Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente, about 10 minutes.
Drain the pasta, reserving about 1/2 cup of pasta cooking water. Set the pasta aside.
2. Cook the Steak Tips:
Heat the olive oil in a large skillet over medium-high heat.
Season the steak tips with salt and pepper. Once the oil is hot, add the steak tips to the skillet in a single layer.
Sear the steak tips for 2-3 minutes per side until browned and cooked to your desired doneness. Remove the steak tips from the skillet and set aside.
3. Make the Garlic Butter Sauce:
In the same skillet, reduce the heat to medium. Add the butter and allow it to melt.
Add the minced garlic, thyme, and rosemary. Sauté for 1-2 minutes until fragrant.
If desired, add the Worcestershire sauce for a deeper flavor and stir to combine. Return the steak tips to the skillet and toss to coat them in the garlic butter sauce. Set aside.
4. Make the Cheesy Sauce:
In a separate saucepan, melt the butter over medium heat.
Add the heavy cream, garlic powder, and a pinch of salt and pepper. Stir and bring the mixture to a gentle simmer.
Once simmering, add the grated Parmesan cheese and stir until it has melted into the sauce.
Add the shredded mozzarella cheese, stirring until the sauce becomes smooth and creamy. If the sauce is too thick, add some of the reserved pasta water to achieve your desired consistency.
5. Combine the Steak and Pasta:
Add the cooked rigatoni to the cheesy sauce, tossing to coat the pasta evenly.
Gently fold in the garlic butter steak tips and stir to combine. Let everything warm through for a couple of minutes.
6. Serve:
Serve the garlic butter steak tips with cheesy rigatoni in bowls, garnished with fresh parsley for a pop of color and freshness.
Pair with a side of garlic bread or a green salad for a complete meal.
Serving and Storage Tips:
Oh this is so smart! I gotta try this!
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Whoa, had no idea I could make my favorite takeout in casserole form! What a life hack!
