Sizzle & Cream: Spicy Sirloin Ziti

I LOVE spicy food. Not just a little kick—I mean, bring-the-cooks-out-of-the-kitchen spicy. Years ago, my wife and I were eating at a Mexican restaurant in Phoenix when I asked the waiter if they had anything hotter than the salsa on the table. He grinned and disappeared into the back. A few minutes later, he returned with a bowl of salsa—and two curious cooks trailing behind him. They hovered as I dipped a chip, raised it to my mouth, and took a bite.

The heat hit fast, but not in a bad way. It was bold, fiery, and utterly addictive. I went in for a second chip. Their jaws dropped. One of them blurted out, “Nobody ever eats more than a bite of that stuff!” They stood there and watched as I kept going—chip after chip—until the bowl was nearly empty. I think they were equal parts impressed and slightly horrified. Either way, they comped our meal, and I left with a full belly and a couple of new friends.

So yes, I like things hot.

Not long ago, I opened the fridge, saw my trusty package of pepper jack cheese—a staple in our house—and thought, Why not make something spicy, creamy, and comforting? I had some top sirloin, some ziti, and just enough cream and cheddar to pull it all together. A few spices, a flash in the skillet, and about 25 minutes later, this spicy sirloin ziti dinner was on the table.

This dish isn’t melt-your-face-off hot. It starts with a little tingle—just enough to make you notice—and builds with each bite. It’s bold, balanced, and packed with creamy, peppery flavor. In other words, the spice in this spicy sirloin ziti is just right.

Why You’ll Love This Recipe

• Bold, Cheesy Flavor – Pepper jack adds a spicy edge, cheddar brings classic comfort, and together they melt into a rich sauce that coats every bite of pasta and steak.
• Steakhouse Flavor Without the Price Tag – Tender pieces of seared sirloin give this dish real substance—like your favorite steakhouse mac and cheese, but made at home for a fraction of the cost.
• Creamy Sauce, Made from Scratch – No shortcuts here—this starts with a real roux and builds into a silky cheese sauce that’s worth every minute. You control the ingredients and the flavor.
• Just the Right Amount of Heat – Spicy enough to make it interesting, but balanced enough for most palates. Craving more fire? A pinch of cayenne or red pepper flakes will do the trick.
• Easy to Pull Together, Even Easier to Clean Up – You’ll need a stockpot, a frying pan, and a colander—but no baking dish, no oven, and no pile of dishes. Dinner’s ready without the mess.

First-Things-First: Mise en Place

Before you get started with the recipe, let me share a bit of kitchen wisdom that’s made cooking a whole lot easier over the years. It’s called Mise en Place—a French phrase that means “everything in its place.” Sounds fancy, but it’s really just good, old-fashioned common sense: read the recipe all the way through, gather your tools, and prep and measure everything before the heat goes on.

This simple habit takes the guesswork out of cooking and keeps surprises to a minimum. Whether you’re new to the kitchen or have been cooking for decades, Mise en Place is a game-changer.

Curious to learn more? I recommend Everything in Its Place: The Power of Mise-En-Place to Organize Your Life, Work, and Mind—it’s a great read that goes way beyond the kitchen.

Ingredients You’ll Need to Make Spicy Sirloin Ziti

• Sirloin steak – Tender, flavorful, and quick-cooking—it adds steakhouse richness to every bite.
• Ziti pasta – I use Walmart’s store-brand ziti because it’s closer to the traditional Italian ziti shape. Many brands in the U.S. use the same extruder die as penne, resulting in a wider, heavier tube with straight-cut ends—but true ziti is slimmer, smoother, and entirely its own pasta.
• Pepper jack cheese – Brings just the right amount of heat and melts beautifully into the sauce.
• Sharp cheddar cheese – Adds depth, tang, and creamy body to balance the spice.
• Jalapeños – Roasted for a mellow, smoky flavor that adds warmth without overwhelming heat. Roasting not only deepens their flavor, it also tames much of their spiciness, making them a flavorful addition even for more sensitive palates.
• Whole milk – Keeps the sauce creamy without being too heavy.
• Heavy cream – Adds richness and a velvety finish that makes the sauce truly indulgent.
• Unsalted butter – The foundation for the roux, giving the sauce a smooth, glossy base.
• Fresh garlic – Adds an aromatic punch that ties together the cheese, cream, and steak.
• You’ll also need a few standard pantry staples like olive oil, kosher salt, black pepper, flour, and common spices—things you likely already have on hand.

How to Make Spicy Sirloin Ziti

• • Roast the jalapeños – Start by roasting the jalapeños in a hot oven until the skins are blistered and slightly charred. You can leave the skins on or peel them once cooled—your choice. This step adds a smoky depth without overpowering the dish.
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  • Boil the pasta – While the jalapeños roast, boil the ziti in well-salted water. Cook it slightly under al dente so it doesn’t overcook when added to the sauce later.
  • Season and sear the steak – Toss the bite-sized sirloin with olive oil and a bold blend of spices. Then sear it in a hot skillet until browned and just cooked through.
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  • Make the sauce – Once the pasta is drained, return the same pot to the stove and melt the butter. Add minced garlic, whisk in flour to make a roux, then gradually stir in milk and cream. Once it simmers and thickens, stir in the cheeses until the sauce is smooth and velvety.
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  • Bring it all together – Dice the roasted jalapeños and stir them into the cheese sauce along with the pasta. Gently fold in the seared steak just before serving.

Storage & Reheating Spicy Sirloin Ziti

Refrigerator – Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some of the sauce as it rests, but the flavors stay bold and satisfying.

Freezer – You can freeze this dish, though the texture of the sauce may change slightly. For best results, let it cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating – To bring the sauce back to life, reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to loosen it up. Stir frequently as it warms, and heat just until everything is hot and creamy again.

Sizzle & Cream: Spicy Sirloin Ziti

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Bold, creamy, and ready in under 30 minutes, this spicy sirloin ziti combines tender seared steak, a rich pepper jack cheese sauce, and just the right amount of heat. A comforting skillet-style pasta dish that’s easy enough for weeknights but bold enough to crave.

• Author: Foodienoise
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 to 8 servings 1x
• Category: Quick & Easy
• Method: Stovetop
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

For the Steak

• 2 pounds sirloin steak, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon coarse ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/8 teaspoon cayenne pepper

For the Pasta and Sauce

• 16 ounces of ziti pasta
• 2 medium jalapeños, roasted at 400°F and finely diced (skins on or removed, your preference)
• 1/2 cup unsalted butter
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 8 ounces pepper jack cheese (about 2 cups), grated or sliced into ribbons if using pre-sliced cheese
• 4 ounces sharp cheddar cheese (about 1 cup), grated
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper

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Instructions

1. Preheat your oven to 400°F. Place the jalapeños on a small baking sheet and roast for 18–20 minutes, turning once, until the skins are blistered and slightly charred. Set aside to cool.
2. While the jalapeños roast, combine about 4–5 quarts of water and 1 tablespoon of kosher salt in a large pot. Bring to a boil over high heat, then add the ziti and cook for 2 minutes less than the package instructions—just shy of al dente.
3. As the pasta cooks, cut the sirloin into bite-sized pieces and place them in a large bowl. Add the olive oil, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. Toss until the meat is evenly coated.
4. Heat a separate skillet over medium-high heat. Working in batches if needed, sear the seasoned steak for 1–2 minutes per side until browned and just cooked through. Transfer to a plate and set aside.
5. When the pasta is done, drain it in a colander and return the pasta pot to the stove over medium heat. Melt the butter, then add the minced garlic and sauté for 30–60 seconds until fragrant. Stir in the flour and whisk constantly for 1–2 minutes to form a roux.
6. While the roux is cooking, grate the pepper jack and cheddar cheeses if you haven’t already. Slowly whisk in the milk and cream. Bring to a gentle simmer and cook for 2–3 minutes, until slightly thickened. Stir in the cheeses until fully melted and smooth. Season with salt and black pepper.  The sauce should coat the back of a spoon—creamy but not overly loose. If you’re unsure about how much sauce to use, start by adding about two-thirds of the sauce to the pasta, then add more as needed to reach your desired consistency.
7. Peel and finely dice the roasted jalapeños. Add the cooked pasta and diced jalapeños to the cheese sauce, stirring to coat evenly. If the sauce looks too thick, add a splash of warm milk to thin it. Gently fold in the seared steak until warmed through.
8. Serve immediately, garnished with extra cheese, jalapeño slices, or chopped herbs if desired.