If you have a craving for something indulgent yet comforting, the Cheesy Garlic Butter Steak with Rigatoni in Four-Cheese Sauce Recipe might just become your new favorite. Imagine juicy, tender cubes of steak seared to perfection and tossed in a rich, garlicky butter, paired with rigatoni bathed in a luxuriously creamy sauce made from a blend of four distinct cheeses. This dish strikes the perfect balance between hearty and sophisticated, with every bite offering a melty, savory explosion of flavors that feel both familiar and exciting. It’s a wonderful way to elevate your weeknight dinner or impress guests with a meal that looks as amazing as it tastes.
Ingredients You’ll Need
Each ingredient in this recipe plays a pivotal role, making this dish straightforward yet incredibly flavorful. The combination of fresh herbs, quality cheese, and a good cut of steak ensures the perfect harmony of taste, texture, and color that makes this dish shine on your plate.
- 1 lb steak (sirloin, ribeye, or NY strip): Choose your favorite cut for juicy, tender chunks that’re perfect for searing.
- 2 tbsp olive oil: Used for a high-heat sear that locks in steak flavor and juices.
- 3 tbsp salted butter: For rich, garlicky sauce that coats the steak and pasta beautifully.
- 4 garlic cloves, minced: Adds pungent, aromatic depth to the butter sauce.
- 10 oz rigatoni pasta: Its ridges catch the creamy four-cheese sauce perfectly.
- 1 cup heavy cream: The luxurious base for melting cheese smooth and silky.
- 1/2 cup shredded mozzarella: Provides gooey stretch and mild creaminess.
- 1/2 cup grated parmesan: Adds sharp, nutty flavor and a hint of saltiness.
- 1/2 cup shredded provolone: Brings subtle smokiness and meltability.
- 1/4 cup shredded asiago: Offers a slightly tangy bite to round out the cheese blend.
- 2 tbsp chopped fresh parsley: For a fresh, green burst of color and bright herbal notes.
- 1/2 tsp salt: Balances and enhances all the flavors in the dish.
- 1/2 tsp black pepper: Adds warmth and a gentle spicy kick.
- 1/2 cup reserved pasta water (as needed): Helps loosen the sauce and bind everything together smoothly.
How to Make Cheesy Garlic Butter Steak with Rigatoni in Four-Cheese Sauce Recipe
Step 1: Cook the Rigatoni
Start by bringing a large pot of salted water to a roaring boil. Cooking your rigatoni until just al dente ensures the pasta remains firm enough to hold the rich four-cheese sauce without turning mushy. Once cooked, drain the rigatoni but remember to save half a cup of that starchy pasta water—this little trick will come in handy later to perfect the sauce’s texture.
Step 2: Sear the Steak Cubes
While the pasta is cooking, heat olive oil over medium-high heat in a large skillet. Toss in your cubed steak and give it a good sear, about 2 to 3 minutes per side, until beautifully browned. The sizzling sound itself is a prelude to how delicious the steak will be! To avoid overcrowding, work in batches if needed—this ensures that each piece crisps up nicely rather than steams.
Step 3: Make the Garlic Butter
Lower the heat to medium, then add the butter and minced garlic straight into the hot skillet. Give it about a minute until the garlic turns golden and fragrant, infusing the butter with that unmistakable aroma that will carry through the entire dish.
Step 4: Toss Steak in Garlic Butter
Return the seared steak cubes to the skillet, coating them well in the garlicky butter. Let them mingle for another 1 to 2 minutes so the flavors can deepen and the steak stays warm and succulent. Then, transfer everything to a plate and keep it ready for plating later.
Step 5: Prepare the Four-Cheese Sauce
Meanwhile, in a separate saucepan, gently heat the heavy cream over medium heat. The moment it begins to bubble softly, reduce the heat to low and stir in your mozzarella, parmesan, provolone, and asiago cheeses. Patience here pays off—stir until the cheeses melt together into a gorgeously smooth and creamy sauce. If it feels too thick, add a splash of that reserved pasta water to loosen it up without sacrificing flavor.
Step 6: Combine Pasta and Sauce
Now it’s time to marry the cheesy sauce with the rigatoni. Toss the hot pasta directly into the saucepan so every curve and ridge is enveloped in creamy cheese. Stir in the chopped parsley, a sprinkle of salt, and pepper, which brighten the overall flavor profile and add freshness with each bite.
Step 7: Plate and Serve
Serve the cheesy rigatoni piping hot, either topped with those garlicky steak cubes or plated alongside them. For an eye-catching finish, add a sprinkle of extra parsley and parmesan on top, making every forkful as inviting visually as it is deliciously satisfying.
How to Serve Cheesy Garlic Butter Steak with Rigatoni in Four-Cheese Sauce Recipe
Garnishes
The right garnish can turn a great dish into a showstopper. For this recipe, fresh parsley adds just the right touch of color and herbaceous brightness. Grated parmesan sprinkled lightly on top also adds a lovely salty punch that elevates the creamy sauce even more. A quick crack of fresh black pepper finishes it with a gentle warming kick.
Side Dishes
This hearty recipe pairs wonderfully with light, crisp sides to balance richness. A simple arugula salad tossed with lemon vinaigrette or steamed green beans with a squeeze of lemon bring fresh, vibrant notes to the meal. A crusty bread or garlic knots are perfect if you want to soak up every last bit of that dreamy four-cheese sauce.
Creative Ways to Present
If you want to throw a dinner party or impress your loved ones, try serving the rigatoni in shallow pasta bowls with the steak artfully arranged on top or on the side. Drizzle a little extra garlic butter over the steak cubes for shine and added flavor. You could also sprinkle toasted pine nuts for an unexpected texture contrast, or add a small drizzle of truffle oil to take the cheese sauce to the next level of decadence.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (though rare), transfer the pasta and steak into an airtight container and refrigerate. They’ll stay fresh for up to 2 days, but try to enjoy them sooner for the best texture and flavor. Keep the sauce moist by stirring in a little milk or cream before reheating.
Freezing
This dish is best enjoyed fresh because the creamy cheese sauce can change texture when frozen, but if you want to freeze leftovers, separate the steak and pasta. Freeze the pasta with sauce in a freezer-safe container and the steak cubes in another. Use within 1 month to maintain flavor and quality. Thaw in the fridge overnight before reheating gently.
Reheating
To bring leftovers back to life, warm gently in a skillet over low heat, stirring occasionally to prevent the cheese sauce from separating. Add a splash of cream or reserved pasta water to help keep everything glossy and smooth. Avoid microwaving directly as it can make the sauce grainy and the steak tough.
FAQs
Can I use a different type of pasta?
Absolutely! While rigatoni works wonderfully because its ridges hold the sauce well, you can substitute with penne, fusilli, or even fettuccine depending on what you have on hand or your texture preference. Just adjust cooking times accordingly.
What cuts of steak work best for this recipe?
Sirloin, ribeye, and New York strip are all excellent choices due to their flavor and tenderness when cubed and seared. Avoid tougher cuts unless you plan to marinate or braise, as quick searing may not soften them sufficiently.
Is there a vegetarian version of this dish?
Definitely! Simply skip the steak and add sautéed mushrooms, roasted vegetables, or crispy tofu cubes in garlic butter for that savory richness. The four-cheese sauce still delivers plenty of indulgence.
Can I make the four-cheese sauce ahead of time?
You can prepare the cheese sauce in advance, but be aware that it thickens as it cools. Reheat gently with a splash of cream or reserved pasta water to restore its creamy texture before tossing with pasta.
How do I prevent the cheese sauce from becoming grainy?
Keep the heat low when melting cheese into the cream and stir continuously. Adding cheese gradually helps it melt evenly. Using high-quality cheeses also improves smoothness.
Final Thoughts
Getting cozy with a plate of Cheesy Garlic Butter Steak with Rigatoni in Four-Cheese Sauce Recipe is like giving yourself a warm, delicious hug. The way the tender steak and creamy cheese sauce come together over perfectly cooked rigatoni is nothing short of magic. Trust me, once you make this, it will be a dish you reach for again and again when you want to treat yourself or wow someone special. So go ahead, don your apron and dive into this cheesy heaven—you won’t regret it!
Print
Cheesy Garlic Butter Steak with Rigatoni in Four-Cheese Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This Cheesy Garlic Butter Steak with Rigatoni in Four-Cheese Sauce is a rich and comforting dish featuring succulent cubes of seared steak tossed in aromatic garlic butter, paired with rigatoni pasta coated in a decadent blend of mozzarella, parmesan, provolone, and asiago cheeses. Perfect for a satisfying weeknight dinner or special occasion, this recipe combines creamy, cheesy flavors with the savory goodness of perfectly cooked steak.
Ingredients
Steak and Garlic Butter
- 1 lb steak (sirloin, ribeye, or NY strip), cut into cubes
- 2 tbsp olive oil
- 3 tbsp salted butter
- 4 garlic cloves, minced
Pasta and Cheese Sauce
- 10 oz rigatoni pasta
- 1 cup heavy cream
- 1/2 cup shredded mozzarella
- 1/2 cup grated parmesan
- 1/2 cup shredded provolone
- 1/4 cup shredded asiago
- 1/2 cup reserved pasta water (as needed)
Seasonings and Garnish
- 2 tbsp chopped fresh parsley
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Cook the rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook until al dente according to package instructions. Drain the pasta and reserve 1/2 cup of the pasta water for later use in the sauce.
- Sear the steak cubes: Heat olive oil in a skillet over medium-high heat. Add the steak cubes in batches to avoid overcrowding, searing each side for 2–3 minutes until browned and cooked to your preferred doneness. Remove the steak from the skillet and set aside.
- Prepare garlic butter: Reduce the heat to medium. Add the salted butter and minced garlic to the skillet and cook for about 1 minute until the garlic becomes golden and fragrant, ensuring not to burn it.
- Toss steak in garlic butter: Return the seared steak cubes to the skillet and toss them in the garlic butter mixture for 1–2 minutes to infuse flavor. Once coated, transfer the steak to a plate and keep warm.
- Make the four-cheese sauce: In a separate saucepan, heat the heavy cream over medium heat until it just begins to bubble. Lower the heat to low and gradually stir in mozzarella, parmesan, provolone, and asiago cheeses. Continue stirring until all the cheese melts smoothly into the cream. If the sauce is too thick, thin it gently by adding some reserved pasta water until desired consistency is reached.
- Combine pasta with sauce: Add the cooked rigatoni into the cheese sauce and toss well to coat each piece evenly. Stir in the chopped fresh parsley, salt, and black pepper to season the dish perfectly.
- Serve: Plate the cheesy rigatoni and serve it topped or alongside the garlic butter steak cubes. Garnish with extra parsley and parmesan cheese for a finishing touch.
Notes
- You can use sirloin, ribeye, or NY strip steak based on preference and budget.
- Reserve some pasta water when draining to adjust sauce consistency without diluting flavor.
- Cook steak in batches for even searing and to avoid steaming.
- Use freshly shredded cheeses for better melting and flavor.
- Adjust salt and pepper to taste, especially if your cheeses are salty.
- For a richer dish, use full-fat heavy cream.
- This recipe can be doubled easily for larger servings.
