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To make creamy steak and mushroom rigatoni, you need a few key ingredients. The pasta is rigatoni, which holds the sauce well. You will also need sirloin steak, cut into strips for a tender bite. Mushrooms add great flavor. You can use button or cremini mushrooms, both work well.

Creamy Steak and Mushroom Rigatoni by breadbakebeyond

Indulge in the deliciousness of creamy steak and mushroom rigatoni! This simple and rich recipe is perfect for impressing family and friends on any occasion. Discover the essential ingredients like tender steak, savory mushrooms, and creamy sauce that come together in just about 30 minutes. Want to elevate your cooking game? Click through now to explore the full recipe and learn how to make this comforting pasta dish at home!
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Ingredients
  

8 oz rigatoni pasta

1 lb sirloin steak, cut into strips

2 cups mushrooms, sliced (button or cremini)

1 small onion, finely chopped

3 cloves garlic, minced

1 cup heavy cream

1 cup beef broth

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup grated Parmesan cheese

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and set aside.

    Sear the Steak: In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, add the steak strips, season with salt and pepper, and sear for about 4-5 minutes until browned. Remove from skillet and set aside.

      Sauté the Vegetables: In the same skillet, add another tablespoon of olive oil. Add the chopped onion and sauté for 2-3 minutes until translucent. Then add the minced garlic and sliced mushrooms, cooking for an additional 5 minutes until the mushrooms are browned and tender.

        Make the Sauce: Pour in the beef broth and Worcestershire sauce, and add the dried thyme. Bring to a simmer. Allow it to reduce slightly for about 3-4 minutes.

          Add Cream: Lower the heat and stir in the heavy cream, mixing well. Let the sauce thicken for about 2-3 minutes.

            Combine and Finish: Return the seared steak to the skillet, mixing it through the sauce. Add the cooked rigatoni and Parmesan cheese, tossing to coat all the pasta evenly. If the sauce is too thick, add a splash of reserved pasta water to reach the desired consistency.

              Serve: Plate the creamy steak and mushroom rigatoni, garnishing with fresh parsley for a pop of color.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4