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If you're after something warm and a bit fancy but can't spend all night in the kitchen, this combo of rich garlic butter steak pieces with smooth, cheesy Parmesan shells totally hits the spot. Every forkful has juicy steak and shells all creamy and swoon-worthy. You'll want to whip this up on repeat—promise.
One night after a rough day, I made this for my husband. Watching him dig in and grin was the best. That creamy pasta almost melts in your mouth. And those steak bites with that buttery garlic? They practically vanish as soon as I serve them.
Amazing Ingredients
- Fresh parsley: Chop it up right before you serve to get that bright color and fresh kick on top
- Salt and pepper: These tie everything together Taste as you go so you don't overdo it
- Shells pasta: Their shape hugs the sauce so every bite is flavorful Go with a kind that cooks fast for busy nights
- Parmesan cheese: Grab a wedge and shred it yourself if you want it extra melty and tangy
- Heavy cream: This is what makes the sauce super smooth and rich Fresh is best
- Garlic: Chop some cloves right before you start for the punchiest flavor
- Olive oil: Use extra virgin for that fruitiness and to keep the steak from sticking
- Steak: Cut into small pieces so you get flavor in every bite Pick a tender one like ribeye or sirloin if you can
Tasty Steps to Make It
- Add Finishing Touches
- Ladle everything into bowls and finish with lots of freshly chopped parsley. Eat right away so it's at its creamiest.
- Mix It All Together
- Tip the steak back in with the pasta. Toss it all until the shells and steak are coated in the sauce. Let it get heated through for just a minute or two.
- Get the Sauce Ready
- Pour in the cream, then sprinkle in the cheese. Stir gently over medium-low until everything’s melted and it all looks lush and glossy. This should only take a few minutes.
- Boil the Shells
- Cook your pasta in salted water till just right—follow the package for timing. Drain and keep warm for mixing in later.
- Bubble the Garlic
- Dump your minced garlic into the same pan. Let it sizzle for about a minute until it smells amazing but hasn't browned.
- Sear That Steak
- Pop your seasoned steak in hot oil over medium-high heat. Let it sizzle, stirring now and then, for roughly seven minutes until it’s browned but still juicy. Take it out and set aside so it doesn't dry out.
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The garlic is my top pick here. It's what takes steak and creamy sauce right over the top. My kids try to sneak steak bites before they're even on the table. Up north, this dish is what we pull out when we want something that feels both special and homey—especially on those long, chilly nights.
Best Ways to Store Leftovers
Stick leftovers in a sealed container and stash them in the fridge for up to three days. Reheat in a pot over low heat so the sauce stays smooth. If things get too thick, just stir in a splash of milk or cream. Makes an awesome lunch the next day—just portion it out ahead of time.
Switching Up the Ingredients
If steak's not your thing, go for boneless chicken thighs or even shrimp. For a lighter vibe, swap the heavy cream for half and half. Want some extra kick? Toss in a pinch of smoked paprika or some red chili flakes. Use pecorino if you like your cheese a little bolder than Parmesan.
How to Dish It Up
Honestly, it's great on its own, but a little side of buttered green beans or a fresh salad really pops against the rich flavor. Got some good bread handy? Use it to mop up all that leftover sauce. When I'm after something earthier, I'll throw some roasted mushrooms on the side, too.
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Where This Dish Comes From
These creamy Parmesan shells are a tip of the hat to those classic Italian pastas loaded with cheese, while steak bites are straight from American steakhouses. Put them together and you've got a meal that's part cozy comfort food, part fancy dinner. Growing up, this kind of thing was our treat on Friday nights.
Frequently Asked Questions About Recipes
- → What’s the best way to keep the steak bites soft and juicy?
Make sure your skillet is really hot and don’t crowd it with too much steak at once. Let the chunks sear in small batches and turn them just enough to brown outside, so they stay juicy in the middle.
- → Could I use something other than steak if I want?
Absolutely. Try swapping in chicken or maybe some shrimp. Just cook until they’re barely done so you don’t dry them out.
- → Is there a way to make the sauce a bit lighter?
Go ahead and use whole milk or half-and-half instead of heavy cream if you want a lighter sauce. You’ll still get creamy goodness without the extra richness.
- → Can I use a different kind of pasta if I’m out of shells?
Shells aren’t a must. Penne, rotini, or fusilli all do a great job grabbing onto that creamy sauce and go well with the steak chunks.
- → Do I really need to grate fresh Parmesan or is pre-grated fine?
Freshly grated melts into the sauce super smooth, but grab that pre-grated version if it’s what you’ve got in the fridge—it’ll still taste great.