Creamy Pepper Jack Garlic Butter Steak and Pasta

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A comforting dish featuring fettuccine pasta coated in a creamy pepper jack garlic butter sauce with tender slices of sirloin steak.

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Cook the Pasta: Start by boiling water in a large pot. Once it reaches a rolling boil, add 8 oz of fettuccine pasta and cook according to the package instructions. Once al dente, drain and set aside.
Brown the Steak: In a large skillet over medium-high heat, melt 2 tbsp of unsalted butter. Season the 1 lb of thinly sliced sirloin steak with salt and pepper. Cook in the hot skillet until beautifully browned, about 4-5 minutes. Once done, remove the steak and set it aside to rest.
Sauté the Garlic: To the same skillet, add the remaining 2 tbsp of butter and the minced garlic. Sauté for about 1-2 minutes, or until fragrant. Be careful not to let it burn!
Make the Cream Sauce: Pour in 1 cup of heavy cream and bring it to a gentle simmer. Stir in 1 cup of shredded pepper jack cheese, mixing until it’s completely melted and the sauce is creamy.
Combine it All: Toss the cooked fettuccine pasta and the browned steak into the creamy sauce. Stir well to ensure everything is coated. Cook for an additional 2-3 minutes until everything is heated through.
Garnish and Serve: Finish by garnishing your dish with chopped fresh parsley and, if desired, a sprinkle of crushed red pepper flakes for an extra kick.

Pairs well with a crisp green salad or garlic bread. Store leftovers in the fridge for up to 3 days, reheating gently.

Find it online: https://cookingwithmayaa.com/creamy-pepper-jack-garlic-butter-steak-pasta/