This steak bites parmesan shells dinner pairs juicy garlic butter steak cubes with pasta shells in a rich, creamy Parmesan sauce.
The whole meal cooks in two pans and finishes in about 25 minutes. The shells catch the sauce in every curve, which makes each bite rich and well coated.
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Why This Steak Bites Parmesan Shells Recipe Works
Searing the steak in a hot pan creates a browned crust while the inside stays tender. Garlic butter added at the end coats the bites without burning.
Shell pasta holds cream sauce better than long noodles because the hollows fill with sauce. Parmesan melts in off the heat, which keeps the sauce smooth.
Because the steak and pasta cook at the same time, dinner is on the table fast. It is a simple way to turn a pound of steak into a filling meal for four.
Ingredients for Steak Bites Parmesan Shells
- 1 pound sirloin steak, cut into 1 inch cubes
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 teaspoon kosher salt, for the steak
- 1/2 teaspoon black pepper
- 8 ounces medium pasta shells
- 1 teaspoon kosher salt, for the pasta water
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley, for garnish
Steak. Choose sirloin or ribeye and pat the cubes dry for a better sear.
Butter. It goes in with the garlic at the end so it browns lightly instead of burning.
Pasta shells. Medium shells hold the sauce well, while jumbo shells would need stuffing.
Cream. Use full fat heavy cream, because lighter cream can split when simmered.
Parmesan. Grate it fresh from a block, since pre grated cheese can make the sauce grainy.
How to Make Steak Bites Parmesan Shells
1. Boil the shells Bring a large pot of water to a boil, add the salt, and cook the shells according to the package until just tender. Drain and keep them warm.
2. Season the steak Pat the steak dry and toss it with the salt and pepper.
3. Sear the steak Heat the oil in a large skillet over medium high heat and sear the cubes in a single layer for 2 to 3 minutes per side until browned and at least 145 degrees F inside.
4. Add the garlic butter Lower the heat, stir in the butter and garlic, and cook for 30 seconds until fragrant. Move the steak to a plate.
5. Build the cream sauce Pour the cream into the same skillet, scrape up the browned bits, and simmer gently for 3 minutes until slightly thickened.
6. Melt in the cheese Remove the pan from the heat and stir in the Parmesan until smooth. Add the shells and toss to coat.
7. Finish and serve Return the steak to the pan, let it rest for 3 minutes, and top with parsley before serving.
How to Serve Steak Bites Parmesan Shells
Spoon the shells into warm bowls and top with the steak bites and parsley. A green side helps balance the rich sauce. Serve it with air fryer asparagus, garlic roasted Brussels sprouts, cheesy garlic bread, or a bowl of Italian house salad.
How to Store and Reheat Steak Bites Parmesan Shells
Cool leftovers quickly and refrigerate them in a covered container for up to 3 days. Because of the cream sauce, this dish does not freeze well. Reheat gently in a skillet with a splash of milk or broth until the pasta and steak reach 165 degrees F.
Tips and Variations for Steak Bites Parmesan Shells
Do not crowd the pan. Work in two batches if the cubes touch, since crowding steams the steak instead of searing it.
Rest the steak. A short rest keeps the juices in the bites.
Use pasta water. Save a splash of pasta water to loosen the sauce if it thickens.
Cut evenly. Even cubes cook at the same speed, so no piece turns tough.
Try a swap. Use half and half for a lighter sauce, though it will be thinner.
Add vegetables. Stir in baby spinach or sliced mushrooms at the end.
Control the salt. Parmesan is salty, so taste the sauce before adding more salt.
Handle steak safely. For basic safe cooking habits, see the Texas AgriLife Extension food safety guide.
Frequently Asked Questions About Steak Bites Parmesan Shells
What cut of steak works for steak bites parmesan shells?
Sirloin is a good balance of tenderness and price. Ribeye or strip steak also work well.
Can I make steak bites parmesan shells with chicken?
Yes. Swap in diced chicken breast and cook it until it reaches 165 degrees F.
How do I keep steak bites parmesan shells from getting dry?
Sear the cubes quickly over high heat, avoid overcooking, and add them back to the sauce just before serving.
Why did my cream sauce turn grainy?
The pan was likely too hot when the cheese went in. Take it off the heat first and grate the cheese fresh.
Can I use a different pasta?
Yes. Penne, rigatoni, or elbow pasta all hold the sauce well.
Garlic Butter Steak Bites with Creamy Parmesan Shells
Equipment
- Large skillet
- Large pot
- Tongs
Ingredients
Main Ingredients
- 1 lb sirloin steak cut into 1 inch cubes
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic minced
- ½ tsp kosher salt for the steak
- ½ tsp black pepper
- 8 oz medium pasta shells
- 1 tsp kosher salt for the pasta water
- 1 cup heavy cream
- 1 cup Parmesan cheese freshly grated
- 2 tbsp fresh parsley chopped, for garnish
Instructions
Cooking
- Cook the pasta. Boil the shells in salted water until tender, drain, and keep warm.
- Sear the steak. Brown the seasoned cubes in hot oil for 2 to 3 minutes per side until they reach 145 degrees F.
- Add garlic butter. Stir in the butter and garlic for 30 seconds, then move the steak to a plate.
- Make the sauce. Simmer the cream in the skillet for 3 minutes, then stir in the Parmesan off the heat until smooth.
- Combine. Toss the shells in the sauce and return the steak to the pan.
- Rest and serve. Let the dish sit for 3 minutes, then garnish with parsley.
