Description
This recipe features succulent garlic butter steak bites served atop a creamy, spicy Pepper Jack cheese pasta. The tender steak cubes are seared to perfection in butter and infused with garlic, while the pasta is enveloped in a luscious cheese sauce made with Pepper Jack and cream cheese, delivering a comforting and flavorful meal perfect for any occasion.
Ingredients
Scale
For the Steak Bites
- 1.5 lbs sirloin or ribeye steak, cut into small cubes
- Salt, to taste
- Pepper, to taste
- Smoked paprika, to taste
- 4 tablespoons butter
- 4 cloves garlic, minced
For the Creamy Pepper Jack Pasta
- 12 oz penne or shell pasta
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1.75 cups milk
- 1 cup shredded Pepper Jack cheese
- 0.5 cup cream cheese
- Crushed red pepper flakes (optional, for garnish)
Instructions
- Season the Steak: Generously season the cubed steak with salt, pepper, and a sprinkle of smoked paprika to build flavor.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain well and set aside.
- Sear the Steak Bites: Heat 4 tablespoons butter in a large skillet over medium-high heat. Add the steak cubes in a single layer, cooking in batches if necessary. Sear for 2–3 minutes per side until nicely browned. Add minced garlic in the last minute, stirring to coat the steak. Remove steak from skillet, place on a plate, and tent loosely with foil to keep warm.
- Make the Cheese Sauce: In the same skillet, reduce heat to medium and add 2 tablespoons butter. Whisk in the flour and cook for about 1 minute to form a roux. Slowly whisk in the milk, stirring constantly until the sauce thickens, about 2–3 minutes.
- Incorporate the Cheeses: Lower the heat and stir in the shredded Pepper Jack cheese and cream cheese, stirring until melted and smooth. Season with salt, pepper, and optionally a pinch of red pepper flakes to taste.
- Toss Pasta with Sauce: Add the drained pasta directly to the skillet and toss thoroughly until every piece is coated with the creamy cheese sauce.
- Serve: Divide the creamy pasta among bowls. Top generously with the sizzling garlic butter steak bites. Garnish with extra cheese or herbs if desired and serve immediately.
Notes
- Use ribeye for a richer, more marbled steak bite, or sirloin for a leaner option.
- Cooking steak in batches ensures even searing and prevents overcrowding the pan.
- For a spicier kick, increase the amount of crushed red pepper flakes in the sauce or as a garnish.
- Make sure to stir the sauce constantly when adding milk to avoid lumps.
- Leftover pasta and steak can be stored separately in airtight containers in the refrigerator for up to 2 days.
- Reheat gently on the stovetop or in the microwave to preserve the creamy texture.
