🥩 Garlic Butter Steak Bites & Creamy Parmesan Shells
Servings: 4
Total Time: ~35 minutes
Skill Level: Easy–Intermediate
🧄 Ingredients
Steak Bites
1½ lbs sirloin steak (or ribeye), cut into bite-sized cubes
1 tsp salt
½ tsp black pepper
½ tsp paprika
½ tsp garlic powder
1 tbsp olive oil
4 tbsp unsalted butter
4 cloves garlic, minced
1 tbsp fresh parsley, chopped (optional)
Creamy Parmesan Shells
12 oz medium pasta shells
2 tbsp butter
3 cloves garlic, minced
2 tbsp all-purpose flour
2 cups heavy cream
1 cup freshly grated Parmesan cheese
½ tsp salt (adjust to taste)
½ tsp black pepper
ÂĽ tsp red pepper flakes (optional)
½ tsp Italian seasoning (optional)
🍳 Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook pasta shells according to package instructions until al dente.
Reserve ½ cup pasta water, then drain and set aside.
2. Prepare the Steak Bites
Pat steak pieces dry with paper towels (important for browning).
Season with salt, pepper, paprika, and garlic powder.
Heat olive oil in a large skillet over medium-high heat.
Add steak bites in a single layer (cook in batches if needed).
Sear for 2–3 minutes per side until browned and cooked to desired doneness.
Reduce heat to medium. Add butter and minced garlic.
Spoon garlic butter over steak for 30–60 seconds until fragrant.
Remove from heat and garnish with parsley. Set aside.
3. Make the Creamy Parmesan Shells
In a large skillet or saucepan, melt butter over medium heat.
Add garlic and sauté for 30 seconds (do not brown).
Whisk in flour and cook for 1 minute to remove raw taste.
Slowly whisk in heavy cream until smooth.
Simmer for 3–4 minutes until slightly thickened.
Stir in Parmesan cheese, salt, pepper, red pepper flakes, and Italian seasoning.
Add cooked pasta and toss to coat.
If sauce is too thick, add reserved pasta water a little at a time.
4. Serve
Plate creamy Parmesan shells and top with garlic butter steak bites
Spoon extra garlic butter from the pan over the steak
Optional: extra Parmesan or fresh herbs on top
âť“ Q & A
Q: What cut of steak works best?
A: Sirloin is affordable and tender, but ribeye gives richer flavor. Strip steak also works well.
Q: Can I use milk instead of heavy cream?
A: Yes, but the sauce will be thinner. Use whole milk and add an extra tablespoon of flour or a little cream cheese for richness.
Q: How do I keep steak bites tender?
A:
Don’t overcrowd the pan
Use high heat for a quick sear
Avoid overcooking (medium-rare to medium is best)
Q: Can I make this ahead of time?
A:
Pasta sauce can be made ahead and reheated gently
Steak is best cooked fresh, but leftovers reheat well in a skillet with butter
Q: Can I add vegetables?
A: Absolutely! Try:
Sautéed mushrooms
Spinach or kale (stir into the sauce)
Roasted broccoli or asparagus
Q: Is this dish spicy?
A: No, but red pepper flakes add mild heat. Adjust or omit as desired.
Q: How should leftovers be stored?
A:
Refrigerate in an airtight container for up to 3 days
Reheat gently with a splash of cream or milk..
