When Comfort Food Meets Bold Flavor

Some dinners are reliable.
Others are exciting.
And then there are meals that hit both notes at once.

One-Skillet Buffalo Ranch Steak & Pasta belongs in that last category.

This dish is designed for real life:

• You want something hearty
• You don’t want to wash ten pans
• You want strong flavor, not bland comfort food
• You want something that feels restaurant-worthy
• You want leftovers that still taste amazing

It blends creamy pasta, juicy steak, and the tangy heat of buffalo sauce with the cool herby balance of ranch seasoning.

The result?
A dinner that feels indulgent, bold, and deeply satisfying — while still being simple enough for a weeknight.

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Why This Recipe Works

This recipe succeeds because it balances three flavor forces:

Buffalo Sauce – Heat + Tang

Gives the dish its signature bold kick and keeps it from feeling heavy.

Ranch Seasoning – Herb + Creamy Depth

Adds garlic, onion, and herb notes that round out the spice.

Steak – Richness + Texture

Juicy slices add a satisfying bite that makes the pasta feel like a full meal, not just a side.

When cooked in one skillet, the pasta absorbs the sauce and beef juices, creating a silky coating that clings to every bite.

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Ingredients

• 1 lb steak (sirloin or ribeye), sliced thin
• 2 cups pasta (penne or rotini)
• 2 cups beef broth
• 1 cup heavy cream
• ½ cup buffalo sauce
• 1 tablespoon ranch seasoning
• 1 cup shredded cheddar cheese
• ½ cup mozzarella cheese
• 2 tablespoons butter
• 2 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon black pepper
• Optional garnish: chopped parsley or green onions

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Instructions

1. Melt butter in a large skillet over medium-high heat.
2. Add steak slices, season with salt and pepper, and sear until browned. Remove and set aside.
3. In the same skillet, add garlic and sauté 30 seconds.
4. Pour in beef broth, heavy cream, buffalo sauce, and ranch seasoning. Stir well.
5. Add uncooked pasta and bring to a gentle simmer.
6. Cover and cook 12–15 minutes, stirring occasionally, until pasta is tender.
7. Return steak to skillet and stir to combine.
8. Sprinkle in cheddar and mozzarella, stirring until melted and creamy.
9. Simmer 2–3 minutes until sauce thickens.
10. Garnish and serve hot.

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What Makes This Pasta Special

This dish isn’t just creamy pasta with steak tossed in.
It’s a layered flavor build:

1. Steak creates the savory base
2. Broth loosens the pan and adds depth
3. Cream smooths the heat
4. Buffalo sauce brightens the dish
5. Ranch adds complexity
6. Cheese ties everything together

Each step adds something different — that’s why the final dish tastes far more complex than the ingredient list suggests.

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Serving Ideas

This pasta is filling on its own, but pairs beautifully with:

• Garlic bread
• Roasted vegetables
• Simple green salad
• Corn on the cob
• Pickles or coleslaw for contrast

For parties, serve it in a large skillet with extra buffalo drizzle and ranch on top.

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Adjusting the Spice Level

Mild Version

Use half buffalo sauce and add extra cream.

Medium Heat

Use standard buffalo sauce ratio (as written).

Extra Spicy

Add cayenne or hot sauce drizzle before serving.

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Choosing the Best Steak

Best Cuts for This Recipe

• Sirloin (great balance of flavor and price)
• Ribeye (extra rich and tender)
• Strip steak (good texture and chew)

Slice Against the Grain

This keeps the steak tender instead of chewy.

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Storage & Reheating

Store

Refrigerate up to 4 days.

Reheat Best Method

Warm on stovetop with splash of cream or broth.

Freezing Tip

Freeze without cheese, add fresh cheese when reheating.

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