Garlic Butter Steak Bites & Creamy Parmesan Shells

A 30-minute dinner featuring tender, seared steak bites in a garlicky herb butter, tossed with pasta shells in a silky Parmesan cream sauce.

Ingredients

Steak Bites

• 1 lb sirloin steak, cut into 1" pieces

• 1 Tbsp olive oil

• 3 Tbsp butter, divided

• 3 cloves garlic, minced

• 1 tsp Worcestershire sauce

• 1 tsp Italian seasoning

• ½ tsp smoked paprika

• Salt & pepper

Parmesan Shells

• 8 oz pasta shells (conchiglie)

• 1 cup heavy cream

• 2 Tbsp butter

• 2 cups grated Parmesan (freshly shredded)

• Reserved pasta water (¼–½ cup)

• Salt & pepper

• Fresh parsley, chopped (optional)

Instructions

1. Cook the Pasta

   • Boil shells in salted water until al dente.

   • Reserve ¼–½ cup cooking water, then drain and set aside.

2. Sear the Steak

   • Pat steak dry, season with salt & pepper.

   • In a hot skillet, heat oil + 1 Tbsp butter.

   • Add steak in a single layer (work in batches).

   • Sear 2–3 min per side for medium-rare. Transfer to a plate.

3. Make the Garlic Herb Butter

   • Reduce heat to medium. Melt 2 Tbsp butter.

   • Add garlic, cook 30–60 sec until fragrant.

   • Stir in Worcestershire, Italian seasoning, paprika, and any steak juices.

4. Build the Parmesan Sauce

   • Lower heat to medium-low. Melt 2 Tbsp butter in the skillet.

   • Pour in cream, whisking up browned bits. Warm 1–2 min.

   • Gradually whisk in Parmesan until smooth. If thick, stir in reserved pasta water.

5. Combine & Serve

   • Toss shells into the sauce until evenly coated.

   • Gently fold in steak bites.

   • Season with salt & pepper to taste.

   • Garnish with parsley and extra Parmesan. Serve immediately.

Tips

• Use ribeye or tenderloin for an even more tender bite.

• Cook steak in batches—don’t overcrowd the pan.

• Freshly shred your Parmesan to prevent grainy sauce.

Enjoy a restaurant-quality meal right at home—ready in under half an hour!