Creamy Steak & Mushroom Rigatoni
Creamy Steak & Mushroom Rigatoni

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, creamy steak & mushroom rigatoni. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Creamy Steak Fettuccine from Delish.com is meant to be shared with someone special. Whenever we crave steak this dish is always what we want to make. It comes together quickly and is so full of..

Creamy Steak & Mushroom Rigatoni is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Creamy Steak & Mushroom Rigatoni is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have creamy steak & mushroom rigatoni using 10 ingredients and 6 steps. Here is how you can achieve it.

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

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Instructions to make Creamy Steak & Mushroom Rigatoni:
  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.
  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.
  3. Add mushrooms. Sprinkle with salt and pepper. Cook until mushrooms begin to brown and exude their juices. About 5 minutes.
  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.
  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.
  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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