Cheesy Garlic Butter Steak with Rigatoni in Four-Cheese Sauce

Why You’ll Love This Recipe

This recipe is the perfect balance of elegance and comfort. The steak adds a hearty, protein-rich element, while the garlicky butter infuses every bite with bold flavor. The four-cheese sauce is luxuriously creamy, coating the rigatoni with a silky texture that makes the dish irresistible. It’s easy enough for a weeknight meal yet impressive enough for entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound ribeye or sirloin steak
12 ounces rigatoni pasta
4 tablespoons butter
4 cloves garlic, minced
1 cup heavy cream
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ cup shredded Fontina cheese
2 ounces cream cheese
Salt and pepper to taste
2 tablespoons chopped fresh parsley

Directions

1. Heat a skillet over medium-high heat. Melt 2 tablespoons of butter. Add cubed, seasoned steak and sear until golden. Set aside.

2. Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Drain, reserving ½ cup of pasta water.

3. In the same skillet, melt the remaining 2 tablespoons of butter. Add garlic and sauté until fragrant. Return steak to the pan and coat in garlic butter.

4. In a separate saucepan, heat the cream over medium-low. Add mozzarella, Parmesan, Fontina, and cream cheese. Stir until smooth. Season with salt and pepper.

5. Toss rigatoni with the cheese sauce, adding reserved pasta water if needed to thin. Stir in the garlic butter steak.

6. Garnish with fresh parsley and serve hot.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

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

• Add sautéed mushrooms, spinach, or roasted tomatoes for extra depth.

• Spice it up with red pepper flakes in the garlic butter.

• Use penne, fettuccine, or shells if you don’t have rigatoni on hand.

• For a smokier flavor, stir in a touch of smoked gouda with the cheese blend.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat with a splash of cream or milk to restore the sauce’s creaminess. Avoid microwaving for too long, as it may dry out the steak and separate the sauce.

FAQs

Can I use a different type of pasta?

Yes, penne, ziti, or fettuccine all work well with this creamy sauce.

What’s the best cut of steak for this recipe?

Ribeye is flavorful and juicy, but sirloin is a leaner and budget-friendly option.

Can I prepare the cheese sauce in advance?

Yes, but it’s best freshly made. Reheat slowly with extra cream if preparing ahead.

How do I avoid clumpy cheese sauce?

Add cheese gradually to warm cream, stirring constantly until smooth.

Can I make this recipe spicy?

Absolutely—add crushed red pepper flakes or a dash of cayenne to the garlic butter.

Is this recipe kid-friendly?

Yes, it’s cheesy and creamy, but you can omit garlic or reduce seasoning for picky eaters.

Can I make it lighter?

Use half-and-half instead of heavy cream and reduce the amount of cheese.

Can I substitute the cheeses?

Yes, Gruyère, provolone, or gouda are great swaps if you don’t have Fontina or mozzarella.

How do I know when the steak is cooked perfectly?

For medium-rare, sear steak cubes for about 2–3 minutes per side, depending on size.

Can I freeze leftovers?

Freezing is not recommended as the creamy cheese sauce may separate.

Conclusion

Cheesy Garlic Butter Steak with Rigatoni in Four-Cheese Sauce is a luxurious, flavor-packed meal that combines the best of steakhouse dining and Italian-inspired comfort food. With tender steak bites, rich garlic butter, and an irresistibly creamy cheese sauce, this dish is guaranteed to impress. Whether for a cozy family dinner or a special gathering, it’s a recipe you’ll return to again and again.

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