Creamy Garlic Steak Bites with Shells

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Creamy Garlic Steak Bites with Shells

Servings: 4

Prep time: 15 mins | Cook time: 20 mins

Description

Tender, caramelized cubes of sirloin are seared to perfection and tossed in a velvety roasted garlic cream sauce. The medium shell pasta is the perfect vessel, acting like little scoops to hold onto every drop of the savory sauce.

Ingredients

  • The Steak: 1.5 lbs Sirloin or Ribeye (cut into 1-inch cubes), 2 tbsp olive oil, 1 tsp smoked paprika, salt/pepper.

  • The Pasta: 12 oz Medium Shell pasta.

  • The Sauce: 4 tbsp butter, 4 cloves minced garlic, 1 cup heavy cream, ½ cup beef broth, 1 cup freshly grated Parmesan, 1 tsp Italian seasoning.

  • Garnish: Fresh parsley and red pepper flakes (optional).

Instructions

  1. Boil the Shells: Cook the pasta in salted water until al dente. Drain, but save ½ cup of the pasta water.

  2. Sear the Steak: Pat the steak cubes dry (crucial for a good crust!). Season with salt, pepper, and paprika. In a large skillet over high heat, sear the bites in olive oil for 2 minutes per side until browned. Remove steak from the pan and set aside.

  3. Build the Base: Lower heat to medium. Melt butter in the same pan, scraping up those flavorful brown bits. Add minced garlic and cook for 1 minute until fragrant.

  4. Simmer the Sauce: Stir in the heavy cream, beef broth, and Italian seasoning. Let it simmer for 3–5 minutes until slightly thickened.

  5. Combine: Whisk in the Parmesan cheese until smooth. Toss in the cooked shells and steak bites. If the sauce is too thick, splash in a little of that reserved pasta water.

  6. Serve: Garnish with parsley and serve immediately.

Tips for Success

  • Dry the Meat: If the steak is damp, it will steam instead of sear. Use paper towels to get it bone-dry before seasoning.

  • Don’t Overcrowd: Sear the steak in two batches if necessary. Too many pieces in the pan will drop the temperature and ruin the crust.

  • Fresh Parmesan: Avoid the “green shaker” dust. Freshly grated cheese melts into the sauce, whereas pre-shredded cheese often has anti-clumping agents that make sauces grainy.

Nutritional Info (Per Serving)

Metric Amount
Calories 740 kcal
Protein 42g
Fat 48g
Carbohydrates 35g
Sodium 820mg

Benefits

  • High Protein: Packed with iron and B12 from the beef to help with muscle recovery and energy.

  • Efficient: A “one-pan” style meal (aside from the pasta pot) that cuts down on cleanup.

  • Satiety: The combination of healthy fats and protein keeps you full much longer than a standard pasta dish.

Q&A

Q: Can I use a different cut of meat? A: Absolutely. While Sirloin is lean and affordable, Ribeye offers more fat/flavor. Even Filet Mignon works if you’re feeling fancy. Avoid “stew meat” as it’s too tough for a quick sear.

Q: How do I store leftovers? A: Store in an airtight container for up to 3 days. When reheating, add a splash of milk or broth to loosen the sauce, as the pasta will soak it up in the fridge.

Q: Can I add vegetables? A: Yes! Sautéed mushrooms or fresh spinach stirred in at the very end work beautifully with the garlic cream profile.

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