One-Skillet Buffalo Ranch Steak & Mozzarella Pasta
Ingredients:
1 lb boneless sirloin steak, cut into 1-inch strips
1 tbsp olive oil
1/2 medium onion, chopped
2 cloves garlic, minced
1 (10 ounce) package pasta (penne, rotini, or your favorite shape)
2 cups beef broth
1 cup buffalo wing sauce (Frank's RedHot is recommended, adjust to your spice preference)
1/2 cup ranch dressing
1/2 cup shredded mozzarella cheese
1/4 cup chopped fresh parsley (optional, for garnish)
Salt and black pepper to taste
Instructions:
1. Season the steak strips generously with salt and pepper. Heat the olive oil in a large oven-safe skillet (cast iron works great) over medium-high heat. Add the steak strips and cook, stirring occasionally, until browned on all sides and cooked to your desired doneness (about 5-7 minutes). Remove the steak from the skillet and set aside.
2. Add the chopped onion to the skillet and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Add the pasta to the skillet and stir to coat with the oil and onion mixture. Pour in the beef broth, buffalo wing sauce, and ranch dressing. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until the pasta is cooked through and most of the liquid is absorbed. Stir occasionally to prevent sticking.
4. Stir in the cooked steak strips and half of the mozzarella cheese. Continue to cook for another 2-3 minutes, allowing the cheese to melt and the sauce to thicken slightly.
5. Remove the skillet from the heat and stir in the remaining mozzarella cheese. Let it sit for a minute to allow the cheese to melt completely.
6. Garnish with fresh parsley, if desired, and serve immediately. Enjoy!