Garlic Butter Steak Bites & Creamy Parmesan Shells 🥩🧄🧀
A rich, comforting dinner combining tender garlic-butter steak bites with creamy Parmesan pasta shells. Ready in about 30 minutes.
Ingredients
Garlic Butter Steak Bites
1 lb (450 g) sirloin steak, cut into 1-inch cubes
1 tbsp olive oil
3 tbsp butter, divided
4 garlic cloves, minced
1 tsp Italian seasoning
½ tsp paprika
Salt and black pepper, to taste
1 tbsp chopped fresh parsley
Optional: pinch of red pepper flakes
Creamy Parmesan Shells
8 oz (225 g) medium pasta shells
2 tbsp butter
2 garlic cloves, minced
1 cup (240 mL) heavy cream
¾ cup freshly grated Parmesan cheese
¼ cup reserved pasta water, plus more as needed
½ tsp Italian seasoning
Salt and black pepper, to taste
Optional: 2 tbsp chopped parsley
Instructions
1. Cook the pasta
Bring a large pot of salted water to a boil. Cook the shells according to the package directions until al dente.
Before draining, reserve about ½ cup of pasta water.
2. Make the steak bites
Pat the steak cubes dry with paper towels. Season with salt, pepper, paprika, and Italian seasoning.
Heat the olive oil in a large skillet over medium-high to high heat.
Add the steak in a single layer. Don’t overcrowd the pan.
Sear for about 2–3 minutes per side, depending on the size of the pieces and your preferred doneness. Transfer the steak to a plate.
3. Add the garlic butter
Reduce the heat to medium. Add 2 tablespoons of butter and the minced garlic.
Cook for about 30–60 seconds, just until fragrant—don’t let the garlic burn.
Return the steak to the skillet and toss with the garlic butter. Add the remaining tablespoon of butter and parsley. Remove from the heat.
4. Make the Parmesan shells
In another skillet or saucepan, melt 2 tablespoons of butter over medium-low heat.
Add the minced garlic and cook for about 30 seconds.
Pour in the heavy cream and Italian seasoning. Bring to a gentle simmer, not a hard boil.
Gradually stir in the Parmesan until melted and smooth.
Add the cooked shells and toss. If the sauce is too thick, add reserved pasta water 1 tablespoon at a time until creamy.
Season with salt and freshly ground black pepper.
5. Serve
Spoon the creamy Parmesan shells onto plates and top with the garlic-butter steak bites.
Finish with fresh parsley and extra Parmesan if desired.
⭐ Tips for the best result
Don’t overcrowd the steak pan—cook in batches if necessary. This gives the steak a good sear instead of steaming it.
Use freshly grated Parmesan; pre-shredded cheese doesn’t melt as smoothly.
Don’t boil the Parmesan sauce aggressively, or it can become grainy.
Let the steak rest for a couple of minutes before serving.
For extra richness, add a small splash of the steak pan juices to the pasta sauce.
Total time: ~30 minutes
Serves: 4
