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Seared Steak & Pepper Jack Queso Macaroni

Smoked paprika seared sirloin cubes folded into a from-scratch pepper jack, white cheddar, and Ro-tel queso sauce over cavatappi for a rich, high-protein skillet dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb sirloin or ribeye steak cut into ½-inch cubes
  • 1 tbsp olive oil
  • 0.5 tsp smoked paprika
  • salt and black pepper to taste
  • 1 lb cavatappi, rotini, or large elbow macaroni cooked 1 to 2 minutes under package directions
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 3 cup whole milk or half-and-half for extra richness
  • 8 oz pepper jack cheese freshly shredded from block
  • 4 oz white cheddar cheese freshly shredded from block
  • 10 oz diced tomatoes and green chiles one can, drained
  • 1 tsp garlic powder
  • 0.25 tsp cayenne pepper optional, for extra heat
  • fresh cilantro or green onions, red pepper flakes for garnish

Equipment

  • large skillet
  • Large pot for pasta
  • whisk

Method
 

  1. Cook pasta in heavily salted boiling water for 1 to 2 minutes under package directions. Drain and reserve ½ cup pasta water. Set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Season steak cubes with salt, pepper, and smoked paprika. Sear in a single layer for 3 to 4 minutes until browned on all sides, aiming for medium-rare. Remove to a plate and tent with foil.
  3. Reduce heat to medium. Add butter to the same skillet with the drippings. Once melted, whisk in flour and cook for 1 to 2 minutes until golden and nutty-smelling.
  4. Add milk in a slow, steady stream while whisking constantly. Simmer over medium heat for 5 to 7 minutes, whisking frequently, until sauce thickens to coat the back of a spoon.
  5. Reduce heat to low. Add garlic powder and cayenne. Add shredded pepper jack and white cheddar in 2 to 3 small additions, stirring fully between each until the sauce is smooth. Fold in drained diced tomatoes and green chiles.
  6. Add drained pasta to the sauce and stir gently to coat. Add seared steak cubes with any accumulated plate juices and fold together.
  7. Cook over low heat for 1 to 2 minutes until piping hot. Add reserved pasta water a tablespoon at a time if sauce is too thick.
  8. Divide into bowls and garnish with fresh cilantro or green onions and red pepper flakes.

Notes

Storage: Refrigerate in an airtight container for up to 3 days. Add a splash of milk when reheating and warm over medium-low heat stirring frequently. Do not use pre-shredded cheese as it causes a grainy sauce. Add cheese in small additions over low heat for the smoothest result. Ground beef, spicy sausage, or chorizo can substitute for steak. For a milder version, replace pepper jack with Monterey Jack. For a baked version, top with extra cheese and breadcrumbs and broil at 425°F for 8 to 10 minutes.