Name: One-Skillet Jalapeño Cheddar Steak & Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound sirloin steak, cut into bite-sized pieces; 2 cups rotini pasta (or your choice of pasta); 1–2 fresh jalapeños, thinly sliced; 1½ cups sharp cheddar cheese, shredded; 1 cup heavy cream; 1 teaspoon garlic powder; 1 teaspoon paprika; Salt and pepper to taste; 2 tablespoons olive oil; Optional: ¼ cup grated Parmesan cheese for topping

When I first dreamed up this One-Skillet Jalapeño Cheddar Steak & Pasta, I knew it had to be bold, comforting, and just a little daring. I’m talking tender steak bites, rich creamy cheddar sauce, perfectly cooked pasta, and those vibrant jalapeño slices giving the whole dish a fiery kick. It’s the kind of meal that feels luxurious but comes together easily in just one pan — no mess, no stress.

One Skillet Jalapeno Cheddar Steak Pasta

This recipe has quickly become one of my favorite go-to dinners when I want something hearty and crave-worthy. The combination of the juicy steak, the creamy, cheesy pasta, and the spicy jalapeño creates a mouthwatering harmony of flavors and textures that’ll have you coming back for seconds (and maybe thirds).

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

The beauty of this dish is its perfect balance of comfort and excitement. You get all the cozy feels of a creamy pasta dinner but with the added thrill of spicy jalapeños and savory, seared steak. Plus, it’s all made in one skillet — meaning fewer dishes and faster cleanup, which is a huge win for busy nights. Whether you’re cooking for yourself, your family, or guests, this recipe is bound to impress without the hassle.

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

Choosing the right steak makes a big difference here. I love using sirloin because it’s tender, flavorful, and cooks quickly without much fuss. Ribeye is another excellent option if you’re feeling indulgent — that marbling melts into the pasta for an extra rich, juicy result. If you’re after something leaner, flank steak works too, just be sure to slice it thin against the grain to keep it tender. The key is to pick a cut that’s tender enough to cook quickly without turning tough.

Options for Substitutions

If you’re looking to tweak the recipe a little, don’t worry — it’s super flexible:

Cheddar Cheese: Swap it for pepper jack if you want an even spicier, creamier twist.
Jalapeños: Not a fan of too much heat? Use sweet bell peppers instead, or mild pickled jalapeños for a gentler kick.
Pasta: Rotini holds the sauce beautifully, but penne, fusilli, or even shells would work just as well.
Steak Alternatives: You can substitute chicken breast, shrimp, or even tofu if you want to change up the protein.
Cream Base: Heavy cream is luscious, but you could use half-and-half for a lighter version or a plant-based cream for a dairy-free alternative.

Ingredients for This One-Skillet Jalapeño Cheddar Steak & Pasta

Sirloin Steak: Brings rich, beefy flavor and a juicy, tender bite to the dish. It’s the heart of the recipe.
Rotini Pasta: Twists and grooves that catch every drop of that creamy cheddar sauce, making each bite satisfying.
Jalapeños: Adds the perfect spicy pop, waking up the creamy, cheesy flavors with just enough heat.
Cheddar Cheese: Melts into a luscious, bold sauce that clings to every piece of pasta and steak.
Heavy Cream: Provides the silky base for the cheddar sauce, making it luxuriously creamy.
Garlic Powder: A touch of warm, savory flavor that enhances both the steak and the sauce.
Paprika: Adds subtle smokiness and a beautiful color to the steak and pasta.
Salt and Pepper: Essential for seasoning and bringing all the flavors to life.
Olive Oil: Helps sear the steak to perfection and adds a hint of richness to the sauce.
Parmesan Cheese (optional for topping): Adds a savory, salty finish that pairs so well with the cheddar.

One Skillet Jalapeno Cheddar Steak Pasta 1

Step 1: Prep Your Ingredients

Start by slicing your sirloin steak into bite-sized strips or cubes. Season generously with salt, pepper, garlic powder, and paprika. Slice the jalapeños into thin rounds, and shred your cheddar cheese if it’s not pre-shredded — freshly shredded melts so much better!

Step 2: Sear the Steak

Heat a splash of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the steak pieces in a single layer. Sear for about 2-3 minutes per side until they develop a beautiful crust. Don’t overcrowd the pan — you want them to brown, not steam. Remove the steak from the skillet and set aside.

Step 3: Cook the Pasta

In the same skillet (no need to wipe it out — hello flavor!), pour in enough water to cook the pasta directly in the pan. Add a pinch of salt and bring it to a boil. Stir in the rotini and cook according to package instructions until al dente. Drain any excess water, but leave a little behind to help create the sauce.

Step 4: Make the Cheddar Sauce

Reduce the heat to low. Pour the heavy cream into the skillet with the cooked pasta and stir gently. Slowly add in the shredded cheddar cheese, stirring constantly until it melts into a creamy, glossy sauce that coats the pasta beautifully.

Step 5: Combine and Finish

Return the seared steak to the skillet, tossing it with the cheesy pasta until everything is coated in that rich sauce. Scatter the sliced jalapeños over the top, then sprinkle with Parmesan if you like a little extra richness. Let it all warm together for a minute or two, then serve hot.

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

The beauty of this recipe is how quickly it all comes together. Here’s the timing breakdown:

Searing the steak: About 4–6 minutes total, depending on the thickness and how well done you like it.
Cooking the pasta: Roughly 8–10 minutes, directly in the skillet.
Making the sauce and combining everything: 3–5 minutes to melt the cheese and reheat the steak.

From start to finish, you’re looking at around 25–30 minutes — quick enough for a weeknight but impressive enough for a special dinner!

Tips for Perfect One-Skillet Jalapeño Cheddar Steak & Pasta

Get your skillet HOT before adding the steak. A good sear locks in the juices and builds incredible flavor.
Don’t overcook the steak. Pull it off the heat when it’s just medium-rare or medium; it will continue to cook slightly when you toss it back in with the pasta.
Use freshly grated cheese for a smoother, silkier sauce. Pre-shredded cheese can sometimes be coated with anti-caking agents that prevent smooth melting.
Slice jalapeños thinly to distribute their spicy punch evenly across the dish — or remove the seeds if you prefer less heat.
Reserve a little pasta water if needed to loosen up the sauce later — it’s starchy and perfect for creating that velvety texture.
Season every step — from the steak to the pasta water to the sauce, a little seasoning builds big flavor.
Serve immediately. This dish shines brightest when fresh and hot.
Customize your heat by adding extra jalapeños on top if you like it fiery!

Watch Out for These Mistakes While Cooking

Overcrowding the pan: If you pile in the steak pieces all at once, they’ll steam instead of sear. Work in batches if necessary to get that golden crust.
Using cold steak: Let the steak sit at room temperature for 20–30 minutes before cooking to ensure even searing.
Skipping the seasoning: A well-seasoned steak and pasta makes all the difference between “good” and “unforgettable.”
Overcooking the pasta: Remember, you want it al dente! Overcooked pasta will turn mushy when tossed with the sauce.
Adding cheese all at once: Stir it in gradually over low heat to avoid clumpy, oily sauce.
Using low-quality cheese: Good cheddar really shines in this recipe. Invest in a sharp or medium cheddar for the best flavor.
Neglecting the jalapeños: If you skip or improperly slice them, you miss out on that vibrant, spicy character that balances the richness.
Forgetting to taste and adjust: Always give the dish a final taste before serving and adjust salt, pepper, or jalapeño slices as needed.

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

Here are some tasty pairings to round out your meal:

1. Garlic Bread

Crunchy, buttery garlic bread is the perfect partner for soaking up any extra cheesy sauce.

2. Simple Green Salad

A fresh salad with a zippy vinaigrette cuts through the richness beautifully.

3. Roasted Broccoli

Charred, slightly crispy broccoli adds a healthy, hearty side that pairs well with the steak and pasta.

4. Grilled Corn on the Cob

Sweet corn grilled with a bit of chili butter complements the spicy jalapeños perfectly.

5. Sautéed Mushrooms

Earthy mushrooms sautéed in butter and garlic echo the savory notes of the steak.

6. Pickled Vegetables

A bright, tangy mix of pickled veggies brings a sharp contrast to the creamy, cheesy dish.

7. Avocado Slices

Creamy avocado can mellow out the spice and adds a cool, buttery touch.

8. Lemon Wedges

A quick squeeze of lemon over the top just before serving lifts all the flavors beautifully.

Storage Instructions

If you find yourself with leftovers (lucky you!), storing this One-Skillet Jalapeño Cheddar Steak & Pasta is simple:

Refrigerate: Place leftovers in an airtight container and store in the refrigerator for up to 3–4 days.
Reheat: Warm gently over medium heat in a skillet with a splash of milk or cream to loosen the sauce. You can also microwave it in 30-second bursts, stirring in between.
Freeze: While technically you can freeze it, the cheese sauce may become a bit grainy after thawing. For best quality, I recommend enjoying it fresh or refrigerated only.

Pro Tip: Store the jalapeños separately if you want to control the spice level when reheating individual servings!

Estimated Nutrition

Keep in mind these are rough estimates and can vary based on the specific brands and quantities you use:

Calories: ~650 per serving
Protein: ~32g
Fat: ~34g
Carbohydrates: ~48g
Fiber: ~3g
Sugar: ~3g
Sodium: ~620mg
Cholesterol: ~110mg

This dish is hearty and protein-rich, making it an excellent choice when you need a meal that really satisfies. If you want to lighten it up a little, you could swap the heavy cream for a lighter alternative or use whole wheat pasta.

Frequently Asked Questions

1. Can I make this recipe less spicy?

Absolutely! Simply swap the fresh jalapeños for mild pickled jalapeños or even sweet bell peppers. You can also remove the seeds and membranes from the jalapeños to cut down on the heat.

2. What pasta shape works best for this dish?

Rotini is my favorite because it holds the sauce so well, but penne, shells, or even cavatappi would also be excellent choices.

3. Can I use pre-cooked steak?

Yes, if you have leftover steak, slice it thinly and toss it in at the very end just to warm it through. Be careful not to overcook it!

4. How can I make this dish gluten-free?

Use your favorite gluten-free pasta and make sure your cheeses and seasonings are certified gluten-free. It’s an easy swap that still tastes amazing.

5. Can I prepare this ahead of time?

You can cook the steak and prep the ingredients a few hours ahead, but I recommend making the pasta and cheese sauce fresh for the best texture and flavor.

6. Is there a dairy-free version?

Yes! Use a plant-based cream and your favorite dairy-free cheddar alternative. Some vegan cheeses melt beautifully now, and you can easily swap to olive oil instead of butter if needed.

7. What if I don’t have heavy cream?

You can use half-and-half or even whole milk for a lighter sauce. Just know it might be slightly less rich and creamy, but still delicious!

8. How do I know when the steak is perfectly cooked?

Look for a deep golden sear and check the internal temperature if needed: 135°F for medium-rare, 145°F for medium. Since it finishes in the sauce, slightly undercooking during the sear is ideal.

Conclusion

This One-Skillet Jalapeño Cheddar Steak & Pasta is a flavor-packed, weeknight wonder that feels like a treat every time you make it. With the juicy, seared steak, spicy jalapeños, and creamy cheddar-coated pasta, it hits every craving at once — savory, spicy, cheesy, and comforting. Plus, the one-skillet approach means less cleanup and more time enjoying your delicious creation. Whether you’re cooking for a crowd or just treating yourself, this dish brings serious satisfaction to the table with minimal effort.

I can promise you — once you taste it, this will become one of your favorite easy dinner ideas!