Garlic Butter Steak Bites & Creamy Parmesan Shells
Creamy, juicy, and downright comforting, this dish features tender steak bites seared to perfection and tossed in a silky garlic-parmesan sauce with shell pasta.
Servings: 4 servings
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.
Notes
Store leftovers in an airtight container for up to 3–4 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce.