Indulge in this Cheesy Rigatoni with Juicy Sliced Steak, a restaurant-style dinner featuring perfectly seared steak, creamy homemade cheese sauce, tender rigatoni, and a touch of garlic and Parmesan. Rich, satisfying, and easy to prepare, this comforting pasta recipe is perfect for weeknight dinners, date nights, or whenever you’re craving a hearty steak and pasta meal.
β±οΈ Prep Time: 20 minutes
π₯ Cook Time: 25 minutes
π½οΈ Servings: 4
π₯ Calories: About 780 per serving
Ingredients π
π₯© For the Steak
π₯© 1Β½ lb sirloin, ribeye, or New York strip steak
π§ 1Β½ tsp salt
β« 1 tsp freshly ground black pepper
πΆοΈ 1 tsp smoked paprika
π« 1 tbsp olive oil
π§ 1 tbsp butter
π§ 2 garlic cloves, lightly crushed
π For the Creamy Cheesy Rigatoni
π 12 oz rigatoni or your favorite short pasta
π§ Salt, for the pasta water
π§ 3 tbsp butter
π§ 3 garlic cloves, minced
πΆοΈ Β½ tsp red pepper flakes
πΎ 2 tbsp all-purpose flour
π₯ 2 cups whole milk
π₯ Β½ cup heavy cream
π§ 1Β½ cups shredded cheddar cheese or Colby Jack
π§ Β½ cup grated Parmesan cheese
π§ Salt and black pepper, to taste
πΏ 2 tbsp freshly chopped parsley
Instructions π©βπ³
1οΈβ£ Season the Steak
Pat the steak completely dry with paper towels. Season both sides evenly with salt, black pepper, and smoked paprika. Let it rest at room temperature while you prepare the pasta water.
2οΈβ£ Cook the Rigatoni
Bring a large pot of generously salted water to a boil. Cook the rigatoni for 10β12 minutes, or until al dente according to the package directions.
Before draining, reserve Β½ cup of the pasta cooking water.
3οΈβ£ Sear the Steak
Heat the olive oil in a large skillet over medium-high heat until hot.
Add the steak and cook for 3β5 minutes per side, depending on thickness. During the final minute of cooking, add the butter and lightly crushed garlic cloves, spooning the melted butter over the steak as it cooks.
Cook until the internal temperature reaches 54β57Β°C (130β135Β°F) for medium-rare.
4οΈβ£ Rest and Slice
Transfer the steak to a cutting board and let it rest for 8β10 minutes. Slice across the grain into thick, juicy strips to keep the meat tender.
5οΈβ£ Prepare the Cheese Sauce
In a saucepan, melt the butter over medium heat. Add the minced garlic and red pepper flakes, cooking for about 30 seconds until fragrant.
Whisk in the flour and cook for 1 minute to create a smooth roux.
Slowly pour in the milk and heavy cream while whisking continuously. Simmer for several minutes until the sauce thickens enough to coat the back of a spoon.
Remove the pan from the heat and stir in the shredded cheddar (or Colby Jack) and grated Parmesan until completely melted and silky smooth. Season with salt and black pepper to taste.
6οΈβ£ Combine the Pasta
Add the cooked rigatoni to the cheese sauce and gently stir until every piece is coated. If the sauce becomes too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
7οΈβ£ Plate and Serve
Spoon the creamy cheesy rigatoni onto serving plates. Arrange the sliced steak alongside the pasta, then garnish with freshly chopped parsley, a sprinkle of black pepper, and extra red pepper flakes if you enjoy a little heat.
Helpful Tips & Variations π‘
β Use Colby Jack for a smooth, mild cheese sauce or sharp cheddar for a bolder flavor.
β A blend of cheddar and Parmesan creates the richest, most flavorful sauce.
β For medium steak, cook until the internal temperature reaches 57β60Β°C (135β140Β°F).
β Stir the cheese into the sauce after removing it from the heat to keep it silky and prevent graininess.
β Add sautΓ©ed mushrooms, spinach, or broccoli for extra vegetables and flavor.
β Finish with extra Parmesan and chopped parsley just before serving for a beautiful restaurant-style presentation.
β Leftover steak and pasta reheat well with a splash of milk to restore the creamy texture of the sauce.
