Garlic Butter Steak Rigatoni with Creamy Four-Cheese Sauce
Ingredients:
1½ lbs sirloin or ribeye steak, cut into bite-sized cubes
2 tablespoons olive oil
1 tablespoon butter
1 teaspoon garlic powder
Salt and black pepper, to taste
For the Pasta & Sauce:
12 ounces rigatoni pasta
3 tablespoons unsalted butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
2½ cups whole milk or half-and-half
4 ounces cream cheese, softened
1 cup shredded mozzarella cheese
¾ cup shredded provolone cheese
¾ cup grated Parmesan cheese
½ cup shredded cheddar cheese
Salt and black pepper, to taste
Optional: chopped fresh parsley or basil, for garnish
Directions:
1. Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, about 10–11 minutes. Drain, set aside, and keep warm.
2. While the pasta cooks, pat the steak pieces dry with paper towels. Season with garlic powder, salt, and black pepper.
3. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the steak in a single layer and sear for 2–3 minutes per side, until browned with crisp edges and cooked to your liking. Remove to a plate and cover loosely to keep warm.
4. In the same skillet, lower the heat to medium. Melt 3 tablespoons of butter, then add minced garlic and sauté for 1 minute until fragrant.
5. Sprinkle in the flour and whisk for 1 minute to form a light roux. Slowly pour in the milk, whisking constantly to keep the sauce smooth. Let it simmer for 3–4 minutes until slightly thickened.
6. Stir in the cream cheese until melted, then add the mozzarella, provolone, Parmesan, and cheddar. Mix until all the cheeses are melted and the sauce is smooth, glossy, and rich. Season with salt and black pepper to taste.
7. Add the cooked rigatoni and steak back into the skillet. Toss gently to coat everything in the creamy four-cheese sauce. Let it warm together for 1–2 minutes on low heat.
8. Garnish with chopped parsley or basil and serve hot with extra Parmesan if desired.
Cooking Time: 30 minutes
Servings: 4