Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the shell pasta and cook according to package directions until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
- Prepare the Steak Bites: While the pasta cooks, pat the steak cubes dry with paper towels. Season generously with salt, black pepper, Italian seasoning, and smoked paprika.
- Sear the Steak: Heat the olive oil in a large, heavy-bottomed skillet or cast iron pan over medium-high heat until shimmering. Add the steak bites in a single layer, working in batches if necessary to avoid overcrowding. Sear for 2-3 minutes per side for medium-rare, or longer for desired doneness, until a beautiful crust forms. Remove the seared steak from the pan and set aside on a plate.
- Make the Garlic Butter Sauce: Reduce the heat to medium-low. Add the 4 tablespoons of butter to the same skillet. Once melted, add the 6 cloves of minced garlic. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Finish the Steak Bites: Return the seared steak bites to the skillet with the garlic butter. Toss to coat evenly. Cook for another 1-2 minutes, stirring occasionally, allowing the steak to absorb the delicious garlic butter. Remove from heat and sprinkle with chopped fresh parsley.
- Start the Parmesan Cream Sauce: In a separate large saucepan or the same skillet (after removing the steak), melt the 2 tablespoons of butter over medium heat. Add the 2 cloves of minced garlic and sauté for 1 minute until fragrant.
- Build the Cream Sauce: Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Reduce the heat to low and stir in the 1 cup of freshly grated Parmesan cheese, onion powder, and nutmeg (if using). Continue to stir until the cheese is fully melted and the sauce is smooth and creamy.
- Season the Sauce: Season the sauce with salt and freshly ground black pepper to taste. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
- Combine Pasta and Sauce: Add the cooked and drained shell pasta to the creamy Parmesan sauce. Toss gently to ensure all the shells are evenly coated.
- Serve: Divide the creamy Parmesan shells among serving plates. Top each serving generously with the garlic butter steak bites. Garnish with additional fresh parsley and a sprinkle of extra Parmesan cheese, if desired. Serve immediately and enjoy!
Cooking Tips and Variations
For the most tender and flavorful steak bites, consider using a good quality cut like ribeye or New York strip, as they have excellent marbling. Always pat your steak dry before searing; this is crucial for achieving that beautiful, caramelized crust. Overcrowding the pan will steam the meat instead of searing it, so cook in batches if necessary. For perfect doneness, a meat thermometer is your best friend: 125-130°F for rare, 130-135°F for medium-rare, 135-140°F for medium.
When preparing the creamy Parmesan shells, remember that fresh Parmesan cheese makes a world of difference in flavor and melting quality compared to pre-shredded varieties, which often contain anti-caking agents. Cook your pasta al dente, meaning it should still have a slight bite to it, as it will continue to cook slightly when tossed with the hot sauce. Don’t underestimate the power of reserved pasta water! It’s starchy and helps the sauce emulsify and cling to the pasta beautifully, also allowing you to adjust the sauce’s consistency without diluting the flavor.
Looking to switch things up? For a touch of heat, add a pinch of red pepper flakes to the garlic butter sauce for the steak or to the creamy pasta sauce. To incorporate more vegetables, sauté some sliced mushrooms, spinach, or asparagus with the garlic before adding the cream to the pasta sauce. You could also stir in some sun-dried tomatoes for a burst of tangy flavor. If you prefer a different cheese, Pecorino Romano can be used in place of or in combination with Parmesan for a sharper, saltier kick. Instead of shells, feel free to use other pasta shapes like penne, rigatoni, or fettuccine – just ensure they can hold onto the creamy sauce well. A splash of white wine can be added to the garlic butter for the steak or to the cream sauce for an extra layer of sophistication.
This dish pairs wonderfully with a simple side salad dressed with a light vinaigrette to cut through the richness. A basket of crusty garlic bread is also an excellent accompaniment, perfect for soaking up any leftover delicious sauces. For a complete meal experience, consider a glass of medium-bodied red wine, such as a Merlot or Cabernet Sauvignon, which complements the robust flavors of the steak.
Storage and Reheating
This Garlic Butter Steak Bites & Creamy Parmesan Shells dish is best enjoyed fresh, as the steak is most tender and the pasta sauce is at its creamiest. However, if you have leftovers, they can be stored in an airtight container in the refrigerator for up to 2-3 days. Be aware that the pasta will absorb more of the sauce over time, and the steak may become slightly less tender.
To reheat, the best method is gently on the stovetop. Add the leftovers to a skillet with a splash of milk or chicken broth (about 1/4 cup per serving) to help rehydrate the sauce and prevent it from drying out. Heat over medium-low heat, stirring occasionally, until warmed through. Avoid overheating, as this can cause the sauce to separate or the steak to become tough. You can also microwave individual portions, but add a splash of liquid and stir halfway through the reheating process to ensure even heating and to revive the sauce. The steak may not retain its original tenderness when reheated, but the flavors will still be delicious.
Frequently Asked Questions
What kind of steak is best for steak bites?
For the best results, we recommend using tender cuts of beef like sirloin, ribeye, or New York strip. These cuts are well-marbled, which contributes to their tenderness and rich flavor when cooked quickly. You want a steak that will stay juicy and not become tough once cut into smaller pieces.
Can I make this dish ahead of time?
While this dish is best enjoyed fresh, you can do some prep work in advance. You can cut the steak into cubes and season it, storing it in the refrigerator for up to 24 hours. The garlic can also be minced ahead of time. However, it’s best to cook the pasta and steak, and make the sauces just before serving to ensure optimal texture and flavor, especially for the creamy pasta.
How do I prevent my garlic from burning?
To prevent garlic from burning, always cook it over medium-low heat. Garlic cooks very quickly and can turn bitter if it browns too much or burns. Keep a close eye on it and sauté it just until it becomes fragrant, which usually takes about 1-2 minutes. If your pan is too hot, remove it from the heat for a moment before adding the garlic.
My creamy sauce is too thick/thin. How can I fix it?
If your creamy Parmesan sauce is too thick, gradually stir in a tablespoon or two of the reserved pasta water or a splash of chicken broth or milk until it reaches your desired consistency. If the sauce is too thin, you can continue to simmer it gently over low heat, stirring frequently, to allow it to reduce and thicken. Alternatively, you can mix a teaspoon of cornstarch with a tablespoon of cold water to create a slurry, then whisk it into the simmering sauce and cook for another minute until it thickens.