Steak dinners always carried a sense of excitement in my childhood. They weren’t everyday meals in our house; they were saved for birthdays, weekends when my mom wanted to spoil us, or those rare nights when she felt like going the extra mile. I can still remember the sizzle from the skillet and the way the whole house filled with a rich, savory aroma that made us all hover around the kitchen.
Today, I don’t wait for an occasion to enjoy that same feeling. This recipe for Garlic Butter Steak Tips with Cheesy Rigatoni in Mozzarella Sauce brings that indulgence to an ordinary weeknight without the stress. The steak tips turn golden and tender, the pasta is smothered in a creamy mozzarella sauce, and together they create a dinner that feels comforting yet elegant. And the best part? It’s ready in just about 35 minutes.
Essential Elements and Equipment
To make this dish come together beautifully, a few tools and ingredients will make all the difference:
- Heavy skillet or cast-iron pan: The secret to those perfectly caramelized steak edges is even, high heat. A cast-iron pan holds heat beautifully.
- Large pot: Rigatoni needs room to cook evenly, so a big pot of salted boiling water is a must.
- Sharp knife: Cutting steak tips into even, bite-sized pieces makes them easier to sear and ensures they cook evenly.
- Whisk: Essential for creating a smooth, creamy mozzarella sauce without lumps.
- Fresh ingredients: Garlic, parsley, and quality steak are the foundation of great flavor.
- Cheese variety: Mozzarella gives creaminess and stretch, Parmesan adds depth, and together they create the perfect sauce.
Having these on hand helps you recreate a dish that’s both comforting and restaurant-worthy.
What Makes This Recipe Work
This recipe is one of those meals that checks all the boxes. Here’s why it stands out:
- Juicy steak tips: A hot skillet, butter, and simple seasoning create golden, flavorful crusts while keeping the meat tender inside.
- Creamy mozzarella sauce: The rigatoni is coated in a velvety cheese sauce that clings to every bite.
- Balanced flavors: Cajun seasoning adds depth and just a hint of heat without overpowering the creaminess.
- Beautiful presentation: Serving steak on one side and pasta on the other transforms a simple dinner into something visually stunning.
- Family appeal: Steak and cheesy pasta are universally loved, making this dish perfect for kids and adults alike.
- Quick cooking time: Ready in just over half an hour, it’s realistic for weeknights.
- Versatility: You can dress it up for guests or keep it simple for a cozy family dinner.
Every forkful feels indulgent yet comforting, striking that perfect balance between homemade comfort food and something special.
Ingredients You’ll Need
- 1 ½ lbs sirloin or ribeye steak, cut into thick steak tips
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, divided
- 4 garlic cloves, minced
- 1 teaspoon Cajun seasoning (optional, for depth)
- Salt and freshly cracked black pepper, to taste
- 12 oz rigatoni pasta
- 1 ½ cups heavy cream
- 1 cup whole milk
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- Fresh parsley, chopped (for garnish)
- Pinch of crushed red pepper flakes (optional, for heat)
Preparation
Step 1: Bring a large pot of salted water to a boil. Cook the rigatoni until just al dente, then drain. Save about ½ cup of pasta water for later. Set aside.
Step 2: Pat the steak tips dry with paper towels. This step ensures a good sear. Season generously with salt, black pepper, and Cajun seasoning if you’re using it.
Step 3: Heat olive oil and 2 tablespoons butter in a heavy skillet over medium-high heat. When the butter foams, add the steak tips in a single layer. Sear for 2–3 minutes per side until golden brown with crispy edges. Transfer to a plate, tent with foil, and let rest.
Step 4: Lower the heat to medium. Add the remaining butter to the skillet and sauté the minced garlic for 1 minute until fragrant, scraping up any browned bits from the bottom of the pan.
Step 5: Pour in heavy cream and milk, whisking to combine. Let the mixture simmer gently for 2–3 minutes.
Step 6: Stir in mozzarella and Parmesan a little at a time, mixing until smooth and creamy. Add Italian seasoning, salt, and pepper to taste. If the sauce thickens too much, stir in a splash of reserved pasta water.
Step 7: Add the rigatoni to the skillet and toss until every tube is coated in the glossy sauce. Simmer for 1–2 minutes to allow the pasta to absorb the flavors.
Step 8: To serve, spoon the rigatoni onto one side of a large platter and arrange the steak tips on the other. Drizzle the garlic butter pan juices over the steak. Garnish with parsley and red pepper flakes if desired.
Easy Variations to Try
One of the best parts of this recipe is how easily you can adapt it:
- Protein swaps: Try chicken breast, shrimp, or even portobello mushrooms for a lighter option.
- Cheese variations: Use fontina, provolone, or asiago for different flavor notes in the sauce.
- Make it spicier: Add more Cajun seasoning or a pinch of crushed red pepper flakes to the sauce for extra heat.
- Vegetable boost: Stir in spinach, broccoli, or roasted bell peppers to add color and nutrition.
- Gluten-free option: Swap the rigatoni for your favorite gluten-free pasta.
- Lighter version: Substitute half-and-half for the heavy cream and reduce the butter slightly to lighten things up without losing too much richness.
These variations allow you to keep the dish exciting every time you make it, tailoring it to your family’s tastes or dietary needs.
How to Serve
The beauty of this dish is that it can shine on its own, but pairing it with the right sides makes it even better. Here are a few simple serving ideas:
- Fresh Salad: A crisp green salad with a light lemon vinaigrette balances the richness of the cheese sauce.
- Garlic Bread: Warm, crusty bread or garlic knots are perfect for soaking up every drop of creamy mozzarella sauce.
- Roasted Veggies: Add color and nutrition with roasted asparagus, zucchini, or broccoli.
- Fruit Salad: If you’re serving this at a gathering, a light fruit salad on the side keeps the meal from feeling too heavy.
- Simple Dinner: On a weeknight, keep it easy with just the pasta, steak, and maybe some bread it’s all you really need.
Recipe Tips
I know steak and pasta together can sound a little intimidating if you’re not used to cooking them at home, but trust me, it’s much more approachable than it looks. A few small tips will make the process feel second nature:
- Pat your steak dry before cooking. This little step is the secret to that gorgeous sear you see in restaurants. If your steak is damp, it’ll steam instead of browning.
- Don’t overcrowd the pan. Give the steak tips some breathing room so each piece develops those crispy, caramelized edges.
- Let your pan get hot before adding the meat. That’s how you lock in juices and flavor.
- Rest the steak. I know it’s tempting to dig right in, but giving the steak tips a few minutes under foil makes them extra juicy.
- Cheese in batches. When making the sauce, add the mozzarella and Parmesan slowly, stirring as you go. This prevents clumps and keeps your sauce silky smooth.
- Use the pasta water. That starchy liquid you saved can transform your sauce if it’s feeling too thick. It’s basically a magic trick for creamy pasta dishes.
Cooking Notes
- The steak: Sirloin and ribeye are my personal favorites for this recipe because they’re tender and flavorful, but honestly, you can make it work with strip steak or even tenderloin if that’s what you’ve got.
- Storage: Leftovers keep well in the fridge for up to three days. When you reheat, just add a splash of milk or cream to bring the sauce back to life.
- Make-ahead tip: If you’re planning a big dinner, you can cook the pasta and even sear the steak earlier in the day. When it’s time to eat, just warm up the sauce and toss everything together.
- Freezing: This isn’t the best recipe for the freezer since cream sauces can separate, so I recommend enjoying it fresh.
Nutritional Information (per serving)
- Calories: ~890
- Protein: 37g
- Fat: 48g
- Saturated Fat: 22g
- Carbohydrates: 68g
- Fiber: 3g
- Sugar: 4g
- Sodium: 580mg
- Calcium: 310mg
FAQs
Can I use a different type of pasta?
Absolutely. Rigatoni is great because the ridges hold onto the sauce, but penne, ziti, or even fettuccine would be just as delicious. I’ve even tried it with shells once, and they scooped up the sauce beautifully.
Do I have to use mozzarella, or can I mix in other cheeses?
Mozzarella gives that creamy stretch we all love, but you can definitely mix in other cheeses for variety. Provolone or fontina adds depth, and a little cream cheese can make the sauce extra velvety. Just avoid pre-shredded cheese with filler,s they don’t melt as smoothly.
What’s the best way to reheat without drying out the steak?
This is where a skillet comes in handy. Warm the pasta and steak gently with a splash of cream or milk over low heat. It keeps the sauce creamy and the steak tender. I avoid the microwave for steak because it can make it chewy.
Conclusion
This Garlic Butter Steak Tips with Cheesy Rigatoni in Mozzarella Sauce recipe is one of those dishes that always feels a little special, even if you’re just making it on a Tuesday night. It has that steakhouse-meets-cozy-kitchen vibe that makes everyone at the table feel spoiled.
Whenever I make this, I’m reminded why I love recipes like this so much. They bring people together, they spark conversation, and they make dinnertime feel like an occasion. Whether you’re serving it to impress guests or just feeding your family, it’s one of those meals that people will remember and request again.
So the next time you’re craving comfort food with a little extra flair, give this recipe a try. Trust me, once you’ve had that first bite of juicy steak paired with cheesy rigatoni, you’ll understand why it’s become such a favorite in my kitchen.
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Garlic Butter Steak Tips with Cheesy Rigatoni in Mozzarella Sauce
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
Ingredients You’ll Need
- 1 ½ lbs sirloin or ribeye steak, cut into thick steak tips
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, divided
- 4 garlic cloves, minced
- 1 teaspoon Cajun seasoning (optional, for depth)
- Salt and freshly cracked black pepper, to taste
- 12 oz rigatoni pasta
- 1 ½ cups heavy cream
- 1 cup whole milk
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- Fresh parsley, chopped (for garnish)
- Pinch of crushed red pepper flakes (optional, for heat)
Instructions
Step 1: Bring a large pot of salted water to a boil. Cook the rigatoni until just al dente, then drain. Save about ½ cup of pasta water for later. Set aside.
Step 2: Pat the steak tips dry with paper towels. This step ensures a good sear. Season generously with salt, black pepper, and Cajun seasoning if you’re using it.
Step 3: Heat olive oil and 2 tablespoons butter in a heavy skillet over medium-high heat. When the butter foams, add the steak tips in a single layer. Sear for 2–3 minutes per side until golden brown with crispy edges. Transfer to a plate, tent with foil, and let rest.
Step 4: Lower the heat to medium. Add the remaining butter to the skillet and sauté the minced garlic for 1 minute until fragrant, scraping up any browned bits from the bottom of the pan.
Step 5: Pour in heavy cream and milk, whisking to combine. Let the mixture simmer gently for 2–3 minutes.
Step 6: Stir in mozzarella and Parmesan a little at a time, mixing until smooth and creamy. Add Italian seasoning, salt, and pepper to taste. If the sauce thickens too much, stir in a splash of reserved pasta water.
Step 7: Add the rigatoni to the skillet and toss until every tube is coated in the glossy sauce. Simmer for 1–2 minutes to allow the pasta to absorb the flavors.
Step 8: To serve, spoon the rigatoni onto one side of a large platter and arrange the steak tips on the other. Drizzle the garlic butter pan juices over the steak. Garnish with parsley and red pepper flakes if desired.
Nutrition
- Calories: 890
- Sodium: 580
- Protein: 37