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Steak & Pepper Jack Queso Mac

A rich, comforting skillet meal featuring tender seared steak bites, creamy spicy pepper jack queso sauce, and al dente macaroni pasta.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb elbow macaroni or cavatappi pasta
  • 1 lb sirloin steak cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 large red bell pepper diced
Queso Sauce
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 2 cups whole milk warm
  • 0.5 cup heavy cream
  • 8 oz pepper jack cheese freshly grated
  • 4 oz sharp cheddar cheese freshly grated
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 1 pinch salt and pepper to taste
  • 0.5 cup green onions chopped, for garnish

Equipment

  • Large Pot
  • Cast Iron Skillet
  • Whisk
  • Cheese Grater

Method
 

  1. Boil pasta in salted water until al dente. Drain and set aside.
  2. Season steak cubes with salt and pepper. Sear in a hot skillet with olive oil until browned. Remove and set aside.
  3. In the same skillet, sauté diced red bell peppers until tender, then remove.
  4. Melt butter in the skillet, whisk in flour, and cook for 1-2 minutes to form a roux.
  5. Gradually whisk in warm milk and heavy cream. Add garlic powder and smoked paprika. Simmer until thickened.
  6. Remove skillet from heat. Gradually stir in grated pepper jack and cheddar cheeses until smooth.
  7. Fold the cooked pasta, seared steak, and red peppers into the cheese sauce until well coated.
  8. Garnish with chopped green onions and serve immediately.

Notes

Always grate cheese from a block rather than using pre-shredded cheese to ensure a smooth, creamy sauce.