Ingredients (3–4 servings)

Steak

• 250–300 g steak (sirloin, ribeye, or any halal steak), cut into small cubes

• 1 tbsp olive oil

• Salt & pepper

• 1 tsp paprika

• 1 tsp garlic powder

Pasta & Sauce

• 2 cups elbow macaroni (or small pasta)

• 1 tbsp butter

• ½ small onion, diced

• 2 cloves garlic, minced

• 2 cups beef broth

• 1 cup milk

• ½ cup heavy cream

• 1 cup shredded cheddar

• ½ cup mozzarella (optional for extra meltiness)

• 1 tbsp tomato paste

• 1 tsp paprika

• ½ tsp black pepper

• ½ tsp salt (adjust)

• ½ tsp Worcestershire sauce (optional)

Optional Add-ins

• Jalapeños

• Mushrooms

• Green onions

• Hot sauce

Instructions

1. Cook the Steak

1. Heat oil in a skillet over medium-high.

2. Season steak with salt, pepper, paprika, and garlic powder.

3. Sear steak for 2–3 minutes until browned but still tender.

4. Remove and set aside.

2. Build the Base

1. In the same pan, melt butter.

2. Add onions and cook 2 minutes.

3. Add garlic and tomato paste; cook 1 minute.

3. Add the Pasta

1. Pour in beef broth, milk, and heavy cream.

2. Add paprika, pepper, and Worcestershire (optional).

3. Stir in the pasta.

4. Bring to a simmer, cover, and cook 10–12 minutes, stirring occasionally until pasta is soft.

4. Make it Cheesy

1. Lower heat.

2. Add cheddar and mozzarella; stir until melted into a creamy sauce.

5. Finish

1. Add the cooked steak back into the pot.

2. Stir gently and simmer 1–2 minutes to warm through.