Ingredients
For the steak
– 1 lb (450 g) sirloin steak, cut into bite-sized pieces
– 1 tablespoon olive oil
– 2 tablespoons butter
– 4 garlic cloves, minced
– ½ teaspoon paprika
– ½ teaspoon Italian seasoning
– ½ teaspoon salt, or to taste
– ½ teaspoon black pepper
For the pasta
– 12 oz (340 g) medium shell pasta
– 1 tablespoon salt for the pasta water
– 1 tablespoon butter
For the creamy garlic Parmesan sauce
– 2 tablespoons butter
– 4 garlic cloves, minced
– 1 cup (240 ml) heavy cream
– ½ cup (120 ml) reserved pasta water, as needed
– 1 cup (100 g) freshly grated Parmesan cheese
– ½ cup (55 g) shredded mozzarella cheese
– ½ teaspoon Italian seasoning
– ¼ teaspoon red pepper flakes, optional
– Salt and black pepper, to taste
For garnish
– 2 tablespoons fresh parsley, chopped
– Extra Parmesan cheese
– A pinch of red pepper flakes, optional
Instructions
Step 1: Cook the pasta
Bring a large pot of water to a boil. Add the salt and shell pasta, then cook according to the package instructions until al dente.
Before draining, reserve about ½ cup of pasta water. Drain the shells and set aside.
Step 2: Season the steak
Pat the steak pieces dry with paper towels. Season with paprika, Italian seasoning, salt, and black pepper.
Step 3: Sear the steak
Heat the olive oil in a large skillet over medium-high heat. Add the steak in a single layer, working in batches if necessary.
Sear for approximately 2–3 minutes per side, depending on the size of the pieces and your preferred doneness. Add 2 tablespoons of butter and the minced garlic during the final minute, stirring so the garlic becomes fragrant without burning.
Transfer the steak to a clean plate. For food safety, whole-cut beef steaks should reach at least 145°F (63°C), followed by a 3-minute rest.
Step 4: Prepare the garlic butter sauce
Reduce the heat to medium-low. Add 2 tablespoons of butter to the same skillet.
Add the minced garlic and cook for 30–60 seconds, stirring frequently. Do not allow the garlic to brown too much.
Pour in the heavy cream and add the Italian seasoning and optional red pepper flakes. Stir gently and simmer for 2–3 minutes until slightly thickened. Avoid boiling vigorously.
Step 5: Add the cheese
Reduce the heat to low. Gradually stir in the Parmesan cheese until melted and smooth.
Add the mozzarella and stir until creamy. If the sauce becomes too thick, add reserved pasta water a little at a time until it reaches your preferred consistency.
Taste and adjust the salt and black pepper.
Step 6: Combine the pasta and steak
Add the cooked shell pasta to the skillet and toss gently until every shell is coated in the creamy garlic sauce.
Return the steak and any accumulated juices to the skillet. Stir gently and cook for another 1–2 minutes, until everything is hot throughout.
Step 7: Garnish and serve
Remove the skillet from the heat. Sprinkle with fresh parsley, extra Parmesan, and a pinch of red pepper flakes if desired.
Serve immediately while the sauce is creamy and the cheese is melted.
Nutrition Information
Estimated per serving, based on 4 servings.
Nutrient Approximate amount
Calories 700–850 kcal
Protein 35–45 g
Carbohydrates 50–65 g
Fat 35–45 g
Fiber 2–4 g
Sodium 600–1,000 mg
Values vary with the steak cut, pasta brand, cheese, cream, and added salt.
Nut and Allergen Information
– Peanuts: None required.
– Tree nuts: None required.
– Dairy: Contains butter, heavy cream, Parmesan, and mozzarella.
– Wheat/gluten: Contains wheat pasta unless a suitable gluten-free alternative is used.
– Possible cross-contact: Check packaged ingredients and labels if cooking for someone with allergies.
For a nut-free preparation, use suitable labeled ingredients and clean cookware and utensils to prevent cross-contact.
Tips for the Best Results
– Use sirloin: It offers a good balance of tenderness and flavor. Ribeye or tenderloin can also work.
– Avoid overcrowding the pan: Sear the steak in batches to develop a browned crust.
– Grate Parmesan fresh: It generally melts more smoothly than pre-shredded cheese.
– Keep the heat low after adding cheese: High heat can cause a creamy sauce to separate.
– Save pasta water: Its starch helps the sauce cling to the shells.
– Serve promptly: The sauce thickens as it cools, so add a splash of warm milk or pasta water when reheating if needed.
Storage and Reheating
– Refrigerator: Store in an airtight container within 2 hours and consume within 3–4 days.
– Reheating: Warm gently in a skillet over low heat with a splash of milk or cream. Stir until steaming hot throughout.
– Freezing: Not recommended for the best texture because cream sauces can separate after thawing.
Frequently Asked Questions
Can I use a different pasta shape?
Yes. Rotini, penne, rigatoni, or fusilli work well because their shapes hold the creamy sauce.
Can I use chicken instead of steak?
Yes. Cut chicken into bite-sized pieces and cook until the thickest pieces reach 165°F (74°C).
How can I make the sauce thicker?
Let it simmer gently for another minute or two before adding the pasta, or add a little extra Parmesan. Avoid excessive heat.
Can I add vegetables?
Yes. Mushrooms, spinach, broccoli, or bell peppers pair well with the garlic Parmesan sauce.
What should I serve with this pasta?
Serve with a fresh green salad, roasted broccoli, or garlic bread for a satisfying dinner.
Enjoy your Creamy Garlic Butter Steak Shells—a rich, cheesy comfort-food meal perfect for a family dinner!