Sizzling Garlic Butter Steak Bites & Creamy Pepper Jack Pasta
Juicy steak bites sautéed in garlic butter served alongside creamy Pepper Jack pasta.
Servings: 4 servings
Equipment
- Large Skillet
- Pot
- Mixing Bowl
Ingredients
Steak
- 1.5 lbs sirloin or ribeye steak, cut into small cubes
Seasonings
- Salt, to taste
- Pepper, to taste
- Smoked paprika, to taste
Butter and Garlic
- 4 tablespoons butter (for steak)
- 4 cloves garlic, minced
Pasta
- 12 oz penne or shell pasta
Creamy Sauce
- 2 tablespoons butter (for pasta)
- 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 cubes generously with salt, pepper, and a sprinkling of smoked paprika.
- 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.
- Heat 4 tablespoons butter in a large skillet over medium-high heat. Add the steak cubes in a single layer (cook in batches if needed) and sear for 2–3 minutes per side until nicely browned. Add the minced garlic in the last minute of cooking, stirring to coat each piece. Remove steak to a plate and tent loosely with foil to keep warm.
- In the same skillet, reduce heat to medium and add 2 tablespoons butter. Whisk in the flour and cook for about 1 minute. Slowly whisk in the milk, stirring constantly until the sauce thickens (about 2–3 minutes).
- Lower the heat and stir in the Pepper Jack cheese and cream cheese until melted and smooth. Taste and season with salt, pepper, and a pinch of red pepper flakes if desired.
- Add the drained pasta to the skillet and toss until every piece is coated with the cheesy sauce.
- Divide the creamy pasta between bowls, pile the sizzling garlic butter steak bites on top, and finish with a sprinkle of extra cheese or herbs if you like.
Notes
Leftovers keep well for up to 3 days in an airtight container in the refrigerator. To reheat, gently warm the pasta and steak together in a skillet over low heat, adding a splash of milk if the sauce seems thick.