Garlic Cream Steak with Rigatoni in Provolone Cream Sauce
Indulge in the delightful flavors of Garlic Cream Steak with Rigatoni in Provolone Cream Sauce. This comforting dish features tender beef sirloin steaks paired with al dente rigatoni, all enveloped in a rich and creamy provolone sauce. Perfect for family dinners or special occasions, this recipe combines fresh ingredients, savory spices, and a touch of garlic to create an unforgettable meal. In just 30 minutes, you can serve a dish that looks as impressive as it tastes, making it a crowd-pleaser for even the pickiest eaters.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Italian
Ingredients
Scale
- 2 (8-ounce) beef sirloin steaks
- 1 pound rigatoni pasta
- 2 tablespoons olive oil
- 6 tablespoons butter
- 6 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 8 ounces provolone cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
Instructions
- Cook rigatoni according to package directions until al dente. Drain, reserving about 1 cup of pasta water.
- In a large saucepan, melt 4 tablespoons of butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Whisk in flour and cook for 1-2 minutes until a smooth paste forms. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly. Reduce heat to low and stir in provolone cheese and Parmesan cheese until melted and smooth. Season with nutmeg, salt, and pepper. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency.
- While the pasta is cooking, pat the steaks dry with paper towels. Season generously with Cajun seasoning, smoked paprika, salt, and pepper. Heat olive oil and the remaining 2 tablespoons of butter in a large skillet over medium-high heat. When the skillet is hot, add the steaks and sear for 3-4 minutes per side for medium-rare or longer depending on your desired doneness.
- In the last minute of cooking, add minced garlic to the skillet and spoon the garlic butter over the steaks. Cover the skillet and let the cheese melt for about 1 minute.
- Add the cooked rigatoni to the provolone cream sauce and toss to coat thoroughly. Divide the rigatoni among plates. Top with the mozzarella-garlic cream steaks. Serve immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 850
- Sugar: 5g
- Sodium: 940mg
- Fat: 48g
- Saturated Fat: 24g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg