Garlic Butter Steak Parmesan Rigatoni - Quick and Easy Dinner Recipes Noodles
Let me tell you something—if there's one dinner that got my whole family asking for seconds (and thirds 🙈), it’s this garlic butter steak Parmesan rigatoni. Yeah, it sounds a bit over the top, but in the best possible way. We’re talking tender steak bites, swimming in pools of garlicky butter, tangled up with rigatoni and a creamy parmesan sauce that sticks to every curve of the pasta like it was born for it. 🧄🥩🧀
The first time I made this, I almost burned the butter because I got distracted dancing around the kitchen with my toddler. Real life, right? But even with that near-miss, it turned out ridiculously good. Something about that combination—hearty, rich, a little salty, deeply savory—just does it for me every time.
Whether you're a steak lover, a pasta fanatic, or just someone who needs a meal that feels fancy but doesn’t make you break a sweat, this one’s your new weeknight hero. We’re skipping the fancy chef talk and just making something comforting that hits all the right notes. 🍝🔥
Servings: 4 servings
Ingredients
- 1 lb sirloin steak, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 3/4 cup heavy cream
- 1 cup grated Parmesan cheese
- 12 oz rigatoni pasta
- Chopped parsley, for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni until al dente, then drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the steak and cook for 3-4 minutes until browned. Don’t crowd the pan—work in batches if needed.
- Add butter and garlic to the skillet with the steak. Stir until the butter melts and the garlic is fragrant—about 1 minute.
- Pour in the cream and stir to combine. Reduce the heat and simmer for 2 minutes.
- Add Parmesan cheese and stir until melted and smooth. Season with Italian seasoning, salt, and pepper.
- Toss in the cooked rigatoni and stir to coat the pasta in the sauce.
- Garnish with parsley and serve warm. Try not to eat it straight from the pan. No promises.