Here’s a full breakdown for Garlic Butter Steak Bites with Creamy Parmesan Shells – recipe plus detailed FAQs to guide you 👇

🥩 Garlic Butter Steak Bites with Creamy Parmesan Shells

Ingredients

For the Steak Bites:

• 1 ½ lbs sirloin or ribeye steak, cut into 1-inch cubes
• 1 tbsp olive oil
• 3 tbsp unsalted butter
• 5 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp smoked paprika (optional)
• 1 tbsp fresh parsley, chopped (for garnish)

For the Creamy Parmesan Shells:

• 12 oz medium pasta shells
• 2 tbsp butter
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 ½ cups whole milk (warm)
• 1 cup heavy cream
• 1 ½ cups Parmesan cheese, freshly grated
• ½ tsp salt (to taste)
• ½ tsp black pepper
• ¼ tsp nutmeg (optional, for depth)
• Fresh parsley or basil, for garnish

Instructions

1. Cook the Pasta:

1. Bring a large pot of salted water to a boil.
2. Cook pasta shells according to package directions until al dente. Drain, set aside.

2. Make the Steak Bites:

1. Pat steak cubes dry with paper towels. Season with salt, pepper, and smoked paprika.
2. Heat olive oil in a heavy skillet (cast iron works best) over medium-high heat.
3. Sear steak bites in batches for 1–2 minutes per side until golden brown. Remove and set aside.
4. In the same skillet, reduce heat to medium, add butter and garlic. Sauté 30 seconds until fragrant.
5. Return steak bites, toss in garlic butter, cook another minute. Keep warm.

3. Make the Creamy Parmesan Sauce:

1. In a saucepan, melt butter and sauté garlic until fragrant.
2. Sprinkle in flour, whisk 1 minute to form a roux.
3. Slowly pour in warm milk, whisking constantly until smooth and thickened.
4. Stir in cream, Parmesan, salt, pepper, and nutmeg. Simmer until silky.
5. Add cooked pasta shells, toss until well coated.

4. Assemble:

• Plate creamy Parmesan shells, top with garlic butter steak bites, spoon extra sauce over.
• Garnish with parsley and extra Parmesan.

❓ FAQs

Q: What’s the best cut of steak for steak bites?
A: Sirloin is budget-friendly and tender, but ribeye gives the juiciest results. Filet mignon works if you want extra luxury.

Q: Can I make this ahead?
A: The sauce thickens as it sits. Store steak bites and pasta separately, reheat gently with a splash of milk or cream.

Q: Can I use a different pasta?
A: Yes! Penne, rigatoni, or fettuccine also work. Shells are nice because they trap the sauce.

Q: Can I lighten this dish?
A: Use half-and-half instead of cream, and reduce butter slightly. You’ll still get creaminess without it being too heavy.

Q: What to serve alongside?
A: Garlic bread, roasted broccoli, or a crisp Caesar salad balance the richness.

Q: Can I make it spicy?
A: Add a pinch of red pepper flakes or cayenne to the sauce or steak seasoning.

Q: How do I keep steak bites tender?
A: Don’t overcook! Sear quickly on high heat, remove when medium-rare to medium. Rest before serving.

Would you like me to also give you a one-pan shortcut version (where the pasta cooks in the sauce with steak added at the end), or keep it classic with separate prep?