Creamy, juicy, and packed with smoky heat, these Garlic Butter Steak Bites with Chipotle Cheddar Shells are the ultimate weeknight comfort meal. Imagine tender sirloin cubes seared in garlic butter, piled over pillowy shell pasta smothered in a cheesy chipotle sauce — it’s cozy, indulgent, and strangely addictive. Fun fact: steak bites were originally popular as a pub snack, but when paired with a rich cheese sauce they quickly move from appetizer to main course-worthy comfort food.
This recipe shines because it’s simple to pull together, comes together fast, and pleases picky eaters and adventurous palates alike. If you love other skillet-style pasta dishes on the blog, check out this creamy riff on a similar favorite Garlic Butter Steak Bites & Creamy Parmesan Shells for another take. Ready your skillet — dinner is about to get delicious.
What is Garlic Butter Steak Bites with Chipotle Cheddar Shells?
What’s in a name? At first glance it sounds like two awesome things smooshed together — and that’s exactly the idea. Steak bites bring the savory, garlicky meaty goodness while chipotle cheddar shells bring the creamy, slightly smoky comfort. Who decided to combine steak and shells? Probably someone hungry, impatient, and very clever.
Why this name? Because it tells the whole story: garlic butter for richness, steak bites for texture, and chipotle cheddar shells for the creamy kick. Reminds me of the old saying: “the way to a man’s heart is through his stomach.” Who can argue with steak and cheese? Don’t just read about it — try the recipe and see how quickly it wins over everyone at your table.
Why You’ll Love This
- Bold, savory highlight: The seared sirloin cubes deliver a caramelized crust and juicy interior, while the garlic butter ties everything together with aromatic richness.
- Big savings, big flavor: Making this at home beats takeout on price and portion control — you can use a modest cut of steak and still get restaurant-level results.
- Topping and sauce magic: The chipotle-infused cheddar sauce brings smoky heat and creamy texture that clings perfectly to shell pasta, making every bite comforting and complex.
Compared to other pasta-and-steak combos on the site, like the Parmesan cream version Garlic Butter Steak Bites with Parmesan Cream Sauce, this one has more smoky heat and a slightly bolder flavor profile. If you love creamy pasta with a punch, this is your new go-to. Now grab your skillet and let’s cook.
How to Make:
Quick Overview
This dish is deceptively easy: sear bite-sized steak quickly, boil pasta, then whisk together a rich chipotle cheddar sauce. The standout element is the creamy, slightly smoky sauce that coats every shell and complements the garlicky steak bites. Prep time is about 15 minutes, cooking time about 20–25 minutes, total roughly 35–40 minutes.
Ingredients
- 1.5 pounds sirloin steak, cut into 1-inch cubes
- 4 tbsp butter, divided (room temperature for easier melting)
- 4 cloves garlic, minced
- 2 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 1/4 tsp black pepper
- 1 tsp salt
- 2 tbsp olive oil
- 1 lb medium shell pasta
- 6 tbsp butter (for sauce)
- 1/4 cup all-purpose flour
- 3 cups whole milk (room temperature helps prevent lumps)
- 4 oz cream cheese, softened
- 1.5 cups white cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- 1–2 tbsp chipotle pepper sauce (adjust to taste)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Directions
- Toss the steak cubes with the Cajun seasoning, smoked paprika, salt, and black pepper in a large bowl until evenly coated. Let sit for 5 minutes to absorb flavors.
- Heat a large skillet over medium-high heat and add the olive oil and 2 tablespoons of butter. Once the butter is melted and the skillet is hot, add half of the steak bites in a single layer. Sear for about 3 minutes on each side until nicely browned; do not overcrowd the pan. Transfer to a plate and repeat with the remaining steak and remaining 2 tablespoons butter. This two-batch method ensures a good crust on each cube.
- Reduce heat slightly, add the minced garlic to the skillet, and cook for about 30 seconds until fragrant — don’t let it burn. Return all steak bites to the skillet, toss in the garlic butter for a quick glaze, then remove from heat and set aside on low to keep warm.
- While the steak cooks, bring a large pot of salted water to a boil. Add the shell pasta and cook until al dente according to package directions (usually 8–10 minutes). Drain well and set aside.
- For the sauce, melt 6 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, to make a light roux — this removes the raw flour taste.
- Slowly whisk in the milk in a steady stream, whisking constantly to avoid lumps. Cook, stirring often, until the sauce thickens slightly, about 4–6 minutes.
- Reduce heat to low, add the softened cream cheese and whisk until melted and smooth. Stir in the white cheddar and Monterey Jack cheeses a handful at a time until fully melted. Mix in the chipotle pepper sauce, garlic powder, onion powder, and salt and pepper to taste. Adjust the chipotle for your preferred spice level.
- Add the cooked pasta to the cheese sauce and stir gently until every shell is coated evenly. If the sauce is too thick, stir in a splash of milk to loosen.
- Plate the cheesy shells, then top generously with the garlic butter steak bites. Serve immediately while hot and saucy.
What to Serve With:
- Simple green salad with lemon vinaigrette to cut the richness.
- Roasted vegetables such as asparagus or broccoli for a textural contrast.
- Crusty garlic bread for extra indulgence and sauce mopping.
- Pickled jalapeños or a light cucumber salad if you want more acidity and crunch.
- For drinks, a bold red wine like Malbec or a crisp lager pairs beautifully.
Top Tips for Perfecting:
- Use room-temperature steak cubes so they sear evenly. Cold meat steams and won’t brown as well.
- Don’t crowd the pan when searing. Work in batches for a caramelized crust.
- Soften cream cheese before adding to the sauce to avoid lumps.
- Taste and adjust the chipotle sauce gradually — start with 1 tablespoon and add more if you want extra heat.
- If the sauce thickens too much after cooling, gently reheat with a splash of milk to restore creaminess.
- Substitute half-and-half for milk for an even richer sauce, or use sharp cheddar for more bite.
- Avoid overcooking the pasta — al dente pasta holds up better under the sauce and reheating.
Storing and Reheating Tips:
- Refrigeration: Store leftovers in an airtight container up to 3–4 days. Keep steak and pasta together for convenience.
- Freezing: The sauce can separate a bit if frozen, so freezing is not recommended for best texture. If you must freeze, place in a freezer-safe container for up to 2 months and thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stovetop over low heat, stirring and adding a splash of milk to revive the sauce. You can also reheat single servings in the microwave in 30-second bursts, stirring between intervals. Avoid high heat which can toughen the steak.
FAQs
Can I use a different cut of steak?
Yes. Sirloin is a great balance of flavor and price, but ribeye or strip steak work well if you prefer more marbling. For very lean cuts, watch the cooking time to avoid toughness.
Can I make the sauce ahead of time?
You can make the sauce up to a day ahead. Keep it in the refrigerator and gently reheat with a splash of milk before tossing with pasta. Reheat only over low heat to prevent separation.
How spicy is the chipotle cheddar sauce?
That depends on how much chipotle sauce you add. Start with 1 tablespoon for a mild smoky heat, and increase to 2 if you like it spicier.
Can I use a different pasta shape?
Absolutely. Shells are great because they trap sauce, but elbow macaroni, cavatappi, or penne work well too.
Is this recipe freezer-friendly?
Partially. You can freeze the cooked steak bites separately, but the cheese sauce may change texture after freezing. For best results, freeze components separately and combine when reheating.
Conclusion
This Garlic Butter Steak Bites with Chipotle Cheddar Shells recipe brings together seared steak and a smoky, creamy cheese sauce for a comforting meal that’s quick enough for weeknights and tasty enough for guests. It’s simple, family-friendly, and easy to make your own with substitutions and spice adjustments. If you want to see another variation for inspiration, check out this detailed write-up on Cooked – Garlic Butter Steak Bites & Creamy Chipotle White … and then get cooking — your best dinner of the week is only one skillet away.
Garlic Butter Steak Bites with Chipotle Cheddar Shells
Equipment
- Large Skillet
- Medium Saucepan
- Mixing Bowl
- Pot
Ingredients
Steak Ingredients
- 1.5 pounds sirloin steak, cut into 1-inch cubes
- 4 tbsp butter, divided room temperature for easier melting
- 4 cloves garlic, minced
- 2 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 1/4 tsp black pepper
- 1 tsp salt
- 2 tbsp olive oil
Pasta Ingredients
- 1 lb medium shell pasta
Sauce Ingredients
- 6 tbsp butter for sauce
- 1/4 cup all-purpose flour
- 3 cups whole milk room temperature helps prevent lumps
- 4 oz cream cheese, softened
- 1.5 cups white cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- 1–2 tbsp chipotle pepper sauce adjust to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
- Toss the steak cubes with the Cajun seasoning, smoked paprika, salt, and black pepper in a large bowl until evenly coated. Let sit for 5 minutes to absorb flavors.
- Heat a large skillet over medium-high heat and add the olive oil and 2 tablespoons of butter. Once the butter is melted and the skillet is hot, add half of the steak bites in a single layer. Sear for about 3 minutes on each side until nicely browned; do not overcrowd the pan. Transfer to a plate and repeat with the remaining steak and remaining 2 tablespoons butter.
- Reduce heat slightly, add the minced garlic to the skillet, and cook for about 30 seconds until fragrant. Return all steak bites to the skillet, toss in the garlic butter for a quick glaze, then remove from heat and set aside on low to keep warm.
- While the steak cooks, bring a large pot of salted water to a boil. Add the shell pasta and cook until al dente according to package directions (usually 8–10 minutes). Drain well and set aside.
- For the sauce, melt 6 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, to make a light roux.
- Slowly whisk in the milk in a steady stream, whisking constantly to avoid lumps. Cook, stirring often, until the sauce thickens slightly, about 4–6 minutes.
- Reduce heat to low, add the softened cream cheese and whisk until melted and smooth. Stir in the white cheddar and Monterey Jack cheeses a handful at a time until fully melted. Mix in the chipotle pepper sauce, garlic powder, onion powder, and salt and pepper to taste.
- Add the cooked pasta to the cheese sauce and stir gently until every shell is coated evenly. If the sauce is too thick, stir in a splash of milk to loosen.
- Plate the cheesy shells, then top generously with the garlic butter steak bites. Serve immediately while hot and saucy.