Go Back
To make creamy steak and mushroom rigatoni, you need a few key ingredients. The first star of the show is rigatoni pasta. Its ridges hold sauce well, making each bite flavorful. You will also need sirloin steak. This meat is tender and cooks quickly, which is perfect for this dish.

Creamy Steak and Mushroom Rigatoni by breadbakebeyond

Indulge in the rich flavors of Creamy Steak and Mushroom Rigatoni with our easy and delicious recipe! This satisfying pasta dish combines tender sirloin steak, savory mushrooms, and a luscious creamy sauce that’s sure to impress. Perfect for any meal, follow our simple step-by-step instructions and discover helpful tips for customization. Click to explore recipes that transform dinner into a delightful experience!
Print Recipe Pin Recipe

Ingredients
  

12 oz rigatoni pasta

1 lb sirloin steak, sliced thinly against the grain

8 oz cremini mushrooms, sliced

1 medium onion, diced

2 cloves garlic, minced

1 cup heavy cream

1 cup beef broth

1 cup grated Parmesan cheese

2 tablespoons olive oil

1 tablespoon butter

2 teaspoons Italian seasoning

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside, reserving about 1 cup of pasta water.

    Sear the Steak: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the sliced steak with salt and pepper. Sear the steak for about 2-3 minutes until browned but not fully cooked through. Remove from the skillet and set aside.

      Cook the Mushrooms and Onions: In the same skillet, add another tablespoon of olive oil and 1 tablespoon of butter. Add the diced onion and cook until translucent, about 3-4 minutes. Then add the sliced mushrooms and cook until they are browned and tender, about 5 minutes.

        Add Garlic and Broth: Stir in the minced garlic and cook for another 30 seconds until fragrant. Pour in the beef broth and bring to a simmer. Let it reduce for about 3-4 minutes.

          Make the Sauce: Lower the heat and add the heavy cream to the skillet. Stir well, followed by the Italian seasoning and grated Parmesan cheese. Mix until the cheese melts and the sauce becomes silky smooth. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.

            Combine and Finish: Return the seared steak to the skillet along with the drained rigatoni. Toss everything together gently to combine and heat through. Adjust seasoning with more salt and pepper if needed.

              Serve: Plate the creamy rigatoni and top with freshly chopped parsley and extra Parmesan if desired.

                Prep Time, Total Time, Servings: 15 min | 30 min | Serves 4