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Garlic Butter Sirloin Steak Rigatoni in Creamy Mozzarella Parmesan Alfredo Sauce
Isabella

Garlic Butter Sirloin Steak Rigatoni in Creamy Mozzarella Parmesan Alfredo Sauce

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Ingredients Method

Ingredients
  

  • 2 lbs sirloin steak cut by hand into uneven strips
  • 1 lb rigatoni pasta
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter divided
  • 6 cloves garlic minced, divided
  • 2 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp cracked black pepper
  • 1 tsp salt
  • 1½ cups heavy cream
  • 1 cup whole milk
  • 4 oz cream cheese cubed and softened
  • 1½ cups shredded mozzarella cheese divided
  • 1½ cups freshly grated Parmesan cheese divided
  • ½ cup reserved pasta water
  • 2 tbsp fresh chopped parsley

Method
 

  1. Boil the rigatoni in generously salted water until al dente. Reserve ½ cup pasta water, then drain.
  2. Pat the steak completely dry. Cut by hand into uneven strips about ½ inch thick, then toss with the Cajun seasoning, smoked paprika, garlic powder, and cracked black pepper.
  3. Heat the olive oil in a large pan over high heat until very hot. Sear the steak in a single layer, in batches, 1 to 2 minutes per side without moving it, until blackened with dark caramelized edges and juicy centers.
  4. Lower the heat and return all the steak to the pan with 2 tbsp butter and half the garlic. Toss 30 to 45 seconds until coated in garlic butter, then move to a plate and tent with foil.
  5. Reduce the heat to medium. Melt the remaining butter in the same pan, add the remaining garlic, and cook 30 seconds until fragrant.
  6. Pour in the heavy cream and milk. Simmer gently 3 to 4 minutes until slightly thickened, then whisk in the cream cheese until smooth.
  7. Remove from the heat. Stir in 1 cup mozzarella and 1 cup Parmesan a handful at a time until the sauce is thick, glossy, and ivory. Loosen with the reserved pasta water, a splash at a time, and season with salt.
  8. Add the rigatoni and toss until every tube is filled and coated in sauce.
  9. Plate the steak on one side of a clean white rectangular plate and the rigatoni on the other. Top the pasta with the remaining mozzarella and Parmesan, let it melt, and finish with parsley.