Description
Juicy garlic butter steak bites served over creamy, spicy Pepper Jack pasta – a restaurant-quality meal that comes together in under 30 minutes. The perfect balance of rich, savory steak and velvety cheese pasta with just the right kick.
Ingredients
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 (for steak)
- 4 cloves garlic, minced
For the Creamy Pepper Jack Pasta:
- 12 oz penne or shell pasta
- 2 tablespoons butter (for pasta)
- 2 tablespoons all-purpose flour
- 1.75 cups of milk
- 1 cup shredded Pepper Jack cheese
- 0.5 cup cream cheese
- Crushed red pepper flakes (optional, for garnish)
Instructions
Cook Pasta: Boil pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.,Make Roux: Melt 2 tbsp butter in saucepan. Whisk in flour and cook 1 minute until golden.,Create Sauce: Gradually whisk in milk until smooth. Simmer 3-4 minutes until thickened.,Add Cheese: Reduce heat. Stir in Pepper Jack and cream cheese until fully melted and creamy.,Season Steak: Pat steak dry. Season generously with salt, pepper, and smoked paprika.,Sear Steak: Heat large skillet over high heat. Add 1 tbsp butter and sear steak in batches (2 mins per side). Remove.,Garlic Butter: Reduce heat. Add remaining 3 tbsp butter and garlic. Cook 30 seconds until fragrant.,Combine: Toss pasta with sauce, adding reserved pasta water as needed. Top with steak bites and garlic butter. Garnish.
Notes
Steak Tip: Bring steak to room temp before cooking for even searing,Spice Control: Adjust Pepper Jack amount for desired heat level,Make Ahead: Sauce keeps refrigerated for 3 days (reheat gently),Vegetarian Option: Use portobello mushrooms instead of steak,Presentation: Serve in shallow bowls with extra red pepper flakes
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: American Fusion
Nutrition
- Serving Size: 1/4 recipe
- Calories: 890 kcal
- Sugar: 8g
- Sodium: 480mg
- Fat: 52g
- Saturated Fat: 29g
- Unsaturated Fat: undefined
- Trans Fat: 1.2g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 52g
- Cholesterol: 210mg