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