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Garlic Cream Steak with Rigatoni in Provolone Cream Sauce

Garlic Cream Steak with Rigatoni in Provolone Cream Sauce
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This indulgent dish features tender, pan-seared steak topped with a rich garlic cream sauce, served alongside perfectly cooked rigatoni coated in a luscious provolone cream sauce. It’s a restaurant-worthy meal you can make at home—perfect for date night, special occasions, or when you’re craving comfort food with gourmet flair.

Ingredients

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For the Garlic Cream Steak:

  • 2 ribeye or sirloin steaks (about 6–8 oz each)

  • Salt and black pepper, to taste

  • 1 tablespoon olive oil

  • 2 tablespoons butter

  • 3–4 garlic cloves, minced

  • 1/2 cup heavy cream

  • 1/4 teaspoon crushed red pepper flakes (optional)

  • 1 tablespoon chopped fresh parsley (for garnish)

For the Rigatoni in Provolone Cream Sauce:

  1. 8 oz rigatoni pasta

  2. 1 tablespoon butter

  3. 1 tablespoon flour

  4. 1 cup milk

  5. 1/2 cup heavy cream

  6. 1 cup shredded provolone cheese

  7. Salt and pepper, to taste

  8. Optional: grated parmesan, for garnish

Instructions

    1. Cook the Pasta:
      Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Drain and set aside.

    2. Prepare the Steaks:
      Pat steaks dry and season generously with salt and pepper on both sides.
      Heat olive oil in a skillet over medium-high heat. Add steaks and sear for 3–4 minutes per side (or to your desired doneness). Remove from skillet and let rest.

    3. Make the Garlic Cream Sauce:
      In the same skillet, lower heat to medium and add butter. Once melted, stir in minced garlic and sauté for 30–60 seconds until fragrant.
      Add crushed red pepper flakes if using. Pour in heavy cream, stirring to combine. Simmer for 2–3 minutes until slightly thickened.
      Return the steaks to the pan to coat with sauce, spooning sauce over the top. Remove from heat.

    4. Prepare the Provolone Cream Sauce:
      In a saucepan, melt butter over medium heat. Stir in flour and whisk continuously for 1 minute to form a roux.
      Gradually whisk in milk and cream, bringing to a gentle simmer.
      Add shredded provolone cheese and stir until melted and smooth. Season with salt and pepper to taste.

    5. Combine and Serve:
      Toss the cooked rigatoni in the provolone cream sauce until well coated.
      Plate the rigatoni alongside the garlic cream steak. Spoon additional garlic cream sauce over the steak and garnish with fresh parsley. Add grated parmesan over the pasta if desired.

Find it online: https://wholesomedishes.com/garlic-cream-steak-with-rigatoni-in-provolone-cream-sauce/