Description
A hearty and delicious pasta dish combining the zest of Buffalo sauce with creamy cheddar and succulent steak.
Ingredients
Scale
- 8 ounces of pasta (like penne or fettuccine)
- 1 pound of steak (ribeye or flank steak)
- 1 tablespoon olive oil
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 1/2 cup buffalo sauce (adjust based on your spice tolerance)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley or chives for garnish (optional)
Instructions
- Start by cooking your pasta according to the package instructions in a large pot of salted boiling water.
- While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat.
- Season the steak with salt, pepper, garlic powder, and onion powder.
- Sear the steak for about 4-5 minutes on each side.
- Remove the steak from the skillet and let it rest before slicing.
- Pour in the heavy cream into the same skillet and scrape any browned bits from the bottom.
- Add the buffalo sauce and shredded cheddar cheese, stirring until smooth.
- Drain the pasta and add it to the skillet, tossing to coat.
- Serve immediately with fresh herbs for garnish.
Notes
For lighter options, consider substitutions like Greek yogurt instead of heavy cream, or use chicken instead of steak.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg