Garlic Butter Steak Bites & Creamy Rigatoni Pasta
Ingredients:
1.5 pounds sirloin steak, cut into bite-sized cubes
3 tablespoons olive oil
4 tablespoons butter, divided
4 cloves garlic, minced
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
12 oz rigatoni pasta
1/2 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
Fresh parsley, chopped (for garnish)
Directions:
1. Cook the rigatoni pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat olive oil over medium-high heat. Season the steak cubes with salt, pepper, garlic powder, and onion powder.
3. Add the steak cubes to the skillet and cook for 4-5 minutes, stirring occasionally, until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
4. In the same skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
5. Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer and cook for 2-3 minutes to thicken the sauce slightly.
6. Stir in the Parmesan and mozzarella cheeses, allowing the cheese to melt and create a smooth, creamy sauce.
7. Add the cooked rigatoni to the skillet, tossing it in the creamy sauce. If the sauce is too thick, add some of the reserved pasta water to achieve the desired consistency.
8. Stir in the remaining butter and return the steak bites to the skillet. Toss everything together until well combined and heated through.
9. Garnish with freshly chopped parsley before serving.