Oh wow, you have to try this one skillet buffalo ranch steak pasta! It’s creamy, spicy, and packed with so much flavor. Plus, it’s all made in one pan—easy and no mess!
I whipped this up for dinner last night, and it was amazing. The steak is tender and juicy, and the buffalo ranch sauce adds the perfect creamy kick. Plus, the pasta soaks up all that spicy goodness. Trust me, you’ll love it!
If you’re a fan of bold flavors and creamy pasta, this dish is for you. It’s easy enough for a weeknight but fancy enough for guests. One bite and you’ll be hooked!
So let’s grab some steak, pasta, and buffalo sauce. I’ll show you how to make this one skillet buffalo ranch steak pasta in no time. It’s comfort food with a spicy twist!
Why You’ll Love This Recipe
- Big Flavors in One Pan: The combination of spicy buffalo sauce and creamy ranch brings layers of flavor that keep every bite exciting. The melted cheddar cheese ties it all together.
- Perfectly Balanced: The heat from buffalo sauce is mellowed by the cool, creamy ranch and the richness of cheddar, creating a dish that’s spicy but not overpowering.
- Simple and Satisfying: No need to cook pasta separately. Everything—steak, pasta, sauce—comes together in one skillet, saving you time and cleanup.
- Customizable: You can adjust the level of heat, add vegetables, or switch up the protein for variety.
What You Need to Know Before You Start
Prep Time & Cook Time:
Prep Time: About 15 minutes for slicing, measuring, and preheating the pan.
Cook Time: Around 35 minutes for searing steak, simmering pasta, and finishing the dish.
Total Time: Just under 1 hour from start to finish.
Servings:
This recipe serves 4–6 people, making it perfect for a family meal or a small dinner party.
Difficulty Level:
Beginner-friendly with a few key steps: slicing steak thinly, searing it quickly, and letting the pasta cook in broth and sauce. No fancy techniques needed, just attention to timing.
Required Kitchen Tools
- Large Deep Skillet or Sauté Pan with Lid: The heart of the recipe. A deep pan allows room for the pasta to cook evenly in the sauce.
- Sharp Knife and Cutting Board: Essential for slicing the steak thinly and prepping optional ingredients like herbs or vegetables.
- Wooden Spoon or Heatproof Spatula: Ideal for stirring the pasta and ensuring nothing sticks to the bottom of the skillet.
- Measuring Cups and Spoons: Precision is key for balancing the buffalo sauce, ranch, and broth.
Ingredients for One Skillet Buffalo Ranch Steak Pasta
Here’s everything you’ll need to make this bold, satisfying pasta. I’ll give you the basic ingredients, but keep in mind, you can tweak it based on what you have in your kitchen:
- Flank Steak (or Sirloin): Choose a lean, flavorful cut. Thin slices ensure quick, even cooking without becoming tough.
- Short Pasta (Rotini, Penne, or Fusilli): These shapes hold sauce well and cook evenly in the skillet.
- Beef Broth: The cooking liquid that adds depth and infuses flavor into the pasta as it cooks. Use low-sodium if you want more control over seasoning.
- Buffalo Sauce: Choose your favorite brand, or make your own for a personal touch. It adds the characteristic tangy heat.
- Ranch Dressing: Use a high-quality ranch with real herbs and buttermilk for best flavor. This adds creaminess and cools down the buffalo heat.
- Shredded Cheddar Cheese: Melts into the sauce, adding richness and a gooey texture.
- Olive Oil: For searing the steak and ensuring a non-stick base.
- Garlic Powder: A simple way to add aromatic flavor without the prep work of fresh garlic.
- Salt and Pepper: Essential for seasoning the steak and pasta.
- Chopped Fresh Parsley (Optional): A final sprinkle of freshness and color before serving.
Variations for Buffalo Ranch Steak Pasta
- Add Veggies: Stir in diced bell peppers, broccoli florets, or baby spinach for extra nutrients and color.
- Swap the Protein: Chicken breast, ground beef, or even shrimp can replace the steak for a different texture and flavor.
- Make it Spicier: Increase the amount of buffalo sauce or add a dash of cayenne pepper for more heat.
- Use Different Cheese: Monterey Jack, Pepper Jack, or mozzarella work well if you’re looking for a twist on the classic cheddar.
- Homemade Ranch: For a fresher flavor, make ranch from scratch with buttermilk, mayonnaise, garlic, dill, and parsley.
How to Make Buffalo Ranch Steak Pasta – Step-by-Step Instructions
1. Prep the Steak
Pat the steak dry with paper towels—this helps it sear instead of steam. Use a sharp knife to slice the steak thinly against the grain for tender bites. Season the steak with garlic powder, salt, and black pepper.
2. Sear the Steak
Heat a large, deep skillet over medium-high heat. Add a drizzle of olive oil, swirling to coat the bottom of the pan. Once the oil shimmers, add the seasoned steak in a single layer. Sear for 2–3 minutes, turning to brown both sides. Remove the steak from the skillet and set it aside—it will finish cooking later when combined with the pasta.
3. Build the Pasta Base
In the same skillet (no need to wash it), pour in the beef broth and buffalo sauce. Scrape up any browned bits from the bottom—that’s where a lot of flavor hides. Add the pasta and stir to coat it in the sauce. Bring to a gentle simmer, cover with a lid, and cook for about 12–15 minutes. Stir occasionally to prevent sticking and ensure the pasta cooks evenly.
4. Combine and Finish the Dish
Once the pasta is al dente and has absorbed most of the broth and buffalo sauce, return the seared steak to the skillet. Stir to combine, ensuring the steak is coated in the sauce. Pour in the ranch dressing and sprinkle in the shredded cheddar cheese. Stir well until the cheese melts and forms a creamy, flavorful coating over the pasta and steak.
5. Simmer and Blend Flavors
Lower the heat to medium-low and let the mixture simmer for 3–5 more minutes. This final step helps the flavors meld together and ensures the steak is cooked through. Stir occasionally and taste for seasoning. Adjust with extra buffalo sauce or ranch dressing if desired. You can also add a pinch of salt or pepper if needed.
6. Garnish and Serve
Remove the skillet from the heat. If you’re using chopped parsley, sprinkle it over the top for a touch of freshness and color. Spoon the pasta into bowls or onto plates. Each serving should have plenty of creamy sauce, tender pasta, and juicy steak. For a little extra kick, drizzle more buffalo sauce or ranch over the top.
Tips and Tricks for Success
- Choose the Right Pasta: Short shapes like rotini or penne work best because they hold the sauce and cook evenly. Avoid long pasta like spaghetti, which may clump.
- Watch the Liquid: The pasta should be just covered by the broth and buffalo sauce. If the pan looks dry while cooking, add a splash of broth or water to keep things saucy.
- Don’t Overcook the Steak: Since the steak finishes cooking with the pasta, avoid over-searing it at the start. Quick browning is enough.
- Use Good-Quality Ranch: A ranch dressing with real buttermilk and herbs will elevate the flavor of the whole dish.
- Melt the Cheese Gently: Keep the heat low when adding cheese to prevent it from curdling or separating.
Nutrition (Per Serving, Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 32 g |
| Carbohydrates | 45 g |
| Fat | 25 g |
| Saturated Fat | 12 g |
| Sodium | 950 mg |
| Fiber | 3 g |
| Sugar | 3 g |
One Skillet Buffalo Ranch Steak Pasta
Course: pasta recipes4
servings15
minutes30
minutes520
kcalIngredients
1 lb flank steak, thinly sliced
12 oz pasta (rotini, penne, or fusilli)
3 cups beef broth
1/2 cup buffalo sauce (use more or less to taste)
1/3 cup ranch dressing
1 cup shredded cheddar cheese
2 tbsp olive oil
1 tsp garlic powder
Salt and pepper to taste
Chopped parsley (optional, for garnish)
Directions
- Prep the Steak: Pat the steak dry and slice thinly against the grain. Season with garlic powder, salt, and pepper.
- Sear the Steak: Heat olive oil in a large skillet over medium-high heat. Add steak and sear for 2–3 minutes until browned but not fully cooked. Remove from skillet and set aside.
- Cook the Pasta: In the same skillet, add beef broth and buffalo sauce. Scrape up any browned bits. Add pasta and stir. Bring to a simmer, cover, and cook for 12–15 minutes until pasta is al dente. Stir occasionally.
- Combine and Simmer: Return steak to the skillet. Add ranch dressing and cheddar cheese. Stir to combine. Simmer for 3–5 minutes until the cheese melts and the steak is cooked through.
- Serve: Garnish with chopped parsley, if using. Serve warm with extra buffalo sauce or ranch if desired.
Buffalo Ranch Steak Pasta FAQs
Q: Can I use a different cut of beef?
A: Yes, sirloin or even ribeye work well. Just slice thinly for quick cooking.
Q: How can I make this dish spicier?
A: Add more buffalo sauce, a pinch of cayenne pepper, or sliced jalapeños.
Q: Can I make this pasta ahead of time?
A: It’s best fresh, but you can make it a few hours in advance and reheat gently with a splash of broth.
Q: Can I substitute the ranch dressing?
A: You can use a homemade ranch, Greek yogurt with herbs, or even blue cheese dressing for a twist.
Q: What pasta shapes work best?
A: Short, sturdy shapes like rotini, penne, or fusilli are ideal. They hold sauce well and cook evenly.
Conclusion
This One Skillet Buffalo Ranch Steak Pasta combines bold flavors and simple steps into one comforting dish. With tender steak, creamy ranch, spicy buffalo sauce, and hearty pasta, it’s a dinner that pleases both spice lovers and comfort food fans. The one-skillet method keeps everything easy and approachable, even on a busy night.
I love how this recipe balances flavor and simplicity. The steps are easy to follow, and the results are impressive enough for family or friends. Plus, it’s flexible—you can adjust the heat level, change up the protein, or sneak in extra veggies. Whether it’s a casual weeknight meal or a game day crowd-pleaser, this pasta delivers.
