Garlic Butter Steak Pepper Jack (Print Version)
# Ingredients:
→ Steak Bites
01 -
680 g sirloin steak, cut into bite-sized pieces
02 -
45 g unsalted butter
03 -
15 ml olive oil
04 -
4 cloves garlic, minced
05 -
1 tsp fine salt
06 -
0.5 tsp ground black pepper
07 -
0.5 tsp garlic powder
08 -
0.5 tsp smoked paprika
09 -
0.5 tsp dried thyme
→ Creamy Pepper Jack Pasta
10 -
340 g penne pasta
11 -
480 ml heavy cream
12 -
110 g Pepper Jack cheese, shredded
13 -
60 g cheddar cheese, shredded
14 -
50 g Parmesan cheese, grated
15 -
30 g unsalted butter
16 -
0.5 tsp smoked paprika
17 -
0.5 tsp garlic powder
18 -
0.5 tsp fine salt
19 -
0.5 tsp ground black pepper
# Instructions:
01 -
Bring a large pot of generously salted water to a boil. Add penne and cook until just al dente according to package instructions. Drain well and set aside.
02 -
Pat steak pieces dry with paper towel. Evenly season with salt, black pepper, garlic powder, smoked paprika, and dried thyme.
03 -
Heat olive oil in a large skillet over medium-high heat. Working in batches if necessary, sear steak pieces for 2–3 minutes per side until golden brown.
04 -
Reduce heat to medium. Add butter and minced garlic to the pan with the steak bites, stirring until steak is coated and garlic is fragrant. Remove from heat and keep warm.
05 -
In a separate saucepan, melt butter over medium heat. Pour in the heavy cream and bring to a gentle simmer. Gradually add Pepper Jack, cheddar, and Parmesan, stirring until smooth and creamy.
06 -
Stir in smoked paprika, garlic powder, salt, and black pepper to the cheese sauce. Add cooked penne and fold until the pasta is evenly coated.
07 -
Arrange creamy Pepper Jack pasta on serving plates. Top generously with garlic butter steak bites. Garnish with fresh herbs or extra Parmesan if desired.
# Notes:
01 -
Ensure the steak pieces are well-spaced in the pan to achieve a proper sear rather than steaming.
02 -
Gradually adding cheese to the hot cream prevents clumping and yields a smooth sauce.