Creamy Steak Bell Pepper Ranch Penne in One Skillet Step-by-step instructions

Before you start

Before beginning the cooking process, ensure all ingredients are prepped and measured. Cut the steak into uniform bite-sized pieces and pat them dry with paper towels. Slice the bell peppers into thin, even strips.

Shred the cheddar cheese from a block for the smoothest melt, and chop the fresh parsley. Cook the penne pasta in salted water according to the package directions, draining it just before it reaches al dente, as it will continue cooking in the sauce.

Instructions

Searing the Steak and Cooking Pasta

1. 1Cook the Pasta
   Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside.
   Look for The pasta should be tender but still have a slight firmness to the bite.
   Tip Reserve half a cup of the pasta cooking water before draining to help adjust the sauce consistency later.
2. 2Sear the Steak Bites
   Season the steak bites evenly with the steak seasoning. Heat the olive oil in a large skillet over high heat. Add the seasoned steak bites in a single layer and sear until they develop a rich brown crust and reach an internal temperature of 145°F (63°C). Remove the steak from the skillet and let it rest for at least 3 minutes.
   Look for The steak bites should have a deep golden-brown caramelized crust on all sides.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid overcrowding the skillet so the steak bites sear quickly instead of steaming in their own juices.

At the end of this phase, the penne pasta is cooked to a perfect al dente texture and drained. The steak bites are beautifully seared on the outside with a deep golden-brown crust, while remaining tender and juicy on the inside.

A rich, flavorful layer of browned bits has formed on the bottom of the skillet, ready to flavor the upcoming sauce.

Sautéing Peppers and Simmering Sauce

3. 3Sauté the Bell Peppers
   Reduce the heat to medium. In the same skillet with the remaining drippings, add the sliced bell peppers. Sauté for about three to four minutes until they are tender-crisp.
   Look for The bell peppers should be slightly softened but still retain their bright color.
   Tip Use a wooden spoon to scrape up the browned bits from the bottom of the skillet while cooking the peppers.
4. 4Build the Ranch Cream Sauce
   Pour the heavy cream into the skillet with the bell peppers and stir in the dry ranch seasoning mix. Bring the mixture to a gentle simmer, stirring constantly to combine.
   Look for The sauce should simmer gently and begin to thicken slightly after a couple of minutes.
   Tip Keep the heat at a medium-low level to prevent the cream from boiling rapidly or separating.

The bell peppers have softened slightly but still retain a pleasant bite and vibrant color. The heavy cream and ranch seasoning have combined with the pan drippings, simmering into a cohesive, slightly thickened, and highly aromatic sauce. The fragrance of herbs and savory garlic fills the kitchen.

Combining and Melting Cheese

5. 5Fold in Pasta, Steak, and Cheese
   Add the cooked penne pasta and seared steak bites back into the skillet. Sprinkle the shredded cheddar cheese over the top and gently fold all the ingredients together until the cheese is completely melted.
   Look for The cheese should be completely melted, creating a glossy, velvety sauce with a stretchy pull.
   Tip If the sauce becomes too thick, add a tablespoon of the reserved pasta cooking water to loosen it.
6. 6Garnish and Serve
   Garnish the skillet with the chopped fresh parsley. Serve the pasta immediately while hot and bubbly.
   Look for The parsley should be evenly distributed, adding a vibrant green pop to the dish.
   Tip Serve this dish immediately to enjoy the best possible texture and cheese pull.

The finished dish is completely cohesive, with the pasta, steak, and bell peppers fully coated in the velvety ranch sauce. The cheddar cheese is entirely melted, creating a glossy, bubbling surface with an irresistible, stretchy cheese pull when lifted. The fresh parsley adds a bright contrast of color.

Common mistakes

One common mistake is overcrowding the skillet when searing the steak bites. If too many pieces of meat are added at once, the pan's temperature will drop, causing the steak to release its juices and steam rather than sear.

This results in tough, gray meat instead of tender, browned steak. Cook the steak in batches if necessary to ensure each piece has enough space to develop a proper crust.

How to tell it’s done

The steak bites are perfectly cooked when they reach an internal temperature of 145°F (63°C) on an instant-read thermometer. Be sure to let the meat rest for at least 3 minutes after cooking to allow the juices to redistribute.

The pasta is done when it is tender but still has a slight firmness to the bite, ensuring it does not become mushy when tossed in the hot cream sauce.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest