Description
Indulge in the rich flavors of delicious steak combined with creamy four-cheese sauce and rigatoni.
Ingredients
Scale
- 1 pound ribeye or sirloin steak, cut into bite-sized pieces
- 12 ounces rigatoni pasta
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- ¾ cup freshly grated parmesan cheese
- ½ cup shredded fontina cheese
- ¼ cup crumbled gorgonzola cheese
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons chopped fresh parsley (optional)
- ½ cup reserved pasta water (as needed)
Instructions
- Start by bringing a large pot of salted water to a boil. Once boiling, add the rigatoni and cook according to the package instructions until al dente. Reserve a half-cup of pasta water before draining.
- In a large skillet, heat unsalted butter over medium heat. Add minced garlic and sauté until fragrant. Season steak pieces with salt and black pepper and sear for 2–3 minutes on each side.
- Lower the heat and add heavy cream to the pan, scraping up any browned bits. Gradually stir in cheeses and whisk until melted into a smooth sauce. Add reserved pasta water if needed to thin.
- Add drained rigatoni to the sauce, then return seared steak to the skillet and toss everything together. Simmer for 1–2 minutes to meld flavors.
- Plate the dish, garnish with parsley and extra parmesan, and serve hot.
Notes
Experiment with different cheese blends for a unique flavor profile; you can use cheddar or brie.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 780 kcal
- Sodium: 900 mg
- Protein: 48 g