Garlic Butter Steak Bites with Creamy Mozzarella Rigatoni
Ingredients:
1 ½ lbs sirloin or ribeye steak, cut into steak tips
1 tbsp olive oil
4 tbsp unsalted butter, divided
4 cloves garlic, minced
1 tsp Cajun seasoning (optional)
Salt and black pepper, to taste
12 oz rigatoni pasta
1 ½ cups heavy cream
1 cup whole milk
2 cups shredded mozzarella
½ cup grated Parmesan
½ tsp Italian seasoning
Fresh parsley, chopped (for garnish)
Pinch of crushed red pepper flakes (optional)
Directions:
1. Fill a large pot with salted water and bring to a boil. Cook rigatoni until al dente, then drain. Reserve ½ cup pasta water and set aside.
2. Pat steak tips dry and season generously with salt, pepper, and Cajun seasoning if using.
3. Heat olive oil and 2 tbsp butter in a skillet over medium-high heat. Add the steak in a single layer and sear 2–3 minutes per side until browned on the edges but tender inside. Transfer to a plate and cover loosely with foil.
4. Reduce heat to medium and add the remaining butter. Stir in garlic and cook for about 1 minute until fragrant.
5. Pour in cream and milk, whisking well. Simmer gently until warmed through.
6. Gradually stir in mozzarella and Parmesan until melted into a smooth, creamy sauce. Season with Italian seasoning, salt, and pepper. Add a splash of reserved pasta water if the sauce feels too thick.
7. Add rigatoni to the skillet and toss until every piece is coated in the cheesy sauce. Let rest on low heat for 1–2 minutes.
8. Plate the pasta on one side and arrange steak bites alongside. Spoon over any juices from the pan and garnish with parsley. Add a pinch of red pepper flakes if you like a little heat.
Cooking Time: 35 minutes
Servings: 4
Calories: 895 per serving