Garlic Butter Steak Bites & Creamy Parmesan Shells

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Of course! This is a classic, decadent, and incredibly satisfying meal. The combination of juicy, garlicky steak bites with rich, creamy parmesan pasta is simply unbeatable.

Here’s a complete recipe that guides you through making both components so they’re ready to serve together.

Garlic Butter Steak Bites & Creamy Parmesan Shells

This recipe creates tender, seared steak bites swimming in a garlic butter sauce, served over perfectly cooked pasta shells coated in a luxurious, fast parmesan cream sauce.

Yield: 3-4 servings
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Ingredients

For the Steak Bites:

· 1.5 lbs (680g) sirloin steak or ribeye, cut into 1-inch cubes
· 1 tablespoon olive oil
· Salt and freshly cracked black pepper
· 3 tablespoons unsalted butter
· 4-5 garlic cloves, minced
· 1 tablespoon fresh parsley, chopped (for garnish)

For the Creamy Parmesan Shells:

· 8 oz (225g) medium pasta shells
· 2 tablespoons unsalted butter
· 2 cloves garlic, minced
· 1 cup heavy cream (or half-and-half for a lighter sauce)
· 1 cup freshly grated Parmesan cheese
· ¼ teaspoon garlic powder
· ¼ teaspoon onion powder
· Salt and black pepper to taste
· Pinch of nutmeg (optional, but highly recommended)

Instructions

Part 1: The Creamy Parmesan Shells

  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. Reserve about 1 cup of the starchy pasta water before draining. Drain the pasta and set it aside.
  2. Start the Sauce: While the pasta cooks, melt the 2 tablespoons of butter in a large skillet or saucepan over medium heat. Add the 2 minced garlic cloves and cook for 1 minute until fragrant.
  3. Create the Cream Base: Pour in the heavy cream. Add the garlic powder, onion powder, salt, and pepper. Let it simmer gently for 2-3 minutes to allow the sauce to thicken slightly.
  4. Add the Cheese: Reduce the heat to low. Gradually whisk in the grated Parmesan cheese until it’s completely melted and the sauce is smooth.
  5. Combine: Add the drained pasta shells to the sauce, tossing to coat thoroughly. If the sauce is too thick, add a splash of the reserved pasta water to thin it to your desired consistency. Cover and keep warm on low heat while you cook the steak.

Part 2: The Garlic Butter Steak Bites

  1. Season the Steak: Pat the steak cubes completely dry with paper towels. This is crucial for a good sear. Season them generously with salt and pepper.
  2. Sear the Steak: Heat a large cast-iron or heavy-bottomed skillet over medium-high heat until very hot. Add the olive oil. Add the steak bites in a single layer, ensuring they aren’t crowded (work in batches if needed).
  3. Cook to Perfection: Sear the steak bites without moving them for 1-2 minutes to get a good crust. Then, toss and continue cooking for another 3-5 minutes, or until browned on all sides and cooked to your desired doneness (medium-rare is recommended for the best tenderness).
  4. The Garlic Butter Bath: Push the steak bites to one side of the skillet. Reduce the heat to low. Add the 3 tablespoons of butter and the minced garlic to the empty side of the pan. As the butter melts, use a spoon to baste the steak bites with the garlic butter for about 1 minute. This infuses them with incredible flavor.
  5. Finish: Remove from heat and stir in the fresh parsley.

To Serve:
Spoon a generous portion of the creamy parmesan shells onto each plate. Top with the garlic butter steak bites and drizzle any extra garlic butter from the skillet over everything. Serve immediately.

Chef’s Tips for Success

· Steak Choice: Sirloin is a great budget-friendly option, but ribeye or tenderloin will be exceptionally tender and flavorful.
· Don’t Crowd the Pan: When searing the steak bites, overcrowding will steam them instead of creating a beautiful brown crust. Cook in batches if necessary.
· The Power of Pasta Water: The starchy pasta water is a secret weapon! It helps the creamy sauce emulsify and stick to the pasta perfectly.
· Freshly Grated Parmesan is Key: Pre-shredded cheese contains anti-caking agents that can make your sauce grainy and less smooth. Always grate your own from a block for the best results.
· Make it a One-Pan Meal (Simplified Version): After cooking the steak bites, remove them from the skillet. In the same skillet with the steak drippings, proceed with the “Creamy Parmesan Shells” recipe steps 2-4. Add the cooked pasta and steak bites back in at the end to combine everything.

Enjoy this restaurant-quality meal right at home

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