Garlic Butter Steak Bites & Creamy Parmesan Shells

Instructions

1. Cook the Pasta:
Bring a large pot of generously salted water to a rolling boil. Add the pasta shells and cook according to package directions until al dente. Reserve about ½ cup of pasta water before draining. Set the drained pasta aside.

2. Sear the Steak:
Pat the steak bites completely dry with a paper towel and season generously with salt and pepper. This is key for a good sear.
In a large skillet over medium-high heat, heat the olive oil and 1 tablespoon of the butter. Once hot, add the steak in a single layer, ensuring not to overcrowd the pan (work in batches if needed).
Sear for 2-3 minutes without moving to get a golden-brown crust. Flip and cook for another 1-2 minutes for medium-rare, or until cooked to your liking. Remove the steak from the skillet and set aside on a plate.

3. Make the Garlic Herb Sauce:
Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and cook for 30-60 seconds until fragrant.
Stir in the Worcestershire sauce, Italian seasoning, and smoked paprika. Cook for another 30 seconds until combined. Pour any accumulated juices from the steak plate back into the skillet.

4. Create the Creamy Parmesan Sauce:
Reduce the heat to low. Add the 2 tablespoons of butter for the sauce. Once melted, pour in the heavy cream and whisk to combine, scraping up any browned bits from the bottom of the pan.
Let it warm through for 1-2 minutes, then gradually sprinkle in the grated Parmesan cheese, whisking constantly until the cheese is fully melted and the sauce is smooth and has thickened slightly.

5. Combine and Serve:
Add the drained pasta shells to the creamy sauce, tossing until everything is evenly coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Gently fold the steak bites and any juices back into the skillet.
Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley and an extra sprinkle of Parmesan cheese. Serve immediately.

Chef’s Notes:

• Steak Choice: Sirloin is great, but feel free to use ribeye or tenderloin for an even more tender bite.

• Don’t Crowd the Pan: overcrowding will steam the steak instead of searing it. Cook in batches for the best crust.

• Freshly Grated Cheese: Pre-shredded cheese contains anti-caking agents that can make your sauce grainy. For the creamiest results, grate a block of Parmesan yourself.