Garlic Butter Steak Bites & Creamy Parmesan Shells

This is a cozy, restaurant-style weeknight dinner that feels indulgent but comes together fast: juicy, garlicky steak bites finished in buttery pan sauce, served over pillowy pasta shells tossed in a silky Parmesan cream. The two components are made mostly in parallel and come together for a showstopping plate that’s perfect for feeding 2–4 people (or for leftovers).

What you’ll need (serves 3–4)

Steak Bites

• 1 lb (≈450 g) steak (sirloin, strip, ribeye or filet), trimmed and cut into ~1″ / 2.5 cm cubes
• 1 tsp kosher salt (or ¾ tsp table salt)
• ½ tsp freshly ground black pepper
• 1 tbsp olive oil
• 3 tbsp unsalted butter, divided (2 tbsp for searing, 1 tbsp for finishing)
• 4 cloves garlic, minced
• 1 tbsp Worcestershire sauce (optional, for depth)
• 1 tbsp fresh parsley, chopped (for garnish)
• 1 tsp fresh thyme leaves or ½ tsp dried thyme (optional)
• Pinch of red pepper flakes (optional)

Creamy Parmesan Shells

• 12 oz (≈340 g) large pasta shells
• 2 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1 cup (240 ml) heavy cream
• ½ cup (120 ml) whole milk (or use all cream for a richer sauce)
• 1 to 1½ cups (≈100–150 g) freshly grated Parmesan (not pre-grated)
• ¼–½ tsp salt (to taste)
• ¼ tsp black pepper
• ½ cup reserved pasta water (more as needed)
• 1 small clove garlic, minced (optional)
• Fresh parsley or chives to finish

Equipment & extras

• Large pot for pasta, large cast-iron or stainless skillet for steak, tongs, slotted spoon, cheese grater, meat thermometer (recommended).

Prep time ~10–15 minutes. Cook time ~20–25 minutes. Total ≈ 35–45 minutes.

Method — step by step

I’ll lay this out so you can work efficiently: start the pasta, then do the steak in batches so it stays hot and crisp.

1) Prep

1. Salt the cut steak cubes and let them sit 8–10 minutes at room temperature while you prep other ingredients. Pat dry with paper towels right before cooking — moisture prevents a good sear.
2. Bring a large pot of salted water to a rolling boil for the pasta. Grate the Parmesan, mince garlic, and measure cream/milk.

2) Cook the pasta (start this first)

1. Cook shells in the boiling water until al dente according to package directions (usually 8–12 minutes).
2. Before draining, scoop out ½–1 cup of the pasta cooking water and set aside. Drain shells and set aside (keep warm).

3) Make the creamy Parmesan sauce

You can do this while the steak rests between batches or immediately after the pasta is drained—keep it on low heat so it doesn’t break.

1. In a medium saucepan over medium heat, melt 2 tbsp butter. (If using the optional garlic, add it and cook 20–30 sec until fragrant but not brown.)
2. Sprinkle in 1 tbsp flour and whisk 30–45 seconds to form a light roux.
3. Gradually whisk in 1 cup heavy cream and ½ cup milk. Bring to a gentle simmer, whisking, until the mixture thickens slightly (1–2 minutes).
4. Reduce heat to low and stir in the grated Parmesan a handful at a time until melted and smooth. If the sauce seems too thick, loosen with reserved pasta water, 1–2 tbsp at a time, until you reach a silky consistency that will coat the shells.
5. Season with salt and black pepper to taste. Keep warm on very low heat.

4) Sear the steak bites

For best crust, do this on high heat and in batches so the pan stays hot.

1. Heat a large skillet (preferably cast iron) over high heat until very hot. Add 1 tbsp olive oil and 2 tbsp butter; when butter foams, add half the steak cubes in a single layer — don’t overcrowd.
2. Let the cubes sear undisturbed for about 1½–2 minutes; use tongs to flip and sear the other sides for another 1–2 minutes. Times vary by cube size and your stove — you’re looking for a deep brown crust. For a guide to internal temps (final temp will rise a few degrees while resting): rare 120–125°F (49–52°C), medium-rare 130–135°F (54–57°C), medium 140–145°F (60–63°C).
3. Remove seared cubes to a plate and tent loosely with foil. Repeat with the remaining steak cubes (add another small splash of oil if needed).

5) Finish in garlic butter

1. Lower heat to medium. In the same skillet, add the remaining 1 tbsp butter. Add minced garlic and thyme; sauté 20–30 seconds until aromatic (don’t burn).
2. Add the seared steak back to the pan along with Worcestershire sauce and a squeeze of lemon if using. Toss the cubes to coat in the garlic butter and let everything heat through for 30–60 seconds. Taste and adjust salt/pepper. Sprinkle with chopped parsley.

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