Steak and Pepper Jack Queso Mac: Spicy Comfort Food in 35 Minutes

Steak and Pepper Jack Queso Mac has been my family’s requested birthday dinner for the past two years running. I created this recipe on a whim one night when I had leftover steak and wanted to elevate basic mac and cheese into something truly special. The combination of tender, juicy steak bites, creamy pepper jack cheese sauce with just the right amount of kick, sautéed bell peppers and onions, all mixed with perfectly cooked elbow macaroni creates comfort food magic.

Why You’ll Love This Recipe

• Restaurant Quality at Home: Tastes like an expensive steakhouse dish but costs a fraction of the price
• Ready in 35 Minutes: Quick enough for weeknights but special enough for company
• Perfect Spice Level: Pepper jack adds heat without being overwhelming—adjust to taste
• One-Pan Wonder: Everything comes together in one skillet after cooking the pasta
• Crowd-Pleaser: Even picky eaters devour this—the familiar mac and cheese with an exciting twist

Equipment Needed

• Large pot for boiling pasta
• Large skillet or sauté pan (12-inch works great)
• Colander for draining pasta
• Sharp knife and cutting board
• Wooden spoon or spatula
• Measuring cups and spoons
• Cheese grater (if grating fresh cheese)

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Ingredients You’ll Need

• 8 oz elbow macaroni (about 2 cups dry)
• 1 lb beef steak, diced into ½-inch cubes (sirloin or ribeye work best)
• 1 tbsp olive oil
• 1 cup bell peppers, diced (use red, green, or a mix for color)
• 1 cup white or yellow onion, diced
• 2 cups pepper jack cheese, shredded (8 oz)
• 1 cup whole milk
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• ¼ cup chopped green onions for garnish

Ingredient Notes

Steak Selection: Use a tender cut like sirloin, ribeye, or strip steak for the best results. These cuts stay tender when cooked quickly over high heat. Avoid tougher cuts like chuck or round steak which require long, slow cooking. Look for steaks with some marbling (white fat lines) as this adds flavor and keeps the meat juicy. Room temperature steak cooks more evenly than cold steak straight from the fridge.

Pepper Jack Cheese: This is what gives the dish its signature spicy kick! Shred it yourself from a block rather than buying pre-shredded—it melts much smoother without the anti-caking agents. The spice level varies by brand, with some being quite mild and others packing serious heat. Taste your cheese before using if you’re sensitive to spice. For less heat, use half pepper jack and half Monterey Jack or mild cheddar.

Whole Milk: Full-fat milk creates the creamiest, most luxurious cheese sauce. 2% milk works in a pinch but the sauce will be slightly thinner. Avoid skim milk which can result in a watery, separated sauce. For extra richness, you can use half milk and half heavy cream. The fat in the milk helps emulsify the cheese and prevents it from becoming grainy.

Bell Peppers: Any color works, but using a mix of red, green, yellow, and orange creates a beautiful, colorful dish. Red and yellow peppers are sweeter, while green peppers have a slightly bitter edge. Fresh peppers are essential—frozen ones release too much water and make the dish soggy. Dice them into small, uniform pieces so they cook evenly.

Elbow Macaroni: The classic choice for mac and cheese because its small size and hollow center holds onto cheese sauce perfectly. You can substitute with shells, cavatappi, or penne if you prefer. Whatever pasta shape you choose, cook it 1 minute less than package directions suggest—it’ll finish cooking when combined with the hot cheese sauce.

Step-by-Step Instructions

Step 1: Cook the Macaroni

Bring a large pot of salted water to a rolling boil over high heat. Add the elbow macaroni and cook according to package directions until al dente, typically 7–8 minutes. The pasta should be tender but still have a slight bite in the center. Drain in a colander and set aside—don’t rinse it as the starch helps the sauce stick better.

Step 2: Prep and Season the Steak

While the pasta cooks, cut your steak into ½-inch cubes, trimming away any large pieces of fat or gristle. Pat the steak pieces dry with paper towels—this helps them brown better rather than steaming. Season generously on all sides with salt and black pepper. Room temperature steak will cook more evenly, so if you have time, let it sit out for 15 minutes before cooking.

Step 3: Sear the Steak

Heat the olive oil in a large skillet over medium-high heat until it shimmers and looks wavy. Add the seasoned steak cubes in a single layer without crowding—cook in batches if necessary. Sear for 2–3 minutes on each side until nicely browned and cooked to medium-rare (they’ll continue cooking slightly). Remove the steak from the skillet and set aside on a plate. Don’t overcook at this stage or the steak will be tough in the final dish!

Step 4: Sauté the Vegetables

In the same skillet with the leftover steak drippings (don’t wipe it out—that’s flavor!), add the diced bell peppers and onions. Reduce heat to medium and sauté for 4–5 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized on the edges. The onions should become translucent and the peppers should lose their raw crunch. This step builds layers of flavor that make the dish special.

Step 5: Start the Cheese Sauce

Reduce the heat to medium-low. Pour the whole milk into the skillet with the cooked vegetables, stirring to scrape up any browned bits from the bottom of the pan. Let the milk warm for about 1 minute until it’s hot but not boiling—you should see gentle steam rising. Adding cheese to cold milk results in a grainy sauce, so this warming step is important.

Step 6: Melt the Cheese

Add the garlic powder and onion powder to the warm milk, stirring to combine. Then add the shredded pepper jack cheese gradually, about ½ cup at a time, stirring constantly in a figure-eight pattern. Wait for each addition to mostly melt before adding more. This gradual method prevents clumping and ensures a smooth, creamy sauce. The cheese should melt into a silky, slightly spicy sauce that coats the back of a spoon.

Step 7: Season the Sauce

Taste the cheese sauce and season with additional salt and pepper as needed. Remember that the steak and pasta are already seasoned, so go easy at first—you can always add more but you can’t take it away! If the sauce seems too thick, add a splash more milk and stir. If it’s too thin, let it simmer for 1–2 minutes to reduce slightly.

Step 8: Combine Everything

Add the cooked steak and drained macaroni to the skillet with the cheese sauce and vegetables. Using a large spoon or spatula, gently fold everything together until the pasta is completely coated with the cheese sauce and the steak and veggies are evenly distributed throughout. Be gentle to avoid breaking up the steak pieces. The residual heat will warm everything through and the pasta will absorb some of that delicious sauce.

Step 9: Final Check

Let the mixture sit over low heat for 1–2 minutes to allow everything to heat through and the flavors to meld. Give it one final taste test and adjust seasoning if needed. The cheese sauce should be creamy and cling to the pasta, not watery or broken. If it looks dry, stir in a splash of milk to loosen it up.

Step 10: Garnish and Serve

Transfer the Steak & Pepper Jack Queso Mac to serving bowls or plates. Garnish generously with chopped green onions for a fresh pop of color and flavor. Serve immediately while it’s hot and the cheese is at its meltiest. This dish is best enjoyed fresh—the cheese sauce thickens as it sits, though it reheats reasonably well with a splash of milk.

Pro Tips & Cooking Hacks

• Don’t Overcook the Steak: Medium-rare is perfect—it will warm through when combined with the hot sauce
• Pat Steak Dry: Moisture prevents browning—dry steak cubes sear beautifully
• Gradual Cheese Addition: Add cheese slowly and stir constantly to prevent clumping and ensure smoothness
• Use Fresh-Grated Cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting
• Low Heat for Cheese: Never boil or cook cheese sauce over high heat—it will separate and become grainy
• Cook Pasta Al Dente: Slightly undercooked pasta finishes cooking in the hot cheese sauce
• Save Pasta Water: Keep ¼ cup in case you need to loosen the sauce later
• Don’t Rinse Pasta: The surface starch helps the cheese sauce cling better

Tips & Variations

Make-Ahead Instructions: You can prep components ahead to save time. Cook the pasta, sear the steak, and sauté the vegetables up to 24 hours in advance—store each separately in the refrigerator. When ready to serve, make the cheese sauce fresh and combine everything, adding a splash of extra milk since refrigerated ingredients will absorb more sauce. The pasta may need 2–3 extra minutes over medium heat to warm through completely.

Leftovers and Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The cheese sauce will thicken considerably when cold. To reheat, place in a pot over medium-low heat and add ¼ cup milk, stirring frequently until hot and creamy again. Microwave reheating works but add a splash of milk first and stir halfway through. The steak may be slightly less tender when reheated but the dish is still delicious.

Adjust the Heat: For milder mac, use all Monterey Jack or mild cheddar instead of pepper jack. For extra spice, add diced jalapeños to the peppers and onions, or stir in a dash of hot sauce or cayenne pepper to the cheese sauce. Top with sliced fresh jalapeños or a drizzle of sriracha for heat lovers.

Different Proteins: Swap steak for grilled chicken breast (diced), shrimp, or even pulled rotisserie chicken for variety. Ground beef or Italian sausage work too—brown and drain before adding. For vegetarians, substitute with sautéed mushrooms, black beans, or plant-based meat crumbles. Each protein brings its own delicious twist.

Add Extra Veggies: Toss in diced tomatoes, corn kernels, black beans, or even spinach for more vegetables and nutrition. Mushrooms, zucchini, or poblano peppers are excellent additions. Just make sure any added vegetables are cooked before mixing into the final dish so they don’t release excess moisture.

Serving Suggestions

Complete Meal: This is a one-dish dinner that needs very little on the side! Serve with a simple green salad tossed with lime vinaigrette to cut through the richness. Garlic bread or warm flour tortillas on the side are perfect for soaking up extra cheese sauce. For beverages, cold beer, iced tea, or lemonade pair wonderfully with the spicy-cheesy flavors.

Game Day Spread: Serve family-style in a large bowl and let everyone dig in with crusty bread alongside. It’s perfect for watching sports or casual entertaining—hearty, satisfying, and easy to eat while mingling. Set out hot sauce, sour cream, and extra green onions so guests can customize their bowls. Pair with chips and salsa or guacamole for a Tex-Mex feast.

Date Night Dinner: Plate it elegantly in pasta bowls, garnish with fresh cilantro and lime wedges, and serve with a crisp white wine like Sauvignon Blanc or a light Pinot Noir. Add a simple arugula salad with shaved Parmesan and you have a restaurant-quality meal that’s impressive yet approachable. The combination of tender steak and creamy cheese feels special and indulgent.

Common Mistakes

• Overcooking the Steak: Well-done steak becomes tough and chewy—aim for medium-rare
• Using Pre-Shredded Cheese: Anti-caking agents prevent smooth melting—grate fresh cheese
• High Heat for Cheese Sauce: Causes separation and graininess—always use low to medium-low heat
• Adding Cold Cheese to Cold Milk: Results in clumpy sauce—warm the milk first
• Rinsing the Pasta: Removes starch that helps sauce adhere—skip this step
• Overcrowding the Pan: Steams the steak instead of searing—cook in batches if needed
• Not Patting Steak Dry: Moisture prevents good browning—always pat dry first

What to Serve With Steak & Pepper Jack Queso Mac

Fresh Salads: A crisp green salad with lime-cilantro vinaigrette provides a refreshing contrast to the rich, cheesy pasta. Try a Mexican-inspired salad with romaine, tomatoes, corn, avocado, and tortilla strips. The acidity and crunch balance the creamy, spicy mac perfectly. For something different, a simple cucumber salad with lime and chili powder works beautifully.

Bread and Carbs: Serve with warm garlic bread, cornbread, or flour tortillas to soak up every drop of that amazing cheese sauce. Texas toast or crusty French bread work great too. If you want to keep the Tex-Mex theme going, serve with warm tortilla chips and your favorite salsa or queso dip on the side.

Vegetable Sides: Roasted broccoli, grilled asparagus, or sautéed green beans add color and nutrition to the plate. For a Southwestern twist, serve with roasted corn on the cob brushed with lime butter and sprinkled with cotija cheese. Roasted bell peppers or a simple tomato and avocado salad also complement the dish beautifully.

Frequently Asked Questions

Can I use a different type of pasta?

Absolutely! Shells, cavatappi, penne, or rotini all work wonderfully. Choose a shape with ridges or curves that can hold onto the cheese sauce. Just adjust cooking time according to your pasta’s package directions and cook to al dente.

What if my cheese sauce is grainy or separated?

This usually happens from too-high heat or adding cold cheese to cold milk. If it happens, try whisking in a tablespoon of cold milk off the heat to bring it back together. Prevention is key—use low heat and warm your milk before adding cheese gradually.

Can I make this with ground beef instead of steak?

Yes! Brown 1 pound of ground beef (80/20 works best), drain excess fat, and use it in place of the steak cubes. Season the beef with taco seasoning or the same garlic and onion powder. The texture will be different but equally delicious—more like a Tex-Mex hamburger helper.

How do I make this less spicy?

Use all Monterey Jack cheese or mild cheddar instead of pepper jack. You can also use half pepper jack and half mild cheese for a gentler heat. The vegetables add sweetness that balances any spice, so don’t skip them!

Can I freeze Steak & Pepper Jack Queso Mac?

It’s not ideal—cheese sauces often separate when frozen and reheated, and the pasta can become mushy. If you must freeze it, do so in an airtight container for up to 1 month. Thaw overnight in the fridge and reheat gently with extra milk, stirring frequently.

What cut of steak is most budget-friendly?

Sirloin steak offers the best balance of tenderness and affordability for this recipe. Flat iron steak is another economical option that’s quite tender. Save your pricey ribeyes and filets for standalone steaks where they can shine—this dish is delicious with more budget-friendly cuts.

💬 Tried this recipe? Leave a comment and rating below! Did you adjust the spice level or add any extra ingredients? We’d love to hear your creative variations.