Description
This cheesy garlic butter steak with rigatoni in four-cheese sauce is a creamy, rich, and indulgent pasta dinner loaded with juicy steak bites, tender rigatoni, and a velvety cheese sauce made with Parmesan, mozzarella, fontina, and cream cheese. Perfect for comfort food lovers and pasta night enthusiasts.
Ingredients
1 lb rigatoni pasta
1 lb ribeye or sirloin steak, cut into bite-sized pieces
2 tablespoons olive oil
2 tablespoons butter
4 cloves garlic, minced
1 cup heavy cream
1 cup shredded mozzarella cheese
1 cup shredded fontina cheese
1 cup grated parmesan cheese
4 oz cream cheese
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons fresh parsley, chopped (optional)
Instructions
1. Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Drain and set aside.
2. Heat olive oil in a skillet over medium-high heat. Add steak, season with salt and pepper, and sear for 2 minutes per side. Remove and set aside.
3. In the same skillet, reduce heat to medium. Add butter, melt it, then add minced garlic and cook until fragrant, about 1 minute.
4. Pour in the heavy cream. Once warmed, stir in cream cheese until melted, then add mozzarella, fontina, and parmesan. Stir until sauce is smooth.
5. Add the cooked rigatoni and steak back to the skillet. Toss everything to coat well in the cheese sauce and let simmer for 1 minute.
6. Serve hot, garnished with chopped parsley if desired.
Notes
Let the sauce gently simmer to avoid separating.
Use freshly grated cheeses for the creamiest texture.
Rigatoni is ideal because it grabs the sauce perfectly, but penne works too.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Italian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 785
- Sugar: 3g
- Sodium: 710mg
- Fat: 52g
- Saturated Fat: 28g
- Unsaturated Fat: 19g
- Trans Fat: 1g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 145mg