Introduction

This Steak & Pepper Jack Queso Mac is a delicious twist on classic macaroni and cheese, combining tender beef steak with spicy, creamy pepper jack cheese sauce. With colorful bell peppers and a hint of garlic and onion powders, it’s a hearty meal that’s perfect for a cozy dinner.

A close-up of a white bowl filled with creamy macaroni and cheese, showing small tube-shaped pasta covered in a smooth, light orange cheese sauce with a slightly grainy texture and some pepper specks. The bowl sits on a green and white patterned cloth, which contrasts with the white marbled surface beneath it. The macaroni is piled neatly inside the bowl, and the creamy sauce looks rich and thick, coating each piece evenly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces elbow macaroni
1 pound beef steak, diced (choose a tender cut like sirloin or ribeye)
1 tablespoon olive oil
1 cup diced bell peppers (red, green, or a mix for color)
1 cup diced onion
2 cups shredded pepper jack cheese
1 cup whole milk
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Chopped green onions for garnish

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, typically about 7-8 minutes. Drain and set aside.
Step 2: Heat the olive oil in a large skillet over medium-high heat. Add the diced steak, seasoning with salt and pepper. Cook, stirring occasionally, until the steak is browned on all sides and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
Step 3: In the same skillet, add the diced bell peppers and onions. Sauté until softened and fragrant, about 4-5 minutes.
Step 4: Reduce heat to medium-low. Add the whole milk to the skillet with vegetables. Stir in the garlic powder, onion powder, and shredded pepper jack cheese gradually, stirring constantly until the cheese has melted and the sauce is smooth and creamy. Season with additional salt and pepper if needed.
Step 5: Add the cooked steak and elbow macaroni to the skillet with the cheese sauce. Gently fold everything together until the pasta is well coated and the steak and veggies are evenly distributed.
Step 6: Transfer to serving bowls and sprinkle chopped green onions over the top for a fresh, vibrant finish. Serve hot and enjoy immediately.

Tips & Variations

If your cheese sauce is too thick, add a splash more milk to reach the desired consistency.
Shred pepper jack cheese finely for a smoother sauce rather than using pre-shredded cheese.
Avoid overcrowding the pan when cooking steak to ensure it stays tender and sears well.
Rinse pasta with warm water after draining or toss with a little olive oil to prevent sticking.
Try using smoked paprika or a dash of cayenne for an extra kick in the cheese sauce.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if the sauce thickens. You can also freeze the dish for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up image of a white plate filled with macaroni pasta mixed in a creamy light brown sauce with small black pepper pieces visible, showing pasta pieces tightly packed together with a smooth and glossy texture. The plate is partly on a green and white striped cloth, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, you can substitute pepper jack with cheddar, Monterey Jack, or a blend of cheeses to suit your taste. Keep in mind that pepper jack adds a bit of spice and creaminess.

What cut of steak works best for this recipe?

Choose tender cuts such as sirloin, ribeye, or tenderloin for the best texture and flavor. Avoid tougher cuts unless you plan to cook them longer to become tender.