Garlic Butter Steak Tips with Cheesy Rigatoni

A Special Meal for Special Nights

This dish is my go-to for celebrations. I first made it for my grandson’s graduation. His smile was worth every second.

It feels fancy but is simple to put together. The steak and cheesy pasta are pure comfort. It turns any Tuesday into a party.

The Secret to a Good Sear

Do not move the steak right away. Let it sit in the hot pan. This gives it a beautiful brown crust.

I learned this the hard way. I used to poke and stir it. The steak turned gray and tough. Patience makes all the difference.

Why We Save That Water

That cloudy pasta water is magic. It helps the sauce stick to the noodles. It makes everything creamy and smooth.

This matters because it brings the whole dish together. The sauce clings to every ridge of the rigatoni. Doesn’t that sound perfect?

A Little Cheese History

Mixing cheeses is an old trick. Parmesan adds a salty, nutty flavor. Mozzarella gives us that wonderful stretch.

Fun fact: Rigatoni means “lined” or “ridged” in Italian. Those little lines are perfect for holding sauce! What is your favorite pasta shape to use?

Cooking with Love

This recipe is more than just food. It is about taking care of people. A shared meal can make a bad day better.

That is why this matters. It creates a warm, happy feeling in your home. The smell of garlic and steak is like a hug. Do you have a meal that makes you feel that way?

Let’s Make It Together

Get your pasta water boiling. Be generous with the salt. It is the only chance to flavor the pasta itself.

While the steak rests, you can make the sauce. Everything comes together in one pan. I still laugh at how easy it is. What is your favorite one-pan meal to cook?

Ingredients:

Ingredient	Amount	Notes
Steak tips (sirloin or flank steak)	1 lb	Cut into bite-sized pieces
Unsalted butter	3 tbsp + 1 tbsp	Divided use
Garlic cloves	3	Minced
Olive oil	2 tbsp
Smoked paprika	1 tsp
Salt and pepper	To taste
Rigatoni pasta	12 oz
Shredded mozzarella cheese	2 cups
Grated Parmesan cheese	1 cup
Heavy cream	1½ cups
Garlic powder	1 tsp

My Cozy Steak & Noodles Supper

Oh, this recipe takes me back. My grandson Leo always asks for it. He calls it my “fancy restaurant dinner.” I just call it good, simple food. It feels special but is really just putting a few lovely things together. Doesn’t that smell amazing when the garlic hits the warm butter? Let’s get cooking.

• Step 1: First, let’s get our pasta ready. Fill a big pot with water and add a good sprinkle of salt. Get it boiling like a little whirlpool. Then, toss in your rigatoni. Those big tubes are so fun. Cook them until they are just tender but still have a little bite. (My hard-learned tip: save a cup of that cloudy pasta water! It’s magic for our sauce later.)
• Step 2: Now for our steak. Get a skillet nice and hot with some olive oil. Toss your steak bites with paprika, salt, and pepper. I love that smoky color. Lay them in the hot pan and don’t move them! Let them get a good, brown crust. That’s where the big flavor is. Then flip them and cook to your liking. I still laugh at how my husband likes his well-done.
• Step 3: Turn the heat down low. Add the butter and minced garlic to the same skillet. Oh, the sizzle! The smell is just wonderful. Swirl it all around until the steak is shiny and glazed. Take the steak out and set it aside. We will bring it all back together soon, I promise. Do you prefer your steak a little pink or all the way done? Share below!
• Step 4: Time for the cheesy sauce. In that same skillet, melt another bit of butter. Pour in the heavy cream and let it get warm. Now, slowly whisk in your mozzarella and Parmesan. Watch it turn into a smooth, creamy dream. If it gets too thick, use a splash of that magic pasta water. It makes the sauce silky and perfect for coating every noodle.
• Step 5: This is the best part. Add your cooked rigatoni right into the cheese sauce. Toss it all together until every single tube is covered. Then, gently fold your beautiful steak tips back in. Give everything one last warm-up in the pan. Now it’s ready to serve. What a beautiful, happy dish.

Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Dinner, Pasta

Let’s Mix It Up!

This recipe is like a good friend. It’s always welcome just as it is. But sometimes, it’s fun to play dress-up. Here are a few ways to make it new again. I think changing a recipe makes it truly yours.

• Mushroom Magic: Skip the steak and use lots of sliced mushrooms. They get so meaty and delicious when you sear them.
• Little Kick: Add a pinch of red pepper flakes to the cheese sauce. It gives you a lovely, warm tingle with every bite.
• Summer Garden: Stir in a handful of fresh spinach and some cherry tomatoes at the very end. The colors just sing.

Which one would you try first? Comment below!

The Perfect Plate

To make this meal really sing, you need the right friends for it. I love serving this in a shallow bowl. It feels so cozy. A simple green salad on the side is just perfect. The crisp greens balance the rich pasta. Some garlic bread is never a bad idea either. You need something to scoop up that extra sauce.

For a drink, a glass of red wine like a Merlot is lovely for the grown-ups. For everyone else, a fizzy Italian lemon soda is so refreshing. It cuts right through the richness. Which would you choose tonight?

Keeping Your Steak and Pasta Tasty for Later

Let’s talk about keeping this delicious meal for another day. First, let it cool completely. Then, store it in a sealed container in the fridge. It will stay good for about three days. You can also freeze it for up to three months. I like to use freezer-safe bags. Lay them flat to save space.

I remember my first time freezing a pasta dish. I used a cheap container. The pasta soaked up all the sauce and got dry. Now I know better! Always add a splash of water or milk before reheating. This brings the creamy sauce back to life. Batch cooking this meal saves so much time on a busy week.

It means a good, home-cooked dinner is always ready. That matters for a happy, calm evening. To reheat, use your stove or microwave. Add a little liquid and stir gently. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Kitchen Hiccups

Even grandmas have little troubles in the kitchen sometimes. Here are some easy fixes. Is your cheese sauce too thick? Just add a spoonful of that saved pasta water. It will thin the sauce perfectly. I once added all the cheese at once. It clumped up! Now I add it slowly while stirring.

This makes a smooth, dreamy sauce every time. Is your steak not browning? Make sure your pan is very hot first. Do not move the meat right away. Let it sit to get a nice crust. This matters because a good sear locks in amazing flavor. It makes the whole dish taste richer and more special.

Fixing small problems builds your cooking confidence. You learn that you can always find a solution. Fun fact: The starchy water from pasta is like liquid gold for sauces. It helps everything stick together. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free?

A: Yes! Just use your favorite gluten-free pasta. The rest of the recipe is fine.

Q: Can I prepare parts of it ahead?

A: You can cook the steak and pasta a day early. Keep them separate in the fridge.

Q: What if I don’t have heavy cream?

A: Half-and-half will work. The sauce will be a little less thick, but still good.

Q: Can I double the recipe for a crowd?

A: Absolutely. Use your biggest pot and skillet so everything fits comfortably.

Q: Any optional add-ins?

A: A handful of fresh spinach stirred in at the end is lovely. It wilts right down. Which tip will you try first?

From My Kitchen to Yours

I hope this recipe brings as much joy to your table as it does to mine. Cooking is about sharing love and good food. I love hearing about your own kitchen adventures. Did you add your own special twist to the dish? Did your family go back for seconds?

Please share your stories and pictures with me. It makes my day to see your creations. Have you tried this recipe? Tag us on Pinterest! I can’t wait to see what you make. Happy cooking!

—Olivia Hartwell.