Creamy Southwest Steak Pasta

This Creamy Southwest Steak Pasta brings together tender steak, sweet corn, garlic, and pasta in a luscious, velvety sauce with a zesty southwestern twist. It’s a harmonious blend of comforting creaminess and vibrant flavors that’s perfect for an easy, yet elegant weeknight meal.

Why You’ll Love This Recipe

  • Bold southwestern spices uplift the rich cream and cheese, creating a satisfying depth.
  • A complete one-pan meal—steak, vegetables, pasta, and sauce all in one dish for minimal cleanup.
  • Customizable heat level to suit your taste with optional chili additions.
  • Generous servings, ideal for family dinners or entertaining.
  • Complements fresh sides like avocado, salad, or chips, yet stands strong on its own.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

  • flank steak or sirloin, sliced
  • dried pasta (penne, ziti, or shells)
  • sweet corn (fresh, frozen, or canned)
  • yellow onion, diced
  • garlic cloves, minced
  • olive oil or butter
  • heavy cream or half-and-half
  • shredded cheese (cheddar, Monterey Jack, or pepper Jack)
  • lime juice
  • cilantro or parsley, chopped
  • southwestern or taco seasoning
  • salt and freshly ground black pepper
  • optional: jalapeño slices, diced tomatoes, lime wedges

directions

  1. Season steak: In a bowl, toss sliced steak with southwestern seasoning, salt, and black pepper.
  2. Sear steak: Heat oil or butter in a large skillet over medium-high heat. Sear steak strips for 1–2 minutes on each side until browned but still tender. Transfer to a plate and tent to keep warm.
  3. Sauté aromatics: In the same skillet, sauté diced onion until translucent. Add minced garlic and cook until fragrant (about 30 seconds).
  4. Add corn: Stir in corn and sauté until heated through, about 2–3 minutes.
  5. Cook pasta: Add uncooked pasta and just enough water or broth to cover. Bring to a simmer, stir occasionally, and cook until pasta reaches al dente.
  6. Create creamy sauce: Reduce heat to low. Pour in cream, stirring to combine. Let the sauce thicken slightly, about 2 minutes.
  7. Add cheese and steak: Stir in shredded cheese until fully melted and smooth. Return steak to the skillet, mixing gently to coat with sauce.
  8. Finish: Stir in lime juice and chopped cilantro. Taste and adjust seasoning as needed.
  9. Garnish & serve: Top with jalapeños, diced tomatoes, or extra cheese as desired. Serve hot.

Servings and timing

  • Servings: 4–6 generous bowls
  • Prep time: 10 minutes
  • Cook time: 20–25 minutes
  • Total time: 30–35 minutes

Variations

  • Add heat: Include diced jalapeños or a splash of chipotle in adobo.
  • Vegetarian version: Omit steak and add black beans or sautéed vegetables like bell peppers.
  • Extra cheesy: Sprinkle more shredded cheese on top and broil for 2 minutes until bubbly.
  • Swap protein: Use grilled chicken, shrimp, or pulled pork instead of steak.
  • Herbal twist: Mix in fresh basil or chives along with cilantro for added complexity.

storage/reheating

  • Refrigeration: Store in an airtight container for up to 3 days.
  • Freezing: Not recommended—it may separate due to the dairy content.
  • Reheating: Gently reheat over low heat on the stovetop, adding a splash of cream or broth to restore creaminess.

FAQs

What cut of steak works best?

Tender cuts like flank, skirt, or sirloin are excellent choices. Slice thinly across the grain for best texture.

Can I use precooked steak?

Absolutely. Just stir it in at the end to warm through gently.

What pasta shape is ideal?

Medium-sized pasta like ziti, penne, or shells holds the sauce beautifully.

Can I lighten it up with yogurt?

You can substitute Greek yogurt off-heat, but avoid overheating to prevent separation.

How do I make this gluten-free?

Use gluten-free pasta and ensure your taco seasoning is certified gluten-free.

Is this dish very spicy?

No—it’s mild by default. Add jalapeños or chipotle for more heat if preferred.

Can I double or freeze the recipe?

Doubling is easy with a larger pan. Freezing is not recommended due to the cream sauce consistency.

What cheese melts best?

Pepper Jack for heat, cheddar for sharpness, or Monterey Jack for a creamy melt.

How can I prep ahead?

Prepare and refrigerate cooked pasta and seared steak separately. Then assemble and finish when ready to serve.

What sides go well with this pasta?

Serve with tortilla chips, fresh avocado, a crisp green salad, or warm breadsticks.

Conclusion

This Creamy Southwest Steak Pasta is the ultimate blend of comforting and vibrant. With tender steak, sweet corn, and a luscious cream-cheese sauce, it elevates simple ingredients into a dish you’ll crave regularly. Effortless to make and sure to please, it’s the perfect solution for a satisfying, fuss-free dinner.

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Creamy Southwest Steak Pasta

Creamy Southwest Steak Pasta

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  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 46 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Southwestern
  • Diet: Gluten Free

Description

Creamy Southwest Steak Pasta combines tender steak, corn, and pasta in a zesty cream sauce with southwestern spices. It’s a bold, comforting, and easy one-pan meal perfect for family dinners or entertaining.


Ingredients

Units Scale
  • 1 lb flank steak or sirloin, sliced thin
  • 8 oz dried pasta (penne, ziti, or shells)
  • 1 cup sweet corn (fresh, frozen, or canned)
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 2 tbsp olive oil or butter
  • 1 cup heavy cream or half-and-half
  • 1 cup shredded cheese (cheddar, Monterey Jack, or pepper Jack)
  • 1 tbsp lime juice
  • 2 tbsp chopped cilantro or parsley
  • 1 tbsp southwestern or taco seasoning
  • Salt and freshly ground black pepper, to taste
  • Optional: jalapeño slices, diced tomatoes, lime wedges

Instructions

  1. In a bowl, toss steak with taco seasoning, salt, and pepper.
  2. Heat oil in a skillet over medium-high heat. Sear steak 1–2 minutes per side. Transfer to plate and keep warm.
  3. In the same skillet, sauté onion until translucent. Add garlic and cook until fragrant.
  4. Add corn and cook 2–3 minutes until heated.
  5. Add uncooked pasta and enough water or broth to cover. Simmer and stir until pasta is al dente.
  6. Reduce heat. Stir in cream and let thicken slightly.
  7. Mix in shredded cheese until melted. Return steak to skillet and coat with sauce.
  8. Stir in lime juice and cilantro. Adjust seasoning as needed.
  9. Top with optional garnishes and serve hot.

Notes

  • Slice steak thinly against the grain for tenderness.
  • Use pepper Jack for a spicy kick or cheddar for bold flavor.
  • Don’t boil once cream is added to prevent curdling.
  • Reserve some pasta water to adjust sauce consistency if needed.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 520
  • Sugar: 4g
  • Sodium: 580mg
  • Fat: 26g
  • Saturated Fat: 13g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 32g
  • Cholesterol: 95mg

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