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