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Sizzle & Cream: Spicy Sirloin Ziti

Spicy Sirloin Ziti in a white bowl.
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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.

Ingredients

Units Scale

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

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.

Find it online: https://foodienoise.com/sizzle-cream-spicy-sirloin-ziti/