Dinner

Steak Bites and Shell Pasta in Garlic Butter Alfredo Sauce Recipe

ByElla Hart February 20, 2026February 20, 2026

Introduction

This Steak Bites and Shell Pasta in Garlic Butter Alfredo Sauce is a rich and satisfying meal perfect for any night of the week. Tender, seared steak pieces combined with creamy, garlicky pasta make for a deliciously comforting dish that’s surprisingly easy to prepare.

The image shows a white rectangular dish filled with two distinct layers of food. On the left side, there is creamy, pale yellow macaroni and cheese with shell-shaped pasta coated smoothly in a cheese sauce, topped with small green parsley flakes. On the right side, there are several pieces of browned, grilled steak chunks with a slightly crispy texture and garnished lightly with green herbs. The dish sits on a white marbled surface, and the lighting highlights the rich colors and textures of both the pasta and the steak. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz steak (ribeye, sirloin, or filet mignon), cut into bite-sized pieces
8 oz shell pasta
2 tbsp olive oil
3 tbsp unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese
Salt, to taste
Black pepper, to taste
2 tbsp fresh parsley, chopped (optional)
Reserved pasta water (as needed)

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook shell pasta until al dente according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.
Step 2: Pat steak bites dry and season generously with salt and pepper.
Step 3: Heat olive oil in a large skillet over medium-high heat. Sear steak bites in a single layer for 2-3 minutes per side until browned and cooked to your liking. Transfer to a plate and cover loosely with foil.
Step 4: Reduce skillet heat to medium. Add butter and minced garlic; sauté for about 1 minute until fragrant.
Step 5: Stir in heavy cream and bring to a gentle simmer. Gradually whisk in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
Step 6: Add cooked pasta to the sauce, tossing gently to coat. If the sauce is too thick, stir in reserved pasta water until desired consistency is reached.
Step 7: Plate pasta and top with steak bites and any juices from the plate. Garnish with chopped parsley, if using. Serve hot.

Tips & Variations

For more flavor, marinate the steak bites in a bit of olive oil, garlic, and herbs for 30 minutes before cooking.
Swap shell pasta for fettuccine or penne if you prefer a different texture.
Add a pinch of red pepper flakes to the sauce for a subtle heat boost.
Use freshly grated Parmesan for the creamiest and most flavorful sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or milk to loosen the sauce if it has thickened. Avoid microwaving directly to prevent the sauce from separating.

How to Serve

The image shows a white square bowl filled with a dish that has two main layers: on one side, there are creamy, yellow macaroni shells with a smooth, cheesy texture, sprinkled lightly with green herbs. On the other side, there are small, juicy chunks of grilled steak with a dark brown, slightly crispy exterior and a tender, pinkish inside, also garnished with bits of green herbs. The two layers are placed side by side in the bowl, contrasting the creamy pasta with the meaty pieces. The bowl is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, sirloin, ribeye, or filet mignon work best because they are tender and cook quickly. Tougher cuts may require longer cooking and could turn chewy.

Is it possible to make this dish dairy-free?

You can substitute heavy cream with coconut milk and use a dairy-free Parmesan alternative, but the flavor and texture will be different from the classic Alfredo sauce.