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.
โฑ๏ธ Prep Time: 20 minutes
๐ฅ Cook Time: 25 minutes
๐ฝ๏ธ Servings: 4
๐ฅ Calories: About 780 per serving
Ingredients ๐
๐ฅฉ For the Steak
๐ฅฉ 1ยฝ lb sirloin, ribeye, or New York strip steak
๐ง 1ยฝ tsp salt
โซ 1 tsp freshly ground black pepper
๐ถ๏ธ 1 tsp smoked paprika
๐ซ 1 tbsp olive oil
๐ง 1 tbsp butter
๐ง 2 garlic cloves, lightly crushed
๐ For the Creamy Cheesy Rigatoni
๐ 12 oz rigatoni or your favorite short pasta
๐ง Salt, for the pasta water
๐ง 3 tbsp butter
๐ง 3 garlic cloves, minced
๐ถ๏ธ ยฝ tsp red pepper flakes
๐พ 2 tbsp all-purpose flour
๐ฅ 2 cups whole milk
๐ฅ ยฝ cup heavy cream
๐ง 1ยฝ cups shredded cheddar cheese or Colby Jack
๐ง ยฝ cup grated Parmesan cheese
๐ง Salt and black pepper, to taste
๐ฟ 2 tbsp freshly chopped parsley
Instructions ๐ฉโ๐ณ
1๏ธโฃ 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.
2๏ธโฃ Cook the Rigatoni
Bring a large pot of generously salted water to a boil. Cook the rigatoni for 10โ12 minutes, or until al dente according to the package directions.
Before draining, reserve ยฝ cup of the pasta cooking water.
3๏ธโฃ Sear the Steak
Heat the olive oil in a large skillet over medium-high heat until hot.
Add the steak and cook for 3โ5 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 54โ57ยฐC (130โ135ยฐF) for medium-rare.
4๏ธโฃ Rest and Slice
Transfer the steak to a cutting board and let it rest for 8โ10 minutes. Slice across the grain into thick, juicy strips to keep the meat tender.
5๏ธโฃ 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.
6๏ธโฃ 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.
7๏ธโฃ 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 ๐ก
โ Use Colby Jack for a smooth, mild cheese sauce or sharp cheddar for a bolder flavor.
โ A blend of cheddar and Parmesan creates the richest, most flavorful sauce.
โ For medium steak, cook until the internal temperature reaches 57โ60ยฐC (135โ140ยฐF).
โ Stir the cheese into the sauce after removing it from the heat to keep it silky and prevent graininess.
โ Add sautรฉed mushrooms, spinach, or broccoli for extra vegetables and flavor.
โ Finish with extra Parmesan and chopped parsley just before serving for a beautiful restaurant-style presentation.
โ Leftover steak and pasta reheat well with a splash of milk to restore the creamy texture of the sauce.
