Sirloin Strips and Rigatoni

Savor traditional Italian herb flavors in this creamy pasta topped with sirloin streak.








  • 8 Tablespoons (1 stick) Challenge Butter, divided
  • 1 pound of sirloin steak trimmed and cut into ¼-inch thick strips
  • 8 ounces (2½ cups) mushrooms, sliced
  • 1 cup chopped onions (1 large)
  • 1 ½ teaspoons finely minced fresh garlic
  • ¾ teaspoon finely minced fresh rosemary
  • 1 teaspoon prepared spicy brown mustard
  • 1½ Tablespoon flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup half-and-half or light cream
  • 3 Tablespoons dry sherry
  • ¼ cup chopped sundried tomatoes (dry packaged without oil)
  • 1 pound dried rigatoni
  • whole fresh basil sprigs or chopped fresh basil for garnish


  • 1

    Melt 1 tablespoon of butter in a skillet over medium heat. Sauté steak strips then transfer them to a dish using a slotted spoon and cover to keep warm.

  • 2

    Add 3 tablespoons of butter to the skillet. Melt butter, add mushrooms and onions; cook until soft (about 10 minutes). Stir in garlic, rosemary, mustard, and sundried tomatoes during last half of cooking. Set aside.

  • 3

    Meanwhile, prepare rigatoni according to package directions (about 10 minutes in rapidly boiling water). Drain pasta and combine with remaining 4 tablespoons of butter. Set aside.

  • 4

    Combine flour, salt and black pepper in a small cup, and slowly stir in cream to create a slurry. Add the flour slurry and sherry to mushroom and onion mixture in skillet; cook until thickened.

  • 5

    Add sautéed steak strips to sauce and heat for an additional minute.

  • 6

    Divide pasta on to individual serving plates, top with sirloin strips and sauce. Serve warm with a garnish of fresh basil.

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