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Garlic Butter Steak Tips with Cheesy Rigatoni Comfort Food at Its Best

Tender seared steak tips tossed in garlic butter and served over rigatoni coated in a rich, four-cheese cream sauce for an indulgent comfort-food pasta.

  • Total Time: 40 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 1 lb steak tips, cut into 1-inch bite-sized pieces
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 12 oz rigatoni pasta
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded fontina cheese
  • 1/4 cup crumbled gorgonzola (optional)
  • 1/4 cup reserved pasta cooking water (as needed)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • Fresh parsley, chopped, for garnish
  • Red pepper flakes (optional, for serving)

Instructions

  1. Bring a large pot of salted water to a boil and cook the rigatoni according to package directions until al dente; drain, reserving 1/4 cup pasta water, and set pasta aside.
  2. Pat steak tips dry and season with salt, pepper, and garlic powder.
  3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat; working in batches if needed, sear steak tips for 2–4 minutes per side until browned and cooked to desired doneness; remove steak to a plate and set aside.
  4. Reduce heat to medium and add 2 tablespoons butter to the same skillet; add minced garlic and sauté about 1 minute until fragrant.
  5. Return the steak bites to the skillet and toss in the garlic butter to coat; turn off heat and keep warm.
  6. In a medium saucepan over medium heat, warm the heavy cream until it begins to simmer, then reduce heat to low and stir in Parmesan, mozzarella, fontina, and gorgonzola until smooth and fully melted.
  7. Season the cheese sauce with Italian seasoning and additional salt and pepper to taste; if sauce is too thick, whisk in reserved pasta water a tablespoon at a time until desired consistency is reached.
  8. Add the cooked rigatoni to the cheese sauce and toss gently to coat the pasta evenly.
  9. Plate the cheesy rigatoni and top with garlic butter steak tips. Drizzle any remaining butter from the skillet over the top and garnish with chopped parsley and red pepper flakes if desired.

Notes

1) Do not overcrowd the skillet when searing steak—work in batches for a better crust. 2) Use reserved pasta water to loosen the cheese sauce if it becomes too thick. 3) Swap fontina or gorgonzola amounts to taste or omit gorgonzola for a milder sauce.

  • Author: Olivia Bennett
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Method: Main
  • Cuisine: American / Comfort

Nutrition

  • Calories: 860
  • Sugar: 3
  • Sodium: 820
  • Fat: 55
  • Saturated Fat: 26
  • Unsaturated Fat: 28
  • Trans Fat: 1
  • Carbohydrates: 55
  • Fiber: 3
  • Protein: 46
  • Cholesterol: 180