Of course! This is a fantastic and classic combination. The rich, savory steak bites pair perfectly with the creamy, cheesy pasta.
Here is a detailed recipe that will guide you through making a truly delicious meal.
Garlic Butter Steak Bites & Creamy Parmesan Shells
This recipe is designed to be approachable yet impressive, with a focus on building layers of flavor. The key is timing—you can cook the steak while the pasta water is boiling and make the sauce while the pasta cooks.
Ingredients
For the Steak Bites:
· 1.5 lbs sirloin steak, ribeye, or tenderloin, cut into 1-inch cubes
· 2 tablespoons olive oil
· 4 tablespoons butter
· 4-5 cloves garlic, minced
· 1 tablespoon fresh parsley, chopped
· 1 teaspoon fresh thyme leaves (or ½ tsp dried)
· Salt and freshly ground black pepper to taste
For the Creamy Parmesan Shells:
· 12 oz (about 3 cups) shell pasta (conchiglie)
· 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 nutmeg (freshly grated is best, but ground works)
· 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Part 1: The Creamy Parmesan Shells
- Cook the Pasta: Bring a large pot of well-salted water to a boil. Add the shell pasta and cook according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining. Drain the pasta and set it aside.
- Start the Sauce: While the pasta is cooking, melt the 2 tablespoons of butter in a large skillet or Dutch oven over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Create the Cream Base: Pour in the heavy cream, add the salt, pepper, and nutmeg. Bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for 2-3 minutes to allow the cream to thicken slightly.
- Add the Cheese: Reduce the heat to low. Gradually whisk in the grated Parmesan cheese until it’s completely melted and the sauce is smooth.
- Combine: Add the drained pasta to the creamy sauce. Toss to coat everything evenly. If the sauce is too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. Keep warm over very low heat while you cook the steak.
Part 2: The Garlic Butter Steak Bites
- Prep the Steak: Pat the steak bites completely dry with paper towels. This is crucial for getting a good sear! Season generously with salt and pepper on all sides.
- Sear the Steak: Heat a large cast-iron or heavy-bottomed skillet over medium-high heat until very hot. Add the olive oil. Once the oil is shimmering, add the steak bites in a single layer, making sure not to overcrowd the pan (work in batches if needed).
· Pro-Tip: Don’t touch them for 2-3 minutes! This allows a beautiful brown crust to form. - Cook to Perfection: Flip the steak bites and cook for another 2-3 minutes for medium-rare, or until cooked to your liking. For well-done, cook a bit longer, but be careful not to overcook as the small pieces can become tough quickly.
- The Garlic Butter Finish: Reduce the heat to low. Push the steak bites to one side of the skillet. Add the 4 tablespoons of butter and minced garlic to the empty side. As the butter melts, use a spoon to baste the steak bites with the garlic butter for about 1 minute. This infuses them with incredible flavor.
· Stir in the fresh parsley and thyme.
To Serve:
Spoon a generous portion of the creamy parmesan shells onto a plate or bowl. Top with the sizzling garlic butter steak bites. Be sure to drizzle any extra garlic butter from the steak skillet over everything. Garnish with additional fresh parsley and a little more grated Parmesan cheese.
Chef’s Tips & Variations
· Steak Choice: Sirloin is a great budget-friendly option. Ribeye has more fat and flavor, while tenderloin (filet mignon) is the most tender.
· Don’t Crowd the Pan: Overcrowding will steam the steak instead of searing it. If necessary, cook in two batches for the perfect crust.
· Freshly Grated Parmesan is Key: Pre-shredded cheese contains anti-caking agents that can make your sauce grainy and less smooth. Always grate your own from a block for the creamiest results.
· Add Veggies: Sauté some sliced mushrooms or spinach in the pan before making the cream sauce for the pasta. For the steak, you can toss in some halved cherry tomatoes for the last minute of cooking.
· Cream Substitute: For a slightly lighter version, you can use half-and-half, but be very careful not to let it boil, or it may curdle. The sauce will also be thinner.
· Kick of Heat: Add a pinch of red pepper flakes to the garlic butter for a little spice.
Enjoy your incredible, restaurant-quality meal!