Sizzling Garlic Butter Steak Pasta (Printable Version)

Tender steak cubes with garlic butter meet cheesy Pepper Jack pasta for a savory, crowd-pleasing dish.

# What You'll Need:

→ Steak

01 - 680 g sirloin or ribeye steak, cut into small cubes

→ Seasonings

02 - Salt, to taste
03 - Black pepper, to taste
04 - Smoked paprika, to taste

→ Butter and Garlic

05 - 4 tablespoons unsalted butter (for steak)
06 - 4 cloves garlic, minced

→ Pasta

07 - 340 g penne or shell pasta

→ Creamy Sauce

08 - 2 tablespoons unsalted butter (for pasta)
09 - 2 tablespoons all-purpose flour
10 - 420 ml whole milk
11 - 100 g shredded Pepper Jack cheese
12 - 120 g cream cheese
13 - Crushed red pepper flakes (optional, for garnish)

# Steps To Follow:

01 - Generously season the steak cubes with salt, black pepper, and a sprinkle of smoked paprika, ensuring all sides are evenly coated.
02 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. Drain thoroughly and set aside.
03 - Heat 4 tablespoons butter in a large skillet over medium-high heat. Arrange steak cubes in a single layer, searing for 2 to 3 minutes on each side or until browned. Stir in the minced garlic during the last minute, coating the steak evenly. Transfer the steak to a plate and loosely cover with foil to keep warm.
04 - Reduce the skillet heat to medium. Melt 2 tablespoons butter, whisk in the flour, and cook for 1 minute. Gradually whisk in the milk, stirring continuously until the mixture thickens, about 2 to 3 minutes.
05 - Lower the heat. Add the Pepper Jack cheese and cream cheese to the skillet, stirring until both are melted and the sauce is smooth. Adjust seasoning with salt, black pepper, and a pinch of red pepper flakes if desired.
06 - Add the drained pasta to the skillet, tossing to coat every piece thoroughly in the creamy cheese sauce.
07 - Distribute the creamy pepper jack pasta into bowls. Top with the sizzling garlic butter steak bites and, if desired, a sprinkle of extra cheese or fresh herbs.

# Notes and Tips:

01 - For best results, allow the steak to come to room temperature before searing to maximize even browning.
02 - Leftovers can be stored for up to 3 days in an airtight container and gently reheated in a skillet over low heat with a splash of milk.

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