Sometimes you just need something warm and cheesy to end your day. This recipe for garlic butter steak bites delivers exactly that comfort. It combines tender beef with a rich, velvety pasta sauce. You can have this restaurant-quality meal on the table in about 35 minutes.
It is the perfect solution for those chilly winter evenings. Your family will think you spent hours in the kitchen. In reality, it is a simple process that anyone can master. Let’s get cooking and make something truly delicious tonight.
Why This Recipe Is a Winner
This dish is a total crowd-pleaser for busy weeknights. It feels fancy enough for a special date night at home. The steak cooks quickly in a hot skillet for the best flavor. Meanwhile, the shells catch all that creamy parmesan sauce in every bite.
You only need a few basic ingredients from your pantry. It is high in protein and very filling for hungry kids. This recipe is a great way to enjoy steak without a grill. It brings cozy comfort food vibes to your dinner table instantly.
Simple Method
Making this meal is very straightforward and stress-free. You will sear the steak first to get a golden crust. Then, you make the sauce in the same pan for extra flavor. Even if you are new to cooking steak, you can do this. The small steak cubes cook evenly and very fast.
Ingredients You’ll Need
Most of these items are likely already in your kitchen. Freshly grated cheese makes a huge difference in the sauce texture.
- 1.5 lbs sirloin steak, cut into 1-inch uniform cubes
- 12 oz dry medium pasta shells
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 1.25 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon kosher salt
- 0.5 teaspoon cracked black pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons fresh Italian parsley, finely chopped
- 0.25 cup reserved pasta cooking water
Step-by-Step
- Bring a large pot of salted water to a rolling boil. Add pasta shells and cook until al dente, approximately 8 to 10 minutes. Reserve 0.25 cup of pasta water before draining.
- Pat steak cubes dry with paper towels to ensure optimal Maillard reaction. Season thoroughly with salt, black pepper, and garlic powder.
- Heat olive oil in a large cast-iron skillet over high heat until it reaches the smoke point.
- Place steak cubes in the skillet in a single layer, ensuring no overcrowding. Sear for 2 minutes undisturbed, then turn and cook for an additional 2 minutes until an internal temperature of 135°F (57°C) is reached for medium-rare.
- Reduce heat to medium. Add 2 tablespoons of butter and 2 cloves of minced garlic to the skillet. Baste the steak for 60 seconds. Remove steak and any residual butter from the pan; set aside to rest.
- Deglaze the skillet or use a clean saucepan over medium heat. Melt the remaining 2 tablespoons of butter and sauté the remaining 3 cloves of minced garlic for 30 seconds.
- Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and whisk in the Parmesan cheese gradually until a homogenous, thickened emulsion forms.
- Integrate the cooked pasta shells into the cream sauce. If the viscosity is too high, add the reserved pasta water in 1-tablespoon increments until the desired consistency is achieved.
- Incorporate the rested steak bites and accumulated juices into the pasta or plate them directly on top.
- Garnish with chopped Italian parsley and serve immediately.
Best Ways to Enjoy It
Serve this dish warm while the sauce is silky and smooth. It pairs perfectly with a side of steamed broccoli. A crisp green salad helps balance the rich parmesan flavors. You could also serve it with warm garlic bread for dipping. Set the table and enjoy this hearty meal together.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. To reheat, use a skillet over medium-low heat. Add a splash of milk or cream to loosen the sauce. Stir gently until the steak is just warmed through. Avoid the microwave to keep the steak tender and juicy.
Tips for Best Results
- Don’t skip patting the steak dry before seasoning it.
- Avoid overcrowding the pan so the steak sears instead of steams.
- Use freshly grated parmesan for a much smoother sauce.
- Keep some pasta water to adjust the creaminess later.
- For a holiday twist, add a pinch of nutmeg to the sauce.
- Upgrade the dish by using ribeye for extra richness.
- Let the steak rest for a few minutes before serving.
Easy Flavor Ideas
- Swap the steak for chicken breast for a lighter version.
- Use gluten-free pasta shells to make this gluten-friendly.
- Add a handful of fresh spinach to the warm sauce.
- Stir in red pepper flakes for a little spicy kick.
- Try using smoked paprika on the steak for deeper flavor.
Common Questions
What is the best steak to use?
Sirloin is great because it is lean and very tender. You can also use ribeye or New York strip. Just ensure you cut the pieces into uniform cubes for even cooking.
How do I know when the steak is done?
The best way is to use a meat thermometer. For medium-rare, look for 135°F. The cubes cook very fast, so keep a close eye on them.
Can I make the sauce ahead of time?
Cream sauces are best served immediately for the best texture. However, you can prep the steak and garlic earlier. This saves time when you are ready to start the stove.
I hope this cozy meal brings a little extra warmth to your kitchen. It is such a simple way to treat your family to something special. Happy cooking!
— Alex
Garlic Butter Steak Bites & Creamy Parmesan Shells
Ingredients
- 1.5 lbs sirloin steak, cut into 1-inch uniform cubes
- 12 oz dry medium pasta shells
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 5 cloves garlic , minced
- 1.25 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon kosher salt
- 0.5 teaspoon cracked black pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons fresh Italian parsley, finely chopped
- 0.25 cup reserved pasta cooking water
Instructions
- Bring a large pot of salted water to a rolling boil. Add pasta shells and cook until al dente, approximately 8 to 10 minutes. Reserve 0.25 cup of pasta water before draining.
- Pat steak cubes dry with paper towels to ensure optimal Maillard reaction. Season thoroughly with salt, black pepper, and garlic powder.
- Heat olive oil in a large cast-iron skillet over high heat until it reaches the smoke point.
- Place steak cubes in the skillet in a single layer, ensuring no overcrowding. Sear for 2 minutes undisturbed, then turn and cook for an additional 2 minutes until an internal temperature of 135°F (57°C) is reached for medium-rare.
- Reduce heat to medium. Add 2 tablespoons of butter and 2 cloves of minced garlic to the skillet. Baste the steak for 60 seconds. Remove steak and any residual butter from the pan; set aside to rest.
- Deglaze the skillet or use a clean saucepan over medium heat. Melt the remaining 2 tablespoons of butter and sauté the remaining 3 cloves of minced garlic for 30 seconds.
- Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and whisk in the Parmesan cheese gradually until a homogenous, thickened emulsion forms.
- Integrate the cooked pasta shells into the cream sauce. If the viscosity is too high, add the reserved pasta water in 1-tablespoon increments until the desired consistency is achieved.
- Incorporate the rested steak bites and accumulated juices into the pasta or plate them directly on top.
- Garnish with chopped Italian parsley and serve immediately.
