6) Combine & plate

Two serving options — both delicious:

A. Steak on top: Spoon a generous portion of creamy Parmesan shells onto each plate and top with a pile of garlic butter steak bites. Spoon extra garlic butter from the skillet over the steak and pasta.

B. Tossed together: Fold the steak bites gently into the shells (works best if the sauce is slightly looser) so every bite has pasta and steak together.

Garnish with extra grated Parmesan and chopped parsley or chives.

Tips & troubleshooting

• Dry the steak before searing — this is the single most important thing for a good crust.
• Don’t crowd the pan. Crowding causes steaming, not searing. Work in batches.
• Reserve pasta water. Its starch helps thicken and bind the sauce to pasta.
• Use real Parmesan (Parmigiano-Reggiano or similar) and grate it fresh — pre-grated often contains anti-caking agents and won’t melt as smoothly.
• If the cream sauce splits (looks oily or curdled), take the pan off heat and whisk in a tablespoon of cold milk or a teaspoon of Dijon mustard; bring back to low heat and whisk gently.
• Adjust richness by swapping some cream for milk or adding a spoonful of cream cheese for extra silkiness.

Variations & add-ins

• Add sautéed mushrooms and shallots to the steak stage for an earthy boost.
• Toss in baby spinach or arugula with the hot shells — the greens will wilt and add freshness.
• Swap Parmesan for Pecorino Romano for a saltier, tangier profile.
• Use garlic-parmesan breadcrumbs on top for crunch.

Make-ahead & storage

• Store steak and creamy shells separately in airtight containers in the fridge for up to 3 days. Reheat gently: shells in a saucepan with a splash of milk or cream; steak in a skillet over medium heat (add a splash of broth or butter).
• Freezing the cream sauce is possible but can change texture; thaw slowly and whisk in a little cream/milk when reheating.

Final serving ideas

Serve this with a crisp green salad with a lemon vinaigrette, roasted asparagus, or garlic-roasted broccoli. A light red wine (Pinot Noir or Chianti) or a fuller white (Chardonnay) pairs nicely — or keep it simple with sparkling water and lemon.

If you want, I can convert this into a printable one-page recipe card, scale it for 2 or 6 people, or give metric-only measurements. Would you like that?