introduction
This is a simple, rich pasta with steak bites. It mixes creamy garlic parmesan sauce with shell pasta and small pieces of seared steak. If you want more steak-and-pasta tips, see this helpful guide on garlic butter steak tips with penne. The steps are easy and the result tastes like a cozy dinner.
why make this recipe
This dish is fast, filling, and full of flavor. It uses common ingredients and makes a restaurant-style meal at home. The sauce is creamy and garlicky. The seared steak adds a meaty bite that feels special. It is great for weeknights or a simple date night.
how to make Creamy Garlic Parmesan Shells with Tender Steak Bites
Follow these clear steps and work in order. Cook the pasta first and sear the steak while the sauce comes together. Keep things hot and do not overcook the steak. For another creamy pasta idea, try this creamy cajun chicken rotini recipe for inspiration.
Ingredients :
1 lb sirloin or ribeye steak, cut into bite-size cubes, 1 tbsp olive oil, 2 tbsp butter, 4 cloves garlic, minced, 1 tsp smoked paprika, 1/2 tsp black pepper, Salt, to taste, 12 oz medium pasta shells, 2 tbsp butter, 3 cloves garlic, minced, 1 1/2 cups heavy cream, 4 oz cream cheese, softened, 3/4 cup grated Parmesan cheese, 1/2 cup shredded mozzarella (optional, extra creamy), 1/2 tsp Italian seasoning, 1/2 cup reserved pasta water (as needed), Salt & black pepper, to taste, Fresh parsley (optional garnish), Extra Parmesan (optional garnish), A drizzle of garlic butter from the steak pan (optional garnish)
Directions :
Step 1: Boil shells in salted water until al dente. Reserve 1/2 cup pasta water, drain, and set aside. Step 2: Season steak with smoked paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Sear steak bites 2–3 minutes per side until browned. Add butter and garlic, toss to coat, then remove steak and set aside. Step 3: Lower heat to medium. Add butter if needed, then sauté garlic until fragrant (30 seconds). Pour in heavy cream and whisk in cream cheese until smooth. Stir in Parmesan, mozzarella (if using), and Italian seasoning until velvety. Season with salt and pepper. Thin with pasta water as needed. Step 4: Add cooked shells to the sauce, tossing to coat. Gently fold in steak bites. Step 5: Plate creamy shells topped with tender steak bites. Finish with parsley, extra Parmesan, and a drizzle of garlic butter.
how to serve Creamy Garlic Parmesan Shells with Tender Steak Bites
Serve hot on warm plates. Add a sprinkle of fresh parsley and extra grated Parmesan. A side salad or steamed vegetables pair well. Offer crusty bread to soak up extra sauce. Serve right after you mix the steak into the pasta for best texture.
how to store Creamy Garlic Parmesan Shells with Tender Steak Bites
Cool to room temperature then store in an airtight container. Keep in the fridge for up to 3 days. Reheat gently on the stove over low heat. Add a splash of milk or reserved pasta water to loosen the sauce while warming. Do not refreeze once reheated.
tips to make Creamy Garlic Parmesan Shells with Tender Steak Bites
- Cut steak into even bite-size pieces so they cook the same.
- Use a very hot pan to sear steak fast and lock in juices.
- Soften cream cheese before adding to avoid lumps.
- Save pasta water to thin the sauce if it gets too thick.
- Taste and add salt at the end because Parmesan adds salt.
- For extra garlic flavor, drizzle garlic butter from the steak pan on top just before serving.
variation (if any)
- Make it extra creamy by adding the optional mozzarella.
- Swap shells for penne, rotini, or rigatoni.
- Use chicken instead of steak for a milder dish.
- Add vegetables like spinach or mushrooms in the sauce for more color and texture.
FAQs
Q: Can I use other cuts of steak?
A: Yes. Sirloin or ribeye work best for tender bites, but flank or skirt steak also work if sliced thin and not overcooked.
Q: Can I use half-and-half instead of heavy cream?
A: You can, but the sauce will be thinner and less rich. Add a bit more cream cheese to help thicken.
Q: How do I keep the steak tender?
A: Sear quickly on high heat and avoid cooking more than needed. Rest the steak bites briefly off the heat before adding to the sauce.
Q: Can I make this ahead?
A: You can cook components ahead, but combine and reheat gently to keep the steak tender and the sauce smooth.
Q: Is this freezer friendly?
A: Cream-based sauces often change texture after freezing. It is best stored in the fridge for short term and reheated fresh.
Conclusion
This recipe makes a simple, rich dinner that combines creamy garlic Parmesan shells with tender steak bites. For a close variation and extra tips on garlic butter steak with parmesan sauce, see Garlic Butter Steak with Parmesan Alfredo – Bad Batch Baking.
Creamy Garlic Parmesan Shells with Tender Steak Bites
Ingredients
Method
- Boil shells in salted water until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- Season steak with smoked paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Sear steak bites 2–3 minutes per side until browned.
- Add butter and garlic to the steak, toss to coat, then remove steak and set aside.
- Lower heat to medium. Add butter if needed, then sauté garlic until fragrant (30 seconds).
- Pour in heavy cream and whisk in cream cheese until smooth. Stir in Parmesan, mozzarella (if using), and Italian seasoning until velvety.
- Season with salt and pepper. Thin the sauce with pasta water as needed.
- Add cooked shells to the sauce, tossing to coat. Gently fold in steak bites.
- Plate creamy shells topped with tender steak bites.
- Finish with parsley, extra Parmesan, and a drizzle of garlic butter.