Creamy Steak & Mushroom Rigatoni
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Creamy Steak & Mushroom Rigatoni

This was made with leftover steak we brought home from a new steakhouse we tried that was less than stellar (lesson learned, we're sticking to our "regular" place from now on lol). I didn't want to completely waste our money so I was just trying to figure out a way to salvage the mess we brought home using what I had on hand. This turned out pretty dang good, and using evaporated milk as a substitute for cream is always tasty (I do it often). You can definitely use fresh steak if you don't have any leftover from another meal, and it absolutely can be any cut you wish!

StephieCanCook

Ingredients

  1. 8 oz Rigatoni - cooked to package directions
  2. 1 lb ribeye steak - cut to 3/4" cubes
  3. 8 oz button mushrooms - sliced
  4. 1 small onion - finely diced
  5. 3 tbs olive oil - divided
  6. 2 tbs unsalted butter - divided
  7. 1 tbs minced garlic
  8. 1 1/2 cup beef broth
  9. 1 (12 oz) can evaporated milk
  10. to taste salt and pepper

Steps

  1. In a large deep sided sautée pan melt 1 tbs butter with 1 tbs oil over medium heat. Add steak and cook until just browned on all sides (but not cooked through). About 2 minutes. Transfer to a plate. Set aside.

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  2. Add remaining 2 tbs butter and 1 tbs oil to pan. When butter is melted add onions. Cook until translucent, stirring frequently. About 2 minutes. Add garlic. Cook until just fragrant, stirring constantly. About 1 minute.

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  3. Add mushrooms. Sprinkle with salt and pepper. Cook until mushrooms begin to brown and exude their juices. About 5 minutes.

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  4. Add beef stock. Increase heat to medium high to bring to a boil. Boil uncovered until stock has reduced by half about 8 minutes. Return steak to pan.

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  5. Reduce heat to medium. Stir in evaporated milk. Bring to a simmer and cook until sauce thickens slightly, stirring constantly to prevent sticking. About 5 minutes. Taste and adjust seasoning as desired.

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  6. Turn off heat. Add cooked Rigatoni and toss/stir to coat in sauce. Let sit 5 minutes. Stir. Serve with a side salad and garlic bread. Enjoy!

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