Introduction

Tender seared steak bites served over perfectly cooked shell pasta, all enveloped in a luscious garlic butter Alfredo sauce. This quick, indulgent meal is perfect for weeknights or special occasions—simple to make but packed with bold, comforting flavors.

A white square plate holds two main layers: on the left, golden yellow shell pasta coated in creamy cheese sauce with small green herb sprinkles on top, textured softly and piled thickly; on the right, dark brown grilled steak pieces with visible char marks, arranged close together, also garnished with small green herbs. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz steak (ribeye, sirloin, or filet mignon), cut into bite-sized pieces
8 oz shell pasta
2 tbsp olive oil
3 tbsp unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese
Salt, to taste
Black pepper, to taste
2 tbsp fresh parsley, chopped (optional)
Reserved pasta water (as needed)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the shell pasta and cook until al dente according to package instructions. Reserve about ½ cup of pasta water, then drain the pasta and set aside.
Step 2: While the pasta cooks, pat the steak bites dry and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the steak bites in a single layer and sear for 2–3 minutes per side until browned and cooked to your liking. Transfer steak to a plate and loosely cover with foil to keep warm.
Step 3: Reduce the skillet heat to medium. Add butter and minced garlic; sauté for about 1 minute until fragrant, being careful not to burn the garlic.
Step 4: Pour in the heavy cream and bring to a gentle simmer. Gradually whisk in the Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste. If the sauce is too thick, stir in reserved pasta water a little at a time to reach your desired consistency.
Step 5: Add the cooked shell pasta to the skillet and gently toss to coat evenly with the Alfredo sauce. Let it simmer for a minute or two so the pasta absorbs the flavors.
Step 6: Divide the creamy pasta among serving bowls. Arrange the steak bites on top, drizzle with any pan juices, and garnish with chopped fresh parsley if desired. Serve immediately.

Tips & Variations

Pat the steak dry before searing to achieve a better brown crust.
Don’t overcrowd the pan when cooking steak bites; work in batches if needed to ensure a proper sear.
Use freshly grated Parmesan for a smoother sauce—pre-grated varieties can make it grainy.
Adjust sauce consistency with reserved pasta water for a silky texture.
Try other pasta shapes like penne or rigatoni if you prefer.
Stir in vegetables such as peas, spinach, or mushrooms for added flavor and nutrition.
To lighten the sauce, swap heavy cream for half-and-half or whole milk, and reduce the butter slightly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce if needed. Microwaving is possible but heat in short intervals to avoid overcooking the steak. Freezing is not recommended, as the Alfredo sauce can separate and become grainy after thawing.

How to Serve

A white square bowl filled with two layers of food: on the left side, creamy yellow macaroni shells covered with a sprinkle of green herbs, and on the right side, dark brown grilled beef cubes with a slightly crispy texture, also garnished with chopped green herbs. The food looks fresh and rich, set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Absolutely! Shell pasta holds the sauce beautifully, but penne, rigatoni, fettuccine, or even spaghetti work well. Choose your favorite shape for a delicious meal.

What’s the best steak for this dish?

Ribeye, sirloin, or filet mignon are excellent choices. They cook quickly, remain tender, and add wonderful richness to the pasta.

Can I make this dish ahead of time?

It’s best served fresh, but you can prepare the pasta, steak, and sauce separately and combine just before serving. Store the steak and sauce in separate containers to maintain texture.

How do I avoid overcooking the steak bites?

Sear the steak quickly over high heat and remove from the pan once browned. The bites will finish cooking slightly from residual heat while resting, keeping them juicy.