Ingredients
For the Garlic Butter Steak Bites:
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1½ lbs sirloin steak (or ribeye), cut into cubes
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Salt and black pepper to taste
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1 teaspoon smoked paprika
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1 teaspoon Italian seasoning
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3 tablespoons unsalted butter
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4 garlic cloves, minced
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1 tablespoon olive oil
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Fresh parsley (optional)
For the Creamy Parmesan Shells:
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12 oz medium pasta shells
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2 tablespoons butter
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3 garlic cloves, minced
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2 tablespoons all-purpose flour
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2 cups heavy cream
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1 cup freshly grated Parmesan cheese
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½ teaspoon salt
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½ teaspoon black pepper
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½ teaspoon garlic powder
Step-by-Step Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta shells according to package directions until al dente. Drain and set aside, reserving about ½ cup of pasta water.
Step 2: Prepare and Sear the Steak
Pat the steak cubes dry with paper towels—this ensures a better sear. Season generously with salt, pepper, smoked paprika, and Italian seasoning.
Heat the olive oil in a large skillet over medium-high heat. Add the steak cubes in a single layer (work in batches if needed to avoid overcrowding). Sear for 2 to 3 minutes per side until nicely browned.
Step 3: Add Garlic Butter
Reduce the heat to low. Add the butter and minced garlic to the skillet. Stir and spoon the garlic butter over the steak for 1 to 2 minutes. Remove the steak from the skillet and let it rest.
Step 4: Make the Creamy Parmesan Sauce
In the same skillet (don’t wipe it clean!), melt the 2 tablespoons of butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Whisk in the flour and cook for 1 minute, stirring constantly.
Gradually whisk in the heavy cream, stirring continuously until smooth. Cook for 2 to 3 minutes until the sauce thickens slightly. Stir in the grated Parmesan cheese, salt, pepper, and garlic powder until the cheese is melted and the sauce is creamy.
Step 5: Combine Pasta and Sauce
Add the cooked pasta shells to the skillet with the cream sauce. Toss to coat evenly, adding a splash of reserved pasta water if needed to loosen the sauce.
Step 6: Serve
Divide the creamy pasta between plates and top with the garlic butter steak bites. Garnish with fresh parsley if desired. Serve immediately.
Pro Tips for the Best Steak Bites
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Pat the Steak Dry: This is essential for a good sear. Moisture is the enemy of browning.
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Don’t Overcrowd the Pan: Cook the steak in batches if needed. Overcrowding lowers the pan temperature and causes steaming instead of searing.
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Let the Steak Rest: Resting allows the juices to redistribute, keeping the meat tender.
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Use Freshly Grated Parmesan: Pre-shredded cheese doesn’t melt as smoothly. Grate your own for the creamiest sauce.
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Reserve Pasta Water: The starchy water is perfect for loosening the sauce if it becomes too thick.
Delicious Variations
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Spicy Steak Bites: Add ½ teaspoon of red pepper flakes to the garlic butter.
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Mushroom Steak: Add sliced mushrooms when cooking the garlic.
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Cajun Steak: Use Cajun seasoning instead of Italian seasoning.
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Lemon Garlic: Add a squeeze of fresh lemon juice at the end.
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Herb Butter: Add fresh thyme or rosemary to the garlic butter.
Serving Suggestions
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Serve with a simple green saladdressed in lemon vinaigrette
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Add roasted vegetables like asparagus or broccoli
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Pair with garlic bread for extra indulgence
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Top with extra Parmesan and fresh parsley
Storage and Reheating
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Refrigerator: Store in an airtight container for up to 3 days.
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Reheating: Reheat gently on the stovetop with a splash of milk or cream. The microwave works but may overcook the steak.
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Freezing: This dish is best enjoyed fresh, but the creamy pasta can be frozen separately for up to 2 months.
Conclusion: A New Weeknight Favorite
This Garlic Butter Steak Bites & Creamy Parmesan Shells proves that you don’t need to go to a steakhouse to enjoy a restaurant-quality meal. With tender, juicy steak bites and rich, creamy pasta, it’s a dinner that feels special but comes together in just 30 minutes.
Perfect for busy weeknights, this recipe is sure to become a favorite. Make it once, and you’ll understand why it’s a keeper.