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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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Indulge in the rich flavors of Garlic Cream Steak with Rigatoni in Provolone Cream Sauce. This delicious dish features tender beef sirloin seared to perfection, topped with a creamy provolone cheese sauce that envelops al dente rigatoni pasta. With a touch of garlic and a hint of Cajun seasoning, this meal is both comforting and sophisticated, making it perfect for family dinners or special occasions. Quick to prepare in just 30 minutes, you can impress your guests without spending hours in the kitchen. Serve this hearty dish alongside a fresh salad or grilled vegetables for a balanced and satisfying meal.

Ingredients

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  • 2 (8-ounce) beef sirloin steaks, about 1-inch thick
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 4 ounces fresh mozzarella cheese, sliced
  • 1 pound rigatoni pasta
  • 4 tablespoons butter
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 8 ounces provolone cheese, shredded
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste

Instructions

  1. Cook rigatoni according to package directions until al dente. Drain, reserving about 1 cup of pasta water.
  2. In a large saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Whisk in flour and cook for 1-2 minutes until a smooth paste forms. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly. Reduce heat to low and stir in provolone cheese and Parmesan cheese until melted and smooth. Season with nutmeg, salt, and pepper. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency.
  3. While the pasta is cooking, pat the steaks dry with paper towels. Season generously with Cajun seasoning, smoked paprika, salt, and pepper. Heat olive oil and butter in a large skillet over medium-high heat. When the skillet is hot, add the steaks and sear for 3-4 minutes per side for medium-rare or longer depending on your desired doneness.
  4. In the last minute of cooking, add minced garlic to the skillet and spoon the garlic butter over the steaks. Top each steak with sliced mozzarella cheese. Cover the skillet and let the cheese melt for about 1 minute.
  5. Add the cooked rigatoni to the provolone cream sauce and toss to coat. Divide the rigatoni among plates. Top with mozzarella-garlic cream steaks. Serve immediately.

Nutrition

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