One-Skillet Jalapeño Cheddar Steak & Pasta

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Sink your fork into this bold, creamy, and spicy dish that brings together tender steak, sharp cheddar, and the fiery kick of jalapeños—all in one skillet. One-Skillet Jalapeño Cheddar Steak & Pasta is the kind of comfort food that doesn’t hold back. Every bite is packed with sizzling, savory flavor, perfect for spice lovers and steak enthusiasts alike. The seared steak is juicy and perfectly medium, nestled into spirals of rotini pasta drenched in a creamy cheddar sauce with just the right amount of heat.

This is a hearty and satisfying weeknight dinner idea that feels indulgent but is surprisingly simple to whip up. Thanks to its one-skillet magic, cleanup is minimal and the flavor is absolutely maximal. Whether you’re craving a bold dinner after a long day or looking for an exciting new way to use up that sirloin, this spicy pasta dish checks all the boxes.

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Ingredients for One-Skillet Jalapeño Cheddar Steak & Pasta

• 8 oz rotini pasta (or any short pasta)
• 1 lb sirloin steak, cut into bite-sized strips
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 jalapeño, thinly sliced (plus extra for garnish if desired)
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 1½ cups beef broth
• 1 cup heavy cream
• 1½ cups sharp cheddar cheese, shredded
• Fresh parsley or cilantro, for garnish (optional)

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Step 1: Cook the Pasta

Begin by boiling your rotini pasta in a large pot of salted water according to package directions, until al dente. Drain and set aside. While the pasta cooks, prep your other ingredients so everything is ready to go when the skillet starts sizzling.

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Step 2: Sear the Steak

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the steak strips with salt, pepper, and a pinch of smoked paprika. Add the steak to the skillet and sear for 2-3 minutes per side until browned and cooked to your preferred doneness (medium-rare to medium works beautifully for tenderness). Remove the steak from the skillet and set aside.

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Step 3: Build the Flavor Base

In the same skillet, lower the heat to medium. Add 1 tablespoon of butter, the minced garlic, and sliced jalapeños. Sauté for 1-2 minutes until fragrant and slightly softened. Stir in onion powder and remaining smoked paprika for a deep, spicy aroma.

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Step 4: Make the Cheddar Sauce

Pour in the beef broth and heavy cream, stirring well to combine. Let the mixture simmer for 3-4 minutes to slightly thicken. Reduce heat to low, then gradually stir in the shredded cheddar cheese until fully melted and smooth. Taste and adjust salt and pepper as needed.

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Step 5: Combine Everything

Return the cooked pasta to the skillet and toss well to coat in the creamy sauce. Add the seared steak back into the pan and stir gently to combine. Let everything simmer together for a minute or two so the flavors fully meld.

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Step 6: Garnish and Serve

Top with a few more jalapeño slices for an extra spicy kick, and a sprinkle of fresh parsley or cilantro for brightness. Serve hot and dig into this cheesy, bold, and hearty one-skillet masterpiece.

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Storage Instructions

If you end up with leftovers (which is rare because it’s that good!), One-Skillet Jalapeño Cheddar Steak & Pasta stores beautifully:

• Refrigerator: Transfer to an airtight container and store in the fridge for up to 3 days.
• Reheating: Warm gently in a skillet over low heat, adding a splash of milk or broth to loosen up the sauce. You can also reheat in the microwave in 30-second bursts, stirring in between.
• Freezing: While the steak and pasta freeze fine, the creamy cheddar sauce may separate when thawed. It’s best enjoyed fresh or from the fridge, not frozen.

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Estimated Nutrition

(Per serving, based on 4 servings total)

• Calories: ~620 kcal
• Protein: 36g
• Fat: 36g
• Carbohydrates: 42g
• Fiber: 2g
• Sugar: 3g
• Sodium: ~650mg
• Cholesterol: 130mg

Note: Nutrition values may vary depending on exact ingredients used.

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Frequently Asked Questions

1. Can I use a different type of pasta?

Absolutely. Penne, bowtie, or even shells work well. Choose short pasta types that can hold onto the creamy sauce.

2. What’s the best cut of steak for this recipe?

Sirloin is ideal because it’s flavorful and tender, but ribeye, flank steak, or New York strip can also work.

3. Can I make it less spicy?

Yes! Simply reduce or omit the jalapeños, and skip the smoked paprika if needed.

4. Is there a substitute for heavy cream?

You can use half-and-half or whole milk with a bit of flour or cornstarch to thicken the sauce, though the texture won’t be quite as rich.

5. How can I make this dish healthier?

Use light cream or Greek yogurt instead of heavy cream, whole wheat pasta, and leaner cuts of steak like sirloin tip.

6. Can I make this recipe gluten-free?

Yes—just use your favorite gluten-free pasta and ensure all other ingredients (like broth and seasonings) are certified gluten-free.

7. What cheese can I use instead of cheddar?

Try Monterey Jack, Pepper Jack for extra heat, or a blend of mozzarella and parmesan for a more mellow flavor.

8. Can I add vegetables to this?

Definitely! Bell peppers, mushrooms, or spinach can be sautéed and added to boost nutrition and volume.

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