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Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Drain well and set aside.

While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Add the thinly sliced sirloin steak. Cook, breaking it up into smaller, bite-sized pieces with tongs, until browned and cooked through.

Season the cooked steak with 1 teaspoon of Dan-O's Cheesoning Season, 1/2 teaspoon of paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1/4 teaspoon of black pepper. Stir thoroughly to coat. Remove the seasoned steak from the pan and set aside.

In the same skillet, add another 1 tablespoon of olive oil. Add the chopped yellow onion, green bell pepper, and red bell pepper. Sauté until the vegetables are softened, about 5-7 minutes.

Add the minced garlic to the sautéed vegetables and cook for another 1 minute until fragrant.

Reduce the heat to medium-low. Add the softened cream cheese to the pan and stir until it melts and incorporates with the vegetables. Gradually whisk in the beef broth until the sauce is smooth.

Stir in the shredded mozzarella cheese and shredded pepper jack cheese until fully melted and the sauce is creamy. Season the sauce with an additional 1 teaspoon of Dan-O's Cheesoning Season, 1/2 teaspoon of paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1/4 teaspoon of black pepper. Stir well.

Add the drained penne pasta directly to the creamy cheese sauce in the skillet. Stir to ensure the pasta is well coated.

Return the cooked and seasoned sirloin steak to the pasta and sauce mixture. Mix everything together thoroughly until evenly combined and heated through.

Serve immediately, garnished with dried parsley and an additional sprinkle of paprika, if desired.


Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Drain well and set aside.

While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Add the thinly sliced sirloin steak. Cook, breaking it up into smaller, bite-sized pieces with tongs, until browned and cooked through.

Season the cooked steak with 1 teaspoon of Dan-O's Cheesoning Season, 1/2 teaspoon of paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1/4 teaspoon of black pepper. Stir thoroughly to coat. Remove the seasoned steak from the pan and set aside.

In the same skillet, add another 1 tablespoon of olive oil. Add the chopped yellow onion, green bell pepper, and red bell pepper. Sauté until the vegetables are softened, about 5-7 minutes.

Add the minced garlic to the sautéed vegetables and cook for another 1 minute until fragrant.

Reduce the heat to medium-low. Add the softened cream cheese to the pan and stir until it melts and incorporates with the vegetables. Gradually whisk in the beef broth until the sauce is smooth.

Stir in the shredded mozzarella cheese and shredded pepper jack cheese until fully melted and the sauce is creamy. Season the sauce with an additional 1 teaspoon of Dan-O's Cheesoning Season, 1/2 teaspoon of paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1/4 teaspoon of black pepper. Stir well.

Add the drained penne pasta directly to the creamy cheese sauce in the skillet. Stir to ensure the pasta is well coated.

Return the cooked and seasoned sirloin steak to the pasta and sauce mixture. Mix everything together thoroughly until evenly combined and heated through.

Serve immediately, garnished with dried parsley and an additional sprinkle of paprika, if desired.
