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The creamy steak and mushroom rigatoni recipe uses a few key ingredients. First, you need rigatoni pasta. This shape holds sauce well. It is perfect for our creamy dish.

Creamy Steak and Mushroom Rigatoni by breadbakebeyond

Indulge in a creamy steak and mushroom rigatoni that’ll transform your dinner nights! This delicious recipe combines tender flank steak and savory mushrooms in a rich, creamy sauce, perfect for any cooking skill level. With simple ingredients and easy steps, you’ll impress friends and family alike. Ready to create this pasta delight? Click through to discover the full recipe and elevate your mealtime experience!
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Ingredients
  

12 oz rigatoni pasta

1 lb flank steak, thinly sliced

8 oz mushrooms, sliced (cremini or button mushrooms)

1 medium onion, diced

3 cloves garlic, minced

1 cup heavy cream

1 cup beef broth

1 tablespoon Worcestershire sauce

1 cup grated Parmesan cheese

2 tablespoons olive oil

1 teaspoon dried thyme

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 1/2 cup of the pasta water.

    Prepare the Steak: Season the sliced flank steak with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the steak and sear for about 2-3 minutes per side until browned and cooked to your liking. Remove from the skillet and set aside.

      Sauté the Veggies: In the same skillet, add another tablespoon of olive oil. Add the diced onion and sliced mushrooms. Sauté for about 5-7 minutes until the mushrooms are tender and the onions are translucent. Add the minced garlic and dried thyme, cooking for an additional minute until fragrant.

        Make the Cream Sauce: Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Let it simmer for about 3-4 minutes. Reduce heat to low, then stir in the heavy cream and bring to a gentle simmer.

          Combine Ingredients: Stir in the grated Parmesan cheese until melted and combined. Add the cooked rigatoni to the skillet along with the cooked steak. Toss everything together, adding some reserved pasta water if necessary to reach your desired creaminess.

            Season and Serve: Adjust seasoning with salt and pepper to taste. Serve hot, garnished with freshly chopped parsley on top.

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