Description
This recipe features juicy garlic butter steak bites served with creamy cheddar Alfredo shell pasta. Tender sirloin steak cubes are seared in butter and garlic, then combined with a rich, cheesy Alfredo sauce and tender pasta shells for a comforting and flavorful meal that’s perfect for weeknight dinners or special occasions.
Ingredients
Scale
Steak and Seasoning
- 1 lb Sirloin Steak (ribeye or tenderloin can be used for extra juiciness)
- 1 tsp Kosher Salt (substitute regular salt but use less)
- 0.5 tsp Black Pepper (freshly cracked for best flavor)
- 4 tbsp Unsalted Butter (ghee or olive oil can substitute)
- 2-3 cloves Garlic (fresh minced is highly recommended)
Pasta and Sauce
- 8 oz Medium Pasta Shells (elbow or penne can be used)
- 1 cup Heavy Cream (substitute with half-and-half for lighter version)
- 1 cup Shredded Sharp Cheddar Cheese (substitute with mild or a cheese blend)
- 0.5 cup Finely Grated Parmesan Cheese (Pecorino Romano can be used)
- 2 tbsp Chopped Fresh Parsley (chives can be a substitute)
- 1 tsp Smoked Paprika (omit for classic flavor)
- 1 tsp Red Pepper Flakes (adjust based on spice preference)
Instructions
- Prepare the Steak: Begin by patting the sirloin steak cubes dry thoroughly using paper towels to remove any excess moisture. Season the steak cubes evenly with kosher salt and freshly cracked black pepper to ensure optimum flavor.
- Sear the Steak Bites: Heat unsalted butter in a skillet over medium-high heat until melted and hot. Add the seasoned steak cubes and sear them, turning occasionally, until browned on all sides and cooked to your preferred doneness. Remove steak bites from skillet and set aside, leaving any leftover juices in the pan.
- Cook the Pasta: Bring a pot of salted water to a boil. Add the medium pasta shells and cook according to package instructions until al dente. Drain the pasta, reserving some of the pasta water for sauce adjustment.
- Sauté Garlic: Lower the skillet heat to medium-low. Add additional butter to the leftover steak juices in the pan, then add the minced garlic. Sauté the garlic until fragrant and translucent, being careful not to burn it—this will take about 1-2 minutes.
- Make the Alfredo Sauce: Pour the heavy cream into the skillet with the garlic and bring it to a gentle simmer. Let it simmer for 2-3 minutes to slightly thicken. Whisk in the shredded sharp cheddar cheese and finely grated Parmesan cheese until the sauce is smooth and creamy.
- Combine Pasta and Sauce: Fold the cooked pasta shells into the creamy cheese sauce gently. If the sauce is too thick, add small amounts of reserved pasta water to reach your desired consistency.
- Add Steak Bites to Pasta: Gently add the seared steak bites back into the skillet with the pasta and sauce. Stir carefully to combine, cooking for an additional 1-2 minutes to let the flavors meld and ensure everything is heated through.
- Garnish and Serve: Transfer the creamy steak bites and pasta mixture to serving plates. Garnish generously with chopped fresh parsley, and sprinkle smoked paprika and red pepper flakes if desired for a smoky and spicy kick. Serve immediately while hot for the best taste and texture.
Notes
- Use ribeye or tenderloin steak for an even more tender and juicy bite.
- Regular salt can be used instead of kosher salt, but reduce the quantity slightly to avoid over-salting.
- Ghee or olive oil can substitute unsalted butter for searing steak and sautéing.
- Half-and-half can be swapped for heavy cream for a lighter sauce variation.
- Pasta water is great for adjusting sauce thickness and creating a silky finish.
- Adjust red pepper flakes to your spice preference or omit for a milder dish.
- Leftover steak bites and sauce pair well with a side of steamed vegetables or a fresh green salad.
