What happens when melt-in-your-mouth steak cubes meet a creamy, cheesy pasta sauce? You get the ultimate comfort plate: Cheesy Garlic Butter Steak with Rigatoni in Four-Cheese Sauce. This dish isn’t just a dinner—it’s a full-on indulgent experience that brings together bold seared meat and luscious cheese-laced rigatoni into one unforgettable bite.

Whether you’re planning a cozy weekend meal, impressing dinner guests, or simply craving a satisfying steak-and-pasta combo, this recipe has you covered. It balances richness with texture, sharpness from the cheeses, and buttery goodness throughout.

Preparation Phase & Tools to Use

Before diving into the recipe, let’s talk prep. Having the right tools makes the process smooth and ensures perfect sears and creamy textures:

Cast Iron Skillet or Heavy Pan: Essential for searing steak cubes with that rich, golden crust while locking in juices.
Large Pot: Needed for boiling the rigatoni to al dente. Go for one with a built-in strainer if possible.
Mixing Bowl: For tossing cooked pasta with the cheese sauce evenly.
Garlic Press or Microplane: Helps in finely mincing or grating fresh garlic for a more intense garlic butter flavor.
Whisk: Crucial for getting the four-cheese sauce smooth and lump-free.

These simple but key tools ensure both the steak and pasta get the spotlight they deserve.

Ingredients for the Cheesy Garlic Butter Steak with Rigatoni in Four-Cheese Sauce

Each component in this recipe plays a vital role in flavor, texture, and richness. Here’s what you’ll need:

Ribeye or Sirloin Steak Cubes – These cuts offer the perfect balance of tenderness and fat for juicy, flavorful bites.
Rigatoni Pasta – Its ridged shape holds onto the creamy sauce beautifully.
Butter – Acts as the base for both the garlic sauce and steak sear, adding rich flavor.
Fresh Garlic – Infuses the butter with deep, savory aroma and taste.
Heavy Cream – Forms the foundation of the cheese sauce, lending creaminess and body.
Parmesan, Mozzarella, Fontina, and Gorgonzola Cheeses – Each cheese contributes its unique flavor: salty, gooey, nutty, and tangy.
Fresh Parsley – Adds freshness and color to the final plate.
Salt & Cracked Black Pepper – Simple seasonings that enhance all the other flavors.

How To Make the Cheesy Garlic Butter Steak with Rigatoni in Four-Cheese Sauce

Step 1: Sear the Steak Bites

Heat your cast iron skillet over medium-high heat with a tablespoon of butter. Once sizzling, add seasoned steak cubes. Sear until browned on all sides, about 3-4 minutes per batch. Remove and set aside.

Step 2: Boil the Rigatoni

Cook rigatoni in salted boiling water until just al dente. Drain and reserve about 1/2 cup of pasta water.

Step 3: Create the Garlic Butter

In the same skillet, melt more butter and add minced garlic. Sauté gently for 1-2 minutes until fragrant but not browned.

Step 4: Make the Four-Cheese Sauce

Lower the heat and stir in heavy cream. Add the cheeses gradually, whisking constantly until melted into a velvety sauce. Use pasta water if needed to adjust thickness.

Step 5: Combine Pasta and Sauce

Add cooked rigatoni into the cheese sauce. Toss to coat thoroughly. Fold in parsley for a fresh touch.

Step 6: Plate and Finish

Serve the cheesy rigatoni alongside the buttery steak cubes. Optionally drizzle garlic butter from the pan over the steak for extra richness.

How to Serve and Store This Steak and Rigatoni Dish

To serve, plate the pasta and steak side-by-side or layered for full creamy-meaty fusion. Garnish with chopped parsley and a final sprinkle of Parmesan if desired. Pair with a crisp green salad or roasted veggies for balance.

For storage, let everything cool completely. Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or microwave, adding a splash of cream or milk to loosen the sauce.

Avoid freezing, as the cheese sauce may split upon thawing.

Frequently Asked Questions

Can I use a different cut of steak?

Yes! While ribeye and sirloin are preferred, strip steak or filet mignon cubes will also work beautifully.

Can I substitute the cheeses?

You can mix and match based on your preference or what’s in your fridge. Gruyère or white cheddar are great additions.

What if I don’t have rigatoni?

Penne, ziti, or any tube-shaped pasta that holds sauce well can be used as an alternative.

How do I prevent the cheese sauce from becoming grainy?

Make sure to melt the cheese over low heat and whisk continuously. Avoid overheating or boiling once the cheese is added.

Can I make this dish ahead?

Yes, you can sear the steak and prepare the cheese sauce a few hours ahead. Store them separately and reheat gently before combining.

Is this dish gluten-free?

Use gluten-free rigatoni and double-check your cheese labels. The rest of the ingredients are naturally gluten-free.

Want More Pasta and Steak Dinner Ideas?

If this Cheesy Garlic Butter Steak with Rigatoni hit the spot, you’ll love diving into more rich, savory creations from my kitchen:

Start with the indulgent Garlic Butter Steak Bites & Creamy Parmesan Shells for another comforting combo that balances richness and crunch.

For a more nostalgic spin, check out the Delicious Beef Bowtie Pasta, a family-style dish with hearty flavors.

Looking for more rigatoni magic? My Garlic Sausage Alfredo Rigatoni brings a bold, meaty flair with a creamy twist.

Prefer a hint of spice? Don’t miss the crowd-pleasing Spicy Rattlesnake Pasta that blends steak and heat in perfect harmony.

Or for those who like a baked option, try the ultra-savory Buffalo Chicken Lasagna Recipe – a great switch-up from traditional pasta bakes.

Pin and Tell Me How Yours Turned Out

You can save this recipe to your boards for dinner inspiration later. Just click the Pin button to keep it handy.

If you try it, I’d love to know! Did you mix up the cheese combo? Go spicier with the butter? Leave a comment and share what worked for you.

For more daily comfort food inspiration, follow my Pinterest board at LadyPlate on Pinterest.

Cheesy Garlic Butter Steak with Rigatoni in Four-Cheese Sauce

Author: Julia Koch
Total Time: 40 minutes
Yield: 4 servings

Print Recipe

Description

A luxurious combination of garlic butter-seared steak cubes paired with creamy rigatoni in a smooth four-cheese sauce. Perfect for an indulgent dinner night with bold flavors and silky textures that satisfy every bite.

Instructions

1. Pat steak cubes dry, season with salt and pepper. Heat cast iron skillet over medium-high heat and melt 1 tablespoon butter. Sear steak cubes in batches for 3–4 minutes until browned. Set aside.

2. Bring a pot of salted water to boil. Cook rigatoni until al dente. Drain and reserve 1/4 cup pasta water.

3. In the same skillet, melt 2 tablespoons butter. Add garlic and sauté until fragrant, about 1 minute.

4. Reduce heat to low. Pour in heavy cream, then gradually add cheeses while whisking until smooth. Add reserved pasta water to adjust consistency if needed.

5. Toss cooked rigatoni into the cheese sauce. Mix until coated. Stir in chopped parsley.

6. Plate pasta alongside steak cubes. Drizzle leftover garlic butter from the skillet over the steak if desired. Serve immediately.