Garlic Butter Steak Tips with Cheesy Rigatoni

Indulgent, comforting, and full of bold flavor, this Garlic Butter Steak Tips with Cheesy Rigatoni is the ultimate dinner for pasta and steak lovers alike.

Tender, juicy steak tips are seared to perfection and tossed with al dente rigatoni in a rich, creamy garlic cheese sauce.

Finished with a touch of Italian seasoning and a sprinkle of fresh parsley, this dish brings restaurant-quality flavor to your table with ease. It’s the perfect weeknight treat or cozy weekend meal that’s sure to impress!

Why You’ll Love This Recipe:

People will love this Garlic Butter Steak Tips with Cheesy Rigatoni because it combines the best of both worlds—tender, flavorful steak and rich, creamy pasta.

The juicy steak tips bring a satisfying, meaty bite, while the cheesy garlic butter sauce clings perfectly to every piece of rigatoni for maximum flavor in every forkful.

It’s a comforting, indulgent dish that feels fancy but is easy enough for a weeknight dinner.

Whether you’re cooking for family or hosting friends, this recipe is a guaranteed crowd-pleaser!

Key Ingredients:

Steak Tips – Tender and flavorful, these bite-sized cuts sear beautifully and bring rich, meaty depth to the dish.

Rigatoni Pasta – With its ridged surface and hearty shape, rigatoni holds onto the creamy sauce for the perfect bite every time.

Garlic & Butter – The classic combo that infuses the dish with savory, aromatic goodness.

Heavy Cream – Creates a luscious, velvety base for the cheese sauce.

Mozzarella & Parmesan – A blend of melty and sharp cheeses that makes the sauce irresistibly creamy and cheesy.

Italian Seasoning & Parsley – Adds a burst of herby flavor and a pop of freshness to round out the richness.

Garlic Butter Steak Tips with Cheesy Rigatoni

Ingredients:

12 oz rigatoni pasta

1 lb steak tips, cut into bite-sized pieces

3 tablespoons butter, divided

2 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon garlic powder

Salt and black pepper, to taste

1 cup heavy cream

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

½ teaspoon Italian seasoning

Fresh chopped parsley, for garnish

Instructions:

Cook the pasta:

Bring a large pot of salted water to a boil. Cook rigatoni until al dente, then drain and set aside.

Sear the steak tips:

While the pasta cooks, heat olive oil in a large skillet over medium-high heat.

Season the steak with salt, pepper, and garlic powder.

Sear in batches for 2–3 minutes per side, until golden brown and cooked to your preferred doneness. Remove and set aside.

Make garlic butter:

In the same skillet, lower the heat to medium.

Add 2 tablespoons of butter and stir in the minced garlic.

Sauté for about a minute, just until fragrant.

Create the cheese sauce:

Pour in the heavy cream and add Italian seasoning. Let it come to a gentle simmer.

Stir in Parmesan and mozzarella cheese, mixing until smooth and melty.

Bring it all together:

Add the cooked rigatoni to the skillet and toss to coat it in the cheesy sauce.

Return the steak tips to the pan, drizzle with the last tablespoon of butter, and gently toss everything to combine.

Salisbury Steak Mushroom Gravy

Jalapeno Cheddar Cornbread

Green Chile Casserole Recipe

Serve:

Garnish with chopped parsley and serve warm. Enjoy every creamy, garlicky, steak-filled bite!

Notes:

Choose the Right Cut: Sirloin, ribeye, or tenderloin tips work best for juicy, tender steak. Avoid tougher cuts unless marinated well.

Don’t Overcrowd the Pan: Sear the steak tips in batches to get a nice golden crust—overcrowding can lead to steaming instead of browning.

Customize the Cheese: Feel free to swap in other cheeses like Gruyère, provolone, or cheddar for a different flavor twist.

Pasta Water Tip: For an extra creamy sauce, add a splash of reserved pasta water when tossing the rigatoni with the cheese sauce.

Make it Spicy: Add red pepper flakes to the garlic butter for a little heat.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or milk to bring the sauce back to life.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

What kind of steak is best for steak tips?

Sirloin is a popular and affordable choice—it’s tender and flavorful.

You can also use ribeye or tenderloin for a richer option.

Just be sure to cut the meat into evenly sized pieces for consistent cooking.

Can I use a different type of pasta?

Yes! While rigatoni works great for holding the creamy sauce, you can substitute with penne, ziti, or even fettuccine.

Just aim for a pasta shape that has texture to catch the sauce.

How do I avoid overcooking the steak tips?

Sear the steak on high heat for just 2–3 minutes per side.

Don’t overcrowd the pan, and let the steak rest after searing to lock in the juices.

Cook in batches if needed.

Can I make this ahead of time?

You can prep the pasta and cook the steak tips ahead, but for the best texture and flavor, make the sauce fresh just before serving.

Reheat gently with a splash of cream or milk to loosen the sauce.

Can I make this dish lighter?

Definitely! Use half-and-half or a lighter cream instead of heavy cream, reduce the butter slightly, and opt for part-skim mozzarella.

You can also add sautéed spinach or mushrooms for extra nutrition.

How do I know when the steak tips are perfectly cooked?

Steak tips should be seared for about 2–3 minutes per side on medium-high heat.

They should have a browned crust on the outside while staying tender inside.

For medium doneness, aim for an internal temperature of about 135–145°F (57–63°C).

Let them rest before adding back to the pasta.

Should I cook the pasta before starting the steak?

Yes! Start boiling the pasta first, as it can cook while you’re searing the steak.

This helps everything come together smoothly and saves time.

Why did my cheese sauce turn grainy?

Grainy sauce often happens when cheese is added to a sauce that’s too hot or boiled.

Make sure to reduce the heat to low before stirring in the cheese and mix slowly until smooth.

Shredding cheese yourself (instead of using pre-shredded) also melts better.

Can I cook everything in one pan?

Yes! After cooking the steak, use the same skillet to make the garlic butter and cheese sauce.

This keeps all the flavor in one pan and saves on dishes—just make sure to scrape up any browned bits for extra flavor.

How can I thicken or loosen the cheese sauce if needed?

If the sauce is too thin, let it simmer for a few minutes or stir in a bit more Parmesan.

If it’s too thick, add a splash of pasta water, milk, or cream to loosen it to your desired consistency.