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Juicy Garlic Butter Steak Bites served with Creamy Parmesan Pasta Shells in a rich sauce.

Garlic Butter Steak Bites & Creamy Parmesan Shells

This cozy and indulgent meal features tender steak bites seared in garlic butter and luscious pasta shells coated in a creamy parmesan sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the steak bites
  • 1 pound Sirloin, ribeye, or New York strip steak Choose well marbled for tenderness.
  • 4 tablespoons Butter Real butter is key for that golden sear and flavor.
  • 4 cloves Garlic, minced Use fresh cloves; go heavy because garlic in butter is magic.
  • 2 tablespoons Olive oil Helps raise the smoke point so the butter does not burn.
  • to taste teaspoon Salt and pepper Season the steak generously before cooking.
  • 1/4 cup Fresh parsley, chopped Adds color and a clean, herby finish.
  • 1/2 teaspoon Red pepper flakes Optional heat that wakes up the richness.
For the creamy shells
  • 8 ounces Medium pasta shells Holds sauce beautifully.
  • 1 cup Parmesan, freshly grated For a smooth melt.
  • 1 cup Heavy cream or half and half Creamiest texture comes from heavy cream.
  • 1/2 cup Chicken or beef broth Thins the sauce.
  • 1 tablespoon Lemon zest Adds brightness.
  • 1 tablespoon Lemon juice Adds brightness to cut through the richness.
  • 4 cloves Garlic, minced The sauce loves it.

Method
 

Cook the steak bites
  1. Cut the steak into bite-sized cubes, about 1 inch. Pat them dry with paper towels.
  2. Season on all sides with salt and pepper. Heat a large skillet over medium-high heat.
  3. Add olive oil and half the butter. When the butter foams, add the steak in a single layer.
  4. Sear for 2-3 minutes, flip, and cook 1-2 minutes more for medium rare. Remove from pan.
  5. Add minced garlic to the pan for 20-30 seconds until fragrant. Spoon the garlicky butter over the steak.
Make the creamy shells
  1. Boil salted water and cook pasta shells to al dente. Reserve 1 cup pasta water before draining.
  2. In the same skillet, add a splash of broth and scrape up the browned bits.
  3. Pour in the rest of the broth and cream, then simmer over medium-low heat.
  4. Whisk in parmesan a handful at a time until smooth. Adjust thickness with reserved pasta water as needed.
  5. Season with salt, pepper, and red pepper flakes. Add lemon zest and juice.
Bring it together
  1. Stir the drained pasta into the skillet and toss until coated with sauce.
  2. Add steak bites and garlicky butter back into the pan and toss gently.
  3. Finish with chopped parsley and adjust seasoning before serving.

Notes

Let steak sit for 20-30 minutes before cooking for even cooking. Use freshly grated parmesan for best results. Consider adding spinach or peas for more veggies. For lighter options, use half and half and more broth.