I paired garlic butter steak tips with creamy, cheesy rigatoni and slipped in one unexpected trick that changes how the whole dish comes together.

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I can’t get over how tender the sirloin steak tips flavored with garlic turn a weeknight into something extra, the creamy rigatoni clings to every forkful and the garlic cloves give a bold, slightly sharp kick that keeps you going back for more. It’s rich, a little showy, and somehow totally forgiving when your timing is off.

I throw it together when I want to impress without pretending I spent all afternoon on it, it’s great for sharing and people fight over seconds. You’ll want to make it again next week.

#GarlicButterSteakTips #CheesyRigatoni

Ingredients

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Sirloin steak tips: big source of protein and iron, boosts muscle, savory flavor
Butter: adds richness and fat, makes sauce silky, high calorie so use mindful
Garlic: low calories, contains antioxidants, gives sharp pungent taste and aroma
Rigatoni pasta: mainly carbs for energy, filling, neutral taste that soaks sauce
Mozzarella cheese: good source of calcium and protein, melts stretchy and mild
Heavy cream: adds creaminess and fat, makes dish lush but calorie dense
Parmesan: salty umami punch, concentrated protein and calcium, a little goes far
Worcestershire sauce: tangy savory boost, small amount lifts depth, not a lot needed

Ingredient Quantities

1 1/2 to 2 lbs sirloin steak tips trimmed

1 stick (8 tbsp) unsalted butter, divided

2 tbsp olive oil, divided

6 garlic cloves, minced and divided

1 small yellow onion, finely chopped

2 tbsp Worcestershire sauce

1 1/2 tsp kosher salt, divided

1 tsp freshly ground black pepper

12 oz rigatoni pasta (about 3/4 of a box)

2 tbsp all purpose flour

1 1/2 cups heavy cream

1/2 cup whole milk

1/2 cup beef broth

2 cups shredded mozzarella (about 8 oz)

1 cup grated Parmesan (about 4 oz)

1 tsp dried Italian seasoning

1/2 tsp crushed red pepper flakes, optional

1 tbsp kosher salt for pasta water

2 tbsp chopped fresh parsley for garnish

How to Make this

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1. Bring a large pot of water to a boil, add 1 tablespoon kosher salt, cook 12 oz rigatoni until just al dente per package, reserve 1 cup pasta water, then drain and set aside.

2. Pat 1 1/2 to 2 lbs sirloin steak tips dry and season with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

3. Heat a large, heavy skillet over medium-high heat, add 1 tablespoon olive oil and 4 tablespoons (half the stick) butter. Sear steak tips in batches so they brown nicely, about 2 to 3 minutes per side for medium-rare, adding 2 minced garlic cloves near the end to baste. Transfer steak to a plate and tent loosely.

4. Reduce heat to medium, add the remaining 1 tablespoon olive oil and remaining 4 tablespoons butter to the same skillet. Add 1 small finely chopped yellow onion and the remaining 4 minced garlic cloves, cook until softened about 3 minutes.

5. Stir in 2 tablespoons Worcestershire sauce, then sprinkle 2 tablespoons all purpose flour over the onion and garlic and cook 1 minute while stirring to remove the raw flour taste and to pick up browned bits from the pan.

6. Slowly whisk in 1 1/2 cups heavy cream, 1/2 cup whole milk and 1/2 cup beef broth, bring to a gentle simmer until slightly thickened, about 2 to 3 minutes.

7. Turn off the heat briefly and stir in 2 cups shredded mozzarella, 1 cup grated Parmesan, 1 teaspoon dried Italian seasoning, 1/2 teaspoon crushed red pepper flakes if using, and the remaining 1/2 teaspoon kosher salt; stir until cheese melts and sauce is smooth. If sauce seems too thick, add reserved pasta water 1/4 cup at a time until it reaches the texture you like.

8. Return the cooked rigatoni and the steak tips to the skillet, toss gently over low heat just until everything is warmed and coated in sauce, 1 to 2 minutes. Taste and adjust seasoning if needed.

9. Sprinkle 2 tablespoons chopped fresh parsley over the top and serve right away with garlic bread or a fresh salad.

Equipment Needed

1. Large pot (6 to 8 qt) for boiling the rigatoni, you’ll need room for a good boil
2. Colander to drain pasta and catch that reserved pasta water
3. Large heavy skillet (cast iron or heavy stainless) for searing the steak and making the sauce
4. Chef’s knife for trimming the steak and chopping onion and garlic
5. Cutting board, sturdy one, for all the prep
6. Tongs for flipping seared steak and tossing the pasta in the sauce
7. Measuring cups and spoons for creams, broth, flour and seasonings
8. Whisk to smooth out the cream sauce and loosen browned bits from the pan
9. Wooden spoon or heatproof spatula for stirring and scraping the pan
10. Cheese grater or microplane for the Parmesan, plus a small ladle or measuring cup to reserve pasta water

FAQ

Can I use a different cut of beef instead of sirloin steak tips? Yes, totally. Small pieces of ribeye, skirt, or flank work fine, just trim fat and cut against the grain; tougher cuts like chuck need longer braising so they wont be as tender if you just sear them.

How do I know when the steak tips are done? Use an instant read thermometer for best results: about 125°F for rare, 135°F for medium rare, 145°F for medium. If you dont have a thermometer, sear 2 to 3 minutes per side for medium rare for 1 inch pieces, then rest 5 minutes before serving.

My sauce is too thick or too thin, how do I fix it? If it’s too thick, stir in a splash of reserved pasta water, milk, or beef broth until it loosens. If it’s too thin, simmer gently to reduce, or mix a small slurry of flour and cold water and whisk it in to thicken.

Can I make this ahead and reheat it later? Yes, you can store in an airtight container for 3 to 4 days. Reheat gently in a skillet with a little milk or broth so the cheese doesnt seize up, or bake covered at 350°F until warmed through; steak might lose a bit of juice but still tastes great.

Any good cheese or cream substitutions to lighten it up? Try half-and-half or a mix of milk and a bit of cream instead of all heavy cream, but thicken with a tiny bit of flour or cornstarch. For cheese, swapping some mozzarella for cheddar or provolone is fine, but reduce quantity if you want it lighter.

How can I boost the flavor or make it spicier? Add extra minced garlic while cooking, a splash of Worcestershire or balsamic for depth, and the recipe’s crushed red pepper flakes for heat. Finish with chopped parsley and a squeeze of lemon if you want brightness.

Garlic Butter Steak Tips With Cheesy Rigatoni Recipe Substitutions and Variations

Sirloin steak tips: flank steak, skirt steak, ribeye, or top sirloin. Theyll cook a bit different so slice across the grain for tenderness.
Unsalted butter: olive oil, ghee, salted butter (use less added salt), or a plant based vegan butter. Olive oil changes the flavor, ghee browns great.
Heavy cream: half and half, or make a quick sub with 3/4 cup whole milk + 1/4 cup melted butter per cup of cream, or full fat coconut milk for dairy free. Texture and richness will vary.
Rigatoni: penne, ziti, casarecce, or even fusilli — pick a shape that holds the sauce well.

Pro Tips

– Dont crowd the pan when searing the steak tips. Work in small batches so you get a good brown crust, and let the meat rest 5 to 10 minutes before cutting so the juices stay inside — youll get a juicier bite.

– Use freshly grated cheeses and take the sauce off the heat when you stir them in, otherwise the dairy can get grainy. If the sauce still seems tight, add the reserved pasta water gradually to loosen it until it clings to the pasta.

– Undercook the rigatoni just a touch so it finishes in the sauce while you toss everything together, that way nothing goes mushy. The pasta water is magic for binding and seasoning, so dont dump it out too early.

– Add garlic late and keep the heat moderate when you’re cooking aromatics, they burn fast and turn bitter. Also slice the steak against the grain right before plating, it makes every bite noticeably more tender.

Garlic Butter Steak Tips With Cheesy Rigatoni Recipe

Recipe by James Level

0.0 from 0 votes

I paired garlic butter steak tips with creamy, cheesy rigatoni and slipped in one unexpected trick that changes how the whole dish comes together.

Servings

servings

Calories

1615

kcal

Equipment: 1. Large pot (6 to 8 qt) for boiling the rigatoni, you’ll need room for a good boil
2. Colander to drain pasta and catch that reserved pasta water
3. Large heavy skillet (cast iron or heavy stainless) for searing the steak and making the sauce
4. Chef’s knife for trimming the steak and chopping onion and garlic
5. Cutting board, sturdy one, for all the prep
6. Tongs for flipping seared steak and tossing the pasta in the sauce
7. Measuring cups and spoons for creams, broth, flour and seasonings
8. Whisk to smooth out the cream sauce and loosen browned bits from the pan
9. Wooden spoon or heatproof spatula for stirring and scraping the pan
10. Cheese grater or microplane for the Parmesan, plus a small ladle or measuring cup to reserve pasta water

Ingredients

1 1/2 to 2 lbs sirloin steak tips trimmed
1 stick (8 tbsp) unsalted butter, divided
2 tbsp olive oil, divided
6 garlic cloves, minced and divided
1 small yellow onion, finely chopped
2 tbsp Worcestershire sauce
1 1/2 tsp kosher salt, divided
1 tsp freshly ground black pepper
12 oz rigatoni pasta (about 3/4 of a box)
2 tbsp all purpose flour
1 1/2 cups heavy cream
1/2 cup whole milk
1/2 cup beef broth
2 cups shredded mozzarella (about 8 oz)
1 cup grated Parmesan (about 4 oz)
1 tsp dried Italian seasoning
1/2 tsp crushed red pepper flakes, optional
1 tbsp kosher salt for pasta water
2 tbsp chopped fresh parsley for garnish

Directions

Bring a large pot of water to a boil, add 1 tablespoon kosher salt, cook 12 oz rigatoni until just al dente per package, reserve 1 cup pasta water, then drain and set aside.
Pat 1 1/2 to 2 lbs sirloin steak tips dry and season with 1 tsp kosher salt and 1 tsp freshly ground black pepper.
Heat a large, heavy skillet over medium-high heat, add 1 tablespoon olive oil and 4 tablespoons (half the stick) butter. Sear steak tips in batches so they brown nicely, about 2 to 3 minutes per side for medium-rare, adding 2 minced garlic cloves near the end to baste. Transfer steak to a plate and tent loosely.
Reduce heat to medium, add the remaining 1 tablespoon olive oil and remaining 4 tablespoons butter to the same skillet. Add 1 small finely chopped yellow onion and the remaining 4 minced garlic cloves, cook until softened about 3 minutes.
Stir in 2 tablespoons Worcestershire sauce, then sprinkle 2 tablespoons all purpose flour over the onion and garlic and cook 1 minute while stirring to remove the raw flour taste and to pick up browned bits from the pan.
Slowly whisk in 1 1/2 cups heavy cream, 1/2 cup whole milk and 1/2 cup beef broth, bring to a gentle simmer until slightly thickened, about 2 to 3 minutes.
Turn off the heat briefly and stir in 2 cups shredded mozzarella, 1 cup grated Parmesan, 1 teaspoon dried Italian seasoning, 1/2 teaspoon crushed red pepper flakes if using, and the remaining 1/2 teaspoon kosher salt; stir until cheese melts and sauce is smooth. If sauce seems too thick, add reserved pasta water 1/4 cup at a time until it reaches the texture you like.
Return the cooked rigatoni and the steak tips to the skillet, toss gently over low heat just until everything is warmed and coated in sauce, 1 to 2 minutes. Taste and adjust seasoning if needed.
Sprinkle 2 tablespoons chopped fresh parsley over the top and serve right away with garlic bread or a fresh 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: 605g
Total number of serves: 4
Calories: 1615kcal
Fat: 109.5g
Saturated Fat: 54.6g
Trans Fat: 0.75g
Polyunsaturated: 5.8g
Monounsaturated: 22.5g
Cholesterol: 371mg
Sodium: 1459mg
Potassium: 1011mg
Carbohydrates: 74g
Fiber: 3.8g
Sugar: 4.5g
Protein: 88g
Vitamin A: 1250IU
Vitamin C: 2.5mg
Calcium: 709mg
Iron: 6.8mg

Garlic Butter Steak Tips With Cheesy Rigatoni Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Garlic Butter Steak Tips With Cheesy Rigatoni Recipe Substitutions and Variations

Pro Tips