Of course! This is a fantastic combination—succulent, garlicky steak bites served over rich and creamy parmesan pasta. It feels indulgent but comes together quickly for a impressive weeknight dinner.
Here’s a detailed recipe for both components.
Garlic Butter Steak Bites & Creamy Parmesan Shells
This recipe is designed to be cooked efficiently, often with both components finishing around the same time.
Prep Time: 15 minutes Cook Time: 20 minutes Serves: 4
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Ingredients
For the Steak Bites:
· 1.5 lbs sirloin steak or ribeye, cut into 1-inch cubes
· 2 tablespoons olive oil
· 4 tablespoons butter
· 4-5 cloves garlic, minced
· 1 tablespoon fresh parsley, chopped
· 1 teaspoon fresh thyme leaves (or ½ tsp dried)
· Salt and black pepper to taste
· Optional for depth: 1 tbsp soy sauce or Worcestershire sauce
For the Creamy Parmesan Shells:
· 12 oz (¾ box) medium pasta shells (or other short pasta like rigatoni)
· 2 tablespoons butter
· 2 cloves garlic, minced
· 1 cup heavy cream
· 1 cup freshly grated Parmesan cheese (plus more for serving)
· ½ teaspoon salt (or to taste)
· ¼ teaspoon black pepper
· ¼ teaspoon onion powder (optional)
· Optional for freshness: 2 cups fresh baby spinach
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Instructions
Step 1: Cook the Pasta
1. Bring a large pot of generously salted water to a boil.
2. Add the pasta shells and cook according to package directions until al dente.
3. Reserve about 1 cup of the starchy pasta water before draining. Drain the pasta and set aside.
Step 2: Cook the Steak Bites
1. While the pasta water is heating, pat the steak cubes very dry with paper towels. This is crucial for getting a good sear. Season generously with salt and pepper.
2. Heat the olive oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until it’s shimmering.
3. Add the steak bites in a single layer, making sure not to overcrowd the pan (work in batches if needed). Let them sear undisturbed for 1-2 minutes until a brown crust forms.
4. Flip and cook for another 1-2 minutes for medium-rare, or until cooked to your desired doneness. Don’t overcook, as they will be small pieces.
5. Remove the steak bites from the skillet and set them aside on a plate. Tent loosely with foil.
Step 3: Make the Garlic Butter Sauce (in the same skillet!)
1. Reduce the heat to medium-low. Add the 4 tablespoons of butter to the same skillet.
2. Once melted, add the minced garlic, thyme, and any optional sauces (soy or Worcestershire). Cook for 30-60 seconds until fragrant—do not let the garlic burn.
3. Remove the skillet from the heat. Stir in the chopped parsley and return the cooked steak bites to the skillet, tossing them to coat in the glorious garlic butter. Keep warm.
Step 4: Make the Creamy Parmesan Sauce
1. While the steak rests, start the pasta sauce. In a separate large saucepan or Dutch oven, melt the 2 tablespoons of butter over medium heat.
2. Add the 2 cloves of minced garlic and cook for 1 minute until fragrant.
3. Pour in the heavy cream, add salt, pepper, and onion powder. Bring to a gentle simmer (do not boil vigorously).
4. Reduce the heat to low. Gradually whisk in the grated Parmesan cheese until it’s completely melted and the sauce is smooth.
5. If the sauce is too thick, add a splash of the reserved pasta water to thin it to your desired consistency.
6. Optional: Stir in the fresh baby spinach until it just wilts.
7. Add the drained pasta shells to the creamy sauce and toss to combine thoroughly.
Step 5: Serve
· Divide the creamy parmesan shells among plates or bowls. Top with a generous spoonful of the garlic butter steak bites and drizzle any extra pan sauce from the steak skillet over the top.
· Garnish with additional chopped parsley and black pepper. Serve immediately.
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Success Tips & Notes
· The Steak: Sirloin is a great budget-friendly option. Ribeye will be more tender and flavorful due to its fat marbling. Tenderloin is also a premium choice. Always pat the steak dry before seasoning.
· Don’t Overcook the Steak: The steak bites cook very quickly. Aim for a nice sear on the outside while keeping the inside tender. They will continue to cook slightly after being removed from the pan.
· The Cheese: Freshly grated Parmesan is non-negotiable for the best creamy sauce. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy and less smooth.
· Deglazing the Steak Pan: After removing the steak, if there are lots of browned bits stuck to the pan, you can add a splash of beef broth or red wine to the butter and scrape them up. This adds incredible flavor to the steak sauce.
· One-Pot Variation: For a truly one-pot meal, you can cook the steak bites and set them aside. In the same skillet, make the creamy parmesan sauce, adding the cream directly to the steak drippings and butter. Then add the cooked pasta and steak bites back in and toss everything together.
Enjoy your restaurant-quality meal!