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Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon of butter or cooking oil. Once hot, place the heavily seasoned steak into the pan and begin to sear it.

While the steak is cooking, add the remaining 1 tablespoon of butter or cooking oil to the pan. Use a spoon to baste the steak with the melted butter/oil as it cooks.

Once the steak is cooked to your desired doneness (medium-rare to medium is recommended for tenderness), remove it from the pan and set aside on a cutting board to rest.

Add the sliced white onion to the same pan, utilizing the residual oil and flavors from the steak. Sauté for 3-4 minutes until slightly softened.

Next, add the sliced red and green bell peppers to the pan with the onions. Stir the vegetables and cook for another 5-7 minutes until they are tender-crisp.

Pour the pureed chipotle peppers in adobo sauce into the pan with the cooked vegetables. Stir to combine thoroughly and let it simmer for 2-3 minutes.

Sprinkle 1 cup of the shredded Monterey Jack cheese over the vegetable and sauce mixture in the pan. Stir until the cheese is melted and incorporated, creating a creamy sauce.

Add the 1/2 cup of chopped fresh cilantro to the pan and stir to combine.

Introduce the cooked farfalle pasta into the pan with the sauce and vegetables.

Stir all the ingredients together thoroughly until the pasta is fully coated with the sauce, vegetables, and cheese. If the sauce is too thick, you can add a splash of pasta water to reach desired consistency.

Slice the rested steak against the grain into bite-sized pieces.

Serve the pasta into individual bowls. Arrange the sliced steak on top of each serving of pasta. Garnish with the remaining 1/2 cup of shredded Monterey Jack cheese and an additional sprinkle of fresh chopped cilantro before serving.


Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon of butter or cooking oil. Once hot, place the heavily seasoned steak into the pan and begin to sear it.

While the steak is cooking, add the remaining 1 tablespoon of butter or cooking oil to the pan. Use a spoon to baste the steak with the melted butter/oil as it cooks.

Once the steak is cooked to your desired doneness (medium-rare to medium is recommended for tenderness), remove it from the pan and set aside on a cutting board to rest.

Add the sliced white onion to the same pan, utilizing the residual oil and flavors from the steak. Sauté for 3-4 minutes until slightly softened.

Next, add the sliced red and green bell peppers to the pan with the onions. Stir the vegetables and cook for another 5-7 minutes until they are tender-crisp.

Pour the pureed chipotle peppers in adobo sauce into the pan with the cooked vegetables. Stir to combine thoroughly and let it simmer for 2-3 minutes.

Sprinkle 1 cup of the shredded Monterey Jack cheese over the vegetable and sauce mixture in the pan. Stir until the cheese is melted and incorporated, creating a creamy sauce.

Add the 1/2 cup of chopped fresh cilantro to the pan and stir to combine.

Introduce the cooked farfalle pasta into the pan with the sauce and vegetables.

Stir all the ingredients together thoroughly until the pasta is fully coated with the sauce, vegetables, and cheese. If the sauce is too thick, you can add a splash of pasta water to reach desired consistency.

Slice the rested steak against the grain into bite-sized pieces.

Serve the pasta into individual bowls. Arrange the sliced steak on top of each serving of pasta. Garnish with the remaining 1/2 cup of shredded Monterey Jack cheese and an additional sprinkle of fresh chopped cilantro before serving.
