Creamy Steak & Mushroom Rigatoni. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown beef in butter on both sides.

Season steaks on both sides with salt and pepper. You won't believe how delicious this steak with cream sauce is! My husband had me recreate an amazing dish that he had on one of our date night and let me tell you, I knocked it out of the park. You can have Creamy Steak & Mushroom Rigatoni using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients of Creamy Steak & Mushroom Rigatoni

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

This creamy mushroom steak is a simple seared steak with a creamy mushroom sauce. It's all made in a cast-iron skillet, so it's a simple recipe with easy cleanup. I first made this recipe for our date night at home on Valentine's day. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste.

Creamy Steak & Mushroom Rigatoni step by step

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

Place an oven-proof skillet in the oven. Using paper towels, pat both sides of the steak dry. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Coat both sides of steak with oil and season generously with salt and pepper. Pan Seared Garlic Butter Steak & Mushroom Cream Sauce is a perfect dinner for any occasion!