Description
A hearty and flavorful Steak & Cheddar Ranch Pasta Skillet combining tender seared steak, creamy ranch dressing, sharp cheddar cheese, and perfectly cooked pasta for a quick and comforting meal in just 30 minutes.
Ingredients
Scale
Pasta
- 8 oz Pasta (penne, rotini, or shells)
Steak
- 1 lb Steak (sirloin or ribeye, trimmed and cut into bite-sized pieces)
Dressing and Cheese
- 1 cup Ranch dressing (store-bought or homemade)
- 1 cup Shredded cheddar cheese (sharp or mild)
Seasonings and Oil
- 1 tablespoon Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- Salt and pepper (for seasoning)
Garnish
- Fresh parsley (optional, chopped for garnish)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add your choice of pasta and cook it until al dente according to package instructions, usually about 8-10 minutes. Drain the pasta well and set it aside.
- Season the steak: Pat the bite-sized steak pieces dry with paper towels to remove excess moisture. Season them generously with salt, pepper, garlic powder, and onion powder to develop a flavorful crust during cooking.
- Sear the steak: Heat olive oil in a skillet over medium-high heat. Carefully add the steak pieces in a single layer, ensuring not to overcrowd the pan. Sear the steak for about 2-3 minutes per side until browned and cooked to your preferred level of doneness. Remove the steak from the skillet and set it aside.
- Prepare the creamy sauce: Reduce the heat to medium-low and return the skillet to the stove. Add the ranch dressing to the pan and stir it to warm through, creating a creamy base for the pasta.
- Toss the pasta: Add the cooked pasta into the skillet with the warmed ranch dressing and toss thoroughly to coat every piece evenly with the sauce.
- Add cheese and steak: Sprinkle the shredded cheddar cheese evenly over the ranch-coated pasta. Return the seared steak to the skillet and gently fold everything together until the cheese melts and the steak is heated through.
- Garnish and serve: Finish by sprinkling chopped fresh parsley over the top for a fresh, vibrant touch. Serve hot directly from the skillet for a cozy, rustic presentation.
Notes
- Use well-marbled sirloin or ribeye for best flavor and tenderness.
- Adjust seasoning on steak and pasta according to your taste preferences.
- For a lighter option, substitute ranch dressing with a low-fat or Greek yogurt-based ranch.
- Do not overcrowd the skillet when searing steak to achieve a good sear.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop or microwave.
