Ingredients:
1½ lbs sirloin steak, cut into bite-sized pieces
2 tablespoons olive oil
3 tablespoons butter
1 teaspoon garlic powder
Salt and black pepper to taste
4 cloves garlic, minced
Fresh parsley, chopped (for garnish)
For the Creamy Shell Pasta:
12 oz shell pasta
2 tablespoons butter
1½ cups heavy cream
½ cup chicken or beef broth
1½ cups grated Parmesan cheese
1 cup shredded mozzarella (optional for extra cheesiness)
Salt and pepper to taste
Directions:
- Boil shell pasta in salted water until al dente. Drain and set aside.
- Sear the Steak Bites: Pat the steak bites dry and season with garlic powder, salt, and pepper. Heat olive oil and 3 tablespoons butter in a large skillet over medium-high heat. Sear the steak in batches for 2–3 minutes per side until golden-brown. Remove and set aside.
- Make the Garlic Butter: In the same skillet, reduce heat to medium. Add the minced garlic and sauté for 1 minute in the leftover juices and butter. Return steak bites to the skillet and toss to coat in the garlic butter. Set aside and keep warm.
- Make the Creamy Parmesan Sauce: In a new pan or pot, melt 2 tablespoons butter. Stir in the heavy cream and broth. Simmer for 2–3 minutes, then add Parmesan and mozzarella, stirring until melted and thickened. Season with salt and pepper to taste.
- Combine: Stir the cooked shell pasta into the creamy Parmesan sauce until fully coated.
- Serve: Plate the creamy shell pasta and top with garlic butter steak bites. Garnish with chopped parsley and serve hot.
Cooking Time: 35 minutes | Servings: 4 | Calories: 790 per serving