Garlic Butter Steak Bites & Creamy Parmesan Shells

Garlic Butter Steak Bites & Creamy Parmesan Shells — A Restaurant-Style Meal Made at Home

If you’re craving a comforting yet elegant dinner that feels like something from a high-end steakhouse, Garlic Butter Steak Bites & Creamy Parmesan Shells is the perfect dish. Juicy, tender steak pieces seared to perfection and bathed in garlic butter are paired with velvety pasta shells coated in a rich, cheesy Parmesan cream sauce. It’s the ultimate blend of luxury and comfort — and the best part? It’s surprisingly easy to make at home.

Let’s walk through the process step by step.

🧂 Ingredients You’ll Need

For the Garlic Butter Steak Bites

• 1 ½ pounds sirloin or ribeye steak, cut into bite-size cubes
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• Salt and black pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 tablespoon chopped fresh parsley (for garnish)

For the Creamy Parmesan Shells

• 8 ounces small pasta shells
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup milk (whole or 2%)
• 1 cup freshly grated Parmesan cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon nutmeg (optional, for a deeper flavor)

🔥 Step 1: Prepare and Season the Steak

1. Trim and cube the steak: Cut your steak into roughly 1-inch cubes for even cooking.
2. Pat dry: Use a paper towel to remove excess moisture — this helps achieve a perfect sear.
3. Season generously: Sprinkle with salt, black pepper, garlic powder, and smoked paprika. Toss to coat evenly.
4. Rest briefly: Let the seasoned steak rest at room temperature for about 10–15 minutes. This helps it cook more evenly and stay tender.

🍳 Step 2: Sear the Steak Bites

1. Heat the oil: In a large skillet (preferably cast iron), heat olive oil over medium-high heat until shimmering.
2. Add steak bites: Arrange the pieces in a single layer — don’t overcrowd the pan.
3. Sear and flip: Let the steak cook undisturbed for about 2 minutes per side, until a golden crust forms.
4. Work in batches: If needed, cook in batches to avoid steaming. Transfer the cooked steak to a plate and keep warm.

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