If you are craving something creamy and comforting, this is for you. This recipe brings the steakhouse experience right to your kitchen. You get juicy steak and cheesy pasta in under 45 minutes. It is the ultimate weeknight luxury for busy families.
Why You’ll Make This Again
This is the perfect comfort food for a chilly Fall evening. It is fast enough for a Tuesday but feels like a Friday treat. You only need one main pan for the steak and sauce. Your family will love the gooey mozzarella and crispy bacon bits. It is a reliable meal that never fails to satisfy.
How This Comes Together
You will start by boiling your pasta until it is perfectly tender. While that cooks, you sear the steak at a very high heat. This creates a beautiful crust on every single bite. The sauce comes together in the same pan to catch all the flavor. It is a straightforward process that any beginner can master.
What You’ll Need
These simple ingredients deliver big steakhouse flavor without the high price tag.
- 1.5 lbs Sirloin steak, cut into 1-inch cubes
- 1 lb Rigatoni pasta
- 4 tablespoons Unsalted butter
- 4 cloves Garlic, minced
- 2 cups Marinara sauce
- 1/4 cup Heavy cream
- 2 cups Shredded mozzarella cheese
- 1/2 cup Grated Parmesan cheese
- 4 slices Cooked bacon, crumbled
- 2 tablespoons Olive oil
- 1 tablespoon Fresh parsley, chopped
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper
- 1/4 teaspoon Red pepper flakes
Step-By-Step Directions
- Bring 4 quarts of salted water to a boil and cook rigatoni until al dente; drain and set aside.
- Pat steak cubes with paper towels to remove surface moisture and season with salt and black pepper.
- Heat olive oil in a large cast-iron skillet over high heat until it reaches its smoke point.
- Add steak cubes in a single layer and sear without moving for 2 minutes to achieve Maillard browning; flip and cook for an additional 90 seconds.
- Reduce heat to medium-low, add butter and minced garlic to the skillet, and baste the steak for 60 seconds until fragrant; remove steak and butter from the skillet.
- In the same skillet, combine marinara sauce, heavy cream, and red pepper flakes; simmer over medium heat for 3 minutes.
- Incorporate the cooked rigatoni, 1 cup of mozzarella, Parmesan, and half of the crumbled bacon into the sauce, tossing until the cheese is incorporated.
- Top the pasta with the remaining mozzarella and bacon, then cover with a lid for 2 minutes until the cheese is fully melted.
- Distribute the garlic butter steak bites over the pasta and garnish with fresh parsley before service.
How To Serve It
Serve this in large bowls while the cheese is still stretchy. It looks impressive for guests but works for a quiet night. Pair it with a simple green salad to balance the richness. A slice of crusty garlic bread is also a great choice. This meal is hearty enough to stand on its own.
Leftovers & Storage
Store any leftovers in an airtight container in your fridge. It will stay fresh and delicious for up to three days. To reheat, add a splash of water or cream to the pasta. This keeps the sauce from drying out in the microwave. I do not recommend freezing this dish due to the cream.
Make It Even Better (Pro Tips)
- Pat the steak dry with paper towels before you start cooking.
- This ensures you get a perfect golden sear every time.
- Do not crowd the skillet when you cook the steak bites.
- Cook them in batches if your pan is on the smaller side.
- Use a high-quality marinara sauce to save yourself some extra time.
- This is a great meal for a casual hosting night with friends.
- Let the steak rest for a minute before adding it to the pasta.
- Freshly grated mozzarella melts much better than the bagged kind.
Easy Ways To Change It Up
- Swap the steak for chicken breast for a lighter protein option.
- Add a handful of fresh spinach to the sauce for extra greens.
- Use gluten-free rigatoni to make this dish gluten-friendly for your family.
- Add more red pepper flakes if you want a spicy kick.
Quick Questions
What is the best cut of steak to use?
Sirloin is great because it is lean and cooks very quickly. You could also use ribeye or New York strip for more fat. Just make sure to cut the pieces into even cubes.
Can I use a different pasta shape?
Yes, penne or ziti work perfectly with this thick, cheesy sauce. Rigatoni is ideal because the sauce gets trapped inside the large tubes. Use whatever short pasta you have in your pantry.
I hope you love this hearty meal as much as I do. It is the perfect way to end a long day. Enjoy every bite!
— Ethan
Steakhouse Garlic Butter Bites with Loaded Mozzarella Rigatoni
Ingredients
Method
- Bring 4 quarts of salted water to a boil and cook rigatoni until al dente; drain and set aside.
- Pat steak cubes with paper towels to remove surface moisture and season with salt and black pepper.
- Heat olive oil in a large cast-iron skillet over high heat until it reaches its smoke point.
- Add steak cubes in a single layer and sear without moving for 2 minutes to achieve Maillard browning; flip and cook for an additional 90 seconds.
- Reduce heat to medium-low, add butter and minced garlic to the skillet, and baste the steak for 60 seconds until fragrant; remove steak and butter from the skillet.
- In the same skillet, combine marinara sauce, heavy cream, and red pepper flakes; simmer over medium heat for 3 minutes.
- Incorporate the cooked rigatoni, 1 cup of mozzarella, Parmesan, and half of the crumbled bacon into the sauce, tossing until the cheese is incorporated.
- Top the pasta with the remaining mozzarella and bacon, then cover with a lid for 2 minutes until the cheese is fully melted.
- Distribute the garlic butter steak bites over the pasta and garnish with fresh parsley before service.
