Garlic Butter Steak Bites & Creamy Parmesan Shells

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Of course! This is a classic, restaurant-worthy comfort food combo that’s surprisingly easy to make at home. The juicy, garlicky steak bites paired with rich, creamy parmesan pasta is a match made in heaven.

Here’s a detailed recipe to bring this delicious dish to your table.

Garlic Butter Steak Bites & Creamy Parmesan Shells

This recipe cooks quickly, so it’s best to have all your ingredients prepped and ready to go before you start cooking.

Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4

Ingredients

For the Steak Bites:

· 1.5 lbs sirloin steak or ribeye, cut into 1-inch cubes
· 2 tablespoons olive oil
· 4 tablespoons butter
· 4-5 cloves garlic, minced
· 1 teaspoon fresh thyme leaves (or ½ tsp dried)
· 1 teaspoon fresh rosemary, chopped (or ½ tsp dried)
· Salt and freshly ground black pepper, to taste
· Optional: 2 tablespoons chopped fresh parsley for garnish

For the Creamy Parmesan Shells:

· 12 oz (about 3 cups) medium pasta shells
· 2 tablespoons butter
· 2 cloves garlic, minced
· 1 cup heavy cream
· 1 cup freshly grated Parmesan cheese
· ½ teaspoon salt, or to taste
· ¼ teaspoon black pepper
· ¼ teaspoon onion powder (optional)
· Optional: 2 cups fresh spinach or chopped sun-dried tomatoes

Instructions

Part 1: Cook the Pasta

  1. Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente.
  2. Reserve about 1 cup of the starchy pasta water before draining. This is key for the sauce!
  3. Drain the pasta and set it aside.

Part 2: Cook the Steak Bites

  1. While the pasta water is heating, pat the steak bites completely dry with paper towels. This is crucial for getting a good sear. Season them generously with salt and pepper.
  2. Heat a large skillet (cast iron is ideal) over medium-high heat. Add the 2 tablespoons of olive oil.
  3. Once the oil is hot and shimmering, add the steak bites in a single layer, making sure not to overcrowd the pan. You may need to do this in two batches.
  4. Sear the steak for 1-2 minutes per side without moving them, until a brown crust forms. They cook quickly! Aim for medium-rare to medium. Remove the steak bites to a plate and set aside. They will finish cooking later.

Part 3: Make the Creamy Parmesan Sauce

  1. In the same pot you used for the pasta (or a clean skillet), melt the 2 tablespoons of butter over medium heat.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Pour in the heavy cream, and add the salt, pepper, and onion powder (if using). Bring to a gentle simmer.
  4. Gradually whisk in the grated Parmesan cheese until it’s completely melted and the sauce is smooth.
  5. If the sauce is too thick, add a splash of the reserved pasta water, a little at a time, until it reaches your desired consistency.
  6. Add the drained pasta shells to the sauce and toss to coat. If using spinach or sun-dried tomatoes, stir them in now until the spinach is wilted. Keep the heat on low while you finish the steak.

Part 4: Finish the Steak Bites & Assemble

  1. Reduce the heat under the steak skillet to medium-low. Add the 4 tablespoons of butter.
  2. Once the butter is melted, add the minced garlic, thyme, and rosemary. Cook for about 30 seconds until fragrant.
  3. Return all the steak bites (and any accumulated juices) to the skillet. Toss them in the garlic butter sauce to warm through and coat evenly. This should only take about 1 minute.
  4. To Serve: Divide the creamy parmesan shells among plates or bowls. Top with a generous portion of the garlic butter steak bites. Drizzle any extra garlic butter from the steak skillet over the top. Garnish with fresh parsley and an extra sprinkle of Parmesan cheese.

Chef’s Tips for Success

· Don’t Crowd the Pan: Overcrowding the steak will steam it instead of searing it. Give the bites space for a perfect crust.
· High-Quality Parmesan: Use a block of real Parmigiano-Reggiano and grate it yourself. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy and less smooth.
· The Pasta Water is Liquid Gold: The starchy pasta water helps the sauce emulsify and cling perfectly to the pasta. Don’t skip it!
· Rest Your Meat: Letting the steak rest after the initial sear and before the final toss allows the juices to redistribute, ensuring every bite is tender.
· Deglaze the Steak Pan (Optional): After removing the steak, you can add a splash of red wine or beef broth to the hot skillet, scrape up the browned bits, and reduce it before adding the butter. This adds incredible depth of flavor to the garlic butter sauce.

Enjoy this decadent and satisfying meal! It’s sure to become a new family favorite.

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