Garlic Butter Steak Tips with Cheesy Rigatoni Pasta
Ingredients:
1 1/2 pounds sirloin steak, cut into bite-sized cubes
3 tablespoons olive oil
4 tablespoons butter, divided
4 cloves garlic, minced
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
12 oz rigatoni pasta
1 cup heavy cream
1/2 cup chicken broth
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan 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 1 tablespoon of olive oil over medium-high heat. Add the steak cubes and season with salt, pepper, garlic powder, and smoked paprika.
3. Sear the steak for about 5-6 minutes, stirring occasionally, until browned on all sides 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 the minced garlic and sauté for 1-2 minutes, 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 allow the sauce to thicken.
6. Stir in the mozzarella and Parmesan cheese, melting them into a smooth, creamy sauce.
7. Add the cooked rigatoni pasta to the skillet, tossing to coat the pasta in the cheesy sauce. If the sauce is too thick, add the reserved pasta water to achieve the desired consistency.
8. Add the cooked steak tips back into the skillet, stirring to combine and heat through.
9. Garnish with freshly chopped parsley before serving.