Creamy Steak Fajita Rigatoni
Creamy Steak Fajita Rigatoni
Ingredients
For the Steak
- 1 ribeye steak, thick-cut, bone-in
- 2 tablespoons dry rub, for steak, or as needed
- 1 tablespoon cooking oil
- 1 tablespoon butter
For the Fajita Vegetables
- 1 tablespoon cooking oil
- 1 white onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 tablespoon fajita seasoning
For the Creamy Rigatoni
- 12 ounces rigatoni
- 2 tablespoons butter
- 2 shallots, chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste, from a tube
- 1 1/2 cups heavy whipping cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh parsley, chopped, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Generously season the ribeye steak on both sides with the dry rub. Allow it to rest at room temperature while you prepare other ingredients.
⏱️ 10 min
- 2
Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
⏱️ 12 min•🌡️ 212
- 3
While the pasta cooks, heat 1 tablespoon of cooking oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Once shimmering, add the seasoned steak. Sear for 3-4 minutes per side for medium-rare, or until desired doneness is reached. Add 1 tablespoon of butter during the last minute of cooking, basting the steak.
⏱️ 8 min
- 4
Remove the steak from the skillet and let it rest on a cutting board, tented loosely with foil. This is crucial for juicy steak.
⏱️ 5 min
- 5
In the same skillet (add a little more oil if needed), add the sliced white onion, green bell pepper, and red bell pepper. Sauté over medium-high heat for 5-7 minutes, until softened and slightly charred. Stir in the fajita seasoning during the last minute of cooking.
⏱️ 7 min
- 6
Remove the fajita vegetables from the skillet and set aside. Reduce the heat to medium. Add 2 tablespoons of butter to the skillet. Once melted, add the chopped shallots and minced garlic. Sauté for 2-3 minutes until fragrant.
⏱️ 3 min
- 7
Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor.
⏱️ 1 min
- 8
Pour in the heavy whipping cream and bring to a gentle simmer, stirring occasionally. Cook for 3-5 minutes, allowing the sauce to thicken slightly.
⏱️ 5 min
- 9
Stir in the 1/2 cup of grated Parmesan cheese until melted and smooth. Season the sauce with salt and black pepper to taste. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 3 min
- 10
Slice the rested steak against the grain into thin strips. Add the cooked rigatoni, sliced steak, and sautéed fajita vegetables to the creamy sauce. Toss gently to combine.
⏱️ 5 min
- 11
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Steak Fajita Rigatoni
Ingredients
For the Steak
- 1 ribeye steak, thick-cut, bone-in
- 2 tablespoons dry rub, for steak, or as needed
- 1 tablespoon cooking oil
- 1 tablespoon butter
For the Fajita Vegetables
- 1 tablespoon cooking oil
- 1 white onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 tablespoon fajita seasoning
For the Creamy Rigatoni
- 12 ounces rigatoni
- 2 tablespoons butter
- 2 shallots, chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste, from a tube
- 1 1/2 cups heavy whipping cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh parsley, chopped, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Generously season the ribeye steak on both sides with the dry rub. Allow it to rest at room temperature while you prepare other ingredients.
⏱️ 10 min - 2
Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
⏱️ 12 min•🌡️ 212 - 3
While the pasta cooks, heat 1 tablespoon of cooking oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Once shimmering, add the seasoned steak. Sear for 3-4 minutes per side for medium-rare, or until desired doneness is reached. Add 1 tablespoon of butter during the last minute of cooking, basting the steak.
⏱️ 8 min - 4
Remove the steak from the skillet and let it rest on a cutting board, tented loosely with foil. This is crucial for juicy steak.
⏱️ 5 min - 5
In the same skillet (add a little more oil if needed), add the sliced white onion, green bell pepper, and red bell pepper. Sauté over medium-high heat for 5-7 minutes, until softened and slightly charred. Stir in the fajita seasoning during the last minute of cooking.
⏱️ 7 min - 6
Remove the fajita vegetables from the skillet and set aside. Reduce the heat to medium. Add 2 tablespoons of butter to the skillet. Once melted, add the chopped shallots and minced garlic. Sauté for 2-3 minutes until fragrant.
⏱️ 3 min - 7
Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor.
⏱️ 1 min - 8
Pour in the heavy whipping cream and bring to a gentle simmer, stirring occasionally. Cook for 3-5 minutes, allowing the sauce to thicken slightly.
⏱️ 5 min - 9
Stir in the 1/2 cup of grated Parmesan cheese until melted and smooth. Season the sauce with salt and black pepper to taste. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 3 min - 10
Slice the rested steak against the grain into thin strips. Add the cooked rigatoni, sliced steak, and sautéed fajita vegetables to the creamy sauce. Toss gently to combine.
⏱️ 5 min - 11
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese.
⏱️ 1 min