Garlic Butter Steak Rigatoni in Parmesan Cream

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions. Reserve 1/2 cup pasta water, then drain and set aside. /n
Step 2: Season the steak cubes with Italian seasoning, paprika, salt, and black pepper. /n
Step 3: Heat olive oil in a skillet over medium-high heat. Add steak and sear until browned and cooked to desired doneness, about 3–5 minutes. Remove and set aside. /n
Step 4: In the same skillet, add butter and minced garlic. Sauté for 1 minute, then return steak to coat in garlic butter and set aside. /n
Step 5: In a separate pan, melt butter over medium heat and add heavy cream. Bring to a gentle simmer. /n
Step 6: Stir in Parmesan and mozzarella cheese until melted and smooth. /n
Step 7: Season with garlic powder, onion powder, salt, and pepper. Adjust consistency with reserved pasta water. /n
Step 8: Add cooked rigatoni, broccoli, and roasted red peppers (if using) to the sauce and toss to coat. /n
Step 9: Serve pasta topped with garlic butter steak and garnish with fresh parsley.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave with a splash of milk or cream to keep the sauce smooth. For best results, reheat steak separately to avoid overcooking.