Garlic Butter Steak Bites & Creamy Parmesan Shells
Creamy, juicy, and utterly comforting — this Garlic Butter Steak Bites & Creamy Parmesan Shells recipe is a weeknight hero that feels like a restaurant meal but comes together in under 30 minutes.
Equipment
- Large Skillet
- Pot
Ingredients
Ingredients
- 1 lb Steak, cut into bite-sized pieces Trim excess fat, bring to room temperature if possible.
- 2 tbsp Olive oil Or avocado oil for high-heat searing.
- 4 cloves Garlic, minced About 1 1/2 tsp per clove; use more if you love garlic.
- 1 cup Heavy cream Room temperature helps it combine smoothly.
- 1 cup Parmesan cheese, grated Freshly grated for best melt and flavor.
- 8 oz Shell pasta Large shells work best to hold sauce.
- 1 tsp Salt To taste.
- 1/2 tsp Pepper To taste.
- 2 tbsp Fresh parsley, chopped For garnish.
Instructions
- In a large skillet, heat 2 tbsp olive oil over medium-high heat until shimmering but not smoking. Use a heavy skillet for best sear.
- Add minced garlic to the skillet and sauté for 30–45 seconds until fragrant, stirring constantly so it doesn’t burn. Remove garlic briefly if it begins to darken too fast.
- Season steak bites with salt and pepper on all sides. Add the steak bites to the hot skillet in a single layer. Cook without moving for 2–3 minutes to develop a brown crust, then stir and cook another 2–4 minutes until browned and cooked to your liking (about 5–7 minutes total). Remove 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. Reserve 1/4 cup pasta water, then drain and set aside.
- Return the skillet to medium heat. Pour in 1 cup heavy cream, scraping any browned bits from the bottom of the pan. Stir and let the cream warm for 1–2 minutes.
- Add 1 cup grated Parmesan cheese to the warmed cream, stirring until the cheese melts and the sauce becomes smooth and creamy. If sauce seems too thick, add a splash of reserved pasta water to loosen. Season to taste with salt and pepper.
- Return the cooked steak bites to the skillet, mixing gently so each piece is coated with the creamy sauce. Heat together for 1–2 minutes to combine flavors.
- Add the cooked shell pasta and toss until everything is evenly coated in the sauce. Taste and adjust seasoning, then remove from heat. Serve hot, garnished with freshly chopped parsley and extra Parmesan if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Separate steak from pasta if you plan to reheat to keep textures optimal.