoni according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
Cook the Steak: Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the steak cubes and season with salt and pepper. Cook for 4-6 minutes, turning occasionally, until the steak is browned and cooked to your desired level of doneness. Remove the steak from the skillet and set aside.
Make Garlic Butter Sauce: In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Be careful not to burn the garlic.
Combine the Sauce: Add the beef broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream and grated Parmesan cheese, cooking for an additional 3-5 minutes until the sauce thickens. Season with Italian seasoning, salt, and pepper.
Combine Everything: Add the cooked rigatoni and steak back into the skillet, tossing everything together to coat the pasta and steak in the creamy garlic Parmesan sauce. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
Serve: Garnish with fresh parsley and additional Parmesan cheese, if desired.
Cooking Time: 20 minutes | Servings: 4