Ingredients
- Steak Tips (Sirloin or Tenderloin) – 1.5 lbs
- Rigatoni Pasta – 1 lb
- Butter – 1/2 cup (1 stick)
- Garlic – 6 cloves, minced
- Olive Oil – 2 tablespoons
- Heavy Cream – 1 cup
- Parmesan Cheese – 1/2 cup, grated
- Mozzarella Cheese – 1/2 cup, shredded
Instructions
- Step 1: Cook the rigatoni according to package directions in salted boiling water. Drain, reserving about 1 cup of pasta water. Set aside.
- Step 2: While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add the steak tips and cook for 5-7 minutes, or until browned on all sides and cooked to your desired doneness. Remove steak tips from the skillet and set aside.
- Step 3: Reduce heat to medium. Add the butter and minced garlic to the skillet. Cook for 1-2 minutes, or until the garlic is fragrant but not browned.
- Step 4: Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency.
- Step 5: Add the cooked rigatoni and the steak tips to the skillet with the sauce. Toss to combine. Stir in the mozzarella cheese until melted.
- Step 6: Serve immediately and garnish with extra Parmesan cheese, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium-low heat, adding a splash of milk or cream if the sauce has thickened too much.
- For a complete meal, serve with a side of steamed broccoli or a crisp Caesar salad to cut through the richness.
- Don't overcrowd the skillet when searing the steak tips; work in batches to ensure a good sear and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American