Garlic Butter Steak Bites with Creamy Parmesan Shells

Here’s a recipe for Garlic Butter Steak Bites with Creamy Parmesan Shells—a rich and flavorful meal that combines juicy steak bites seared in garlic butter with creamy, cheesy pasta. It’s indulgent but simple enough for a weeknight dinner.

🥩 Garlic Butter Steak Bites with Creamy Parmesan Shells

👨‍🍳 Servings: 4

⏱️ Total Time: ~40 minutes

Prep: 15 minutes
Cook: 25 minutes

🔪 Ingredients

For the Steak Bites:

1.5 lbs sirloin steak (or ribeye), cut into 1-inch cubes
1 tbsp olive oil
2 tbsp unsalted butter
4 cloves garlic, minced
Salt and black pepper, to taste
Optional: red pepper flakes, fresh chopped parsley for garnish

For the Creamy Parmesan Shells:

8 oz medium pasta shells
2 tbsp unsalted butter
2 cloves garlic, minced
2 tbsp all-purpose flour
2 cups whole milk (or half-and-half for richer sauce)
¾ cup grated Parmesan cheese
Salt and pepper, to taste
Optional: ¼ tsp ground nutmeg or a splash of cream for extra richness

🔥 Instructions

Step 1: Prep and Sear the Steak

Pat steak cubes dry with paper towels for a better sear.
Season steak generously with salt and black pepper.
Heat olive oil in a large skillet (preferably cast iron) over medium-high heat.
Add steak cubes in a single layer. Don’t overcrowd—work in batches if needed.
Sear for 2–3 minutes per side until browned. Remove to a plate and tent with foil.

Step 2: Make Garlic Butter for Steak

Lower heat to medium.
In the same skillet, add 2 tbsp butter.
Once melted, add minced garlic. Sauté for 30 seconds until fragrant.
Return steak bites to skillet and toss to coat in garlic butter for about 1 minute.
Remove from heat. Garnish with parsley or red pepper flakes if using. Set aside.

Step 3: Cook Pasta Shells

In a pot of salted boiling water, cook the shells according to package directions.
Reserve ½ cup of pasta water, then drain the pasta.

Step 4: Make Creamy Parmesan Sauce

In the same pot (or a clean saucepan), melt 2 tbsp butter over medium heat.
Add 2 cloves minced garlic and sauté briefly.
Stir in 2 tbsp flour to make a roux. Cook for 1 minute, whisking constantly.
Gradually add 2 cups milk, whisking to smooth out lumps.
Cook until the sauce thickens slightly (about 3–4 minutes).
Stir in Parmesan cheese, then season with salt, pepper, and optional nutmeg.
If too thick, thin with reserved pasta water or a splash of cream.

Step 5: Combine and Serve

Add cooked pasta shells to the sauce and stir to coat.
Plate a scoop of creamy shells with a generous portion of steak bites on top.
Spoon any extra garlic butter over the top for extra flavor.

🍷 Suggested Pairing

Red wine (like Cabernet or Malbec) or a light salad on the side to balance richness.

🧊 Storage

Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently on the stovetop with a splash of milk to loosen the sauce.

✅ Tips

Use room-temperature steak for a better sear.
Don’t stir steak too early—let it form a crust before flipping.
Add spinach or peas to the pasta for a veggie boost.