I couldn’t resist sharing how garlic butter steak tips with creamy cheesy rigatoni delivers a plate people will crave on repeat.
I’m obsessed with the way garlic and sirloin steak tips sing together in this dish. That seared, buttery crust on each bite, the steaks still juicy inside, and the pasta soaked in glossy, cheesy sauce, yes please.
I love that salty hit tucked into every forkful, and how the garlic punches through without stealing the show. But it’s the contrast that hooks me: tender meat against rich, melty rigatoni.
Satisfying, but not precious. I want this on my plate any night.
Serve it and watch everyone beg for seconds. No pretension.
Just big, honest flavor. Seriously true.
Ingredients
- Sirloin steak tips: hearty protein, sears up nice and juicy for the pasta.
- Kosher salt: brings out flavor, makes everything taste less flat.
- Black pepper: fresh bite, gives a little kick to each bite.
- Garlic powder: background garlic, it’s subtle but keeps things cozy.
- Olive oil: helps sear and adds a fruity richness to the meat.
- Unsalted butter: silky finish, it’s what makes the sauce feel lush.
- Minced garlic: punchy aroma, you’ll smell it the second it hits the pan.
- Worcestershire sauce: basically umami depth, kind of meaty and tangy.
- Thyme: herb note that’s earthy and slightly lemony.
- Parsley: fresh pop and color, plus a clean finish on top.
- Rigatoni: chunky tubes that trap cheesy sauce in every bite.
- All purpose flour: thickens the sauce so it clings, not puddles.
- Whole milk: creamy base that keeps things light but rich.
- Heavy cream: adds decadence, makes the sauce indulgently smooth.
- Cream cheese: tangy creaminess that gives the sauce body.
- Sharp cheddar: bold, cheesy punch that you’ll actually taste.
- Mozzarella: melty stretch, for that gooey, comforting pull.
- Parmesan: salty, nutty finish; sprinkle more on top.
- Chicken broth: adds savory balance, keeps the sauce from tasting heavy.
- Red pepper flakes: optional heat; a little bite if you want it.
- Cooking spray: prevents sticking, keeps cleanup easy so you’ll cook again.
Ingredient Quantities
- 1 1/2 pounds sirloin steak tips, trimmed and cut into 1 inch pieces
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 6 cloves garlic, minced (about 2 tablespoons)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1 tablespoon chopped fresh parsley, plus more for garnish
- 12 ounces rigatoni pasta (about 3/4 of a 1 lb box)
- 1 tablespoon all purpose flour (for thickening the cheese sauce)
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 4 ounces cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 3/4 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
- 1/2 cup low sodium chicken broth (or beef broth)
- Pinch of red pepper flakes, optional
- Cooking spray or extra oil for the pan
How to Make this
1. Bring a large pot of salted water to a boil and cook 12 ounces rigatoni according to package directions until al dente, reserve about 1 cup pasta water, then drain and set aside.
2. While pasta cooks, pat 1 1/2 pounds sirloin steak tips dry, season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 teaspoon garlic powder; let sit at room temp for 10 minutes.
3. Heat a large heavy skillet over medium high, add 2 tablespoons olive oil and a little cooking spray or extra oil if needed. Working in batches so you dont overcrowd the pan, sear the steak tips about 2 minutes per side until browned but slightly underdone; transfer to a plate.
4. In the same skillet reduce heat to medium, add 2 tablespoons unsalted butter and 6 cloves minced garlic, cook 30 seconds until fragrant, then stir in 1 tablespoon Worcestershire sauce, 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried) and 1 tablespoon chopped parsley. Spoon this garlic butter over the steak pieces and keep warm.
5. Wipe the skillet clean if it’s too crusted, return to medium heat and melt the remaining 2 tablespoons butter. Sprinkle in 1 tablespoon all purpose flour and whisk 1 minute to make a light roux.
6. Slowly whisk in 1 1/2 cups whole milk and 1/2 cup heavy cream, then add 4 ounces softened cream cheese. Stir until smooth and slightly thickened, about 3 to 4 minutes. If sauce is too thick, stir in up to 1/2 cup low sodium chicken or beef broth and some reserved pasta water to reach desired consistency.
7. Add 1 cup shredded sharp cheddar, 3/4 cup shredded mozzarella and 1/2 cup freshly grated Parmesan to the sauce, stirring until melted and creamy. Taste and add pinch of red pepper flakes if you want heat, and more salt or pepper as needed.
8. Fold the drained rigatoni into the cheese sauce, tossing to coat. If it seems dry, add a few tablespoons of reserved pasta water until silky.
9. Gently add the garlic butter steak tips and any resting juices into the cheesy rigatoni, toss once to combine, then finish with a tablespoon more chopped parsley and extra grated Parmesan for serving. Serve hot with garlic bread or a salad.
Equipment Needed
1. Large pot for boiling the pasta
2. Colander to drain rigatoni and catch that reserved pasta water
3. Large heavy skillet (cast iron or stainless works best)
4. Cutting board and a sharp chef’s knife for the steak and parsley
5. Tongs (or a slotted spoon) to turn and transfer the steak pieces
6. Whisk for the roux and to smooth the sauce
7. Wooden spoon or heatproof spatula for stirring and scraping the pan
8. Measuring cups and spoons for milk, cream, flour and seasonings
9. Box grater or microplane for shredding/grating cheeses and Parmesan
10. Mixing bowl or plate to rest the seared steak before adding back to the pasta
FAQ
Garlic Butter Steak Tips With Cheesy Rigatoni Recipe Substitutions and Variations
- Sirloin steak tips: use flank or skirt steak cut into 1 inch pieces, or use chuck steak for more beefy flavor (cook a little longer if it’s tougher).
- Whole milk + heavy cream: swap for 2 cups whole milk plus 2 tablespoons butter, or use 1 1/4 cups half and half for almost the same richness.
- Cream cheese: mascarpone gives a silkier sauce, or use 4 ounces ricotta thinned with a splash of milk if you want a lighter tangent.
- Worcestershire sauce: use 1 tablespoon soy sauce plus 1/2 teaspoon lemon juice or a pinch of sugar to mimic the sweet tangy notes.
Pro Tips
1. let the steak rest after searing for at least 5 minutes before you cut or toss it in the pasta. it keeps juices in and stops the meat from turning dry when mixed with the sauce.
2. use reserved pasta water sparingly and add it a little at a time. that starchy water makes the sauce silky and helps it cling to the rigatoni, but too much will thin the sauce and wash out the flavor.
3. don’t overcrowd the pan when searing the steak. work in batches so you get a good brown crust; if the pan gets lots of browned bits, scrape them into the garlic butter for extra flavor.
4. soften the cream cheese and bring the milk mixture to a gentle simmer before adding cheeses. low heat and patience prevent grainy sauce. if the sauce looks too thick after cheese, heat gently and whisk in a few tablespoons of broth or pasta water, not cold liquid straight from the fridge.
5. finish with acid and fresh herbs at the end. a small squeeze of lemon or a few more chopped parsley leaves brightens the rich, cheesy pasta and makes the steak pop.
Garlic Butter Steak Tips With Cheesy Rigatoni Recipe
I couldn't resist sharing how garlic butter steak tips with creamy cheesy rigatoni delivers a plate people will crave on repeat.
4
servings
1331
kcal
Equipment: 1. Large pot for boiling the pasta
2. Colander to drain rigatoni and catch that reserved pasta water
3. Large heavy skillet (cast iron or stainless works best)
4. Cutting board and a sharp chef’s knife for the steak and parsley
5. Tongs (or a slotted spoon) to turn and transfer the steak pieces
6. Whisk for the roux and to smooth the sauce
7. Wooden spoon or heatproof spatula for stirring and scraping the pan
8. Measuring cups and spoons for milk, cream, flour and seasonings
9. Box grater or microplane for shredding/grating cheeses and Parmesan
10. Mixing bowl or plate to rest the seared steak before adding back to the pasta
Ingredients
-
1 1/2 pounds sirloin steak tips, trimmed and cut into 1 inch pieces
-
1 teaspoon kosher salt, plus more to taste
-
1/2 teaspoon black pepper, freshly ground
-
1 teaspoon garlic powder
-
2 tablespoons olive oil
-
4 tablespoons unsalted butter, divided
-
6 cloves garlic, minced (about 2 tablespoons)
-
1 tablespoon Worcestershire sauce
-
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
-
1 tablespoon chopped fresh parsley, plus more for garnish
-
12 ounces rigatoni pasta (about 3/4 of a 1 lb box)
-
1 tablespoon all purpose flour (for thickening the cheese sauce)
-
1 1/2 cups whole milk
-
1/2 cup heavy cream
-
4 ounces cream cheese, softened
-
1 cup shredded sharp cheddar cheese
-
3/4 cup shredded mozzarella cheese
-
1/2 cup freshly grated Parmesan cheese, plus extra for serving
-
1/2 cup low sodium chicken broth (or beef broth)
-
Pinch of red pepper flakes, optional
-
Cooking spray or extra oil for the pan
Directions
- Bring a large pot of salted water to a boil and cook 12 ounces rigatoni according to package directions until al dente, reserve about 1 cup pasta water, then drain and set aside.
- While pasta cooks, pat 1 1/2 pounds sirloin steak tips dry, season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 teaspoon garlic powder; let sit at room temp for 10 minutes.
- Heat a large heavy skillet over medium high, add 2 tablespoons olive oil and a little cooking spray or extra oil if needed. Working in batches so you dont overcrowd the pan, sear the steak tips about 2 minutes per side until browned but slightly underdone; transfer to a plate.
- In the same skillet reduce heat to medium, add 2 tablespoons unsalted butter and 6 cloves minced garlic, cook 30 seconds until fragrant, then stir in 1 tablespoon Worcestershire sauce, 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried) and 1 tablespoon chopped parsley. Spoon this garlic butter over the steak pieces and keep warm.
- Wipe the skillet clean if it's too crusted, return to medium heat and melt the remaining 2 tablespoons butter. Sprinkle in 1 tablespoon all purpose flour and whisk 1 minute to make a light roux.
- Slowly whisk in 1 1/2 cups whole milk and 1/2 cup heavy cream, then add 4 ounces softened cream cheese. Stir until smooth and slightly thickened, about 3 to 4 minutes. If sauce is too thick, stir in up to 1/2 cup low sodium chicken or beef broth and some reserved pasta water to reach desired consistency.
- Add 1 cup shredded sharp cheddar, 3/4 cup shredded mozzarella and 1/2 cup freshly grated Parmesan to the sauce, stirring until melted and creamy. Taste and add pinch of red pepper flakes if you want heat, and more salt or pepper as needed.
- Fold the drained rigatoni into the cheese sauce, tossing to coat. If it seems dry, add a few tablespoons of reserved pasta water until silky.
- Gently add the garlic butter steak tips and any resting juices into the cheesy rigatoni, toss once to combine, then finish with a tablespoon more chopped parsley and extra grated Parmesan for serving. Serve hot with garlic bread or a salad.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 520g
- Total number of serves: 4
- Calories: 1331kcal
- Fat: 88.5g
- Saturated Fat: 38g
- Trans Fat: 0.4g
- Polyunsaturated: 6.3g
- Monounsaturated: 22.5g
- Cholesterol: 289mg
- Sodium: 1050mg
- Potassium: 962mg
- Carbohydrates: 70.8g
- Fiber: 3g
- Sugar: 5g
- Protein: 76g
- Vitamin A: 3000IU
- Vitamin C: 1.5mg
- Calcium: 603mg
- Iron: 6.5mg