Garlic Butter Steak Bites Over Creamy Pepper Jack Penne

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

1 ½ lbs sirloin steak, cut into bite-sized pieces
3 tbsp butter
1 tosp olive oil
4 cloves garlic, minced
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp smoked paprika
½ tsp dried thyme

For the Creamy Pepper Jack Pasta:
12 oz penne pasta
2 cups heavy cream
1 cup shredded Pepper Jack cheese
½ cup shredded cheddar cheese
½ cup grated Parmesan
2 tbsp butter
½ tsp smoked paprika
½ tsp garlic powder
½ tsp salt
½ tsp black pepper

Start by boiling a large pot of salted water. Add the penne and cook until just al dente, according to package instructions. Drain and set aside.

While the pasta cooks, pat the steak bites dry with a paper towel and season with salt, black pepper, garlic powder, smoked paprika, and thyme. In a large skillet, heat olive oil over medium-high heat. Add the steak in batches if needed to avoid overcrowding, and sear each piece for about 2-3 minutes per side until nicely browned.

Reduce heat to medium. Add the butter and minced garlic directly into the pan with the steak bites. Stir to coat everything in the aromatic garlic butter. Once combined, remove from heat and set aside.

In a separate saucepan, melt 2 tablespoons of butter over medium heat. Stir in the heavy cream and bring it to a low simmer. Gradually add the Pepper Jack, cheddar, and Parmesan cheeses, stirring continuously until the mixture becomes smooth and velvety.

Sprinkle in the garlic powder, smoked paprika, salt, and black pepper. Mix well, then fold in the cooked penne pasta until each piece is fully coated in the creamy cheese sauce.

Plate the creamy Pepper Jack pasta, then top generously with the sizzling garlic butter steak bites. Garnish with fresh herbs or an extra dusting of Parmesan.