Garlic Butter Steak Bites with Creamy Parmesan Shells
Seared garlic butter steak cubes served over pasta shells in a creamy Parmesan sauce.
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.
Notes
Substitutions: Use ribeye or strip steak. Half and half makes a lighter, thinner sauce.
Tips: Sear in batches and grate the cheese fresh for a smooth sauce.
Storage: Refrigerate up to 3 days. Do not freeze. Reheat to 165 degrees F.