Creamy, juicy, and packed with bold flavor, Garlic Butter Steak Bites Over Creamy Pepper Jack Penne is the kind of dinner that feels like a special night in — without the fuss. If you love rich, velvety pasta paired with perfectly seared steak morsels, this is your new go-to comfort meal. Fun fact: pairing spicy Pepper Jack with a buttery garlic steak is a quick way to elevate everyday pasta night into something restaurant-worthy at home.
This recipe is special because it strikes the perfect balance between simplicity and indulgence. It cooks fast, uses straightforward ingredients, and makes a family-friendly plate that everyone will dig into. If you like hearty pasta dishes on the blog, you’ll also enjoy the flavors in our garlic butter steak bites and creamy Parmesan shells — they share that same comforting, cheesy appeal and straightforward technique. Ready to get cooking? You’re going to love how quickly this recipe comes together.
Here’s a helpful read to compare similar flavors: https://recipesfiber.com/garlic-butter-steak-bites-creamy-parmesan-shells/
What is Garlic Butter Steak Bites Over Creamy Pepper Jack Penne?
What’s in a name? A lot, apparently — this one spells out the good stuff: sizzling steak bites tossed in garlic butter and piled over a luxuriously creamy Pepper Jack penne. Who decided to put all that joy together — a culinary genius, or someone who simply knew “the way to a man’s heart is through his stomach.”? Either way, it’s a match made in weeknight-dinner heaven.
Imagine asking yourself, why not combine steak and spicy, melty cheese pasta? That’s probably exactly how this dish was born: a bold, slightly spicy cheese sauce meets savory, garlicky steak and everyone wins. Try it and see if it doesn’t become your go-to comfort meal.
Why You’ll Love This
- Main highlight: The contrast between the tender, caramelized steak bites and the creamy, slightly spicy Pepper Jack sauce makes each bite deeply satisfying. The sauce clings to penne, delivering cheesy heat that complements the buttery steak.
- Cost-saving at home: Making this at home uses affordable cuts like sirloin cut into bite-sized pieces, and a small bag of shredded cheese goes a long way — far cheaper than a dinner out with comparable richness.
- Flavorful toppings and extras: Fresh herbs, a sprinkle of Parmesan, or a squeeze of lemon brighten the plate. The layers of garlic, smoked paprika, and thyme bring complexity without extra work.
If you love bold steak-and-pasta combos, check out this rich rigatoni take for more inspiration: https://recipesfiber.com/steak-bites-in-rich-garlic-butter-sauce-with-creamy-parmesan-rigatoni/
Give it a try — you’ll see why this one’s a keeper.
How to Make
Quick Overview
This recipe is easy, fast, and deeply satisfying. Prep is minimal: a quick boil for the penne, a high-heat sear for the steak, and a smooth, cheesy Pepper Jack sauce that comes together in minutes. Total time is about 25 to 35 minutes from start to finish. Expect a creamy sauce, rich savory bites, and a slight spicy kick from the Pepper Jack.
Ingredients
- 1 1/2 lbs sirloin steak, cut into bite-sized pieces (pat dry with paper towels before seasoning)
- 3 tbsp butter (room temperature or softened)
- 1 tsp olive oil
- 4 cloves garlic, minced
- 1 tsp salt (divided as needed)
- 1/2 tsp black pepper (divided as needed)
- 1/2 tsp garlic powder (divided as needed)
- 1/2 tsp smoked paprika (divided as needed)
- 1/2 tsp dried thyme
- 12 oz penne pasta
- 2 cups heavy cream
- 1 cup shredded Pepper Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese (plus extra for garnish)
- 2 tbsp butter (for the sauce)
- 1/2 tsp smoked paprika (for the sauce)
- 1/2 tsp garlic powder (for the sauce)
- 1/2 tsp salt (for the sauce)
- 1/2 tsp black pepper (for the sauce)
Directions
- Start by bringing a large pot of salted water to a boil. Add the penne and cook until just al dente according to package instructions. Drain and set aside, reserving a small cup of pasta water in case you need to loosen the sauce.
- While the pasta cooks, pat the steak bites dry with a paper towel. Season evenly with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/2 tsp dried thyme.
- In a large skillet, heat 1 tsp olive oil over medium-high heat. Add the steak bites in a single layer, working in batches if necessary to avoid overcrowding. Sear each piece about 2 to 3 minutes per side until nicely browned and caramelized. Remove seared steak to a plate and keep warm.
- Reduce heat to medium. Add 3 tbsp butter to the pan along with the minced garlic. Stir and cook about 30 seconds until fragrant, coating the steak bites in garlic butter. Return steak to the pan briefly to absorb flavor, then remove from heat and set aside.
- In a separate saucepan, melt 2 tbsp butter over medium heat. Pour in the 2 cups heavy cream and bring to a low simmer, watching carefully so it doesn’t boil over.
- Gradually add the Pepper Jack, cheddar, and Parmesan cheeses, stirring constantly until the sauce is smooth and velvety. If the sauce is too thick, stir in a splash of reserved pasta water.
- Season the sauce with 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper. Taste and adjust seasoning as needed.
- Fold the cooked penne into the cheese sauce until every piece is fully coated. Plate the creamy Pepper Jack pasta, then top generously with the sizzling garlic butter steak bites. Garnish with extra Parmesan or chopped fresh herbs.
What to Serve With
- Simple green salad with a lemon vinaigrette to cut through the richness.
- Roasted or steamed broccoli or asparagus for a crunchy, healthy contrast.
- Garlic bread or crusty baguette to mop up extra sauce.
- A light, fruity red wine like a Pinot Noir or a chilled Sauvignon Blanc to balance creaminess.
- For drinks, iced tea with lemon or a sparkling water with lime works well for family meals.
Top Tips for Perfecting
- Substitutions: Use ribeye for richer beef flavor or chicken thighs for a budget-friendly swap. Swap Heavy cream for half-and-half plus a tablespoon of flour for a lighter sauce (texture will vary).
- Cheese blend: Adjust Pepper Jack to cheddar ratio for more or less heat. Finely shred cheeses for faster melting.
- Timing: Sear steak over high heat and work in batches to avoid steaming; a hot pan gives best browning.
- Sauce texture: If sauce thickens too much, stir in reserved pasta water a tablespoon at a time until you reach desired creaminess.
- Common mistakes: Don’t overcook the pasta — the sauce will continue to coat it and you want a slight bite. Avoid boiling the cream once cheese has been added to prevent separation.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Keep steak bites and pasta together or store separately for best texture.
- Freezing: Creamy cheese sauces don’t always freeze well; freezing is not ideal. If you must freeze, remove steak from sauce and freeze pasta in a sauce-safe container for up to 1 month. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stove over low heat, adding a splash of milk or cream and stirring frequently until warmed through. In the microwave, heat in short 30-second bursts, stirring between intervals to maintain creaminess.
- To refresh texture: Quick sauté of leftover steak bites in a hot pan for 1 minute can revive some crispness before serving.
FAQs
What cut of steak is best for steak bites?
Sirloin is a great balance of flavor and cost. Ribeye is richer and more tender, while flank or skirt steak will be leaner but still tasty when sliced thinly.
Can I use regular jack or Monterey Jack instead of Pepper Jack?
Yes. Monterey Jack is milder and will reduce the kick. Add a pinch of cayenne or chili flakes if you want to mimic the heat.
Is there a dairy-free version of the sauce?
You can make a dairy-free cream sauce using full-fat coconut milk and dairy-free cheese alternatives, though flavor and texture will differ from the original.
How do I prevent the cheese sauce from becoming grainy?
Use low heat when adding cheese and stir constantly. Avoid boiling the sauce after adding cheese, and grate cheese yourself for smoother melting.
Can I prep any parts ahead of time?
Yes. Cut and season the steak the day before and shred cheese ahead to save time. Cook the pasta and keep it slightly underdone if you plan to finish it later in the sauce.
Conclusion
This Garlic Butter Steak Bites Over Creamy Pepper Jack Penne is a cozy, flavor-packed dinner that’s surprisingly simple to pull off on a weeknight. With quick searing, a silky cheese sauce, and a satisfying spicy kick, it’s a crowd-pleaser that’s worth making again and again. If you want to see a similar take or gather more inspiration, check out this recipe: Sizzling Garlic Butter Steak Bites & Creamy Pepper Jack Pasta
Give it a go, invite someone to share it, and enjoy the applause when everyone reaches for seconds.
Garlic Butter Steak Bites Over Creamy Pepper Jack Penne
Equipment
- Large Pot
- Skillet
- Saucepan
- Mixing Bowl
Ingredients
Ingredients
- 1.5 lbs Sirloin steak, cut into bite-sized pieces Pat dry with paper towels before seasoning.
- 3 tbsp Butter Room temperature or softened.
- 1 tsp Olive oil
- 4 cloves Garlic, minced
- 1 tsp Salt Divided as needed.
- 0.5 tsp Black pepper Divided as needed.
- 0.5 tsp Garlic powder Divided as needed.
- 0.5 tsp Smoked paprika Divided as needed.
- 0.5 tsp Dried thyme
- 12 oz Penne pasta
- 2 cups Heavy cream
- 1 cup Shredded Pepper Jack cheese
- 0.5 cup Shredded cheddar cheese
- 0.5 cup Grated Parmesan cheese Plus extra for garnish.
- 2 tbsp Butter For the sauce.
- 0.5 tsp Smoked paprika For the sauce.
- 0.5 tsp Garlic powder For the sauce.
- 0.5 tsp Salt For the sauce.
- 0.5 tsp Black pepper For the sauce.
Instructions
- 1. Start by bringing a large pot of salted water to a boil. Add the penne and cook until just al dente according to package instructions. Drain and set aside, reserving a small cup of pasta water in case you need to loosen the sauce.
- 2. While the pasta cooks, pat the steak bites dry with a paper towel. Season evenly with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/2 tsp dried thyme.
- 3. In a large skillet, heat 1 tsp olive oil over medium-high heat. Add the steak bites in a single layer, working in batches if necessary to avoid overcrowding. Sear each piece about 2 to 3 minutes per side until nicely browned and caramelized. Remove seared steak to a plate and keep warm.
- 4. Reduce heat to medium. Add 3 tbsp butter to the pan along with the minced garlic. Stir and cook about 30 seconds until fragrant, coating the steak bites in garlic butter. Return steak to the pan briefly to absorb flavor, then remove from heat and set aside.
- 5. In a separate saucepan, melt 2 tbsp butter over medium heat. Pour in the 2 cups heavy cream and bring to a low simmer, watching carefully so it doesn’t boil over.
- 6. Gradually add the Pepper Jack, cheddar, and Parmesan cheeses, stirring constantly until the sauce is smooth and velvety. If the sauce is too thick, stir in a splash of reserved pasta water.
- 7. Season the sauce with 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper. Taste and adjust seasoning as needed.
- 8. Fold the cooked penne into the cheese sauce until every piece is fully coated. Plate the creamy Pepper Jack pasta, then top generously with the sizzling garlic butter steak bites. Garnish with extra Parmesan or chopped fresh herbs.