A warm, comforting steak-and-pasta skillet is the kind of meal that feels indulgent, satisfying, and perfect for any night of the week. The combination of tender strips of seasoned steak with a creamy, cheesy pasta creates a dish that brings together rich flavors and textures in a single pan. Whether you’re cooking for your family, preparing a cozy dinner for yourself, or trying to impress guests with a hearty homemade meal, this recipe is a guaranteed crowd-pleaser.
This article provides a clean, detailed, and well-structured breakdown of everything you need: ingredients, step-by-step instructions, tips for success, variations, and serving ideas. It is written cleanly for WordPress, SEO-ready (without explaining SEO), and over 800 words.
Ingredients
For the Steak:
- 1 ½ pounds flank steak or sirloin, sliced into thin strips
- 2 tablespoons olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon Worcestershire sauce
- 1 tablespoon butter
For the Cheesy Pasta:
- 8 ounces short pasta (macaroni, cavatappi, mini penne, or elbow pasta)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon garlic powder
- Chopped parsley for garnish
Instructions
1. Prepare the Steak
Start by patting the steak strips dry using a paper towel. Drying helps achieve better browning. Add the steak strips to a bowl and season them with onion powder, garlic powder, smoked paprika, black pepper, salt, and Worcestershire sauce. Toss well to coat all the pieces evenly.
Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the steak strips in a single layer. Avoid overcrowding; cook in batches if necessary. Allow the steak to sear without moving it for 2–3 minutes to develop a good crust. Flip and cook an additional 2–3 minutes.
Add 1 tablespoon of butter during the final minute of cooking. This adds richness and helps the steak stay tender. Remove the steak from the skillet and set aside, keeping any juices in the pan for added flavor.
2. Cook the Pasta
Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside. Cooking it slightly firm ensures it won’t turn mushy once mixed with the sauce.
3. Prepare the Cheesy Sauce
In the same skillet used for the steak, melt 2 tablespoons of butter over medium heat. Add the flour and whisk to create a smooth roux. Allow the mixture to cook for 1 minute to remove the raw flour taste.
Gradually pour in the milk while whisking continuously to avoid lumps. Keep stirring until the sauce begins to thicken. Reduce the heat to low and add the cheddar and mozzarella cheese. Stir until completely melted and smooth.
Season with salt, pepper, and garlic powder. If the sauce becomes too thick, add a splash of milk. If it’s too thin, allow it to simmer a bit longer.
4. Combine the Pasta With the Sauce
Add the cooked pasta directly into the cheese sauce and toss gently until every piece is fully coated. The pasta should look glossy and creamy with no dry spots. Let it simmer for 1–2 minutes so it absorbs the flavors.
5. Assemble the Skillet
Add the cooked steak strips back into the skillet, placing them next to or on top of the cheesy pasta, depending on your preferred presentation. Drizzle any remaining steak juices from the bowl over the pasta for extra flavor.
Garnish with chopped parsley for color and freshness.
Tips for the Best Results
Slice the steak properly. Cutting the steak against the grain ensures tenderness. Thin strips cook quickly and soak up more flavor.
Use freshly shredded cheese. Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Fresh cheese makes a creamier sauce.
Do not overcook the steak. Cooking the steak too long makes it tough. Searing it quickly keeps it tender and juicy.
Choose the right pasta. Short, sturdy shapes work best because they hold the cheese sauce well and mix easily with the steak.
Optional Add-Ins and Variations
Spicy version: Add crushed red pepper flakes to the sauce or use pepper jack cheese.
Garlic lovers: Sauté minced garlic in butter before preparing the roux.
Vegetable boosts:
- Sautéed mushrooms
- Spinach
- Broccoli florets
- Peppers and onions
Creamier version: Add a splash of heavy cream to the sauce.
Extra cheesy version: Stir in a handful of parmesan or Monterey Jack.
What to Serve With It
This dish is hearty enough to stand alone, but you can pair it with:
- A crisp green salad
- Garlic bread
- Roasted vegetables
- Steamed broccoli
- A refreshing cucumber salad
For a comforting, restaurant-style dinner at home, serve the skillet straight from the pan onto warm plates.
Storage and Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheating:
- Heat in a skillet over low heat with a splash of milk to restore creaminess.
- Microwave in 30-second intervals, stirring between each round.
Freezing:
Not recommended due to the dairy-based sauce, which may separate when thawed.
Final Thoughts
This steak and cheesy pasta skillet is the perfect blend of savory, creamy, and comforting flavors. The seared steak adds protein and richness, while the cheese sauce turns simple pasta into a luxurious meal. With its simple steps and versatile ingredients, it’s an ideal recipe for both busy weeknights and special occasions. Whether you enjoy it immediately or save the leftovers for lunch the next day, this dish never disappoints.