Pin Tender, juicy steak bites seared in garlic butter paired with creamy, cheesy pasta shells make for a quick and satisfying meal that's perfect for any weeknight.
I first made this meal on a busy evening when everyone was craving something rich but speedy, and it became an instant family favorite—the steak bites never last long on the table.
Ingredients
- Sirloin steak: 1 lb (cut into 1 inch cubes)
- Olive oil: 1 tbsp
- Kosher salt: 1 tsp
- Black pepper: 1/2 tsp
- Smoked paprika: 1 tsp
- Unsalted butter: 3 tbsp for steak, 2 tbsp for shells
- Garlic cloves: 4, minced
- Fresh parsley: 2 tbsp, chopped
- Pasta shells: 8 oz medium
- Whole milk: 2 cups
- All-purpose flour: 2 tbsp
- Shredded sharp cheddar cheese: 1 1/2 cups
- Grated Parmesan cheese: 1/2 cup
- Salt: 1/2 tsp for cheese sauce
- Black pepper: 1/4 tsp for cheese sauce
- Ground nutmeg (optional): Pinch
Instructions
- Cook Pasta:
- Bring a large pot of salted water to a boil. Cook pasta shells according to package instructions until al dente. Drain and set aside.
- Prep Steak:
- Pat steak cubes dry with paper towels. Toss with olive oil, salt, pepper, and smoked paprika.
- Sear Steak:
- Heat a large skillet over medium high. Add steak cubes in a single layer and sear for 1 to 2 minutes per side until browned and just cooked through. Remove steak bites to a plate, tent loosely with foil.
- Make Garlic Butter:
- Reduce heat to medium. In same skillet, add 3 tbsp butter and minced garlic. Sauté for 1 minute until fragrant, scraping up browned bits. Return steak bites and juices to skillet, toss with garlic butter and parsley for 30 seconds. Remove from heat.
- Make Cheese Sauce:
- In a separate saucepan, melt 2 tbsp butter over medium. Whisk in flour, cook 1 minute. Gradually whisk in milk, stirring constantly until thickened, about 3 to 4 minutes.
- Cheese & Combine:
- Reduce heat to low. Stir in cheddar and Parmesan until smooth. Season with salt, pepper, and nutmeg if using. Add drained pasta shells and stir to coat.
- Serve:
- Serve steak bites over cheesy shells, garnished with more parsley if you like.
Pin My kids love sprinkling extra Parmesan on top, and even the picky eaters savor every bite of the cheesy shells—this is our go-to when we need smiles at the dinner table.
Required Tools
Large skillet, saucepan, pot for pasta, knife and cutting board, measuring cups and spoons, whisk
Allergen Information
Contains milk, cheese, and butter (dairy), and wheat (gluten). Check cheese and pasta labels for potential allergens.
Nutritional Information
Per serving: Calories 610, Total Fat 34 g, Carbohydrates 41 g, Protein 38 g
Pin This meal brings steakhouse comfort to any night of the week—serve with a salad or roasted broccoli for a full dinner in no time.
Recipe Q&A
- → What cut of steak works best for this dish?
Sirloin steak is ideal for its tenderness and flavor, but ribeye or strip steak can be substituted for a richer taste.
- → How do I achieve tender steak bites?
Pat the steak cubes dry before searing in hot garlic butter to get a caramelized crust while keeping the inside juicy.
- → What cheeses are used for the pasta sauce?
A sharp cheddar and grated Parmesan blend melts into the sauce, creating a creamy and flavorful coating for the pasta shells.
- → Can I add vegetables to the cheesy shells?
Yes, sautéed mushrooms or spinach work well and add extra flavor and texture to the creamy shells.
- → How to spice up the dish?
Adding red pepper flakes to the garlic butter gives a subtle heat that complements the rich flavors.
- → What is the best method to cook the pasta shells?
Cook pasta shells in salted boiling water until al dente, then drain and toss gently with the cheese sauce for best texture.
