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Note: I cook the meat, then the veggies and then the sauce (using the same pan for each).
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And then I mix everything together.
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But you could use 3 pans at once to make assembly faster.
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Cook pasta according to package instructions for al dente, but stop 2 minutes short of the specified time.
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Drain the pasta and set it aside but reserve 1 cup of the pasta water.
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Set the water aside as well.
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For the topping: Heat a pan to medium-high heat.
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Pulse together the bread or crackers and 1 1/2 tablespoons of the butter in a food processor until large crumbs form.
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Add the buttery crumbs to the hot pan and toast the mixture, stirring occasionally, for about 4 minutes.
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When done they should be golden brown and crispy.
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Remove from heat and set aside.
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You can use store-bought bread crumbs and melted butter instead.
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Whatever youd prefer is fine!
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For the steak: Heat a pan to medium-high heat.
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Slice steak into thin strips and pat the strips dry with a paper towel.
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Toss steak with steak seasoning and sear in the hot pan until crispy and brown on all sides.
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This should take about 4 minutes.
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Remove from heat and set aside.
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For the vegggies: Cut the bell pepper and onion into 1-inch wedges and mince the garlic.
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In a hot pan (the same one you cooked the steak in), saute the onion and peppers with a drizzle of olive oil until charred on the edges.
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This will take about 3 minutes.
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Add the garlic, pickled jalapenos and jalapeno juice and saute for 2 more minutes until the garlic is fragrant but not brown.
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Turn off the heat or remove the veggies to another dish and use the same pan for the cheese sauce.
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For the cheese sauce: Melt the remaining 1 1/2 tablespoons butter with the flour and whisk together over medium heat for 2 minutes until a paste forms.
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Add the milk/half and half, cream cheese, grated cheese and chicken stock.
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Stir together until cheeses are melted and sauce is bubbly.
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Add a dash of salt and pepper and pasta water as needed to form a smooth sauce.
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Preheat the oven to 375F if cooking immediately this recipe can also be made in advance and kept in the refrigerator for up to 3 days!
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In a large bowl or pot combine meat, vegetables, pasta and cheese sauce.
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Add more pasta water as needed to make a soupy consistency.
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Pour the mixture into a casserole dish (9x13 or a similar size oval) and top with the prepared bread crumbs.
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Bake for 30 minutes until sauce is bubbly and topping is crispy.
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Add more jalapenos if you enjoy spicy things!
