One-Skillet Jalapeño Cheddar Steak & Pasta

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Some nights, all I want is comfort food that packs a punch and comes together in one pan. This One-Skillet Jalapeño Cheddar Steak & Pasta checks all the boxes — it’s rich, creamy, spicy, and loaded with flavor. I made it on a whim one evening after craving something cheesy with a kick, and it quickly earned a top spot in my weeknight dinner rotation.

The best part? You don’t need to juggle multiple pots or spend hours cleaning up. With tender steak, jalapeños, cheddar, and pasta simmered in a savory, creamy broth, this dish brings bold flavor and serious satisfaction — with just one skillet.

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Why You’ll Love This One-Skillet Jalapeño Cheddar Steak & Pasta

• Quick & Satisfying: Ready in under 30 minutes with minimal prep.
• Bold Flavors: The jalapeño adds heat that balances perfectly with the creamy cheddar sauce.
• One-Pan Wonder: Less cleanup, more time to enjoy your evening.
• Customizable: Swap ingredients to suit your heat tolerance or pantry.
• Family-Friendly: Even picky eaters love the cheesy pasta and juicy steak.

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What Kind of Steak Should I Use for One-Skillet Jalapeño Cheddar Steak & Pasta?

For this dish, you want a cut that’s flavorful, tender, and cooks quickly. I usually go for sirloin or ribeye, both of which sear beautifully and stay juicy even after simmering in the sauce. Flank steak is also a great option — just slice it thinly against the grain for maximum tenderness.

If you’re looking to stretch your budget a bit, chuck steak can work too, but give it a little extra time to tenderize in the skillet before adding the other ingredients. No matter the cut, make sure to season it well and sear it hot — that caramelized crust adds incredible flavor to the dish.

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Options for Substitutions

One of the best things about this recipe is how flexible it is. If you’re missing something or want to tweak the heat or richness, here are a few easy swaps:

• Steak → Try grilled chicken, smoked sausage, or even ground beef.
• Jalapeños → For milder heat, use poblano peppers or bell peppers. Want it hotter? Toss in a dash of cayenne or sliced serranos.
• Cheddar Cheese → Pepper jack adds extra spice, or use mozzarella for a creamier finish.
• Milk → Swap in half-and-half for extra creaminess or use a plant-based milk like oat or almond if you’re dairy-free.
• Beef Broth → Chicken broth or vegetable broth work fine in a pinch.
• Pasta Type → Rotini is ideal for holding onto the sauce, but penne, rigatoni, or even shells can substitute nicely.

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Ingredients for This One-Skillet Jalapeño Cheddar Steak & Pasta

Every ingredient in this recipe plays a specific role in creating a bold, creamy, and hearty skillet meal. Here’s why each one matters:

• Steak (sirloin, ribeye, or flank)
  This is the star of the show — juicy, seared steak brings richness and depth that anchors the dish.
• Rotini Pasta
  The spirals grab onto every bit of the spicy cheddar sauce. Any short pasta works, but rotini really shines here.
• Jalapeños
  These bring the heat. Sautéed just right, they infuse the dish with a smoky, spicy flavor that’s addictive.
• Cheddar Cheese
  Melted into the broth and milk, cheddar creates that irresistibly creamy, slightly sharp sauce that coats the pasta beautifully.
• Beef Broth (2 cups)
  Adds savory depth and helps cook the pasta right in the skillet. It ties the steak and sauce together seamlessly.
• Milk (1 cup)
  Balances the spice with creaminess. Whole milk is ideal, but any kind will do the trick.
• Olive Oil (1 tbsp)
  Used to sear the steak and sauté the peppers. It sets the flavor base for everything that follows.
• Salt & Pepper
  Essential for seasoning every layer — don’t skimp, especially when cooking the steak.
• Onion (optional but recommended)
  A small diced onion adds sweetness and complexity to the dish. It’s subtle but makes a difference.

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Step 1: Sear the Steak

Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the cubed steak in a single layer. Sear for 2–3 minutes per side until browned but not fully cooked through — you want that golden crust! Remove the steak and set it aside (it’ll finish cooking later).

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Step 2: Sauté the Jalapeños (and Onions, if using)

In the same skillet, reduce the heat to medium and toss in the sliced jalapeños. If you’re using onions, add them here too. Sauté until softened and just slightly charred, about 3–4 minutes. This step builds flavor into the base of the dish.

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Step 3: Add the Liquid & Pasta

Pour in 2 cups of beef broth and 1 cup of milk, then stir to scrape up all the tasty brown bits from the bottom of the skillet. Add the rotini pasta and bring everything to a gentle boil. Reduce heat to a simmer, cover the skillet, and let it cook for about 10–12 minutes, stirring occasionally to prevent sticking.

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Step 4: Stir in the Cheese

Once the pasta is al dente and most of the liquid has been absorbed, reduce the heat to low. Add the shredded cheddar cheese a handful at a time, stirring until it melts into a creamy, spicy sauce. If the sauce seems too thick, add a splash more broth or milk to loosen it.

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Step 5: Return the Steak & Finish

Add the seared steak back into the skillet and stir everything together. Let it simmer for another 2–3 minutes, just enough to reheat the steak and marry all the flavors. Taste and adjust with salt and pepper as needed.

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How Long to Cook One-Skillet Jalapeño Cheddar Steak & Pasta

This dish comes together fast — perfect for busy nights. Here’s the timeline:

• Steak Searing: 4–6 minutes total for a good crust.
• Sautéing Veggies: 3–4 minutes for jalapeños and optional onions to soften.
• Simmering Pasta: 10–12 minutes in the broth and milk, covered.
• Finishing Sauce & Steak: 3–5 minutes to melt cheese and warm the steak through.

Total time: Around 20–25 minutes, start to finish. Super doable even after a long day.

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Tips for Perfect One-Skillet Jalapeño Cheddar Steak & Pasta

• Don’t overcook the steak — get a nice sear, then set it aside so it stays juicy when added back at the end.
• Use freshly shredded cheddar instead of pre-shredded for the best melt and flavor.
• Taste the broth before adding the pasta — season early to build flavor as it simmers.
• Watch your liquid level — add a splash of broth or milk if the pasta absorbs too much before it’s done.
• Keep stirring the cheese gently as you add it to avoid clumps and ensure a silky sauce.
• Control the heat by deseeding the jalapeños or using fewer if you’re spice-sensitive.
• Add more spice with red pepper flakes or a dash of hot sauce if you’re into heat.
• Let it rest for a minute or two after turning off the heat — this thickens the sauce beautifully.

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Watch Out for These Mistakes While Cooking

Even a one-skillet wonder like this can go sideways if you’re not careful. Here are a few common pitfalls — and how to dodge them:

• Overcooking the steak: Searing should be quick and hot. Leaving it in the skillet too long makes it chewy when it goes back in.
• Adding cheese too fast: Dumping in all the cheddar at once can make the sauce grainy. Add it gradually and stir continuously.
• Not stirring the pasta: It’ll clump or stick to the bottom if left alone too long. Stir every couple of minutes during simmering.
• Skipping the seasoning: The broth, pasta, and cheese need salt and pepper layered in — don’t wait till the end.
• Using low-fat milk: It can curdle or result in a watery sauce. Whole milk or a splash of cream is your friend here.
• Cooking too hot after adding milk: High heat can cause the milk to separate. Keep it at a gentle simmer.
• Crowding the skillet: If you’re doubling the recipe, use a bigger pan or do it in batches. Overcrowding = steaming, not searing.
• Forgetting to let it sit: That quick pause before serving gives the sauce a chance to thicken into creamy perfection.

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What to Serve With One-Skillet Jalapeño Cheddar Steak & Pasta?

You don’t need much on the side — this dish is a meal on its own — but these pairings take it over the top:

Simple Arugula Salad

The peppery greens and a lemon vinaigrette cut through the richness perfectly.

Warm Garlic Bread

To scoop up that cheesy sauce? Yes, please.

Roasted Garlic Green Beans

Adds a crisp, garlicky contrast and keeps things light.

Avocado Slices

Cool and creamy, they mellow out the heat from the jalapeños.

Cherry Tomato Salad

Fresh and juicy with basil and a drizzle of balsamic — brightens everything up.

Pickled Veggies

Tart pickled onions or jalapeños add tang and crunch.

Lemon-Herb Yogurt Dip

A refreshing side for dipping or dolloping on top.

A Glass of Bold Red Wine

A cabernet or zinfandel stands up beautifully to the steak and cheddar.

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Storage Instructions

This skillet meal holds up surprisingly well — great for meal prep or leftovers the next day. Here’s how to store it right:

• Refrigerator: Transfer the cooled pasta to an airtight container and store it for up to 4 days. Reheat gently in the microwave or on the stove with a splash of milk or broth to loosen the sauce.
• Freezer: You can freeze it, though the sauce texture might change a bit. Let the dish cool completely, then pack it in freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat Tip: When reheating, avoid high heat — a gentle simmer keeps the sauce from separating. Stir often and consider adding a little fresh cheese to bring the creaminess back to life.

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Estimated Nutrition (Per Serving)

Please note this is an approximation based on 4 servings:

• Calories: ~610 kcal
• Protein: 34g
• Carbohydrates: 42g
• Fat: 33g
• Saturated Fat: 15g
• Cholesterol: 100mg
• Sodium: 700mg
• Fiber: 3g
• Sugar: 5g

It’s a hearty, satisfying meal — rich in protein and flavor, and you can tweak ingredients to lighten it up if needed (use leaner steak, reduce cheese, or swap to whole wheat pasta).

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Frequently Asked Questions

What cut of steak works best for this recipe?

Sirloin is my go-to because it’s tender, flavorful, and affordable. Ribeye is a more indulgent option, while flank steak is great when sliced thin. Just avoid super tough cuts unless you’re slow-cooking them.

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Can I make this dish less spicy?

Absolutely. You can reduce the number of jalapeños, remove the seeds, or swap them for bell peppers if you just want the flavor without the fire.

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Is it okay to use pre-shredded cheese?

You can, but I recommend shredding your own cheddar. Pre-shredded cheese has anti-caking agents that can make the sauce grainy instead of smooth.

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What type of pasta should I use?

Rotini works beautifully because it holds onto the sauce. Penne, shells, or rigatoni are great alternatives. Just use a shape that traps all that cheesy goodness.

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Can I make this recipe ahead of time?

Yes! It reheats well for 3–4 days. Just store it in the fridge and reheat with a splash of milk or broth to bring back the creamy texture.

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Can I substitute chicken instead of steak?

Totally. Chicken breast or thighs both work great. You could even use leftover rotisserie chicken to save time.

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How can I make it more creamy?

Use half-and-half or heavy cream in place of milk, and stir in an extra handful of cheddar at the end. You can also add a little cream cheese for an ultra-smooth finish.

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Is this dish kid-friendly?

Yes — just go light on the jalapeños, or skip them altogether for younger palates. The cheesy pasta and tender steak are usually a big hit with kids.

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Conclusion

One-Skillet Jalapeño Cheddar Steak & Pasta is everything I love in a dinner: bold flavor, creamy sauce, and just enough spice to keep things interesting — all wrapped into one skillet and under 30 minutes. It’s the kind of dish that feels indulgent, but is easy enough for a weeknight.

Whether you’re feeding a hungry family, spicing up your meal prep, or treating yourself to a cozy night in, this dish brings the heat, the comfort, and the satisfaction every time.

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