Looking for the ultimate comfort food that’s both hearty and gourmet? This Creamy Steak & Fire-Grilled Pepper Macaroni is the perfect dish to elevate your weeknight dinners or impress guests on the weekend. Imagine tender steak bites, smoky fire-grilled bell peppers, and perfectly cooked macaroni all wrapped in a luscious garlic-Parmesan cream sauce. Every forkful delivers a balance of creamy, savory, and smoky flavors that feel indulgent yet approachable.
This recipe was inspired by the classic steakhouse flavors we all love but reimagined with a homestyle touch. The fire-grilled peppers give it a smoky depth reminiscent of outdoor cooking, while the creamy sauce ensures every bite is velvety and satisfying. Whether you’re cooking for family, friends, or simply treating yourself to a comforting meal, this dish brings warmth, flavor, and a little culinary flair to your table.
Perfect for cozy evenings, dinner parties, or even a celebratory weekend meal, this recipe is versatile and approachable. It’s quick enough for a weeknight but impressive enough to make any dinner feel special. Plus, it’s customizable with extra vegetables, spices, or garnishes, allowing you to adapt it to your taste and dietary preferences.
Ingredients
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12 oz elbow macaroni
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1 lb steak (sirloin or ribeye), cut into bite-sized pieces
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2 bell peppers (red and yellow), fire-grilled or roasted and sliced
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Salt, black pepper, garlic powder, smoked paprika
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2 tbsp olive oil
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3 tbsp butter
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3 cloves garlic, minced
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1 cup heavy cream
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½ cup whole milk
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1¼ cups freshly grated Parmesan cheese
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Optional: red pepper flakes, fresh parsley, extra Parmesan for garnish
Directions
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Grill the peppers:
Lightly brush bell peppers with olive oil and place over an open flame, such as a grill, gas burner, or broiler. Turn occasionally until the skins are charred and blistered. Allow to cool slightly, then peel off the charred skin and slice into thin strips. The smoky flavor from the fire-grilling elevates this dish, giving it a depth that pairs beautifully with the creamy sauce. -
Cook the macaroni:
Bring a large pot of salted water to a boil. Cook the macaroni until al dente, about 7–9 minutes depending on the brand. Drain and set aside, reserving ½ cup of pasta water to adjust sauce consistency later if needed. Properly cooked macaroni ensures every bite is tender but not mushy. -
Sear the steak:
Season the steak pieces generously with salt, black pepper, garlic powder, and smoked paprika. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear steak for 3–5 minutes until browned on all sides and cooked to your preferred doneness. Remove from skillet and set aside. The key here is to get a nice sear for a flavorful crust without overcooking the meat. -
Make the creamy sauce:
In the same skillet, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Pour in the heavy cream and milk, stirring to combine. Simmer for 3–4 minutes, then gradually stir in Parmesan until smooth and creamy. Season with salt and black pepper to taste. The residual steak flavors in the pan add richness to the sauce, creating a restaurant-quality taste at home. -
Combine everything:
Add the cooked macaroni, fire-grilled peppers, and seared steak to the skillet. Gently toss until everything is evenly coated in the creamy sauce. Use the reserved pasta water to adjust the sauce to your desired consistency. This ensures every noodle is luxuriously coated without being overly heavy. -
Garnish and serve:
Finish with freshly chopped parsley, cracked black pepper, and a sprinkle of red pepper flakes if you like a little heat. Serve hot, and watch as everyone enjoys the combination of creamy, smoky, garlicky, and savory flavors in every bite.
Prep Time, Cook Time, Total Time, Yield
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Prep Time: 15 minutes
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Cook Time: 25–30 minutes
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Total Time: 40–45 minutes
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Yield: 4 servings
Notes
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Fire-roasting the peppers adds a delicious smoky sweetness that balances the creamy sauce.
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Ribeye or sirloin steak gives the best tenderness and flavor.
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Consider adding sautéed onions or mushrooms for extra depth and texture.
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Leftovers reheat beautifully with a splash of milk or cream to restore creaminess.
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Pair with garlic bread or a crisp green salad for a complete, satisfying meal.
Why You’ll Love This Recipe
This Creamy Steak & Fire-Grilled Pepper Macaroni isn’t just another pasta dish. It combines the smoky, charred flavor of outdoor grilling with the comforting, indulgent nature of a creamy pasta sauce. Each component is thoughtfully prepared: the steak adds protein and savory richness, the peppers bring natural sweetness and smokiness, and the macaroni absorbs every bit of sauce.
Additionally, this dish is highly adaptable. Want it spicier? Add crushed red pepper or smoked paprika. Prefer more vegetables? Toss in zucchini or mushrooms. Even picky eaters will enjoy it, as the creamy sauce ties every ingredient together seamlessly.
Tips for Perfect Creamy Pasta
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Don’t overcook the macaroni: It should be al dente since it will cook slightly more when mixed with the sauce.
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Reserve pasta water: It’s a secret trick to loosen the sauce without making it watery.
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Sear steak properly: High heat is essential for a caramelized exterior that locks in juices.
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Use fresh Parmesan: Pre-grated cheese often contains anti-caking agents that can affect the sauce’s creaminess.
Storage & Reheating
Leftover macaroni can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of milk or cream to restore the creamy texture. Avoid microwaving for long periods, as the sauce can separate.
Serving Suggestions
For a complete, well-rounded meal:
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Serve with garlic bread or herb focaccia to soak up extra sauce.
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Pair with a simple green salad tossed in lemon vinaigrette for freshness.
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Garnish with extra Parmesan and fresh parsley for presentation.
This recipe is also perfect for meal prep. Make a larger batch, store in portioned containers, and reheat for quick lunches or dinners.
Frequently Asked Questions
1. Can I use a different type of pasta?
Absolutely! While elbow macaroni is ideal for this recipe because its shape holds the creamy sauce beautifully, you can definitely use other types of pasta. Penne, fusilli, or rotini are excellent alternatives since their ridges and hollow centers capture the sauce just as well, ensuring every bite is flavorful. Just be sure to adjust cooking times according to the package instructions, and aim for al dente pasta. Overcooked pasta can become mushy once combined with the creamy sauce, which may affect the dish’s overall texture. This flexibility allows you to use whatever pasta you have on hand, making the recipe even more convenient for weeknight dinners.
2. Can I make this recipe ahead of time?
Yes, this recipe is surprisingly friendly for meal prep. You can cook the pasta, steak, and fire-grilled peppers separately and store each component in airtight containers in the refrigerator. When you’re ready to serve, simply reheat the sauce in a skillet, then toss in the pre-cooked ingredients. This method ensures the pasta doesn’t get overly soft, and the steak remains juicy. If you plan to make it ahead for more than a day, consider slightly undercooking the pasta so it maintains its texture during reheating. This approach makes it easy to enjoy a quick, gourmet-style meal any day of the week.
3. Can I substitute the cream?
If you’re looking for a lighter version or don’t have heavy cream on hand, there are several excellent substitutions. A combination of whole milk and cream cheese or half-and-half works well to maintain a rich, creamy texture. Keep in mind that using lighter alternatives may slightly reduce the sauce’s richness, but it will still be flavorful and satisfying. For a dairy-free option, full-fat coconut milk or unsweetened cashew cream can also be used, adding a subtle nutty undertone that pairs nicely with the smoky grilled peppers.
4. Can I add other vegetables?
Definitely! Adding extra vegetables can enhance both the flavor and nutrition of the dish. Mushrooms, zucchini, or spinach are excellent options. Sauté them separately to prevent excess moisture from diluting the creamy sauce, and then toss them in with the pasta, steak, and peppers just before serving. This allows the vegetables to maintain their texture and flavor while blending harmoniously with the smoky, creamy sauce. Feel free to experiment with bell pepper varieties, cherry tomatoes, or even roasted carrots to create your own personalized version of this indulgent comfort food.
Final Thoughts
This Creamy Steak & Fire-Grilled Pepper Macaroni is a versatile, indulgent, and satisfying dish that combines the best of comfort food with gourmet flavors. Perfectly seared steak, smoky peppers, and a rich Parmesan cream sauce create a meal that’s as beautiful as it is delicious. Whether you’re treating yourself or cooking for others, this recipe is guaranteed to become a favorite in your culinary rotation.
With simple steps, customizable ingredients, and a flavor profile that hits all the right notes, this dish proves that homemade comfort food can rival anything from a steakhouse. Make it tonight, and enjoy the perfect combination of creamy, smoky, and savory in every forkful.
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Creamy Steak & Fire-Grilled Pepper Macaroni
- Total Time: 40–45 minutes
- Yield: 4 servings 1x
Description
This Creamy Steak & Fire-Grilled Pepper Macaroni is a comforting and indulgent dish that combines juicy seared steak, smoky fire-grilled bell peppers, and tender elbow macaroni in a rich garlic-Parmesan cream sauce. Perfect for cozy weeknight dinners or special occasions, it brings restaurant-quality flavors right to your home kitchen. The smoky peppers and creamy sauce make every bite deeply satisfying, while the seared steak adds a savory, hearty touch that will keep everyone coming back for seconds.
Ingredients
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12 oz elbow macaroni
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1 lb steak (sirloin or ribeye), cut into bite-sized pieces
-
2 bell peppers (red and yellow), fire-grilled or roasted and sliced
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Salt, black pepper, garlic powder, smoked paprika
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2 tbsp olive oil
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3 tbsp butter
-
3 cloves garlic, minced
-
1 cup heavy cream
-
½ cup whole milk
-
1¼ cups freshly grated Parmesan cheese
-
Optional: red pepper flakes, fresh parsley, extra Parmesan for garnish
Instructions
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Grill the peppers: Lightly brush bell peppers with olive oil and place over an open flame (grill, gas burner, or broiler). Turn occasionally until the skins are charred and blistered. Let cool slightly, peel off the charred skin, and slice into thin strips.
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Cook the macaroni: Bring a large pot of salted water to a boil. Cook macaroni until al dente, drain, and set aside. Reserve ½ cup pasta water.
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Sear the steak: Season steak pieces with salt, black pepper, garlic powder, and smoked paprika. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear steak for 3–5 minutes, until browned and cooked to your preference. Remove and set aside.
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Make the creamy sauce: In the same skillet, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Pour in heavy cream and milk, stirring to combine. Simmer for 3–4 minutes, then stir in Parmesan until smooth and creamy. Season with salt and pepper to taste.
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Combine everything: Add cooked macaroni, fire-grilled peppers, and seared steak to the skillet. Toss gently until everything is evenly coated in the sauce. Use reserved pasta water to adjust consistency if needed.
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Garnish and serve: Finish with fresh parsley, cracked black pepper, and a sprinkle of red pepper flakes if desired. Serve hot.
Notes
-
Fire-roasting the peppers adds a delicious smoky sweetness that balances the creamy sauce.
-
Ribeye or sirloin steak gives the best tenderness and flavor.
-
Consider adding sautéed onions or mushrooms for extra depth.
-
Leftovers reheat beautifully with a splash of milk or cream.
-
Serve with garlic bread or a crisp green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
