Instructions
Step 1 Cook the rigatoni according to package instructions until al dente, then drain and set aside.
/nStep 2 Season the steaks with salt, black pepper, and paprika.
/nStep 3 Heat olive oil in a skillet over high heat and sear the steaks for 3–5 minutes per side until desired doneness, then remove and let rest.
/nStep 4 In the same skillet, reduce heat to medium and melt butter, then add garlic and sauté until fragrant.
/nStep 5 Pour in heavy cream and bring to a gentle simmer.
/nStep 6 Stir in cheddar cheese, parmesan cheese, and Italian seasoning until the sauce is smooth and creamy.
/nStep 7 Add the cooked rigatoni to the sauce and toss until fully coated.
/nStep 8 Slice the steak and serve alongside or over the cheesy rigatoni, garnished 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 maintain the sauce. Avoid overcooking the steak when reheating to keep it tender.
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