Garlic Butter Steak Bites with Creamy Parmesan Shell Pasta
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I first made Garlic Butter Steak Bites with Creamy Parmesan Shell Pasta on a weeknight when I needed something quick, impressive, and comforting—and it became an instant favorite. Tender sirloin cubes seared in garlic butter meet a silky, cheesy shell pasta that clings to every bite. If you want the full printable recipe and step photos, you can find it on the recipe page.
Why you’ll love this dish
This recipe hits multiple cravings at once: juicy, caramelized steak; ultra-creamy parmesan sauce; and little pasta shells that trap every drop of flavor. It’s fast enough for busy evenings but rich enough for date nights or casual dinner parties. Economical when you use sirloin, indulgent if you splurge on ribeye—either way, it’s a crowd-pleaser.
“A comforting one-pan dinner that tastes restaurant-level but comes together in under 30 minutes.”—home cook review
Why make it tonight? Because it’s:
- Quick: sear steak while pasta cooks.
- Flexible: swap proteins or cheeses.
- Kid-friendly: creamy, cheesy pasta loved by picky eaters.
- Crowd-ready: easily doubled for guests.
How this recipe comes together
Before you start, here’s the overall flow so you know what to expect:
- Boil shells until al dente. Reserve some pasta water.
- Sear seasoned steak cubes hot and fast for a browned crust.
- Build a garlic-butter sauce in the same pan for extra flavor.
- Make a creamy parmesan sauce with cream, broth, cream cheese, and Parmesan.
- Toss pasta into sauce, add steak back, garnish, and serve.
This simple sequence keeps the steak juicy, the sauce glossy, and cleanup minimal.
What you’ll need
- 1.5 lbs sirloin or ribeye steak, cut into bite-sized cubes (sirloin for value, ribeye for richness)
- 1 tbsp olive oil
- 3 tbsp butter, divided
- 4 cloves garlic, minced
- 1 tsp Cajun or steak seasoning (optional)
- Salt and black pepper, to taste
- 12 oz medium pasta shells
- 1 cup heavy cream
- 1 cup chicken or beef broth
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella (optional, for extra stretch)
- 2 oz cream cheese
- 1 tsp garlic powder
- Chopped parsley (optional, for garnish)
Ingredient notes and substitutions:
- Broth: chicken or beef both work; beef adds more savory depth.
- Dairy: half-and-half can replace heavy cream in a pinch, but sauce will be slightly thinner.
- Cheese: Pecorino Romano can replace Parmesan for a sharper note.
- Want a lighter option? Use half the cream and add extra broth, or swap steak for sautéed mushrooms.
For a slightly different recipe take, you can also compare this to another version at this steak bites with creamy garlic-parmesan shells page.
Step-by-step instructions
Follow these actions in order. Keep pans hot and work quickly for the best crust on the steak.
Pasta Preparation
- Bring a large pot of salted water to a boil. Cook 12 oz pasta shells to al dente according to package instructions (usually 8–10 minutes). Reserve 1/2 cup pasta water, then drain.
Cooking the Steak
2. Pat steak cubes dry with paper towels; season with salt, pepper, and optional Cajun seasoning.
3. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over high heat until shimmering.
4. Add steak in a single layer (work in batches if needed) and sear 1–2 minutes per side until browned but not overcooked. Internal temp should be about 125–130°F for medium-rare. Remove steak to a plate and tent with foil to rest.
Making the Garlic Butter Sauce
5. Reduce heat to medium. Add remaining 2 tbsp butter to the skillet and melt.
6. Add 4 minced garlic cloves and sauté 30–45 seconds until fragrant—don’t let it brown or it will taste bitter.
7. Stir in 1 tsp garlic powder to deepen the garlic flavor.
Preparing the Creamy Parmesan Shell Sauce
8. Pour in 1 cup broth and 1 cup heavy cream; scrape any browned bits from the pan (deglazing adds flavor).
9. Bring to a gentle simmer, then add 2 oz cream cheese and whisk until smooth.
10. Stir in 1/2 cup grated Parmesan and the optional 1/2 cup mozzarella. If sauce thickens too much, loosen with reserved pasta water a tablespoon at a time to reach desired consistency.
11. Season sauce with salt and black pepper to taste.
Finishing and Serving the Dish
12. Add drained shells to the sauce and toss to coat. Fold the rested steak into the pasta just to heat through—this prevents overcooking.
13. Garnish with chopped parsley. Serve immediately.
Pro tip: Resting the steak briefly off the heat lets juices redistribute so every bite stays tender.
Best ways to enjoy it
- Plate: Spoon shells onto a warm plate, nestle steak bites on top, and finish with a sprinkle of parsley and extra grated Parmesan.
- Sides: Serve with a crisp green salad, roasted asparagus, or garlic bread to soak up leftover sauce.
- Drinks: A medium-bodied red (Merlot or Cabernet Franc) pairs well; creamy sauces also work with a fuller Chardonnay.
- Make it a date-night dish: dim the lights and serve with roasted cherry tomatoes for color and acidity.
Storage and reheating tips
- Refrigerator: Store in an airtight container for up to 3 days. Because the sauce contains dairy and steak, keep at or below 40°F.
- Reheating: Gently reheat on the stovetop over low heat with a splash of broth or milk to revive creaminess. Microwave in short bursts, stirring between intervals.
- Freezing: Not ideal for best texture—pasta sauce with cream separates when frozen. You can freeze cooked steak bites separately (up to 2 months) and reheat them in a skillet, then toss with freshly made sauce and freshly cooked pasta.
- Food safety: Do not leave at room temperature for more than 2 hours. Reheat leftovers to 165°F before serving.
Pro chef tips
- Sear on very high heat for a short time to develop a Maillard crust while keeping centers tender.
- Dry your steak pieces before seasoning—moisture prevents browning.
- Use the pan drippings: deglaze with broth to capture browned flavor for the sauce.
- Add cheese off heat: remove sauce from direct heat before stirring in Parmesan to prevent graininess.
- If sauce splits, whisk in a small pat of cold butter off the heat to bring it back together.
- If you want faster cleanup, cook steak first, set aside, then make the sauce in the same pan; you’ll get concentrated flavor.
For a poultry twist and quick swap ideas, check this variation on garlic butter chicken bites with creamy parmesan pasta.
Creative twists
- Veggie-forward: Swap steak for portobello slices or roasted cauliflower for a vegetarian version.
- Spice it up: Add a pinch of red pepper flakes or swap Cajun seasoning for smoked paprika and cumin.
- Lighter: Use Greek yogurt stirred in off-heat and low-fat milk instead of heavy cream (texture and tang will differ).
- Herb-forward: Finish with lemon zest and chopped basil for brightness.
- One-pan dinner: Sear steak, remove; cook mushrooms and onions in same pan before making sauce for more body.
Common questions
Q: How long does this take to make?
A: About 25–30 minutes total. Pasta and steak cook simultaneously, which saves time.
Q: Can I use frozen steak?
A: It’s best to start with fully thawed steak. If partially frozen, you’ll get uneven cooking and less browning.
Q: Is this recipe freezer-friendly?
A: Prepared pasta with cream doesn’t freeze well (texture changes). Freeze cooked steak separately if needed.
Q: Can I make the sauce ahead?
A: Yes—make the sauce and store in the fridge for up to 2 days. Rewarm gently and whisk in a splash of cream or broth before tossing with freshly cooked pasta.
Q: What temperature should steak reach?
A: For tender bite-sized pieces aim for 125–130°F (medium-rare) since they’ll heat a bit when returned to the sauce. Use an instant-read thermometer for accuracy.
Conclusion
If you want more inspiration and similar takes, try these variations and recipe references: see the classic take on Creamy Garlic Butter Steak Bites – Cooking For My Soul, a Parmesan-Alfredo hybrid version at Garlic Butter Steak with Parmesan Alfredo – Bad Batch Baking, and this plated rendition at Garlic Butter Steak Bites & Creamy Parmesan Shells – Umami | Recipe. Enjoy—and don’t forget to save a little sauce for dunking garlic bread.
Garlic Butter Steak Bites with Creamy Parmesan Shell Pasta
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook pasta shells to al dente according to package instructions (usually 8–10 minutes). Reserve 1/2 cup pasta water, then drain.
- Pat steak cubes dry with paper towels; season with salt, pepper, and optional Cajun seasoning.
- Heat olive oil and 1 tbsp butter in a large skillet over high heat until shimmering.
- Add steak in a single layer (work in batches if needed) and sear 1–2 minutes per side until browned but not overcooked (internal temp should be about 125–130°F for medium-rare). Remove steak to a plate and tent with foil to rest.
- Reduce heat to medium. Add remaining 2 tbsp butter to the skillet and melt.
- Add minced garlic and sauté 30–45 seconds until fragrant—don’t let it brown or it will taste bitter.
- Stir in garlic powder to deepen the garlic flavor.
- Pour in broth and heavy cream; scrape any browned bits from the pan.
- Bring to a gentle simmer, then add cream cheese and whisk until smooth.
- Stir in grated Parmesan and optional mozzarella. If sauce thickens too much, loosen with reserved pasta water a tablespoon at a time.
- Season sauce with salt and black pepper to taste.
- Add drained shells to the sauce and toss to coat. Fold the rested steak into the pasta just to heat through.
- Garnish with chopped parsley and serve immediately.
