Garlic Butter Steak Bites & Creamy Parmesan Shells

A Comfort-Food Classic with a Restaurant-Style Finish

There are meals that feel indulgent yet come together quickly enough for a weeknight dinner. Garlic Butter Steak Bites & Creamy Parmesan Shells is exactly that kind of dish. Tender, seared steak cubes coated in fragrant garlic butter are paired with velvety pasta shells bathed in a rich Parmesan cream sauce. The contrast between juicy beef and silky pasta creates a deeply satisfying plate that looks impressive but is surprisingly simple to prepare.

Below is a detailed, step-by-step guide to making this flavorful meal from scratch.

Why This Dish Works So Well

This recipe succeeds because of balance:

• High heat searing locks in the steak’s juices and builds deep flavor.
• Garlic butter enhances the natural richness of the beef.
• Creamy Parmesan shells provide a smooth, cheesy contrast.
• The pasta shape holds the sauce beautifully in every bite.

With proper timing and preparation, both components come together seamlessly.

Part 1: Garlic Butter Steak Bites

Ingredients

• 1½ pounds sirloin steak (or ribeye), cut into bite-sized cubes
• Salt and freshly ground black pepper
• 1 teaspoon paprika (optional for depth)
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped

Step 1: Prepare the Steak

Start by patting the steak cubes dry with paper towels. Removing excess moisture is crucial — it ensures a proper sear instead of steaming.

Season generously with:

• Salt
• Black pepper
• Paprika (if using)

Let the steak sit at room temperature for about 15–20 minutes before cooking. This helps it cook more evenly.

Step 2: Sear the Steak Bites

Heat a heavy skillet (preferably cast iron) over medium-high heat. Add olive oil and allow it to shimmer.

Place the steak cubes in a single layer. Do not overcrowd the pan. If necessary, cook in batches.

Sear for about:

• 1–2 minutes per side
• Turn only once to develop a golden-brown crust

Avoid moving them too often — the crust forms when the meat remains undisturbed.

Once browned and cooked to your preferred doneness (medium-rare is ideal for tenderness), remove from the skillet and set aside.

Step 3: Make the Garlic Butter

Reduce heat to medium. In the same skillet:

1. Add butter.
2. Once melted, stir in the minced garlic.
3. Cook for about 30 seconds until fragrant (do not let it brown).

Return the steak bites to the pan and toss them in the garlic butter. Spoon the butter over the steak for extra flavor.

Finish with chopped parsley and remove from heat.

Part 2: Creamy Parmesan Shells

Ingredients

• 12 ounces medium pasta shells
• 2 tablespoons butter
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups whole milk (warm)
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• Salt and black pepper to taste
• Optional: pinch of nutmeg

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil.

Cook pasta shells according to package directions until al dente. Drain and set aside. Reserve about ½ cup of pasta water in case you need to thin the sauce later.

Step 2: Build the Cream Sauce Base

In a saucepan over medium heat:

1. Melt butter.
2. Add minced garlic and sauté for about 30 seconds.
3. Stir in flour and cook for 1 minute to remove the raw taste.

This creates a roux, which thickens the sauce.

Step 3: Add Milk and Cream

Gradually whisk in warm milk, stirring constantly to avoid lumps. Once smooth:

• Add heavy cream.
• Simmer gently for 3–4 minutes until slightly thickened.

The sauce should coat the back of a spoon.

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