Garlic Butter Steak Bites & Creamy Parmesan Shells

Of course! This combination is a match made in heaven—succulent, garlicky steak bites served over a bed of rich, creamy parmesan pasta.

It’s a decadent and satisfying meal that feels luxurious but comes together in under 30 minutes.

Here is the complete recipe:

Garlic Butter Steak Bites & Creamy Parmesan Shells 🥩🧀🍝

Tender, juicy pieces of steak seared to perfection in a fragrant garlic butter sauce, served over silky pasta shells coated in a luxurious, parmesan-packed cream sauce.

It’s a quick and impressive dish that delivers maximum flavor with every single bite.

Ingredients

For the Steak Bites:

1.5 lbs sirloin, ribeye, or tenderloin steak, cut into 1-inch cubes

2 tbsp olive oil

4 tbsp butter

5-6 cloves garlic, minced

1 tbsp fresh thyme leaves (or 1 tsp dried)

1 tsp smoked paprika (optional, for depth)

Salt and freshly ground black pepper to taste

Fresh parsley, chopped (for garnish)

For the Creamy Parmesan Shells:

8 oz (½ lb) medium pasta shells

2 tbsp butter

2 cloves garlic, minced

1 cup heavy cream

1 cup freshly grated parmesan cheese (plus more for serving)

½ tsp onion powder

Salt and white pepper (or black pepper) to taste

Instructions

Cook the Pasta: Bring a large pot of generously salted water to a boil. Cook the pasta shells according to package directions until al dente.

Reserve about ½ cup of the starchy pasta water before draining. Set aside.

Season the Steak: Pat the steak cubes completely dry with paper towels—this is crucial for a good sear. Season generously with salt, black pepper, and smoked paprika (if using).

Sear the Steak Bites: Heat the olive oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until it’s shimmering.

Add the steak bites in a single layer, making sure not to overcrowd the pan (work in batches if needed).

Sear for 1-2 minutes per side until a deep brown crust forms.

The steak will finish cooking later. Remove the steak bites to a plate, keeping all the juices in the pan.

Make the Garlic Butter Sauce: Reduce the heat to medium-low. Add the 4 tablespoons of butter to the same skillet.

Once melted, add the minced garlic and thyme. Sauté for 30-60 seconds until fragrant—be careful not to burn the garlic.

Finish the Steak: Return the steak bites (and any accumulated juices) to the skillet with the garlic butter. Toss to coat and heat through for about 1 minute. Remove from heat and set aside.

Create the Cream Sauce: In a separate saucepan or the empty pasta pot, melt 2 tablespoons of butter over medium heat. Add the 2 cloves of minced garlic and cook for 30 seconds until fragrant.

Pour in the heavy cream and add the onion powder. Bring to a gentle simmer, then reduce the heat to low.

Finish the Parmesan Shells: Gradually whisk in the grated parmesan cheese until it’s completely melted and the sauce is smooth.

If the sauce is too thick, add a splash of the reserved pasta water to thin it to your desired consistency.

Season with salt and white pepper to taste. Add the drained pasta shells and toss until evenly coated.

Serve Immediately: Divide the creamy parmesan shells among plates. Top with the garlic butter steak bites and drizzle any extra garlic butter sauce from the steak skillet over the top.

Garnish with fresh chopped parsley and an extra sprinkle of parmesan cheese.

Chef’s Notes & Tips for Success

The Dry Steak Secret: The single most important step for a perfect sear is to thoroughly pat the steak cubes dry with paper towels before seasoning. Moisture is the enemy of browning!

Don’t Crowd the Pan: Overcrowding will steam the steak instead of searing it. Give the bites space for that beautiful crust. Cooking in batches is always better.

Quality of Cheese: For the best, smoothest sauce, use real Parmigiano-Reggiano that you grate yourself off a block. Pre-grated cheese often contains anti-caking agents that can make the sauce grainy.

Low and Slow for the Sauce: Keep the heat on low when adding the cheese to the cream to prevent it from breaking or becoming oily.

Deglaze (Optional Upgrade): After searing the steak, you can add a splash of red wine or beef broth to the hot pan to scrape up all the browned bits (the “fond”) before adding the butter.

This adds incredible depth of flavor to your sauce.