Description

Tender garlic butter steak tips are seared to perfection and served over a bed of creamy, cheesy rigatoni. This bold and comforting dish brings steakhouse vibes to your dinner table in under 40 minutes. It’s perfect for date night or a crave-worthy weeknight meal.

Ingredients

For the steak tips:

1 1/2 lbs sirloin steak, cut into 1-inch cubes
Salt and pepper, to taste
1 tbsp olive oil
3 tbsp unsalted butter
4 cloves garlic, minced
1 tbsp chopped fresh parsley (optional)

For the cheesy rigatoni:

12 oz rigatoni pasta
2 tbsp butter
2 tbsp all-purpose flour
2 cups whole milk (or half-and-half)
1 cup shredded mozzarella
1/2 cup grated Parmesan
Salt and pepper, to taste
Pinch of nutmeg (optional)

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Instructions

Cook the pasta:
Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Drain and set aside.
Make the cheese sauce:
In a saucepan, melt butter over medium heat. Stir in flour and whisk for 1 minute to form a roux. Slowly whisk in milk and bring to a simmer, stirring until thickened (about 3–4 minutes). Remove from heat and stir in mozzarella, Parmesan, salt, pepper, and nutmeg. Keep warm.
Sear the steak tips:
Season steak pieces with salt and pepper. Heat olive oil in a large skillet over high heat. Add steak tips in a single layer and sear for 2–3 minutes per side until browned and just cooked through. Don’t overcrowd the pan — cook in batches if needed.
Add garlic butter:
Lower heat to medium. Add butter and garlic to the skillet with the steak tips. Toss to coat and cook for 1 more minute, spooning garlic butter over the steak. Remove from heat and sprinkle with parsley.
Assemble the dish:
Toss cooked rigatoni with the cheese sauce. Plate with garlic butter steak tips on top or mixed in. Serve hot!

Notes

Swap in a sharp white cheddar or fontina for the cheese sauce for extra flavor.
You can prep the steak and cheese sauce in advance — just reheat gently before serving.
A drizzle of balsamic glaze or crushed red pepper adds a great finish.