Ingredients

1 lb Rigatoni pasta

1 tbsp Olive oil (for pasta)

2 tbsp Unsalted butter (for sauce)

2 tbsp All-purpose flour

2 cups Milk (whole or 2%)

2 cups Mozzarella cheese (shredded)

1/2 cup Parmesan cheese (grated)

1 tsp Garlic powder

1/2 tsp Onion powder

1/2 tsp Salt (or to taste)

1/4 tsp Black pepper (or to taste)

1/4 tsp Red pepper flakes (optional)

1.5 lbs Sirloin steak (cut into 1-inch cubes)

1 tbsp Olive oil (for steak)

4 tbsp Unsalted butter (for steak)

4 cloves Garlic (minced)

2 tbsp Fresh parsley (chopped, for garnish)

1 tsp Salt (or to taste, for steak)

1/2 tsp Black pepper (or to taste, for steak)

1 tbsp Worcestershire sauce (optional, for deeper flavor)

Instructions

Step 1: Cook rigatoni according to package directions in a large pot of generously salted water until al dente. Drain the pasta, reserving 1/2 cup of the pasta water, then set the pasta aside.

Step 2: In the same pot or a separate large saucepan, melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons all-purpose flour and cook for 1 minute, stirring constantly to form a roux.

Step 3: Gradually whisk in 2 cups milk until the sauce is smooth. Bring to a gentle simmer, stirring frequently, until the sauce thickens slightly, about 3 to 5 minutes.

Step 4: Reduce heat to low. Stir in shredded mozzarella, grated Parmesan, garlic powder, onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes if using. Stir until the cheeses melt and the sauce is smooth. Add reserved pasta water if needed to adjust consistency.

Step 5: Add the cooked rigatoni to the cheese sauce and toss gently to coat evenly. Keep warm while preparing the steak.

Step 6: Pat steak cubes dry with paper towels to ensure a good sear. Season generously with 1 teaspoon salt and 1/2 teaspoon black pepper.

Step 7: Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering and just barely smoking. Add half the steak cubes in a single layer without overcrowding. Sear 2-3 minutes per side until browned and caramelized. Remove to a plate and repeat with remaining steak.

Step 8: Reduce heat to medium. Add 4 tablespoons butter and minced garlic to the skillet. Cook about 1 minute until fragrant, stirring constantly. If using, add Worcestershire sauce and stir well.

Step 9: Return all seared steak bites to the skillet. Toss to coat evenly in garlic butter sauce for about 1 minute until glistening. Avoid overcooking.

Step 10: Remove skillet from heat. Divide cheesy rigatoni among plates, top with steak bites, garnish with chopped parsley, and serve immediately.

Tips & Variations

Patting the steak dry before searing helps develop a better crust and richer flavor.

If you like a bit of heat, increase the amount of red pepper flakes or add a dash of hot sauce to the steak sauce.

For a creamier pasta, use whole milk or add a splash of heavy cream to the cheese sauce.

Swap sirloin for ribeye or filet mignon for a different steak texture and flavor.

Fresh garlic can be used instead of garlic powder in the cheese sauce for more pronounced garlic flavor.

Storage

Store leftover steak bites and cheesy rigatoni separately in airtight containers in the refrigerator for up to 3 days. Reheat the pasta gently on the stove or in the microwave, adding a splash of milk if it thickens too much. Reheat steak bites quickly in a skillet over medium heat to avoid overcooking and drying out.

FAQs

Can I use a different type of pasta for this recipe?

Yes, any sturdy pasta like penne, ziti, or shells will work well to hold the cheesy sauce.

How do I avoid overcooking the steak bites?

Cook the steak in batches without overcrowding the pan to get a good sear, and toss briefly in the garlic butter sauce just before serving to keep them tender and juicy.