Garlic Butter Steak Tips with Cheesy Rigatoni

This dish combines tender, juicy steak tips in a garlic butter sauce with creamy, cheesy rigatoni for the ultimate comfort meal. Perfect for a special dinner or a hearty weeknight treat!

Ingredients

For the Steak Tips:
• 1 lb steak tips (sirloin or ribeye, cut into bite-sized pieces)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 3 tablespoons unsalted butter
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste

For the Cheesy Rigatoni:
• 12 oz rigatoni pasta
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk (warm)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste

Instructions

1. Cook the Rigatoni:
• Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions. Drain and set aside.

2. Sear the Steak Tips:
• Heat olive oil in a large skillet over medium-high heat. Season the steak tips with salt, pepper, and Italian seasoning.
• Sear the steak tips for 2-3 minutes per side until browned. Remove from the skillet and set aside.

3. Make the Garlic Butter Sauce:
• In the same skillet, lower the heat to medium. Add the butter and minced garlic. Cook for 1-2 minutes until fragrant.
• Return the steak tips to the skillet and toss to coat in the garlic butter sauce. Remove from heat and keep warm.

4. Make the Cheesy Sauce:
• In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden. Slowly whisk in the warm milk until smooth.
• Stir in mozzarella, Parmesan, garlic powder, salt, and pepper. Cook until the cheese is fully melted and the sauce is creamy.

5. Combine the Pasta and Sauce:
• Toss the cooked rigatoni in the cheesy sauce until well coated.

6. Serve:
• Plate the cheesy rigatoni and top with the garlic butter steak tips. Garnish with parsley or additional Parmesan, if desired.

This indulgent dish is packed with flavor and perfect for any pasta lover. Would you serve it with garlic bread or a fresh green salad?