Cheesy Garlic Butter Steak has become my ultimate comfort food, a dish that just screams “cozy night in.” I still remember the first time I tried making a really good garlic butter steak recipe – it felt like unlocking a secret. The aroma of garlic and butter sizzling filled my kitchen, and the steak was so tender and flavorful. This easy cheesy garlic butter steak recipe takes that restaurant-quality taste and brings it right to your table, with a rich, creamy cheese sauce and perfectly cooked pasta. Get ready for a meal that’s both incredibly satisfying and surprisingly simple to whip up. Let’s get cooking!
Why You’ll Love This Cheesy Garlic Butter Steak
This dish is an absolute winner for so many reasons! Here’s why it’s a must-try:
- Incredible Flavor: The combination of tender steak, rich garlic butter, and a creamy four-cheese sauce is pure decadence.
- Quick Prep: With just 10 minutes of prep, you can have a restaurant-quality meal on the table fast.
- Family-Friendly: Even picky eaters will devour this cheesy steak recipe, making it perfect for weeknights.
- Budget-Friendly: You get all the flavors of a fancy steakhouse meal without the hefty price tag.
- Versatile: It’s a complete meal on its own, but also works beautifully as a hearty side dish.
- Ultimate Comfort: The creamy, cheesy goodness makes this garlic butter steak with cheese the definition of comfort food.
- Impressive Yet Easy: You’ll feel like a gourmet chef serving this delicious garlic butter steak with cheese, even though it’s simple to make.
Ingredients for Cheesy Garlic Butter Steak
Gathering these ingredients is the first step to creating an amazing butter steak with garlic and cheese. I always opt for sirloin or ribeye for the best tenderness and flavor in my cheesy garlic butter steak rigatoni. Using freshly grated cheeses for the sauce is key for that luxuriously smooth texture. Don’t worry if you don’t have all four cheeses; you can adapt it with your favorites!
- 1 pound sirloin or ribeye steak, cut into bite-sized cubes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil – for searing the steak
- 2 tablespoons butter – the base for our fragrant garlic butter
- 3 cloves garlic, minced – fresh is best for that punchy flavor
- 12 ounces rigatoni pasta – a great shape for holding sauce
- 1 cup heavy cream – for a rich, creamy sauce
- ¾ cup shredded mozzarella – for meltiness
- ½ cup grated parmesan – adds a salty, nutty depth
- ½ cup shredded fontina – for extra creaminess and mild flavor
- ¼ cup crumbled gorgonzola – for a tangy kick (optional, but recommended!)
- 2 tablespoons chopped fresh parsley – for a pop of freshness and color
How to Make Cheesy Garlic Butter Steak Rigatoni
Get ready to create the most amazing cheesy garlic butter steak rigatoni! This recipe is surprisingly straightforward, making it a perfect option for a weeknight dinner that feels truly special. Let’s dive into making this incredible garlic butter steak recipe easy.
- Step 1: Bring a big pot of generously salted water to a rolling boil. Add your 12 ounces rigatoni pasta and cook according to package directions until it’s perfectly al dente – you want a slight bite. Before draining, scoop out and reserve about ½ cup of that starchy pasta water; it’s liquid gold for our sauce! Drain the pasta and set it aside.
- Step 2: While the pasta cooks, prepare your steak. Pat the 1 pound steak cubes thoroughly dry with paper towels. This is crucial for getting a good sear! Season them generously with 1 teaspoon salt and ½ teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers. Sear the steak cubes in batches, being careful not to overcrowd the pan, for about 2–3 minutes per side until beautifully browned. Remove the seared steak from the skillet and let it rest on a plate.
- Step 3: Reduce the skillet heat to medium. Add the 2 tablespoons butter and 3 cloves minced garlic to the same skillet. Sauté the garlic for about 30–60 seconds until it’s wonderfully fragrant – watch it closely so it doesn’t burn! Return the seared steak cubes to the pan, tossing them gently to coat them in that luscious garlic butter. This step really infuses the steak with flavor, making it part of a truly great cheesy steak recipe.
- Step 4: In a separate, clean saucepan, gently simmer the 1 cup heavy cream over medium-low heat. Gradually stir in the cheeses: ¾ cup shredded mozzarella, ½ cup grated parmesan, ½ cup shredded fontina, and ¼ cup crumbled gorgonzola. Stir continuously, allowing each cheese to melt smoothly into the cream before adding the next. Keep stirring until you have a velvety, homogenous sauce. This is the heart of our creamy garlic butter steak.
- Step 5: Add the cooked rigatoni directly into the glorious cheese sauce. Gently fold everything together until every piece of pasta is coated in the rich, creamy goodness. If the sauce seems a little too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired silky consistency.
- Step 6: To serve this fantastic cheesy garlic butter steak rigatoni, spoon generous portions of the saucy pasta into bowls. Top each serving with the garlic butter steak cubes. Garnish with 2 tablespoons chopped fresh parsley for a burst of freshness and color. Serve immediately and enjoy this delightful cheesy steak recipe!
Pro Tips for the Best Cheesy Garlic Butter Steak
Want to elevate your garlic butter steak with cheese game? I’ve picked up a few tricks over the years that make all the difference. These tips ensure your dish is restaurant-worthy every single time.
- Always pat your steak cubes completely dry before searing. This is the secret to achieving that beautiful, golden-brown crust.
- Don’t be afraid to use freshly grated cheese for the sauce. Pre-shredded cheeses often contain anti-caking agents that can make your sauce less smooth.
- When cooking the pasta, make sure to salt your water generously, just like the sea! This seasons the pasta from the inside out.
- Reserve that pasta water! It’s starchy and salty, perfect for loosening up a thick cheese sauce and helping it cling to the pasta.
What’s the secret to perfect Cheesy Garlic Butter Steak?
The real secret to the best cheesy garlic butter steak is a combination of a good sear on the steak and a luscious, well-emulsified cheese sauce. Using a panade (like the cream and cheese mixture) and ensuring your ingredients are at the right temperature helps create that perfect, creamy texture. For more on achieving perfect sauce consistency, check out this guide on creamy polenta.
Can I make Cheesy Garlic Butter Steak ahead of time?
You can definitely prep components ahead of time! Sear the steak and make the cheese sauce up to a day in advance. Store them separately in airtight containers in the refrigerator. Reheat the sauce gently, then toss with freshly cooked pasta and top with the reheated steak.
How do I avoid common mistakes with Butter steak with garlic and cheese?
A common pitfall is overcooking the steak; sear it quickly and remove it to prevent toughness. Another mistake is using pre-shredded cheese, which can lead to a greasy or grainy sauce. Always use fresh, grated cheese for the smoothest, creamiest butter steak with garlic and cheese. For a similar flavor profile in a different dish, try our Spicy Cajun Honey Butter.
Best Ways to Serve Cheesy Garlic Butter Steak
This decadent dish is practically a meal in itself, but I love pairing it with simple sides to balance the richness. It truly shines as a complete cheesy steak and pasta recipe. For a restaurant-style presentation, spoon the pasta generously into bowls and crown it with those flavorful garlic butter steak cubes.
Consider serving it with a crisp green salad dressed in a light vinaigrette to cut through the creaminess. Steamed or roasted asparagus also makes a wonderful complement, adding a touch of freshness and vibrant color. If you’re feeling extra indulgent, a side of garlic bread is always a welcome addition! For another great one-pan meal, check out this one-pan sweet and tangy sausage rice.
Nutrition Facts for Cheesy Garlic Butter Steak
Here’s a breakdown of what you can expect nutritionally from this delicious cheesy garlic butter steak recipe, per serving. It’s a hearty meal packed with flavor!
- Calories: 780
- Fat: 47g
- Saturated Fat: 26g
- Protein: 38g
- Carbohydrates: 48g
- Fiber: 2g
- Sugar: 3g
- Sodium: 540mg
Nutritional values are estimates and may vary based on specific ingredients used in your garlic butter steak with cheese. For a healthier option, consider our healthy honey mustard crusted tilapia.
How to Store and Reheat Cheesy Garlic Butter Steak
Leftovers of this amazing creamy garlic butter steak are a treasure! Once your cheesy garlic butter steak rigatoni has cooled down completely, transfer any leftovers to airtight containers. For the best quality, I recommend storing it in the refrigerator for up to 3 to 4 days. If you want to keep it even longer, this dish freezes beautifully! Portion it into freezer-safe containers or bags, and it should last for about 3 months. Just make sure to label them clearly.
Reheating is simple. For refrigerated portions, gently warm the creamy garlic butter steak in a saucepan over low heat, stirring occasionally. You might need to add a splash of milk or reserved pasta water to bring back that silky sauce consistency. Alternatively, you can microwave it on a lower power setting, stirring halfway through. For frozen portions, thaw them overnight in the refrigerator before reheating as described above. Enjoy your delicious cheesy garlic butter steak again! For another comforting pasta dish, try our shrimp alfredo recipe.
Frequently Asked Questions About Cheesy Garlic Butter Steak
Got questions about making this incredible dish? I’ve got answers to help you create the best cheesy garlic butter steak!
What makes this Cheesy Garlic Butter Steak recipe so special?
The magic is in the combination of perfectly seared steak coated in fragrant garlic butter, tossed with al dente rigatoni, and enveloped in a luxuriously creamy four-cheese sauce. It’s a flavor explosion that feels incredibly indulgent but is surprisingly easy to achieve.
How do I make cheesy garlic butter steak taste like it’s from a restaurant?
For that restaurant-quality taste, focus on searing the steak properly to get a good crust, using fresh garlic, and opting for good quality cheeses that melt well. The reserved pasta water is also key to achieving that silky, smooth sauce consistency that coats every strand of pasta. For more tips on cooking, you might find information on how to sear steak helpful.
Can I use a different type of pasta for this cheesy steak recipe?
Absolutely! While rigatoni is fantastic for holding the rich sauce, feel free to use other pasta shapes like penne, fettuccine, or even shells. The important thing is to cook it al dente and reserve some pasta water to help emulsify the sauce.
What if I don’t have all the cheeses for the sauce?
No worries! This cheesy garlic butter steak is forgiving. If you’re missing a cheese, substitute it with another meltable cheese like Gruyère or provolone. The goal is a rich, creamy sauce, and you can achieve that with a blend of your favorite cheeses.
Variations of Cheesy Garlic Butter Steak You Can Try
This incredible cheesy garlic butter steak recipe is super versatile! I love experimenting with it, and you can too. Here are a few ideas to switch things up and explore different flavor profiles.
- Parmesan Garlic Butter Steak Bake: Instead of tossing the pasta and sauce together, layer them in a baking dish. Top with the garlic butter steak, extra parmesan, and a sprinkle of breadcrumbs. Bake at 375°F (190°C) for 15-20 minutes until bubbly and golden for a delicious cheesy steak bake recipe.
- Spicy Kick: For those who love a little heat, add a pinch of red pepper flakes to the garlic butter as it sautés. This simple addition transforms the dish into a wonderfully spicy cheesy garlic butter steak.
- Lighter Version: If you’re looking for a slightly lighter take, you can use half-and-half or a blend of milk and cream instead of full heavy cream for the sauce. It will still be creamy, just a bit less rich.
- Vegetarian Option: Skip the steak entirely and load up on extra cheese and veggies! Sautéed mushrooms, bell peppers, or even crispy halloumi can be fantastic additions to this cheesy steak and pasta recipe.
Cheesy Garlic Butter Steak: 1 Pan Flavor Bomb
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Cheesy Garlic Butter Steak with Rigatoni in Four-Cheese Sauce is a comforting and indulgent meal. Juicy steak cubes sizzled in garlic butter are served with rigatoni coated in a velvety four-cheese sauce, offering a restaurant-quality experience at home.
Ingredients
- 1 pound steak (sirloin or ribeye), cut into bite-sized cubes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 12 ounces rigatoni pasta
- 1 cup heavy cream
- ¾ cup shredded mozzarella
- ½ cup grated parmesan
- ½ cup shredded fontina
- ¼ cup crumbled gorgonzola
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente. Drain, reserving ½ cup of pasta water.
- Pat the steak cubes dry, then season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the steak in batches, 2–3 minutes per side. Remove and let rest.
- Reduce the heat and add butter and garlic to the same pan. Sauté until fragrant. Return steak to the pan and toss in the garlic butter. Remove from heat.
- In a separate saucepan, simmer heavy cream. Gradually stir in mozzarella, parmesan, fontina, and gorgonzola, letting each melt before adding the next. Stir until smooth.
- Fold cooked rigatoni into the cheese sauce. Add reserved pasta water if needed to loosen the sauce.
- Plate the rigatoni and top with garlic butter steak cubes. Garnish with chopped parsley and serve hot.
Notes
- For best results, use freshly grated cheese—it melts more smoothly and adds better flavor.
- Resting the steak after searing helps retain its juices and keeps it tender.
- If the sauce thickens too much, just add a splash of pasta water or cream to bring it back to a silky texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American-Italian
Nutrition
- Serving Size: 1 plate
- Calories: 780
- Sugar: 3g
- Sodium: 540mg
- Fat: 47g
- Saturated Fat: 26g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 155mg