Description
Garlic Butter Steak Bites & Rigatoni with Roasted Red Peppers is a rich and satisfying comfort-food dinner featuring tender seared steak, al dente rigatoni, sweet red peppers, and a creamy Parmesan garlic sauce with Italian herbs and tomato paste.
Ingredients
450 g (1 lb) sirloin steak, cut into bite-sized pieces
1 tbsp olive oil
1 tbsp butter
1 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
300 g (10 oz) rigatoni or penne
1 tbsp olive oil
1 red bell pepper, diced
1 small yellow onion, diced
3 garlic cloves, minced
1 tsp Italian seasoning
1/2 tsp smoked paprika
1/4 tsp red pepper flakes, optional
1 cup (240 ml) heavy cream
1/2 cup (120 ml) beef or chicken broth
1/2 cup (50 g) grated Parmesan cheese
1 tbsp tomato paste
1 tbsp butter
1/2 tsp salt
1/4 tsp black pepper
2 tbsp fresh parsley, chopped
Extra Parmesan, for serving
Freshly cracked black pepper
Instructions
1. Bring a large pot of generously salted water to a boil. Cook the rigatoni according to the package directions until al dente. Before draining, reserve 1/2 cup of pasta water. Drain the pasta and set aside.
2. Place the steak bites in a bowl and toss with garlic powder, smoked paprika, Italian seasoning, salt, and black pepper until evenly coated.
3. Heat the olive oil in a large skillet over medium-high heat. Add the steak in a single layer, working in batches if necessary so the pan isn’t overcrowded. Sear for 2–3 minutes per side, until browned on the outside. Add the butter and toss the steak for another minute so the pieces become glossy and buttery. Transfer the steak to a plate and set aside.
4. Using the same skillet, add the diced red bell pepper and yellow onion. Cook for 4–5 minutes, stirring occasionally, until softened and lightly caramelised.
5. Stir in the minced garlic, Italian seasoning, smoked paprika, and red pepper flakes if using. Cook for 30–60 seconds, just until the garlic becomes fragrant.
6. Add the tomato paste and cook for about 1 minute, stirring constantly. Pour in the broth and heavy cream, scraping the bottom of the skillet to loosen the browned bits left from the steak.
7. Reduce the heat to medium-low. Stir in the Parmesan cheese and butter until the sauce becomes smooth, creamy, and glossy. Season with salt and freshly cracked black pepper.
8. Add the cooked rigatoni to the skillet and toss until every piece is coated in the creamy sauce. If the sauce is too thick, add a small splash of reserved pasta water until you reach the desired consistency.
9. Add the seared steak bites back to the skillet. Gently toss everything together and cook for 1–2 minutes so the steak warms through and the flavours come together.
10. Remove from the heat and finish with fresh parsley, extra Parmesan, and freshly cracked black pepper. Serve immediately while the sauce is hot and creamy.
Notes
Use a properly heated skillet so the steak develops a browned crust instead of steaming.
Don’t overcrowd the steak. Cook in batches if necessary.
Steak bites cook quickly, so avoid overcooking them during searing.
Reserve pasta water before draining. Its starch helps loosen and smooth the creamy sauce.
Add Parmesan over low heat so it melts smoothly into the sauce.
Serve the pasta immediately because the creamy sauce thickens as it sits.
Sirloin works especially well because it is flavourful, relatively tender, and cooks quickly.
Penne, fusilli, or another short pasta shape can be substituted for rigatoni.
Heavy cream gives the sauce its intended rich and creamy texture. Milk can be used for a lighter version, but the sauce will be thinner.
If reheating leftovers, add a splash of broth or milk and warm gently to loosen the sauce.
Serve with a simple green salad dressed with lemon and olive oil, garlic bread, roasted vegetables, or steamed broccoli.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American