Description
Garlic Butter Steak Bites with Creamy Mozzarella Rigatoni is a cozy skillet dinner made with juicy steak tips, a garlicky butter base, and rigatoni tossed in a rich mozzarella and cream sauce. It’s indulgent, comforting, and ready in under 40 minutes.
Ingredients
• 1 ½ lbs sirloin or ribeye steak, cut into steak tips
• 1 tbsp olive oil
• 4 tbsp unsalted butter, divided
• 4 cloves garlic, minced
• 1 tsp Cajun seasoning (optional)
• Salt and black pepper, to taste
• 12 oz rigatoni pasta
• 1 ½ cups heavy cream
• 1 cup whole milk
• 2 cups shredded mozzarella
• ½ cup grated Parmesan
• ½ tsp Italian seasoning
• Fresh parsley, chopped (for garnish)
• Pinch of crushed red pepper flakes (optional)
Instructions
1. Boil a large pot of salted water. Cook rigatoni until al dente, about 9–11 minutes. Drain and reserve ½ cup of pasta water.
2. In a hot skillet over medium-high heat, add olive oil and 1 tbsp butter. Once melted, add steak tips seasoned with salt, pepper, and Cajun seasoning.
3. Sear steak for 2–3 minutes per side until browned. Remove from pan and set aside.
4. Lower heat to medium. Add remaining butter and minced garlic. Sauté for 30 seconds.
5. Add heavy cream, milk, Italian seasoning, and crushed red pepper flakes. Simmer 3–4 minutes.
6. Stir in mozzarella and Parmesan until melted and smooth.
7. Add drained rigatoni and reserved pasta water if needed to loosen sauce. Stir gently.
8. Return steak bites to the skillet and fold them into the pasta. Taste and adjust seasoning.
9. Garnish with fresh parsley and serve immediately.
Notes
– Sirloin and ribeye offer the best texture, but strip steak or flank can be used.
– Skip Cajun seasoning if you prefer a milder version—try smoked paprika instead.
– Penne or fusilli work well if you don’t have rigatoni.
– Store leftovers in the fridge up to 4 days. Reheat gently with a splash of milk.
– Not ideal for freezing due to the cream sauce, but safe if thawed and reheated slowly.
- Prep Time: 10
- Cook Time: 25
- Method: Skillet
- Cuisine: American