Garlic Butter Steak Bites & Creamy Parmesan Shells
Introduction
Get ready to cozy up with a dish that delivers bold flavor and pure comfort in every bite. Garlic Butter Steak Bites & Creamy Parmesan Shells combine juicy, seared steak coated in rich garlic butter with tender pasta shells wrapped in a silky Parmesan cream sauce. Whether you’re planning a special night in, entertaining guests, or simply craving something indulgent yet satisfying, this recipe is a guaranteed crowd-pleaser.
Description
This dish is the perfect balance of hearty and creamy. The steak bites are seared to golden perfection, bursting with garlicky butter flavor, while the pasta shells cradle a smooth, cheesy Parmesan sauce that feels luxurious and comforting. Together, they create a restaurant-quality meal made easily at home.
Ingredients & Quantities
For Garlic Butter Steak Bites
1½ lb (700 g) sirloin or ribeye steak, cut into bite-size cubes
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
2 tbsp olive oil
3 tbsp unsalted butter
4 cloves garlic, minced
1 tbsp fresh parsley, chopped (optional)
For Creamy Parmesan Shells
12 oz (340 g) shell pasta
2 tbsp butter
2 cloves garlic, minced
1½ cups heavy cream
1 cup freshly grated Parmesan cheese
½ tsp salt (or to taste)
½ tsp black pepper
¼ tsp nutmeg (optional)
Instructions
1. Cook the Pasta
Boil shell pasta in salted water according to package instructions until al dente. Drain and set aside.
2. Prepare the Steak Bites
Season steak cubes with salt, pepper, and garlic powder.
Heat olive oil in a large skillet over high heat. Add steak bites in a single layer and sear for 2–3 minutes per side until browned. Remove and set aside.
3. Make Garlic Butter Steak
Reduce heat to medium. Add butter and minced garlic to the skillet. Sauté for 30 seconds until fragrant.
Return steak bites to the pan and toss to coat in garlic butter. Sprinkle with parsley and remove from heat.
4. Prepare Creamy Parmesan Sauce
In another pan, melt butter over medium heat. Add garlic and sauté briefly.
Pour in heavy cream and simmer for 3–4 minutes. Stir in Parmesan cheese until smooth and creamy. Season with salt, pepper, and nutmeg if using.
5. Combine Pasta & Sauce
Add cooked pasta shells to the sauce and gently toss until fully coated.
6. Serve
Plate creamy Parmesan shells and top with garlic butter steak bites. Serve hot and enjoy!
Origin & Cultural Significance
Steak bites are inspired by classic American steakhouse cooking, where high-heat searing locks in flavor and tenderness. Creamy Parmesan pasta draws from Italian culinary traditions, celebrating rich dairy, aged cheese, and comforting textures. Together, they represent a modern fusion of indulgent comfort foods loved across cultures.
Optional Additions
Sautéed mushrooms or caramelized onions
Spinach or broccoli for a veggie boost
Red pepper flakes for heat
A splash of white wine in the cream sauce
Extra grated Parmesan on top
Tips for Success
Use room-temperature steak for even cooking
Don’t overcrowd the pan—sear steak in batches if needed
Always grate Parmesan fresh for a smooth sauce
Cook pasta just until al dente to avoid mushy shells
Nutritional Information (Approx. per serving)
Calories: 720–780 kcal
Protein: 38–42 g
Carbohydrates: 45–50 g
Fat: 45–48 g
Calcium: High (from Parmesan & cream)
(Values may vary depending on ingredients used.)
Conclusion
Garlic Butter Steak Bites & Creamy Parmesan Shells are the definition of cozy elegance—simple ingredients transformed into a comforting, flavor-packed meal. It’s the kind of dish that brings people together and leaves everyone asking for seconds.
Recommendation
Serve this dish with a crisp green salad or roasted vegetables, and pair it with sparkling water or a light white beverage for balance. Perfect for date nights, family dinners, or special occasions.
Embracing Healthful Indulgence
While undeniably rich, this recipe reminds us that indulgence can still be mindful. Enjoy reasonable portions, use quality ingredients, and pair with fresh vegetables to create a balanced, satisfying meal that nourishes both body and soul.