8 tablespoons margarine
1/2 teaspoon dried parsley
1 teaspoon crushed red pepper
1 teaspoon seasoned dry mustard
1/4 teaspoon salt
1/4 teaspoon dried tarragon
1/4 teaspoon dried oregano
1 teaspoon dried onion
1 teaspoon dried mint
1/4 teaspoon dried rosemary, crushed
2 tablespoons minced parsley
1 teaspoon crushed red pepper
1 teaspoon garlic powder
1/2 pound steak, cut into 1/2 inch cubes
1 cup crushed pepper jack cheese
In a small bowl, mix margarine, dried parsley, crushed red pepper, seasoned dry mustard, salt, dried tarragon, oregano, onion, mint, rosemary and parsley.
Brown steak over medium-low heat in a large skillet. Drain and crumble.
When steak is done, remove from skillet and reserve for garnish. Place steak in a fresh teaspoon of olive oil, turning sides to brown. Transfer to a large bowl, and stir in steak and sauce. Slowly add pasta, crumbled and all but diced, and some cheese. Salt and pepper to taste. Garnish with remaining cheese, toss with pepper jack cheese. Refrigerate before serving.