Ingredients
For the Steak Bites:
1 ½ lbs sirloin or ribeye steak, cut into bite-size cubes
Salt and black pepper, to taste
1 tsp garlic powder
2 tbsp olive oil
4 tbsp butter
4 cloves garlic, minced
1 tbsp fresh parsley, chopped (for garnish)
For the Creamy Parmesan Shells:
8 oz small pasta shells
2 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
½ cup shredded mozzarella (optional for extra creaminess)
Salt and pepper, to taste
Fresh parsley, for garnish
Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Cook pasta shells according to package directions. Drain and set aside. - Sear the Steak Bites:
Pat the steak cubes dry with paper towels. Season generously with salt, pepper, and garlic powder.
Heat olive oil in a large skillet over medium-high heat.
Add the steak in a single layer (work in batches if needed). Sear 2–3 minutes per side until browned and cooked to your liking.
Remove steak from the skillet and set aside. - Make the Garlic Butter Sauce:
In the same skillet, reduce heat to medium.
Add butter and minced garlic; sauté for 30–60 seconds until fragrant.
Return steak bites to the skillet and toss to coat in the garlic butter. Sprinkle with fresh parsley. - Prepare the Creamy Parmesan Shells:
In a saucepan, melt butter and sauté garlic until fragrant.
Add heavy cream and bring to a gentle simmer.
Stir in Parmesan (and mozzarella if using) until melted and creamy.
Season with salt and pepper to taste.
Add the cooked pasta shells and stir to coat well. - Serve:
Plate the creamy Parmesan shells, top with the garlic butter steak bites, and garnish with extra parsley or a sprinkle of Parmesan.
Would you like me to make this recipe one-pan style (where the pasta cooks right in the creamy sauce with the steak)? It makes cleanup easier and the flavors even richer.