Save Tender, juicy steak bites seared in garlic butter, paired with creamy, cheesy pasta shells—a quick and satisfying meal perfect for weeknights.
I made this on a hectic Tuesday when everyone craved something comforting but I had little time. These steak bites over creamy pasta were an instant hit: hearty, flavorful, and no fuss to serve.
Ingredients
- SIRLOIN STEAK: 1 lb (450 g) cut into 1-inch cubes
- OLIVE OIL: 1 tbsp
- KOSHER SALT: 1 tsp
- BLACK PEPPER: ½ tsp
- SMOKED PAPRIKA: 1 tsp
- UNSALTED BUTTER: 3 tbsp for steak bites, plus 2 tbsp for cheesy shells
- GARLIC CLOVES: 4, minced
- FRESH PARSLEY: 2 tbsp, chopped
- PASTA SHELLS: 8 oz (225 g) medium size
- WHOLE MILK: 2 cups (480 ml)
- ALL-PURPOSE FLOUR: 2 tbsp
- SHARP CHEDDAR CHEESE: 1½ cups (150 g), shredded
- PARMESAN CHEESE: ½ cup (50 g), grated
- SALT: ½ tsp for shells
- BLACK PEPPER: ¼ tsp for shells
- GROUND NUTMEG (optional): Pinch
Instructions
- Cook the pasta shells:
- Bring a large pot of salted water to a boil. Cook pasta shells according to package instructions until al dente. Drain and set aside.
- Prepare the steak bites:
- Pat steak cubes dry with paper towels. Toss with olive oil, salt, pepper, and smoked paprika.
- Sear the steak:
- Heat a large skillet over medium-high heat. Add steak cubes in a single layer and sear for 1–2 minutes per side until browned and just cooked through. Remove to a plate and tent loosely with foil.
- Make the garlic butter:
- Reduce heat to medium. In the same skillet, add butter and minced garlic. Sauté for 1 minute until fragrant, scraping up browned bits. Return steak bites plus any juices to the skillet, toss with garlic butter and parsley for 30 seconds. Remove from heat.
- Prepare the cheesy shells:
- In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring until thickened, about 3–4 minutes. Reduce heat to low. Stir in cheddar and Parmesan cheese 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 extra parsley if desired.
Save I always make double because my kids adore both the steak and the cheesy shells. It is a dinner everyone gets excited for in our house.
Required Tools
Large skillet, saucepan, pot for pasta, knife and cutting board, measuring cups and spoons, whisk
Allergen Information
Contains milk, cheese, butter (dairy) and wheat (gluten). Check cheese and pasta labels for potential allergens.
Nutritional Information
Per serving: 610 calories, 34 g fat, 41 g carbohydrates, 38 g protein
Save Serve right away for the best flavor and creamy texture. This recipe makes leftovers that taste just as good the next day.
Recipe FAQ
- → What cut of steak works best for this dish?
Sirloin is ideal due to its tenderness and flavor, but ribeye or strip steak can be used as alternatives for a richer taste.
- → How do I achieve tender steak bites?
Pat steak cubes dry before seasoning and sear over medium-high heat quickly to get a caramelized exterior while keeping the inside juicy.
- → Can I use a different pasta type?
Medium pasta shells work well as they hold the creamy sauce nicely, but other small pasta shapes like elbow macaroni or cavatappi can be substituted.
- → How is the cheese sauce made creamy?
Butter and flour form a roux base, then whole milk and sharp cheddar combined with Parmesan create a smooth, rich sauce that coats the pasta perfectly.
- → What adds extra flavor to the garlic butter?
Fresh minced garlic sautéed briefly in butter releases aromatic flavors; smoked paprika and parsley add depth and freshness.
- → Is there an option to add veggies?
Yes, sautéed mushrooms or spinach can be stirred into the pasta for additional texture and nutrition.