Creamy Steak Bell Pepper Ranch Penne in One Skillet Tips, FAQ & printable recipe

Tips for success

To achieve a flawless, smooth cheese sauce, always grate your cheese from a block rather than buying pre-shredded cheese.

Pre-packaged shredded cheese is coated with cellulose and other anti-caking agents that prevent clumping, which also hinders smooth melting and can lead to a grainy texture in your sauce.

If you find that the cream sauce has thickened too much after adding the pasta and cheese, splash in a tablespoon or two of reserved pasta cooking water.

The starch in the water helps thin the sauce to a perfect, silky consistency while maintaining its emulsion, ensuring it coats the penne beautifully.

Variations

• Spicy Ranch Steak Pasta: Add a pinch of crushed red pepper flakes or a dash of hot sauce to the cream mixture for a spicy kick.
• Mushroom and Steak Penne: Sauté sliced cremini mushrooms along with the bell peppers to add a deep, earthy flavor to the dish.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freezing is not recommended as the dairy-based ranch cream sauce will separate upon thawing.

Reheat

Reheat gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce and restore its creamy texture.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Because this dish contains cream and cheese, it is best not to freeze it, as the sauce may separate and become grainy upon thawing.

While this dish is best enjoyed fresh, you can prep the ingredients ahead of time to speed up the cooking process.

Slice the bell peppers, cut and season the steak, and shred the cheese up to 24 hours in advance, keeping them stored in separate airtight containers in the refrigerator.

Serving ideas

Serve this creamy steak pasta immediately while hot to enjoy the ultimate cheese pull.

Spoon generous portions into warmed shallow bowls, ensuring each serving has an even distribution of seared steak bites and tender bell peppers. Garnish with an extra sprinkle of fresh parsley and a crack of black pepper.

Pair this rich, comforting skillet meal with a crisp, green side salad dressed in a light vinaigrette to balance the richness of the ranch cream sauce. A side of warm garlic bread is also excellent for soaking up any extra velvety sauce left on the plate.

Frequently asked questions

Recipe card

Creamy Steak Bell Pepper Ranch Penne in One Skillet

Prep 15 minCook 20 minRest 3 minTotal 38 minServes 4

Ingredients

• 8 oz dried penne pasta, cooked and drained
• 1 tbsp olive oil
• 1 lb sirloin steak, cut into bite-sized pieces
• 1 tsp steak seasoning
• 1 large bell pepper, sliced
• 1 cup heavy cream
• 1 tbsp dry ranch seasoning mix
• 1 1/2 cups shredded cheddar cheese, divided
• 1 tbsp chopped fresh parsley, for garnish

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Garnish the skillet with the chopped fresh parsley. Serve the pasta immediately while hot and bubbly.

Contains: gluten, milk

Estimated nutrition per serving

Calories

825

Protein

41.2 g

Carbohydrates

45.2 g

Fat

53 g

Fiber

2 g

Sugar

3 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.