Creamy, juicy, and downright comforting — Garlic Butter Steak Bites & Creamy Parmesan Shells is the kind of weeknight dinner that feels like a celebration without the fuss. Imagine tender steak bites seared to a caramelized finish, tossed in a silky garlic-parmesan sauce, and hugged by perfectly cooked shell pasta. Quick to make and big on flavor, this dish comes together in under 30 minutes and always gets requests for seconds.
If you love steak-and-pasta combos, you might also enjoy my other take on this duo — see the full Garlic Butter Steak Bites & Creamy Parmesan Shells recipe for another spin. A fun fact: steak bites were originally popularized as a tapas-style bite in casual tapas bars — perfect for sharing, or for hiding in your own bowl when no one’s looking. This recipe is simple, family-friendly, and forgiving, so whether you’re cooking for hungry teenagers or a cozy date night, it’s a winner. Let’s get cooking!
What is Garlic Butter Steak Bites & Creamy Parmesan Shells?
What’s in a name? A lot, apparently — and a mouthful! Garlic Butter Steak Bites & Creamy Parmesan Shells literally tells you what to expect: bite-sized pieces of steak, garlic-kissed butter, and shells swimming in a creamy Parmesan sauce. Who wouldn’t be curious? Did someone say the way to a man’s heart is through his stomach? Well, that might explain why this dish disappears in record time at dinner parties. Maybe it earned its name from a weeknight mashup of pantry pasta and leftover steak that turned into something legendary. Try it and see if it lives up to the hype!
Why You’ll Love This
This recipe is irresistible for three big reasons. First, the main highlight: tender, caramelized steak bites paired with a luxuriously creamy garlic-Parmesan sauce that clings to every shell. Second, cost-saving benefits: buying a small steak and a box of pasta is far cheaper than an equivalent restaurant meal — you get restaurant-quality results for a fraction of the price. Third, the flavor bomb: fresh garlic, rich Parmesan, and a splash of cream create a savory, comforting sauce that’s simple but deeply satisfying.
If you like rich pasta dishes, this one is similar in comfort level to my Steak Bites in Rich Garlic Butter Sauce with Creamy Parmesan Rigatoni, but shells catch more sauce for every bite. Ready to make dinner unforgettable? Let’s do it.
How to Make:
Quick Overview
This dish is straightforward: sear steak bites until browned, cook shells until al dente, then bring it all together in a creamy, cheesy garlic sauce. The beauty is the contrast of textures — crisped edges on the steak and a velvety sauce coating chewy pasta. Total time is roughly 25–30 minutes: 10 minutes prep, 15–20 minutes cooking.
Ingredients
- 1 lb steak, cut into bite-sized pieces (trim excess fat; room temperature for even searing)
- 2 tbsp olive oil (for searing; extra virgin is fine)
- 4 cloves garlic, minced (about 1 tablespoon; fresh is best)
- 1 cup heavy cream (cold from the fridge)
- 1 cup Parmesan cheese, grated (freshly grated for best melt and flavor)
- 8 oz shell pasta (dry; medium shells hold sauce well)
- Salt and pepper to taste (kosher salt recommended)
- Fresh parsley for garnish, chopped (optional, for color and brightness)
Directions
- In a large skillet, heat 2 tablespoons olive oil over medium-high heat until shimmering. Use a heavy skillet for best sear.
- Add minced garlic and sauté for 20–30 seconds until fragrant but not browned — garlic burns fast. Remove from the pan briefly if it starts to darken.
- Season the steak bites with salt and pepper, then add them to the skillet in a single layer. Do not overcrowd the pan — work in batches if needed. Cook until browned on the edges, about 5–7 minutes total, turning once. Remove the steak bites and set aside on a plate.
- While the steak cooks, bring a pot of salted water to a boil and cook the shell pasta according to package instructions until al dente. Drain and set aside (reserve a splash of pasta water if your sauce needs thinning).
- In the same skillet used for the steak, reduce heat to medium-low and pour in 1 cup heavy cream. Scrape up any browned bits from the pan — that’s flavor. Stir for 1–2 minutes to warm the cream.
- Gradually add 1 cup grated Parmesan cheese, stirring constantly until the sauce becomes smooth and creamy. If the sauce is too thick, add a tablespoon or two of reserved pasta water. Season with a bit more salt and pepper to taste.
- Return the cooked steak bites to the skillet, stirring to coat them evenly with the creamy sauce and warming them through for 1–2 minutes.
- Add the drained shell pasta to the skillet and toss gently until everything is evenly coated in the sauce. Serve hot, garnished with freshly chopped parsley.
What to Serve With
- A crisp green salad with lemon vinaigrette to cut through the richness
- Roasted or steamed asparagus or broccoli for a bright, healthy side
- Garlic bread or warm rolls to mop up any extra sauce
- A light red wine like Pinot Noir or a chilled Chardonnay for pairing
- For a non-alcoholic option, sparkling water with lemon or iced tea balances the creamy flavors
Top Tips for Perfecting
- Use a hot skillet and do not overcrowd the pan when searing steak bites — crowded meat steams instead of browns.
- Let the steak come to room temperature before cooking for a faster, even sear.
- Freshly grated Parmesan melts smoother and tastes sharper than pre-grated varieties.
- If your sauce becomes too thick, add reserved pasta water one tablespoon at a time until you reach the desired consistency.
- Substitute half-and-half for heavy cream in a pinch, but expect a slightly thinner sauce. For a richer finish, add a small pat of butter at the end.
- Avoid overcooking the pasta; shells should be al dente so they hold up when tossed with the steak and sauce.
- For a smoky twist, finish with a sprinkle of smoked paprika or a quick char on the steak.
For a sausage-forward variation that still keeps the creamy vibe, check out this similar idea for Garlic Butter Sausage Bites & Creamy Parmesan Pasta.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Creamy sauces are best eaten within this window.
- Freezing: I do not recommend freezing fully assembled pasta with cream sauce (texture changes). If needed, freeze just the cooked steak bites in a sealed container for up to 2 months and assemble fresh sauce and pasta later.
- Reheating: Gently reheat portions on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce. Microwave works in a pinch — heat in 30-second bursts, stirring between, and add a little liquid to maintain creaminess.
FAQs
Can I use a different cut of steak?
Yes. Sirloin, ribeye, or flank steak all work well. Sirloin is economical and flavorful; ribeye is richer. Slice thinner cuts against the grain for tenderness.
Is there a lighter version of this recipe?
You can swap heavy cream for half-and-half or use a combination of low-fat milk and a tablespoon of flour to thicken. The result will be lighter but less silky.
Can I make this gluten-free?
Absolutely. Use gluten-free pasta shells and check Parmesan packaging for any additives (pure grated Parmesan is typically gluten-free).
How do I prevent the garlic from burning?
Sauté minced garlic just until fragrant (20–30 seconds) and add the steak promptly; if the skillet gets too hot, remove briefly to cool before adding garlic.
Can I prep parts ahead of time?
Yes. Cut the steak into pieces and grate the Parmesan ahead. Cook the pasta ahead and refrigerate; reheat briefly before mixing to avoid clumping.
Conclusion
This Garlic Butter Steak Bites & Creamy Parmesan Shells recipe proves that dinner can be both effortless and indulgent — tender steak, a lusciously creamy sauce, and pasta that soaks up every bit of flavor. It’s an easy, family-friendly meal that’s great for weeknights or impressing guests without fuss. If you want to see the original inspiration for this exact dish, I recommend checking the full online version at Garlic Butter Steak Bites & Creamy Parmesan Shells, and for a quick social preview and tips you can also view this short post at Easy Garlic Butter Steak Bites & Creamy Parmesan Shells: The …. Give it a try tonight — family-approved comfort food awaits.
Garlic Butter Steak Bites & Creamy Parmesan Shells
Equipment
- Skillet
- Pot
Ingredients
Ingredients
- 1 lb Steak, cut into bite-sized pieces Trim excess fat; room temperature for even searing.
- 2 tbsp Olive oil For searing; extra virgin is fine.
- 4 cloves Garlic, minced About 1 tablespoon; fresh is best.
- 1 cup Heavy cream Cold from the fridge.
- 1 cup Parmesan cheese, grated Freshly grated for best melt and flavor.
- 8 oz Shell pasta Dry; medium shells hold sauce well.
- Salt and pepper To taste; kosher salt recommended.
- Fresh parsley, chopped For garnish; optional.
Instructions
- In a large skillet, heat 2 tablespoons olive oil over medium-high heat until shimmering. Use a heavy skillet for best sear.
- Add minced garlic and sauté for 20–30 seconds until fragrant but not browned. Remove from the pan briefly if it starts to darken.
- Season the steak bites with salt and pepper, then add them to the skillet in a single layer. Do not overcrowd the pan. Cook until browned on the edges, about 5–7 minutes total, turning once. Remove the steak bites and set aside on a plate.
- While the steak cooks, bring a pot of salted water to a boil and cook the shell pasta according to package instructions until al dente. Drain and set aside.
- In the same skillet used for the steak, reduce heat to medium-low and pour in 1 cup heavy cream. Scrape up any browned bits from the pan. Stir for 1–2 minutes to warm the cream.
- Gradually add 1 cup grated Parmesan cheese, stirring constantly until the sauce becomes smooth and creamy. If the sauce is too thick, add a tablespoon or two of reserved pasta water. Season with more salt and pepper to taste.
- Return the cooked steak bites to the skillet, stirring to coat them evenly with the creamy sauce and warming them through for 1–2 minutes.
- Add the drained shell pasta to the skillet and toss gently until everything is evenly coated in the sauce. Serve hot, garnished with freshly chopped parsley.