Instructions
Step 1: Cook rigatoni pasta according to package instructions until al dente, then drain and set aside./nStep 2: Heat olive oil in a large skillet over medium-high heat./nStep 3: Season steak pieces with salt, pepper, paprika, and Italian seasoning./nStep 4: Sear the steak tips in the skillet for 3–4 minutes until browned and cooked to your desired doneness, then remove and set aside./nStep 5: In the same skillet, melt butter and sauté minced garlic until fragrant./nStep 6: Pour in heavy cream and bring to a gentle simmer, stirring continuously./nStep 7: Add mozzarella and Parmesan cheese, stirring until fully melted and smooth./nStep 8: Stir in cooked rigatoni and mix until well coated in the sauce./nStep 9: Return steak tips to the skillet and combine with the pasta./nStep 10: Garnish with red pepper flakes and fresh parsley before serving.
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 cream or milk to restore the sauce’s creaminess, or microwave in short intervals, stirring in between. Avoid overcooking to keep the steak tender.
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