Sirloin Strips and Rigatoni

This dish’s secret ingredient? Spicy brown mustard. It creates a tang that complements the garlic, herbs and savory steak strips. Pre-buttering the rigatoni keeps the noodles from sticking, and boosts flavor.
Prep Time
Cook Time


  •  8 Tablespoons (1 stick) Challenge Butter, divided
  •  1 pound of sirloin steak trimmed and cut into ¼-inch thick strips
  •  8 ounces (2 ½ 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
  •  1 ½ Tablespoon flour
  •  1 teaspoon salt
  •  ½ teaspoon black pepper
  •  ½ cup half and half or light cream
  •  3 Tablespoons dry sherry
  •  ¼ cup of chopped sundried tomatoes (dry packaged without oil)
  •  1 pound dried rigatoni
  •  whole fresh basil sprigs or chopped fresh basil for garnish


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