Garlic Butter Steak Rotini in Five-Cheese Cream Sauce
A rich and comforting dish featuring rotini pasta tossed with savory steak and a creamy sauce made from five different cheeses.
Ingredients
Pasta and Meat
- 12 oz rotini pasta A perfect shape that holds on to the creamy sauce so beautifully.
- 1 lb sirloin steak, cut into bite-size cubes Choose a good cut; it’s worth it for flavor and tenderness.
Cooking Ingredients
- 2 tbsp olive oil Great for searing the steak and adding flavor.
- 2 tbsp butter Because everything is better with butter.
- 5 cloves garlic, minced This is where your dish starts to shine with that fragrant aroma.
- 1 tsp Italian seasoning To bring a touch of herby goodness into the mix.
- 1 tsp garlic powder Adds an extra depth of garlic flavor.
- to taste salt and black pepper Essentials for seasoning your ingredients perfectly.
Sauce Ingredients
- 1 cup beef broth To deepen the savory flavors in the sauce.
- 1 1/2 cups heavy cream This is the base for your luscious sauce.
- 1/2 cup whole milk To balance the richness of the heavy cream.
- 1 tbsp cream cheese It adds creaminess and a slight tang.
Cheeses
- 1 1/2 cups shredded mozzarella cheese For that stretchy, melty goodness.
- 1 cup grated parmesan cheese A must-have for flavor depth.
- 3/4 cup shredded cheddar cheese For a moment of sharpness.
- 1/2 cup shredded provolone cheese Because why not add more cheese?
- 1/4 cup grated Romano cheese To elevate the cheese game even more!
Finishing Touch
- 1 tbsp butter for finishing A last-minute rich touch.
- fresh parsley for garnish Because we eat with our eyes first!
Instructions
Preparation
- Boil a large pot of salted water. Once boiling, toss in the rotini and cook for 8-10 minutes until al dente. Drain and set aside, drizzling with olive oil to prevent sticking.
Cooking
- In a large skillet over medium-high heat, add olive oil. Season steak cubes with salt, black pepper, Italian seasoning, and garlic powder. Sear until nicely browned, about 4-5 minutes, then remove from skillet.
- Reduce heat to medium and melt butter in the same skillet. Add minced garlic and sauté until fragrant, about 30 seconds.
- Pour in the beef broth, scraping the bits off the bottom. Let simmer for a couple of minutes.
- Stir in heavy cream and whole milk, allowing mixture to thicken. Mix in cream cheese until smooth.
- Gradually add mozzarella, parmesan, cheddar, provolone, and Romano cheese, stirring until melted and combined.
- Return steak and cooked rotini to the skillet, tossing to coat in the sauce. Stir in remaining butter for extra richness.
- Garnish with freshly chopped parsley and serve warm.
Notes
For best results, avoid overcooking the pasta, and make sure to use quality ingredients, especially for the cheese. This dish can be meal-prepped and stored for leftovers, intensifying flavors overnight.
Nutrition
Serving: 1gCalories: 800kcalCarbohydrates: 50gProtein: 35gFat: 45gSaturated Fat: 25gSodium: 800mgFiber: 2gSugar: 4g
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