Ingredients
Equipment
Method
- Step 1: Cook Pasta Get a large pot of water boiling for your pasta. Cook the medium shells according to the package directions until they're just al dente. Drain well and set aside.
- Step 2: Make Roux While the pasta cooks or is chilling, grab a large saucepan. Melt 2 tablespoons of butter over medium heat. Once melted, whisk in the flour. Whisk constantly for 1-2 minutes to cook out the raw flour taste.
- Step 3: Thicken Sauce Gradually whisk in the milk, a little bit at a time, whisking until smooth before adding more. Keep whisking gently over medium heat until it thickens, about 3-5 minutes. It should coat the back of a spoon.
- Step 4: Add Cheese and Flavor Reduce the heat to low. Stir in the shredded sharp cheddar cheese, the ranch seasoning mix, and the finely minced jalapeños. Keep stirring until the cheese is completely melted and the sauce is smooth and creamy. Taste and adjust seasoning or heat if needed. Keep this sauce on very low heat to stay warm.
- Step 5: Combine Pasta and Sauce Add the cooked, drained pasta shells into the warm cheese sauce. Give it a gentle stir to coat every shell. Set aside, keeping the heat on low if needed, or cover to keep warm.
- Step 6: Sear Steak Pat your cubed steak really dry with paper towels. Season generously all over with salt and pepper. Get a large skillet screaming hot over medium-high heat. Add the olive oil. Once it shimmers, add your steak cubes in a single layer. Don't crowd the pan; cook in batches if needed. Sear for 2-3 minutes per side without moving them until a beautiful brown crust forms.
- Step 7: Add Garlic Butter Once the steak has a nice sear, reduce the heat to medium. Add the 3 tablespoons of butter and the minced garlic to the skillet. As the butter melts and garlic is fragrant (about 30 seconds), spoon the garlic butter mixture over the steak bites for about 1 minute.
- Step 8: Finish Steak Immediately remove the steak bites from the heat to prevent overcooking.
- Step 9: Serve Spoon generous portions of the creamy Jalapeño Ranch Cheddar Shells onto plates. Pile the Garlic Butter Steak Bites right on top. Garnish with fresh chopped parsley if desired. Serve immediately.
Notes
Substitutions & Additions: Swap steak for chicken or shrimp, adjusting cook times. Use Monterey Jack, Pepper Jack, or a blend for cheese. Adjust jalapeño heat by removing seeds/membranes or using fewer/more peppers. Add cayenne or hot sauce for more heat. Sauté mushrooms, onions, or wilt spinach for added veggies. Garnish with cilantro, green onions, or red pepper flakes.
Tips for Success: Pat steak dry for searing. Don't overcrowd the pan; cook steak in batches. Don't overcook steak bites (they cook fast!). Whisk the roux well for 1-2 minutes. Gradually add milk while whisking for a smooth sauce. Keep cheese sauce on very low heat to prevent breaking.
Storage: Store leftovers in airtight containers in the refrigerator for 3-4 days. Store steak and pasta/sauce separately if possible. Reheat pasta gently on stovetop with a splash of liquid. Reheat steak separately in a skillet for a couple of minutes or add to pasta just before serving.
FAQ: Less spicy? Remove jalapeño seeds/membranes or use less. Best steak cut? Sirloin or ribeye are recommended for tenderness and quick cooking. Other options: strip, flank (sliced against grain). Pre-shredded cheese? Yes, but block cheese melts smoother. Tough steak? Ensure steak is dry, pan is hot, not overcrowded, and not overcooked.