Instructions
Step 1: Cook the rigatoni according to package instructions until al dente, then drain and set aside./n
Step 2: Season the steak strips with black pepper, paprika, red pepper flakes, and salt./n
Step 3: Heat olive oil in a skillet over high heat and sear the steak for 2–4 minutes until browned and cooked to your liking. Remove and set aside./n
Step 4: In the same skillet, reduce heat to medium and add butter and minced garlic, sautéing until fragrant./n
Step 5: Pour in heavy cream and milk, stirring to combine and bring to a gentle simmer./n
Step 6: Add Parmesan and mozzarella cheese, stirring continuously until melted and smooth./n
Step 7: Stir in Italian seasoning and onion powder, adjusting salt and pepper to taste./n
Step 8: Add the cooked rigatoni to the sauce and toss until fully coated./n
Step 9: Return the steak to the skillet or place on top for serving./n
Step 10: Garnish with fresh parsley and extra black pepper, then serve hot.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to maintain the sauce’s texture. Avoid overcooking the steak during reheating to keep it tender.
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