# Components:
→ Steak Bites
01 - 1 lb sirloin steak, cut into 1-inch cubes
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - ½ tsp black pepper
05 - 1 tsp smoked paprika
06 - 3 tbsp unsalted butter
07 - 4 garlic cloves, minced
08 - 2 tbsp fresh parsley, chopped
→ Cheesy Shells
09 - 8 oz medium pasta shells
10 - 2 cups whole milk
11 - 2 tbsp unsalted butter
12 - 2 tbsp all-purpose flour
13 - 1½ cups shredded sharp cheddar cheese
14 - ½ cup grated Parmesan cheese
15 - ½ tsp salt
16 - ¼ tsp black pepper
17 - Pinch ground nutmeg (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta shells according to package instructions until al dente. Drain and set aside.
02 - Pat steak cubes dry with paper towels. Toss with olive oil, kosher salt, black pepper, and smoked paprika to coat evenly.
03 - Heat a large skillet over medium-high heat. Add steak cubes in a single layer and sear for 1 to 2 minutes per side until browned and cooked through. Remove steak bites to a plate and loosely cover with foil.
04 - Reduce heat to medium. In the same skillet, add unsalted butter and minced garlic. Sauté for 1 minute until fragrant, scraping up browned bits from the pan.
05 - Return steak bites and any accumulated juices to the skillet. Toss with garlic butter and fresh parsley for 30 seconds, then remove from heat.
06 - In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in whole milk, stirring constantly until thickened, about 3 to 4 minutes.
07 - Reduce heat to low. Stir in shredded sharp cheddar and grated Parmesan until smooth. Season with salt, black pepper, and nutmeg if using. Add drained pasta shells and stir to coat evenly with sauce.
08 - Plate cheesy pasta shells, top with garlic butter steak bites, and garnish with extra parsley if desired.
