Name: Creamy Garlic Butter Steak Rigatoni
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 oz rigatoni pasta (Holds sauce well; alternatives include penne or casarecce.); 1 lb flank steak, thinly sliced (Can substitute with skirt or flat-iron steak.); Salt to taste Salt (For seasoning steak and pasta.); Pepper to taste Pepper (For seasoning steak.); 2 tablespoons olive oil; 4 tablespoons unsalted butter; 5 cloves garlic, minced (Don't brown the garlic.); 1 cup heavy cream (Can substitute with half-and-half for lighter version.); 1 cup beef broth (Chicken broth can be used.); 1 teaspoon Italian seasoning (Consider using fresh thyme and rosemary for variation.); 1/2 cup freshly grated Parmesan cheese (Freshly grated melts better than pre-grated.); 2 tablespoons chopped fresh parsley (For garnish.)

I make this Creamy Garlic Butter Steak Rigatoni almost every time I want something indulgent but quick. It’s tender strips of flank steak tossed in a silky garlic-parmesan cream sauce and folded into rigatoni so each bite captures sauce and meat. It’s the kind of dinner that feels special but takes under 30 minutes from start to finish — perfect for weeknights, date nights at home, or feeding a hungry family.

If you like rich garlic sauces, you might also enjoy this roasted garlic tomato soup as a starter or lighter companion.

Why you’ll love this dish

This recipe hits comforting and impressive notes without complicated technique. Flank steak is affordable and slices thin for quick cooking, while a butter-and-cream base with freshly grated Parmesan gives real depth and silkiness that jarred sauces can’t match. You get restaurant-level richness with pantry-friendly ingredients.

“The sauce clings to every rigatoni tube and the steak is juicy — one skillet, maximum flavor.” — a dinner-table favorite

It’s ideal when you want something:

Fast: pasta and steak cook in parallel, so it’s ready in about half an hour.
Crowd-pleasing: the creamy sauce is widely loved by kids and adults.
Flexible: swap proteins or pasta shapes depending on what you have.

How this recipe comes together

This is a simple, linear process:

Boil the rigatoni until al dente and drain.
Season and sear thin flank steak quickly, then rest it.
Sauté garlic in butter, add cream and beef broth, and simmer until slightly thickened.
Stir in Parmesan and Italian seasoning to enrich and thicken the sauce.
Return steak to the pan, add rigatoni, and toss until everything is coated. If you prefer a slow-cooked protein swap, consider the slow-cooker garlic butter beef bites for an alternative texture and hands-off prep.

What you’ll need

12 oz (340 g) rigatoni pasta
1 lb (450 g) flank steak, thinly sliced
Salt and pepper to taste
2 tablespoons olive oil
4 tablespoons unsalted butter
5 cloves garlic, minced
1 cup heavy cream
1 cup beef broth
1 teaspoon Italian seasoning
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley (for garnish)

Notes and substitutions:

Pasta: rigatoni holds the sauce well; penne or casarecce work too. Use gluten-free pasta if needed (cook per package instructions).
Steak: flank is quick and flavorful; skirt or flat-iron are good alternatives. For a budget swap, use thin-sliced sirloin.
Broth: beef broth intensifies beef flavor; chicken broth is fine if that’s what you have.
Cheese: freshly grated Parmesan melts better than pre-grated.

Step-by-step instructions

Bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente. Drain and set aside.
Pat steak dry and season both sides with salt and pepper.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add steak in a single layer and sear 2–3 minutes per side for medium-rare to medium (adjust time for thickness). Remove steak and set aside to rest; slice thinly if not already sliced.
Reduce heat to medium and add the 4 tablespoons butter to the same skillet.
When butter melts, add the minced garlic and sauté for about 1 minute until fragrant. Stir continuously to avoid burning.
Pour in the heavy cream and beef broth, stirring to combine. Bring to a gentle simmer.
Stir in Italian seasoning and freshly grated Parmesan. Cook, stirring, until the cheese melts and the sauce thickens slightly (1–3 minutes). Do not boil aggressively — simmer gently so cream doesn’t break.
Return steak slices to the skillet and toss to coat in the sauce.
Add cooked rigatoni and toss until pasta is fully coated and heated through. If the sauce seems too thick, add a splash of reserved pasta water or more broth.
Remove from heat. Sprinkle with chopped fresh parsley and serve immediately, ensuring each plate has plenty of steak and sauce.

Best ways to enjoy it

Plating: mound rigatoni in the center of a warm bowl, fan a few steak slices on top, and drizzle extra sauce. Finish with extra grated Parmesan and parsley.
Sides: crisp green salad with lemon vinaigrette, garlic-roasted broccoli, or roasted asparagus cut through the richness.
Wine pairing: a medium-bodied red like Merlot or a peppery Zinfandel complements the beef and garlic notes. For white, a fuller Chardonnay with mild oak works nicely.

Storage and reheating tips

Refrigerate: Cool leftovers within two hours and store in an airtight container for up to 3 days.
Reheat: Gently rewarm on the stovetop over low heat with a splash of cream, milk, or broth to loosen the sauce. Microwaving works — stir every 30 seconds and add liquid if the sauce tightens.
Freeze: Sauce and pasta can be frozen, but cream-based sauces may change texture. If freezing, separate steak from pasta if possible. Freeze up to 2 months. Thaw overnight in the fridge before reheating.
Food safety: Reheat to an internal temperature of 165°F (74°C) before serving.

Pro chef tips

Rest the steak: Let seared steak rest 5 minutes before slicing so juices redistribute. This keeps the meat juicy in the final dish.
Use fresh Parmesan: It melts smoothly and gives better flavor than pre-grated varieties with anti-caking agents.
Control sauce thickness: If sauce gets too thick while simmering, add a few tablespoons of beef broth or reserved pasta water to reach the desired consistency.
Keep garlic bright: Don’t brown the garlic; sauté just until fragrant (about 1 minute) to avoid bitterness.
Shortcuts: Use pre-sliced steak or leftover roast for an even faster version. For a slow-cooker texture idea and extra garlic flavor, see this high-protein slow-cooker garlic butter beef bites method.

Creative twists

Mushroom & onion: Add sautéed mushrooms and thinly sliced red onion for an earthy lift.
Spicy kick: Stir in 1/4–1/2 teaspoon red pepper flakes when sautéing garlic.
Lighter version: Swap half-and-half for heavy cream and use a leaner cut of beef; reduce butter by 1 tablespoon.
Seafood swap: Replace steak with seared shrimp for a surf-and-turf twist.
Herb swap: Swap Italian seasoning for fresh thyme and rosemary for a more aromatic profile.

Your questions answered

Q: How long does this take from start to finish?

A: About 25–30 minutes. While pasta boils, you can sear the steak and prepare the sauce simultaneously.

Q: Can I use another cut of beef?

A: Yes. Skirt, sirloin, or flat-iron work well. For tender results, slice thinly against the grain.

Q: Will the cream sauce separate when reheating?

A: It can tighten or separate if reheated too quickly. Reheat gently over low heat and add a splash of broth or cream to restore silkiness.

Q: Can I make this dairy-free?

A: To make it dairy-free, use a dairy-free butter substitute and coconut cream or a cashew cream. Flavor will change, so adjust seasoning and consider adding a splash of lemon to brighten it.

Q: How can I thicken the sauce if it’s too thin?

A: Simmer gently to reduce it, or stir in a small slurry of cornstarch and cold water (1 teaspoon cornstarch + 1 tablespoon water) and cook 1–2 minutes until thickened.

Conclusion

If you want more creamy steak-pasta ideas or a slightly different take on the garlic-parmesan profile, this recipe pairs well with online variations such as Creamy Garlic Parmesan Steak Pasta – Foodieholly and this comforting Creamy Steak Pasta – Cooking in the Midwest for inspiration. Enjoy the rich sauce, the tender steak, and the simple joy of a one-skillet meal.