Garlic Butter Beef Rigatoni in Velvety Four-Cheese Alfredo
Ingredients:
1 lb rigatoni pasta
1.5 lb beef sirloin tips, cut into bite-size pieces
5 tbsp butter, divided (2 tbsp + 3 tbsp)
2 tbsp olive oil
6 garlic cloves, minced
1 tsp Italian seasoning
1 tsp smoked paprika
1/2 tsp salt (for beef)
1/2 tsp black pepper (for beef)
1/2 tsp salt (for sauce)
1/2 tsp black pepper (for sauce)
2 1/2 cups heavy cream
4 oz cream cheese, softened and cubed
1 1/2 cups shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
1 cup grated Parmesan cheese
1 cup shredded provolone cheese
2 tbsp chopped fresh parsley
Directions:
Bring a large pot of water to a boil, add a generous pinch of salt, then add 1 lb rigatoni and cook until al dente. Drain and set aside, reserving 1/2 cup pasta water.
Place the beef tips in a bowl and season with 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper. Toss until evenly coated.
Heat 2 tbsp olive oil and 2 tbsp butter in a large pan over high heat until shimmering.
Add the beef tips in a single layer and sear for 2 minutes without stirring until deeply caramelized.
Flip the beef and sear for another 2–3 minutes until all sides are browned. Transfer to a plate and set aside.
Reduce heat to medium, then add the remaining 3 tbsp butter to the same pan and let it melt.
Add 6 minced garlic cloves and sauté for 30–45 seconds until fragrant.
Pour in 2 1/2 cups heavy cream and stir, scraping up the browned bits.
Add 4 oz cubed cream cheese and whisk continuously for 2–3 minutes until smooth.
Lower the heat to low, then add 1 1/2 cups shredded mozzarella one handful at a time, stirring until stretchy.
Add 1 cup shredded sharp cheddar one handful at a time, stirring until melted.
Add 1 cup grated Parmesan one handful at a time, stirring until smooth.
Add 1 cup shredded provolone one handful at a time, stirring until fully melted.
Stir in 1 tsp Italian seasoning, 1/2 tsp salt, and 1/2 tsp black pepper, then simmer for 2 minutes until thick, glossy, and pooling. Loosen with reserved pasta water if needed.
Return the seared beef tips to the sauce along with the cooked rigatoni and toss until everything is fully combined, every tube is heavily coated, and the beef is mixed throughout.
Sprinkle with 2 tbsp chopped parsley and serve immediately.