Steak & Cheddar Ranch Pasta Skillet
This Steak & Cheddar Ranch Pasta Skillet is a quick, comforting one-pan meal loaded with tender steak, creamy ranch, sharp cheddar, and perfectly cooked pasta.
Servings: 4 servings
Ingredients
- 8 oz Pasta penne, rotini, or shells
- 1 lb Steak sirloin or ribeye, trimmed and cut into bite-sized pieces
- 1 cup Shredded cheddar cheese sharp or mild
- 1 cup Ranch dressing store-bought or homemade
- 1 tablespoon Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- Salt and pepper for seasoning
- Fresh parsley optional, chopped for garnish
Instructions
Mastering Steak & Cheddar Ranch Pasta Skillet: How-To
- Bring a large pot of salted water to a boil. Add your pasta and cook until al dente according to package instructions (usually 8-10 minutes). Drain well and set aside.
- Pat your steak pieces dry with paper towels. Season generously with salt, pepper, garlic powder, and onion powder for a flavorful crust.
- Heat olive oil in your skillet over medium-high heat. Add the steak pieces in a single layer, making sure not to overcrowd the pan. Sear for 2-3 minutes per side until browned and cooked to your preferred doneness. Remove steak from the pan and set aside.
- Reduce heat to medium-low. Return the skillet to the stove and add the ranch dressing to the pan. Stir to warm it through, then add the cooked pasta and toss to coat evenly.
- Sprinkle the shredded cheddar cheese over the pasta and ranch mixture. Return the steak to the skillet and gently fold everything together until the cheese melts and the steak is warmed through.
- Sprinkle chopped parsley over the top for a fresh, vibrant finish. Serve hot, straight from the skillet for a cozy, rustic presentation.
Equipment
- Large skillet or frying pan
- Medium Pot
- Cutting Board
- Sharp Knife
- Colander
- Wooden Spoon or Spatula
- Measuring cups and spoons
Notes
- Use well-marbled steak cuts for extra tenderness and flavor.
- Add sautéed vegetables like mushrooms or spinach for a nutritious boost.
- To avoid cheese clumps, add shredded cheese gradually and stir gently.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently with a splash of water or milk.
- For a baked pasta version, top with extra cheese and bake at 375°F for 10 minutes until bubbly.