Save Tender, juicy steak bites seared in garlic butter, paired with creamy, cheesy pasta shells—a quick and satisfying meal perfect for weeknights.
The first time I made these steak bites, my family could not believe how quickly dinner was ready. The cheesy shells perfectly complement the juicy meat, and this recipe soon became a regular request in our house.
Ingredients
- Sirloin steak, cut into 1-inch cubes: 1 lb (450 g)
- Olive oil: 1 tbsp
- Kosher salt: 1 tsp
- Black pepper: ½ tsp
- Smoked paprika: 1 tsp
- Unsalted butter (for steak): 3 tbsp
- Garlic cloves, minced: 4
- Fresh parsley, chopped: 2 tbsp
- Medium pasta shells: 8 oz (225 g)
- Whole milk: 2 cups (480 ml)
- Unsalted butter (for cheese sauce): 2 tbsp
- All-purpose flour: 2 tbsp
- Shredded sharp cheddar cheese: 1½ cups (150 g)
- Grated Parmesan cheese: ½ cup (50 g)
- Salt (for cheese sauce): ½ tsp
- Black pepper (for cheese sauce): ¼ tsp
- Ground nutmeg (optional): Pinch
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a boil. Cook pasta shells according to package instructions until al dente. Drain and set aside.
- Prepare the steak:
- While the pasta cooks, pat steak cubes dry with paper towels. Toss with olive oil, salt, pepper, and smoked paprika.
- Sear the steak bites:
- Heat a large skillet over medium-high heat. Add steak cubes in a single layer and sear for 1–2 minutes per side, until browned and just cooked through. Remove steak bites to a plate and tent loosely with foil.
- Make the garlic butter:
- Reduce heat to medium. In the same skillet, add butter and minced garlic. Sauté for 1 minute until fragrant, scraping up browned bits. Return steak bites and any juices to the skillet, toss with garlic butter and parsley for 30 seconds. Remove from heat.
- Make the cheesy shells:
- In a separate saucepan, melt 2 tbsp butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until thickened, about 3–4 minutes.
- Add cheese and seasonings:
- Reduce heat to low. Stir in cheddar and Parmesan cheese until smooth. Season with salt, pepper, and nutmeg if using. Add drained pasta shells and stir to coat.
- Serve:
- Serve steak bites over cheesy shells, garnished with extra parsley if desired.
Save My kids love to help sprinkle parsley on top, and passing plates of these steak bites around the table always brings smiles. It is a meal we all look forward to.
Required Tools
Large skillet, saucepan, pot for pasta, knife and cutting board, measuring cups and spoons, whisk
Allergen Information
Contains milk, cheese, and butter (dairy), and wheat (gluten)
Nutritional Information (per serving)
Calories: 610, Total Fat: 34 g, Carbohydrates: 41 g, Protein: 38 g
Save Serve right away for the best texture and flavor. Leftovers reheat well for an easy lunch the next day.
Recipe Help
- → What cut of steak works best for this dish?
Sirloin steak, cubed into bite-sized pieces, works well for its balance of tenderness and flavor. Ribeye or strip steak can be used as alternatives.
- → How do I prevent the steak bites from drying out?
Patting the steak cubes dry before seasoning and searing quickly on high heat helps retain juices and create a caramelized crust.
- → What’s the best way to get a smooth cheese sauce for the pasta?
Whisking flour into melted butter before gradually adding milk ensures a thick base. Adding shredded cheddar and Parmesan slowly while stirring prevents clumps.
- → Can I add vegetables to the cheesy pasta?
Yes, sautéed mushrooms or spinach make flavorful additions and blend well into the creamy cheese sauce.
- → How do I add a spicy kick to the garlic butter sauce?
Incorporate a pinch of red pepper flakes while sautéing the garlic in butter to infuse a subtle heat.