If you are craving a meal that perfectly combines rich, tender steak and comforting, creamy pasta, then the Garlic Butter Steak Tips with Cheesy Rigatoni Recipe is about to become your new favorite dinner. This dish marries juicy, garlic-infused steak tips with luscious, cheesy rigatoni that melts in your mouth. Every bite offers a delightful texture contrast along with bold flavor that sings from the first forkful to the last. Whether you’re cooking for family or impressing guests, this recipe brings warmth, satisfaction, and a touch of indulgence to your table with ease.
Ingredients You’ll Need
This recipe relies on simple, straightforward ingredients that are surprisingly essential in creating the depth of flavor and perfect texture you want. Each one plays a role, from the creamy cheeses and tender steak to the fragrant garlic and buttery goodness that tie it all together.
- Sirloin or Ribeye Steak (1 ½ pounds): Offers tender, juicy meat that’s packed with flavor — cutting it into bite-sized pieces makes it perfect for quick cooking and easy eating.
- Olive Oil (1 tablespoon): Helps sear the steak to golden perfection while adding a subtle fruity note.
- Butter (3 tablespoons total): Adds luscious richness to both the steak and the cheese sauce, ensuring silky texture and a warm buttery flavor.
- Garlic (4 cloves, minced): The star aromatic that infuses the steak tips with that irresistible savory punch.
- Salt and Black Pepper: Essential seasonings that enhance all the flavors beautifully without overpowering.
- Worcestershire Sauce (1 teaspoon): Brings a subtle tang and umami depth to the steak tips.
- Fresh Parsley (1 tablespoon, chopped): A bright, fresh garnish that lifts the richness of the dish.
- Rigatoni Pasta (12 oz): The perfect pasta shape for holding creamy sauce in its ridges and tubes for maximum flavor in every bite.
- All-Purpose Flour (2 tablespoons): Used to thicken the cheese sauce into a luscious coating.
- Milk (1 ½ cups): Creates a creamy base for the cheese sauce and softens the pasta.
- Mozzarella Cheese (1 cup shredded): Melts smoothly for gooey, melty pasta perfection.
- Parmesan Cheese (½ cup grated): Adds sharp, nutty notes that deepen the cheese sauce’s complexity.
- Garlic Powder (½ teaspoon): Boosts the garlic flavor subtly within the cheese sauce.
How to Make Garlic Butter Steak Tips with Cheesy Rigatoni Recipe
Step 1: Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package instructions until perfectly al dente — tender but still firm to the bite, so it doesn’t turn mushy when combined with the cheese sauce. Drain well and set aside while you prepare the rest of the dish.
Step 2: Make the Cheese Sauce
In a medium saucepan over medium heat, melt 1 tablespoon of butter. Sprinkle in the flour and whisk continuously for about one minute to cook out the raw flour taste. Gradually pour in the milk, whisking constantly until the mixture begins to thicken and reach a creamy consistency. Now add in the shredded mozzarella, grated Parmesan, garlic powder, salt, and black pepper. Keep stirring until the cheeses melt completely and the sauce is silky smooth. Remove from heat and cover to keep warm for later assembly.
Step 3: Cook the Steak Tips
Season the steak pieces generously with salt and black pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the steak tips in a single layer, working in batches if necessary so they brown properly and don’t steam. Cook for approximately 2 to 3 minutes per side until nicely seared and medium-rare, or to your desired doneness. Reduce heat to medium and add 2 tablespoons of butter along with the minced garlic. Stir until fragrant and melted, then toss the steak tips in the garlic butter sauce to coat. Drizzle Worcestershire sauce over the meat, giving it another minute to cook and absorb all the wonderful flavors. Remove from heat.
Step 4: Assemble the Dish
Place a generous portion of the cheesy rigatoni onto each plate or bowl. Top with the garlic butter steak tips, making sure to drizzle any remaining buttery pan juices over everything. Sprinkle freshly chopped parsley for a pop of color and freshness. Serve immediately while warm and gooey for unbeatable comfort and delight.
How to Serve Garlic Butter Steak Tips with Cheesy Rigatoni Recipe
Garnishes
Brighten up your meal with freshly chopped parsley, which adds a lovely herbaceous note and a splash of vibrant green that contrasts beautifully with the rich creaminess. A sprinkle of extra Parmesan right before serving also adds texture and a sharp finish that elevates the dish.
Side Dishes
This dish is hearty enough to stand on its own, but if you want to round out the meal, consider a crisp green salad with a lemon vinaigrette to cut through the richness. Roasted or steamed vegetables like asparagus or broccoli also provide a lovely crunchy contrast and an added boost of nutrients.
Creative Ways to Present
Serve this Garlic Butter Steak Tips with Cheesy Rigatoni Recipe in shallow bowls for a rustic feel or plated elegantly on white dishes to highlight the colors and textures. You can also place steak tips skewered with fresh herbs on top of the rigatoni for a fun twist. For a party, mini ramekins with single servings of cheesy rigatoni topped with steak tips make an impressive appetizer or buffet selection.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually meld even more overnight, making it a delicious next-day meal. Keep steak tips separate from rigatoni if possible to avoid the pasta soaking up too much sauce and getting mushy.
Freezing
This dish freezes well in portions. Place the cooled rigatoni and steak tips separately in freezer-safe containers or bags. When ready to enjoy, thaw overnight in the fridge and reheat gently to maintain texture and flavor integrity.
Reheating
For the best results, reheat the pasta and steak tips on the stovetop over low heat with a splash of milk or water to refresh the cheese sauce and keep it creamy. Alternatively, microwave in short bursts, stirring in between to distribute heat evenly.
FAQs
Can I use a different cut of steak for the steak tips?
Absolutely! While sirloin and ribeye are ideal for their tenderness and flavor, you can also use flank or skirt steak. Just be sure to cut against the grain and not overcook to keep the steak tender.
Is it possible to use a different type of pasta?
Yes! Rigatoni works wonderfully, but penne or shells can be great substitutes since their shapes also hold onto the cheesy sauce nicely.
Can this recipe be made dairy-free?
It’s a bit tricky because the cheese sauce is central to the dish, but you could experiment with dairy-free milks and vegan cheese alternatives. Just note that the texture and flavor will be different.
How do I know when the cheese sauce is the right consistency?
The sauce should be thick enough to coat the back of a spoon without running off immediately but still smooth and pourable. If it’s too thick, add a splash more milk; if too thin, simmer a little longer to thicken.
Can I prepare parts of this recipe in advance for a quicker dinner?
Yes, you can cook the pasta and make the cheese sauce ahead of time and refrigerate separately. Just reheat gently when ready. Steak tips are best cooked fresh but can be quickly reheated if prepared earlier.
Final Thoughts
Cooking Garlic Butter Steak Tips with Cheesy Rigatoni Recipe is like creating a warm hug on a plate. It’s the combination of melt-in-your-mouth steak, buttery garlic, and cheesy rigatoni that feels comforting yet impressive enough for any occasion. I can’t wait for you to try this recipe and fill your home with the aroma and joy it brings to every bite!
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Garlic Butter Steak Tips with Cheesy Rigatoni Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Garlic Butter Steak Tips with Cheesy Rigatoni is a hearty and flavorful American main course combining tender, perfectly seared steak pieces tossed in garlic butter with a rich, creamy cheesy rigatoni pasta. This comforting skillet dish is ideal for a satisfying dinner that brings together savory steak and decadent pasta in one plate.
Ingredients
For the Steak Tips:
- 1 ½ pounds sirloin or ribeye steak, cut into bite-sized pieces
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 tablespoon chopped fresh parsley (for garnish)
For the Cheesy Rigatoni:
- 12 oz rigatoni pasta
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente. Drain and set aside.
- Make the Cheese Sauce: In a saucepan, melt 1 tablespoon butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk and bring to a gentle simmer, stirring constantly until thickened. Add mozzarella, Parmesan, garlic powder, salt, and pepper. Stir until smooth and creamy. Remove from heat and cover to keep warm.
- Cook the Steak Tips: Season steak pieces with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear steak tips in a single layer for 2–3 minutes per side until browned and medium-rare or preferred doneness. Cook in batches if necessary. Reduce heat to medium, add butter and garlic to the skillet, and stir until fragrant and melted. Toss steak tips to coat in the garlic butter. Add Worcestershire sauce and cook 1 more minute. Remove from heat.
- Assemble: Divide cheesy rigatoni onto plates or bowls. Top with garlic butter steak tips and drizzle with extra pan sauce. Garnish with chopped parsley and serve immediately.
Notes
- For extra richness, add a splash of cream to the cheese sauce.
- You can swap rigatoni with penne or shells if desired.
