Description

Cheesy Garlic Butter Steak with Rigatoni in Four-Cheese Sauce is a restaurant-quality dinner you can make at home. Juicy garlic butter-seared steak pairs with rigatoni smothered in a rich blend of mozzarella, Parmesan, Fontina, and Gorgonzola. Perfect for weeknights or special occasions, this creamy pasta and steak dish is the ultimate comfort food.

Ingredients

500 g steak cubes

350 g rigatoni pasta

4 cloves garlic, minced

4 tbsp unsalted butter, divided

2 tbsp olive oil

1 ½ cups heavy cream

1 cup mozzarella cheese, shredded

½ cup Parmesan cheese, grated

½ cup Fontina cheese, shredded

¼ cup Gorgonzola cheese, crumbled

2 tbsp fresh parsley, chopped

Salt, to taste

Black pepper, to taste

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Instructions

1. Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente. Reserve 1 cup pasta water, drain, and set aside.

2. Pat steak cubes dry, season with salt and pepper. Heat olive oil and 2 tbsp butter in a skillet over medium-high heat. Sear steak cubes 2–3 minutes per side. Remove and keep warm.

3. Reduce heat to medium. Add remaining butter and minced garlic to skillet. Sauté until fragrant, about 30 seconds.

4. In a separate saucepan, heat heavy cream over medium-low. Gradually whisk in mozzarella, Parmesan, Fontina, and Gorgonzola until smooth. Thin with pasta water if needed.

5. Toss rigatoni in cheese sauce until fully coated. Serve with garlic butter steak cubes. Garnish with parsley.

Notes

Use freshly grated cheese for a smoother sauce.

Let steak rest briefly after searing to lock in juices.

Add vegetables like spinach or mushrooms for extra flavor and nutrition.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 plate
Calories: 785
Sugar: 3
Sodium: 620
Fat: 48
Saturated Fat: 26
Unsaturated Fat: 18
Trans Fat: 0.5
Carbohydrates: 52
Fiber: 3
Protein: 40
Cholesterol: 160