Steak and Pepper Jack Queso Mac is rich, creamy, and packed with bold flavor. The kind of comfort food dinner that makes everyone at the table go quiet because they’re too busy eating! Tender seared steak, vibrant bell peppers and onions, and a silky, spicy pepper jack queso sauce all come together with perfectly cooked elbow macaroni. This is mac and cheese all grown up, and I am here for it.
Why You’ll Love This Recipe
This dish brings together two all-time favorites — mac and cheese and steak — into one glorious skillet dinner that comes together in just 35 minutes. The pepper jack queso sauce has a gentle spicy kick that’s balanced by the natural sweetness of the sautéed peppers and onions. It’s hearty enough to satisfy the biggest appetites, yet simple enough for any night of the week.
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Steak and Pepper Jack Queso Mac
- Total Time: 35 minutes
- Yield: 4 servings
Description
Tender seared steak, sautéed bell peppers and onions, and a silky, spicy pepper jack queso sauce coat perfectly cooked elbow macaroni for a bold, creamy skillet dinner in just 35 minutes. This upgraded mac and cheese satisfies every craving for rich comfort food.
Ingredients
8 ounces elbow macaroni
1 pound beef steak (sirloin or ribeye), cut into bite-sized cubes
1 tablespoon olive oil
1 cup diced bell peppers (red, green, or a mix)
1 cup diced onion
2 cups pepper jack cheese, freshly shredded
1 cup whole milk
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Chopped green onions for garnish
Instructions
1. Bring a large pot of well-salted water to a boil. Cook the elbow macaroni for 7–8 minutes until al dente. Drain and toss with a tiny drizzle of olive oil to prevent sticking. Set aside.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers. Add the diced steak in a single layer. Season with salt and pepper. Cook for 5–7 minutes, turning occasionally, until all sides brown. Work in batches if the pan gets crowded — crowding causes steaming instead of searing. Remove the steak from the skillet and let it rest on a plate.
3. In the same skillet, add the diced bell peppers and onions. Sauté over medium heat for 4–5 minutes until the vegetables soften and pick up the flavor from the steak drippings.
4. Reduce heat to medium-low. Pour the whole milk into the skillet with the vegetables. Stir in garlic powder and onion powder. Begin adding the freshly shredded pepper jack cheese one small handful at a time, stirring constantly after each addition until the cheese melts fully and the sauce turns smooth and creamy. Season with salt and pepper to taste.
5. Add the cooked steak and drained macaroni to the skillet. Fold everything together gently until the pasta coats evenly with sauce and the steak and vegetables distribute throughout.
6. Scoop into serving bowls and top with a generous handful of chopped green onions. Serve hot immediately.
Notes
Always shred pepper jack cheese fresh from the block — pre-shredded cheese contains anti-caking powder that blocks smooth melting and gives the sauce a grainy texture.
Let the seared steak rest for 2–3 minutes before adding it back to the dish — resting keeps the juices inside so every piece stays tender.
If the queso sauce thickens too much, add a small splash of whole milk and stir gently over low heat until it loosens to the right consistency.
Avoid high heat when melting cheese — low and slow gives a silky sauce; high heat causes graininess and separation.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently on the stovetop with a splash of milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredient List
- 8 ounces elbow macaroni
- 1 pound beef steak (sirloin or ribeye), diced
- 1 tablespoon olive oil
- 1 cup diced bell peppers (red, green, or a colorful mix)
- 1 cup diced onion
- 2 cups pepper jack cheese, freshly shredded
- 1 cup whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Chopped green onions for garnish
Substitution tips: Swap elbow macaroni for shells, penne, or rotini. Use flank steak or top sirloin as a more budget-friendly option. Lower-fat milk or unsweetened almond milk can replace whole milk for a lighter sauce.
Why These Ingredients Work
Sirloin or ribeye diced into bite-sized pieces cooks quickly at high heat, staying juicy and tender in every forkful.
Pepper jack cheese is the MVP here — it melts into a silky, spicy sauce that’s irresistibly creamy without being heavy. Whole milk provides the fat content needed for a smooth, glossy queso sauce.
Bell peppers and onions add natural sweetness and a pop of fresh flavor. Freshly shredded pepper jack (not pre-shredded!) makes all the difference for a smooth, flowing sauce.
Essential Tools and Equipment
- Large pot (for boiling pasta)
- Large skillet or sauté pan
- Colander (for draining pasta)
- Cheese grater (always shred fresh!)
- Wooden spoon or spatula
- Measuring cups and spoons
How To Make Steak & Pepper Jack Queso Mac
Step 1: Cook the Macaroni
Bring a large pot of well-salted water to a boil. Cook elbow macaroni according to package directions until just al dente, about 7–8 minutes. Drain and set aside. Toss with a tiny drizzle of olive oil to prevent sticking.
Step 2: Sear the Steak
Heat olive oil in a large skillet over medium-high heat until shimmering. Add the diced steak in a single layer, season with salt and pepper, and cook 5–7 minutes until browned on all sides. Remove from skillet and set aside. Don’t overcrowd the pan — cook in batches if needed!
Step 3: Sauté the Vegetables
In the same skillet (all those steak drippings = flavor!), add the diced bell peppers and onions. Sauté 4–5 minutes over medium heat until softened and fragrant. This creates a beautiful savory base for the queso sauce.
Step 4: Build the Pepper Jack Queso Sauce
Reduce heat to medium-low. Add the whole milk to the skillet with the vegetables. Stir in garlic powder and onion powder. Gradually add the shredded pepper jack cheese, a small handful at a time, stirring constantly between each addition until fully melted and smooth. Season with salt and pepper.
Step 5: Bring It All Together
Add the cooked steak and drained macaroni to the skillet. Gently fold everything together until the pasta is fully coated in the queso sauce and the steak and vegetables are evenly distributed.
Step 6: Garnish and Serve
Transfer to serving bowls and top generously with chopped green onions for a fresh, vibrant finish. Serve hot — this dish is at its absolute best the moment it comes off the stove!
You Must Know
ALWAYS shred your own pepper jack cheese! Pre-shredded cheese is coated with anti-caking agents that prevent it from melting smoothly. Freshly grated cheese melts into a silky, flowing queso sauce. This single step makes an enormous difference.
Personal Secret: After browning the steak, let it rest for 2–3 minutes before adding it back to the dish. Resting allows the juices to redistribute, keeping every piece tender and juicy rather than dry and chewy.
Pro Tips & Cooking Hacks
- Don’t overcrowd the steak in the pan — this causes steaming instead of searing and you’ll lose that gorgeous brown crust.
- If the queso sauce gets too thick, add a splash more milk and stir gently over low heat until it loosens.
- Add cheese gradually and stir continuously — dumping it all in at once can cause clumping.
- Rinse pasta with warm water briefly after draining to prevent sticking if you’re not using it immediately.
Flavor Variations & Suggestions
- Extra Spicy: Add diced jalapeños or a drizzle of hot sauce to the queso sauce.
- Smoky Version: Use smoked paprika on the steak and add a touch of chipotle powder to the sauce.
- Mushroom Addition: Sauté sliced mushrooms with the bell peppers for an earthier, heartier dish.
- Vegetarian: Skip the steak and double the vegetables or use seasoned portobello mushrooms.
Make-Ahead Options
The queso sauce and steak can each be prepared separately and stored in the fridge for up to 2 days.
Cook the pasta fresh when ready to serve and combine everything in the warm skillet. A great weeknight shortcut!
Recipe Notes & Tips
The key to a restaurant-quality queso sauce at home is patience — low heat and gradual cheese addition. Rush it, and the sauce can become grainy or greasy.
Take your time with this step and you’ll be rewarded with the silkiest, most indulgent queso you’ve ever made.
Serving Suggestions
Serve hot in wide bowls garnished with green onions. Pairs beautifully with a simple arugula salad, garlic bread, or roasted broccoli.
For game night, serve straight from the skillet at the center of the table for a casual, crowd-pleasing presentation.
How to Store Your Steak & Pepper Jack Queso Mac
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in portioned freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently over low heat on the stovetop with a splash of milk, stirring to restore the creamy consistency. Avoid high heat — it causes the cheese to separate.
Allergy Information
- Dairy (pepper jack cheese, whole milk) — use dairy-free milk and vegan pepper jack-style cheese.
- Gluten (pasta) — use certified gluten-free elbow macaroni.
Questions I Get Asked A Lot
Can I use a different type of pasta?
Absolutely! Shells, penne, or rotini all work wonderfully. Shells are my personal favorite — the queso pools inside each little shell cup and gives you the creamiest bite possible.
What if I don’t have pepper jack cheese?
Monterey Jack with a pinch of cayenne pepper is the closest substitute. A blend of cheddar and a small amount of cream cheese also creates a wonderfully creamy sauce — just add a pinch of chili powder for that peppery kick.
How do I keep the steak tender?
Choose a naturally tender cut like sirloin or ribeye, don’t overcrowd the pan when searing, and let the cooked pieces rest briefly before adding them back. Quick, high-heat cooking keeps them juicy!
Can I make this dish vegetarian?
Yes! Omit the steak and add extra vegetables, seasoned sautéed mushrooms, or plant-based protein like tofu or black beans. The pepper jack queso sauce is so good it shines on its own.
My sauce turned out grainy — what went wrong?
This usually happens when heat is too high while melting the cheese, or when pre-shredded cheese is used. Always use freshly grated cheese and melt it slowly over low heat, stirring constantly. Adding the cheese gradually also prevents graininess.
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