Garlic Butter Steak Tips with Cheesy Rigatoni

There are dinners that satisfy your hunger, and then there are dinners that feel like a reward at the end of a long day.
Garlic Butter Steak Tips with Cheesy Rigatoni absolutely falls into the second category.

Imagine perfectly seared bites of steak—deeply browned on the outside, juicy and tender inside—tossed in a glossy garlic butter sauce. Underneath, a bed of cheesy, creamy rigatoni holds all those savory pan juices, so every forkful brings you both silky pasta and rich steak flavor. It’s a one-plate comfort meal that combines everything people love about steakhouse dinners and cozy pasta bowls.

What makes this dish special isn’t just the ingredients, but the way they’re layered:

The steak tips are marinated briefly for extra flavor and tenderness.
A hot skillet creates those dark, caramelized edges that bring out the beefy taste.
The rigatoni is coated in a simple but luxurious cheese sauce that clings to every tube of pasta.
Finally, garlic butter, fresh herbs, and a touch of pasta water bind everything together into a glossy, restaurant-style finish.

Despite how impressive it looks on the plate, this dish is very doable on a weeknight. Most of the prep happens while the pasta boils, and once the steak is seared, it’s just a matter of tossing, tasting, and serving. It’s a great recipe for when you want something more exciting than basic pasta, but don’t want to spend all evening in the kitchen.

Core Ingredients for Making the Recipe

This dish is built from two main components: the garlic butter steak tips and the cheesy rigatoni. Each part is flavorful on its own, but together they’re next-level comfort food.

For the Steak Tips

1 ½ lb (700 g) steak tips or sirloin steak, cut into bite-sized cubes
2 tablespoons olive oil
2 tablespoons soy sauce (adds umami and helps with browning)
1 tablespoon Worcestershire sauce
2 teaspoons Dijon mustard
3 cloves garlic, minced or grated
1 teaspoon onion powder
1 teaspoon smoked paprika (or sweet paprika)
½ teaspoon dried thyme or Italian seasoning
½ teaspoon black pepper
¾ teaspoon salt (adjust if your soy sauce is very salty)

For the Garlic Butter

3 tablespoons unsalted butter
3 cloves garlic, finely minced
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh chives or green onions, finely sliced (optional)
Pinch of red pepper flakes (optional, for gentle heat)

For the Cheesy Rigatoni

12 oz (340 g) rigatoni (or another short pasta like penne or ziti)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups (480 ml) whole milk (room temperature or slightly warmed)
½ cup (120 ml) reserved pasta cooking water, plus more as needed
1 ½ cups (150 g) shredded mozzarella
¾ cup (70 g) freshly grated Parmesan cheese
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
½–¾ teaspoon salt, or to taste

For Finishing & Garnish

Extra grated Parmesan
Fresh parsley or basil, chopped
Lemon wedges (optional, for a squeeze of brightness)

Step-by-Step

Guide to Making Garlic Butter Steak Tips with Cheesy Rigatoni

You’ll start by marinating the steak, then move on to cooking the pasta and making the cheese sauce. The final step is bringing both elements together in one pan so they soak in all the flavor.

1. Marinate the Steak Tips

Marinating the steak gives it a chance to soak in seasoning and helps it remain tender when seared at high heat.

Mix the marinade
In a medium bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, Dijon mustard, garlic, onion powder, smoked paprika, dried thyme (or Italian seasoning), black pepper, and salt.
Add the steak
Add the steak cubes to the bowl. Toss well until every piece is coated. Make sure the marinade reaches into all the crevices of the meat.
Rest the meat
Cover the bowl and let the steak marinate:
- At least 20–30 minutes at room temperature for a quick, weeknight version, or
- Up to 2 hours in the refrigerator for deeper flavor.
If you refrigerate the steak, take it out 15–20 minutes before cooking so it can lose the chill; room-temperature meat sears better than cold meat.

2. Cook the Rigatoni

While the steak marinates, you can start on the pasta.

Boil water
Fill a large pot with water, add a generous amount of salt (it should taste pleasantly salty, like the sea), and bring to a rolling boil.
Cook the pasta
Add the rigatoni and cook according to package directions until al dente—tender but with a slight bite.
Reserve pasta water
Before you drain the pasta, scoop out at least 1 cup of the starchy cooking water and set it aside. This water will help loosen and emulsify the cheese sauce later.
Drain and set aside
Drain the rigatoni and keep it in the pot or a large bowl. Toss with a small drizzle of olive oil to prevent sticking while you finish the cheese sauce.

3. Make the Cheesy Sauce

This is essentially a simple béchamel (white sauce) enriched with cheese.

Melt butter and make a roux
In a large deep skillet or saucepan, melt 2 tablespoons butter over medium heat. Add the flour and whisk constantly for 1–2 minutes until it forms a smooth paste. You want it to bubble gently but not brown; this cooks off the raw flour taste.
Add the milk gradually
Slowly pour in the milk, a little at a time, whisking constantly to keep lumps from forming. Once all the milk is added, keep whisking until the mixture is smooth.
Season the sauce
Add garlic powder, onion powder, black pepper, and a pinch of salt. Continue cooking over medium heat, whisking frequently, until the sauce thickens enough to coat the back of a spoon. This usually takes about 5–7 minutes.
Add the cheeses
Reduce the heat to low. Add the shredded mozzarella and grated Parmesan a handful at a time, whisking until melted and smooth before adding more.
Adjust the consistency
If the sauce feels too thick, stir in a splash or two of the reserved pasta water. You want a velvety, pourable sauce that will coat the pasta without clumping. Taste and adjust salt and pepper as needed.
Add the rigatoni
Add the cooked rigatoni to the pan with the cheese sauce. Toss gently until the pasta is fully coated, adding more pasta water if the mixture looks too tight. Keep the rigatoni over low heat so it stays warm but doesn’t overcook.

4. Sear the Garlic Butter Steak Tips

This step gives you the charred edges and deep flavor that make steak tips so addictive.

Preheat the pan
Heat a large heavy skillet (cast iron is ideal) over medium-high to high heat. Let it get very hot—this is how you get a good sear.
Add oil
Drizzle in a thin layer of oil (just enough to coat the bottom). You should see a slight shimmer.
Cook in batches
Add the marinated steak tips in a single layer. Don’t overcrowd the pan; you want space between the pieces so they sear instead of steam. Cook in 2 batches if needed.
Brown the steak
Let the steak sear without moving it for about 2–3 minutes, until deep brown on one side. Flip and cook the other side for 2–3 minutes more, or until the steak reaches your desired doneness. For juicy steak tips, aim for medium or medium-rare (it’s okay if some pieces cook a bit more).
Make garlic butter in the same pan
Once the steak is seared, lower the heat to medium. Add 3 tablespoons butter to the skillet. When it melts and starts to foam, add minced garlic. Stir and cook for 30–60 seconds until the garlic turns fragrant but not brown.
Coat the steak
Toss the steak pieces in the garlic butter, scraping up any browned bits from the bottom of the pan. Stir in chopped parsley, chives, and a pinch of red pepper flakes if you like heat. Turn off the heat; the residual warmth will keep everything hot.

5. Combine the Steak and Cheesy Rigatoni

This is where the magic happens and the dish turns into one cohesive meal.

Transfer the steak to the pasta (or vice versa)
You have two options:
- Pour the steak tips and all their garlic butter into the skillet with the cheesy rigatoni.
- Or add the cheesy rigatoni to the steak skillet if the skillet is large enough.
Either way, make sure the garlic butter makes its way onto the pasta—it carries so much flavor.
Toss gently
Using tongs or a large spoon, toss everything together so the steak tips are nestled among the rigatoni. Add a splash more pasta water if you’d like to loosen the sauce and make it extra glossy.
Taste and adjust
Taste a bite of pasta and steak together. Add salt, black pepper, or a squeeze of lemon juice if you want a touch of brightness to cut through the richness.
Garnish and serve
Sprinkle extra Parmesan and fresh parsley over the top. Serve straight from the pan or transfer to a large serving platter. This dish is best enjoyed piping hot, while the cheese is melty and the steak is juicy.

Flavor Variations and Creative Twists

Once you’ve mastered the base recipe, there are lots of ways to tweak it and keep things interesting.

1. Creamy Mushroom Garlic Butter Steak Pasta

Add a deep, savory twist by incorporating mushrooms.

After searing the steak and removing it from the pan, sauté 8 oz (225 g) sliced mushrooms in butter and a little oil until they release their moisture and brown.
Season with salt, pepper, and a splash of soy sauce.
Stir the mushrooms into the cheesy rigatoni along with the steak tips.

The mushrooms soak up the garlic butter and make the dish even more satisfying.

2. Spinach & Steak Rigatoni

For a touch of green and extra nutrients:

Once the cheese sauce is ready, stir in 2–3 cups of fresh baby spinach.
Let it wilt for a minute before adding the rigatoni.

This adds color and a mild, earthy flavor that works beautifully with the richness of the sauce.

3. Blue Cheese Twist

If you love bold flavors:

Replace ¼–⅓ cup of the Parmesan with crumbled blue cheese.
Sprinkle a bit more blue cheese over individual portions before serving.

The sharp tang of blue cheese plays wonderfully against the buttery steak.

4. Smoky Bacon Version

For an extra indulgent dish:

Cook 4–6 strips of bacon until crispy.
Crumble the bacon and stir it into the pasta just before adding the steak tips.
Use a bit of the bacon fat in place of some of the butter when you cook the garlic.

You’ll get smoky, salty notes in every bite.

5. Lighter / “Weeknight” Version

To lighten the dish slightly while keeping it comforting:

Use half-and-half instead of full cream in the cheese sauce.
Reduce the cheese by ¼–⅓ and add a bit more pasta water to keep things creamy.
Add extra vegetables like peas, broccoli florets, or roasted cherry tomatoes.

How to Serve Garlic Butter Steak Tips with Cheesy Rigatoni

This meal is pretty much complete on its own—protein, carbs, and tons of flavor. But a few simple sides can round it out and make the plate feel balanced.

Perfect Pairings

Crisp green salad
A simple salad with mixed greens, cucumbers, cherry tomatoes, and a light vinaigrette cuts through the richness of the pasta and steak.
Garlic bread or crusty baguette
Optional, but if you’re going all-in on comfort, extra bread to mop up sauce is never a bad idea.
Roasted or steamed vegetables
Try roasted asparagus, green beans, or Brussels sprouts with a bit of lemon zest and olive oil.
Wine pairing
A medium-bodied red wine like Merlot, Syrah, or a Chianti works wonderfully with the beef and cheese. White wine fans might enjoy a buttery Chardonnay.

Presentation Tips

Serve in wide, shallow bowls, letting the steak tips sit on top so they stay visible instead of sinking into the pasta.
Finish each bowl with a final sprinkle of fresh herbs and a little extra grated Parmesan.
For a restaurant-style touch, drizzle a tiny bit of olive oil or melted garlic butter around the edges just before serving.

Tips & Troubleshooting

Getting the Best Sear on Your Steak

Dry the meat: If the steak looks very wet from the marinade, pat the pieces lightly with paper towels before searing. Too much moisture interrupts browning.
Hot pan: Make sure the pan is really hot before the meat goes in. A hot pan plus minimal movement equals a great crust.
Don’t overcrowd: Cook in batches if needed. Overcrowding causes steaming and gray meat instead of browned crusty bits.

Keeping the Pasta Creamy (Not Clumpy)

Add cheese off the heat: When you add the cheese to the béchamel, do it with the heat low so it melts gently and doesn’t seize.
Use pasta water: The starch in the pasta water helps emulsify the sauce and keeps it from turning grainy or too thick.
Serve promptly: Like most creamy pastas, this dish is best eaten soon after combining everything. If it sits, the pasta will absorb a lot of sauce; you can always loosen it with a splash more milk or water if needed.

Adjusting Seasoning

The key to a truly great dish is tasting along the way:

Taste the cheese sauce before adding the pasta. Adjust salt and pepper.
Taste the steak after searing. Add a pinch more salt or a squeeze of lemon if the flavors feel heavy.
Once everything is combined, taste one last time and fine-tune.

Make-Ahead, Storage, and Reheating

Can You Make It Ahead?

Because steak tips are best freshly seared and the pasta is creamiest when just cooked, this dish is ideal when made and served in the same evening. However, you can prepare some components ahead:

Marinade: Mix the marinade and steak up to 12 hours in advance and store in the fridge.
Cheese Sauce Base: You can make the béchamel (milk + roux) earlier, then reheat gently and add the cheese and pasta just before serving.

Storing Leftovers

If you have leftovers:

Transfer the pasta and steak to an airtight container.
Refrigerate for up to 3 days.

Reheating

Reheat gently on the stovetop over low heat or in the microwave at 50–60% power.
Add a splash of milk, cream, or water to loosen the sauce as it warms.
Stir occasionally so everything heats evenly and the sauce returns to a creamy consistency.

The steak won’t be quite as juicy as when fresh, but the flavors will still be delicious.

FAQ

Can I use a different cut of beef for steak tips?
Yes. Sirloin steak, ribeye, strip steak, or even tri-tip cut into cubes all work well. Choose a cut that’s tender and marbled enough to stay juicy when cooked quickly over high heat. Tougher cuts like stew meat are not ideal for this recipe.

Can I make this with chicken instead of beef?
Absolutely. Replace the steak tips with chicken breast or thigh pieces. Marinate and cook them in the same way, making sure they’re cooked through. The chicken will take on the garlic butter flavor beautifully.

What if I don’t have rigatoni?
Any short pasta that holds sauce well will work: penne, ziti, cavatappi, or even shells. Just cook until al dente and proceed with the recipe.

Is it okay to skip the flour and make the sauce gluten free?
Yes. You can:

Use a gluten-free all-purpose flour blend in the roux, or
Skip the roux entirely and make a looser sauce by gently heating milk, then whisking in the cheeses with a bit of cornstarch slurry for thickening.

Make sure your pasta is gluten free as well.

Can I reduce the amount of butter and cheese?
You can absolutely lighten things up:

Use 1 tablespoon butter in the cheese sauce instead of 2, and reduce cheese by ¼–⅓.
Use half-and-half instead of full milk or combine milk with a bit of chicken broth.
The sauce will be less rich but still flavorful.

How can I avoid overcooking the steak tips?

Start with room-temperature meat.
Use high heat for a quick sear.
Aim for 2–3 minutes per side for bite-sized pieces.
Remember that the steak will continue to cook slightly as it sits in the hot sauce, so it’s okay to pull it off when it’s still a touch pink inside if you like it medium.

Garlic Butter Steak Tips with Cheesy Rigatoni is the kind of dish that turns an ordinary evening into something memorable. It combines the best parts of a steakhouse dinner—seared steak, garlic butter, fresh herbs—with the cozy comfort of a bubbling pasta bake, but without the long bake time.

Once you’ve made it once, you’ll see how simple the steps really are: marinade, sear, simmer, toss. The result is a skillet full of golden pasta and juicy steak bites that looks impressive enough for guests and feels like a treat even on a regular weeknight.