Garlic Butter Steak Bites with Chipotle Cheddar Shells
Creamy, juicy, and packed with smoky heat, these Garlic Butter Steak Bites with Chipotle Cheddar Shells are the ultimate weeknight comfort meal.
Servings: 4 servings
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.
Notes
Use room-temperature steak cubes for even searing. Don’t crowd the pan when searing. Soften cream cheese before adding to the sauce to avoid lumps. Adjust chipotle sauce gradually for desired heat.