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To make creamy steak rigatoni, you need a few key ingredients. First, get 12 ounces of rigatoni pasta. This pasta shape holds sauce well, making each bite delicious. Next, choose 1 pound of sirloin steak. Cut it into bite-sized pieces for easy cooking and eating.

Creamy Steak and Mushroom Rigatoni by breadbakebeyond

Indulge in the creamy goodness of Steak and Mushroom Rigatoni, a delightful dish that's surprisingly easy to make! Combining tender steak, earthy mushrooms, and a rich creamy sauce, this meal is sure to impress. Whether you're hosting friends or enjoying a cozy night in, follow our step-by-step guide to create this gourmet experience at home. Ready to cook up something special? Click through to explore the full recipe and elevate your dining game!
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Ingredients
  

12 oz rigatoni pasta

1 lb sirloin steak, cut into bite-sized pieces

8 oz baby bella mushrooms, sliced

1 medium onion, diced

3 cloves garlic, minced

1 cup heavy cream

1 cup beef broth

1 tablespoon Worcestershire sauce

2 tablespoons olive oil

1 tablespoon butter

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

1 cup grated Parmesan cheese

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Rigatoni: In a large pot of salted boiling water, cook the rigatoni according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.

    Sear the Steak: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the steak pieces with salt, pepper, and paprika. Once the oil is hot, add the steak and sear for 3-4 minutes until browned, but not fully cooked. Remove the steak from the skillet and set aside.

      Sauté the Mushrooms and Onions: In the same skillet, lower the heat to medium and add the butter. Once melted, add the diced onion and sliced mushrooms, cooking for about 5-7 minutes until the onions become translucent and the mushrooms are golden brown. Add the minced garlic and dried thyme, and cook for an additional minute.

        Create the Sauce: Pour in the beef broth and Worcestershire sauce, stirring to combine. Allow it to simmer for 2-3 minutes to reduce slightly. Then add the heavy cream, stirring until the sauce is smooth. Bring it to a gentle simmer.

          Combine and Finish: Return the seared steak to the skillet and simmer for another 3-4 minutes until the steak is cooked through. Add the cooked rigatoni to the sauce, and toss everything together. If the sauce is too thick, add some of the reserved pasta water until you reach the desired consistency.

            Add Cheese and Serve: Stir in the grated Parmesan cheese until melted. Taste and adjust seasoning with salt and pepper, if necessary.

              Garnish: Remove from heat and garnish with chopped fresh parsley.

                Prep Time, Total Time, Servings: 15 min | 30 min | Serves 4

                  - Presentation Tips: Serve the rigatoni in shallow bowls, sprinkled with additional Parmesan cheese and a sprig of parsley on top for a pop of color.