Go Back
What are the key ingredients for this dish? The main ingredients for this creamy steak rigatoni recipe include rigatoni pasta, ribeye steak, and cremini mushrooms. You also need a small yellow onion, garlic, heavy cream, and beef broth. Worcestershire sauce, Dijon mustard, olive oil, and unsalted butter add depth. Lastly, Parmesan cheese, salt, and pepper enhance flavor.

Creamy Steak and Mushroom Rigatoni by breadbakebeyond

Elevate your dinner game with this Creamy Steak and Mushroom Rigatoni recipe that will delight your taste buds! This rich and flavorful meal features tender steak, savory mushrooms, and a dreamy creamy sauce. Whether you’re a cooking novice or a pro, our easy steps will help you create a comforting dish perfect for any occasion. Don’t miss out – click through to explore the full recipe and bring this delicious dish to your table!
Print Recipe Pin Recipe

Ingredients
  

12 oz rigatoni pasta

1 lb ribeye steak, sliced thinly against the grain

8 oz cremini mushrooms, sliced

1 small yellow onion, finely chopped

3 cloves garlic, minced

1 cup heavy cream

1 cup beef broth

1 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

1 tablespoon olive oil

2 tablespoons unsalted butter

1 cup grated Parmesan cheese

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot of boiling salted water, cook the rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

    Sear the Steak: In a large skillet over medium-high heat, add olive oil. Once hot, add the sliced steak. Season with salt and pepper and cook for about 2-3 minutes until browned. Remove the steak from the skillet and set aside.

      Sauté the Vegetables: In the same skillet, add butter. Once melted, add the chopped onion and sauté for about 2-3 minutes until translucent. Add the minced garlic and sliced mushrooms. Cook for another 5-7 minutes until the mushrooms are browned and tender.

        Make the Sauce: Pour in the beef broth and bring to a simmer. Reduce the heat, then stir in the heavy cream, Worcestershire sauce, and Dijon mustard. Mix well and allow the sauce to cook for about 4-5 minutes until it thickens slightly.

          Combine Ingredients: Add the cooked rigatoni and seared steak back into the skillet. Toss everything together, adding reserved pasta water a little at a time to achieve the desired creaminess.

            Finish with Cheese: Stir in grated Parmesan cheese, and adjust seasoning with salt and pepper if needed. Cook for another minute until the cheese has melted and everything is well coated in the sauce.

              Serve: Plate the creamy rigatoni into bowls. Garnish with fresh chopped parsley and extra Parmesan cheese if desired.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4