1. Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Add the pasta and cook according to the package instructions until al dente.

3. Drain the pasta, reserving about 1/2 cup of pasta water. Set aside.

2. Prepare the Steak

1. Pat the steak pieces dry using a paper towel to ensure a good sear.

2. Season with salt, black pepper, paprika, and garlic powder. Toss to coat evenly.

3. Heat olive oil in a large skillet over medium-high heat.

4. Once hot, add the steak in a single layer. Avoid overcrowding to help the steak sear properly—work in batches if needed.

5. Sear the steak for about 2-3 minutes per side until browned and medium-rare to medium inside.

6. Add butter and minced garlic to the skillet in the last minute of cooking. Spoon the melted garlic butter over the steak for added flavor.

7. Remove the steak from the skillet and set aside.

3. Make the Creamy Ranch Sauce

1. In the same skillet (don’t wipe it clean—those brown bits add flavor!), melt 2 tbsp butter over medium heat.

2. Add minced garlic and sauté for about 1 minute, until fragrant.

3. Sprinkle in the flour and stir constantly for 1-2 minutes to create a roux. This helps thicken the sauce.

4. Gradually whisk in the heavy cream and milk, ensuring no lumps remain.

5. Stir in the ranch seasoning, onion powder, and crushed red pepper flakes.

6. Let the sauce simmer for 3-5 minutes, stirring often, until it thickens slightly.

7. Add shredded mozzarella and stir until fully melted and creamy.

8. Taste and adjust seasoning with salt and pepper.

4. Combine and Finish

1. Add the drained pasta to the sauce and toss well to coat.

2. If the sauce feels too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.

3. Gently fold in the steak pieces, letting them warm back up in the sauce.

4. Garnish with chopped parsley and a bit more mozzarella if you love that cheesy pull.