Introduction

Steak Bites and Shell Pasta in Garlic Butter Alfredo Sauce is a rich and satisfying dish that combines tender, seared steak pieces with perfectly cooked pasta tossed in a creamy, garlicky sauce. This recipe is perfect for a comforting weeknight dinner or a special occasion meal that comes together quickly and easily.

The image shows a close-up of a white square bowl filled with two main layers: on the left side, there is a creamy, light yellow macaroni pasta with spiral shapes, topped with small green herb bits; on the right side, there are dark brown grilled beef cubes with a slightly crispy texture and a sprinkle of green herbs and black pepper on top. The beef pieces are placed closely together, contrasting with the soft, creamy pasta. The bowl is set on a white marbled surface. 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 the shell pasta until al dente according to package instructions. Reserve ½ cup of the pasta water, then drain the pasta and set aside.

Step 2: Pat the steak bites dry and season generously with salt and black pepper.

Step 3: Heat the olive oil in a large skillet over medium-high heat. Sear the steak bites in a single layer for 2-3 minutes per side until browned and cooked to your liking. Transfer the steak bites to a plate and cover loosely with foil to keep warm.

Step 4: Reduce the skillet heat to medium. Add the butter and minced garlic, sautéing for about 1 minute until fragrant.

Step 5: Stir in the heavy cream and bring to a gentle simmer. Gradually whisk in the Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste.

Step 6: Add the cooked pasta to the sauce, tossing gently to coat. If the sauce is too thick, stir in reserved pasta water a little at a time until you reach your desired consistency.

Step 7: Plate the pasta and top with the steak bites and any juices from the plate. Garnish with chopped parsley, if using, and serve hot.

Tips & Variations

For extra flavor, marinate the steak bites briefly in garlic and herbs before cooking.

Use freshly grated Parmesan cheese for a smoother sauce and best taste.

If you prefer, substitute the shell pasta with fettuccine or penne.

Add a pinch of crushed red pepper flakes to the sauce for a mild kick.

To keep the steak extra tender, avoid overcrowding the pan while searing to ensure a good sear.

FAQs

Can I use a different cut of steak for this recipe?

Yes, ribeye, sirloin, or filet mignon are all great choices. Pick a tender cut that sears well and slice it into bite-size pieces for even cooking.

How do I know when the pasta is al dente?

Al dente pasta is cooked until firm to the bite but not hard or mushy. Follow the package cooking time and start tasting the pasta a minute or two before the time is up to check its texture.