Some nights, I want big flavors without a mountain of dishes—and that’s exactly what this One-Skillet Buffalo Ranch Steak & Mozzarella Pasta delivers. The combination of tender steak, creamy cheese, and that bold buffalo ranch kick makes it feel like comfort food with a spicy twist. All made in one pan? That’s the kind of cooking I love.

I first threw this dish together on a whim, craving something hearty but easy. It’s now on repeat in my kitchen because it checks every box: it’s bold, cheesy, satisfying, and comes together fast. If you’ve got steak, pasta, and a few pantry staples, you’re already halfway there.

Why You’ll Love This One-Skillet Buffalo Ranch Steak & Mozzarella Pasta

All-in-one skillet: Less mess, less stress.
Bold flavor combo: The buffalo sauce and ranch seasoning punch above their weight in flavor.
Melty mozzarella: That creamy finish pulls it all together.
Quick comfort food: From craving to table in under an hour.
Great for leftovers: The flavors deepen overnight, making tomorrow’s lunch even better.

What Cut of Steak Works Best for Buffalo Ranch Pasta?

For this recipe, I’ve found that sirloin steak hits the sweet spot. It’s tender, flavorful, and cooks up quickly—perfect for a skillet dish. If you’re looking for an even more budget-friendly option, flank steak or skirt steak also work well, especially if you slice them thin against the grain after cooking. Want something extra indulgent? Go for ribeye, but be aware it’s richer and a little fattier.

No matter which cut you choose, just make sure it’s not overcooked. Medium-rare to medium is where you’ll get that juicy, steakhouse bite in every forkful of pasta.

Options for Substitutions

If you’re short on an ingredient or want to tailor the flavor, this dish is flexible:

Steak → Try grilled chicken, rotisserie chicken, or even shrimp for a lighter protein.
Mozzarella → Swap for provolone, Monterey Jack, or a sharp white cheddar if you want a stronger cheese note.
Buffalo sauce → Mix hot sauce with melted butter or use a smoky BBQ sauce for a different vibe.
Ranch seasoning → Use a homemade blend of dried herbs (dill, parsley, garlic powder) or try taco seasoning for a spicy twist.
Penne pasta → Any short pasta works! Fusilli, rotini, or rigatoni hold sauce beautifully.

Ingredients for This One-Skillet Buffalo Ranch Steak & Mozzarella Pasta

Every ingredient in this dish earns its place—here’s why each one matters:

Steak (sirloin or preferred cut): The star of the show. It brings protein and that rich, meaty flavor that balances the spice and creaminess in the sauce.
Olive oil: Used to sear the steak and build the base flavor in the skillet.
Ranch seasoning mix: This is where the zesty, herby flavor comes in. It brings a tangy twist that contrasts the heat of the buffalo sauce.
Buffalo sauce: Delivers that signature kick—spicy, buttery, and bold.
Heavy cream: Adds a smooth richness that tames the heat and makes the sauce irresistibly velvety.
Mozzarella cheese: Melts into gooey perfection and ties everything together with a creamy pull in every bite.
Garlic (minced): Enhances everything with warm, savory depth.
Penne pasta (or any short pasta): The perfect shape to soak up all the sauce and trap little bits of steak and cheese.
Salt & pepper: Essential for seasoning the steak and the final dish to bring all the flavors into balance.
Water or broth: Helps cook the pasta directly in the skillet and infuses it with flavor.

Step 1: Sear the Steak

Start by heating the olive oil in a large skillet over medium-high heat. Season your steak with salt and pepper, then sear it on both sides until a beautiful crust forms—about 3–4 minutes per side, depending on thickness. Remove it from the pan and let it rest while you build the sauce.

Step 2: Sauté Garlic and Season

In the same skillet, add the minced garlic and sauté for about 30 seconds, just until fragrant. Then sprinkle in the ranch seasoning mix and stir it around to toast slightly—it helps release more of that herby aroma.

Step 3: Add Liquids and Pasta

Pour in the buffalo sauce, heavy cream, and enough water or broth to cook the pasta (typically about 2½ cups for 8 ounces of pasta). Stir to combine, then add the dry penne. Bring it to a gentle boil, reduce the heat to a simmer, and cover. Cook for 12–14 minutes, stirring occasionally, until the pasta is tender and the sauce is creamy.

Step 4: Slice the Steak

While the pasta cooks, slice the rested steak into bite-sized strips. You want to cut against the grain so it stays tender.

Step 5: Combine and Add Cheese

Once the pasta is cooked, stir in the steak pieces. Sprinkle mozzarella over the top and let it melt—either cover the skillet for a few minutes or pop it under the broiler briefly if your pan is oven-safe.

Step 6: Finish and Serve

Give everything a final seasoning check. A bit more salt, cracked pepper, or even a drizzle of buffalo sauce on top adds a nice punch. Serve hot, straight from the skillet.

How Long to Cook the One-Skillet Buffalo Ranch Steak & Mozzarella Pasta

The total cooking time from start to finish is around 35–40 minutes:

Searing the steak: 6–8 minutes
Resting and slicing steak: 5 minutes
Sautéing and building sauce: 3–5 minutes
Cooking pasta in sauce: 12–14 minutes
Melting cheese and final touches: 5–7 minutes

This makes it ideal for a weeknight dinner that feels way fancier than it actually is.

Tips for Perfect Buffalo Ranch Steak Pasta

Don’t overcook the steak: Aim for medium-rare or medium. It will continue to cook slightly when added back to the pasta.
Use freshly shredded mozzarella: Pre-shredded cheese doesn’t melt as smoothly due to added anti-caking agents.
Stir the pasta often: It helps prevent sticking and ensures even cooking in the sauce.
Deglaze the skillet: After searing the steak, a splash of broth or water will lift all those flavorful brown bits into the sauce.
Balance the heat: If you’re sensitive to spice, go half buffalo sauce and half cream or add a spoonful of honey for contrast.
Broil to finish: For a bubbly, golden cheese top, stick the skillet under the broiler for 2–3 minutes—just watch it closely.
Rest the steak: Always let the steak rest before slicing. It keeps the juices in, not on your cutting board.
Garnish smart: A sprinkle of chopped green onions or parsley at the end adds a pop of color and freshness.

Watch Out for These Mistakes While Cooking

Even a one-skillet meal can trip you up if you’re not paying attention. Here’s what to avoid:

Skipping the steak rest: Slicing the steak too soon lets all the juices escape, leaving you with dry bites.
Not tasting as you go: The ranch seasoning and buffalo sauce can vary in saltiness—always adjust to your liking.
Overcooking the pasta: Since it’s simmered right in the sauce, it can go soft fast. Start checking it a minute or two early.
Using too much liquid: You want a creamy, clingy sauce—not soup. Only add extra liquid if the pasta looks dry while cooking.
Using low-quality cheese: You’ll get stringier, richer results with a block of mozzarella over bagged shreds.
Forgetting to stir: Pasta sticking to the bottom of the skillet is no fun to scrape—or eat.
Crowding the pan when searing steak: If you’re doubling the recipe, sear steak in batches so it browns, not steams.
Using a small skillet: You need room for everything to cook evenly. A 12-inch skillet or larger is best.

What to Serve With One-Skillet Buffalo Ranch Steak & Mozzarella Pasta?

Garden Salad

A fresh mix of greens, cherry tomatoes, cucumbers, and a ranch or blue cheese dressing ties into the dish’s flavor profile beautifully.

Garlic Bread

Crispy, buttery, and perfect for scooping up extra sauce from the skillet.

Grilled Corn on the Cob

Its natural sweetness balances the heat from the buffalo sauce.

Crunchy Pickles

A tangy bite that cuts through the richness and keeps your palate refreshed.

Roasted Broccoli or Brussels Sprouts

Their deep, roasted flavors pair well with the creamy, cheesy pasta.

Celery and Carrot Sticks

Keep it classic—these cool, crunchy veggies are great on the side or as a starter.

A Glass of Red Wine or Light Beer

Red pairs with steak, beer with buffalo—pick your path.

Blue Cheese Crumbles

Sprinkle a bit over your portion for an added punch of sharp, tangy flavor.

Storage Instructions

This pasta keeps surprisingly well and might even taste better the next day after the flavors meld a bit.

Refrigerator: Store any leftovers in an airtight container for up to 3–4 days.
Reheating: Reheat gently in a skillet over medium-low heat with a splash of cream or water to loosen the sauce. Microwave works too, but stir halfway through to prevent cold spots.
Freezing: You can freeze it, but the texture of the cream and cheese may change. If you plan to freeze, slightly undercook the pasta so it doesn’t turn mushy when reheated. Use within 1 month.

Pro tip: If freezing, freeze the steak separately and add it back after reheating the pasta for the best texture.

Estimated Nutrition (Per Serving – Based on 4 Servings)

Calories: ~630 kcal
Protein: ~34g
Carbohydrates: ~45g
Fat: ~35g
Saturated Fat: ~17g
Cholesterol: ~120mg
Sodium: ~1000mg (varies based on sauce/seasoning)
Sugar: ~3g
Fiber: ~2g

Keep in mind that nutrition values will vary depending on your specific brands and portion sizes. If you’re watching sodium or fat, opt for low-sodium broth, lighter cream, and go easy on the cheese.

Frequently Asked Questions

Can I make this dish less spicy?

Absolutely. Cut the buffalo sauce in half and use more cream or a splash of milk to mellow it out. You can also try a mild buffalo sauce version or even sweet BBQ for a totally different twist.

What if I don’t have mozzarella?

No problem! Monterey Jack, provolone, shredded white cheddar, or even cream cheese can work in a pinch. Each gives a slightly different flavor and texture—play around with what you like.

Can I use a different kind of pasta?

Yes! Any short pasta like rotini, fusilli, or rigatoni works great. Avoid long noodles, though—they don’t cook as evenly in a one-skillet setup.

Do I have to cook the steak separately?

Technically, you could cook it in the same skillet after sautéing the garlic, but searing it first helps you build deeper flavor and better texture. It’s worth the extra 5 minutes.

Can I freeze this dish?

You can, but the sauce may separate slightly after reheating. If freezing, undercook the pasta a bit and thaw overnight in the fridge before reheating gently on the stove.

Is store-bought ranch seasoning okay?

Totally! It’s fast and flavorful. But if you’re avoiding preservatives or want to customize the salt level, a homemade ranch blend (dried parsley, dill, garlic powder, onion powder) is a great option.

How far in advance can I make this?

You can prep the steak and even cook the pasta portion a day ahead—just keep the steak separate and stir it in while reheating. Add cheese just before serving for best results.

How do I reheat leftovers without drying them out?

Add a splash of milk, broth, or cream to the skillet or microwave-safe bowl, then heat gently. Stir often for even reheating and melty cheese goodness.

Conclusion

This One-Skillet Buffalo Ranch Steak & Mozzarella Pasta isn’t just a weeknight winner—it’s a flavor-packed, soul-satisfying dish that gives you steakhouse comfort with spicy, cheesy flair. It’s easy, quick, and flexible enough to fit what you’ve got on hand. Whether you’re feeding a family or just craving something bold and cozy, this one-pan wonder is going to hit the spot.