Garlic Butter Steak Pasta

These garlicky steak cubes and cheesy pasta shells blend two comfort food classics into one mouthwatering dish. The succulent, flavorful beef chunks soaked in buttery garlic goodness perfectly match the rich, creamy shell pasta, giving you a fancy restaurant-style meal right in your kitchen.

I came up with this combo when my hubby asked for something extra special for our at-home anniversary dinner. It turned out so good that we now make it whenever we want something fancy without paying restaurant prices.

Ingredients

• Beef steak: Pick a soft cut like ribeye or sirloin for the juiciest, most flavorful results
• Butter: Go with unsalted so you can add just the right amount of salt yourself
• Garlic: Nothing beats fresh cloves for that amazing smell and taste that makes everything better
• Salt and pepper: Kosher salt and fresh-ground pepper bring out all the natural flavors
• Pasta shells: The medium size works best since they trap the yummy sauce in their curves
• Heavy cream: This makes the sauce super rich and smooth – don't try to swap it for milk
• Parmesan cheese: Grab a block of real Parmigiano Reggiano and grate it yourself for the best melt and flavor
• Fresh parsley: Adds a nice green touch and fresh taste that cuts through the richness

Step-by-Step Instructions

Prepare the steak:

Pat your beef chunks completely dry with paper towels for better browning. Season them well with salt and pepper all over. Let them sit out for about 15 minutes to warm up a bit for more even cooking.

Create the garlic butter:

Melt the butter in a big cast iron pan over medium-high heat until it starts to bubble slightly. Toss in the chopped garlic and cook for just 30 seconds until you can smell it but before it turns brown. Give the pan a few swirls so the garlic doesn't burn.

Cook the steak bites:

Put the seasoned beef pieces into the hot garlicky butter, laying them flat without crowding. Let them cook untouched for about 2 minutes until they get a nice brown crust. Turn each piece and cook another 1-2 minutes for medium rare. They should be crusty outside but still juicy inside.

Prepare the pasta:

Boil the shell pasta in a big pot of very salty water following the box directions until it's still got a little bite. Save around 1/2 cup of the cooking water before you drain. The pasta should be slightly firm since it'll cook a bit more in the sauce.

Make the Alfredo sauce:

Heat the heavy cream in another big pot over medium heat until tiny bubbles form. Turn down the heat and slowly mix in the grated Parmesan until it's all melted and smooth. Let it thicken up a bit while you stir now and then.

Combine pasta and sauce:

Mix the drained shells into the cheesy sauce, gently turning them to coat every piece. If the sauce gets too thick, splash in some of that saved pasta water until it's just right. Let everything sit together for about a minute so the pasta soaks up some sauce.

Assemble the dish:

Scoop the creamy shells onto plates or a serving platter. Top with the buttery steak chunks, and pour any extra butter and meat juices from the pan over everything.

Garnish and serve:

Sprinkle fresh chopped parsley all over just before you serve. The bright green looks pretty against the creamy pasta and adds a fresh taste that balances out all the richness.

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That garlic butter is really the magic trick in this dish. I found out by chance that letting garlic cook in butter for only 30 seconds instead of longer gives you amazing flavor without any bitter taste. Now my family wants this butter on everything from bread to veggies.

Storage and Reheating

This meal tastes best right after you make it, but if you've got extras, keep the meat and pasta in separate containers in the fridge for up to 3 days. When reheating, warm the pasta slowly in a pot with a splash of milk to bring the sauce back to life. For the steak bites, just warm them quickly in a hot pan for about 30 seconds on each side so they don't get overcooked.

Perfect Substitutions

This recipe works great as is, but you can switch things up based on what you've got. Chicken thighs work really well instead of steak, just cook them a bit longer. Want something lighter? Use half chicken broth and half cream. Can't find shells? Any pasta that holds sauce works fine – try bow ties or tubes. If you don't eat meat, swap the steak for sautéed mushrooms to get that same meaty flavor.

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Serving Suggestions

Pair this rich dish with something light and fresh on the side. A simple arugula salad with lemon dressing cuts through all that creaminess. For a fuller meal, add some roasted asparagus or broccoli that you can dip in any extra garlic butter. A glass of medium red wine like Merlot or Chianti goes really well with these flavors if you're having an adults-only dinner.

Frequently Asked Questions

→ What’s the secret to juicy steak bites?

Start by seasoning the pieces well with salt and pepper. Then, preheat the skillet to high heat before adding the garlic and butter. This helps sear the outside and lock in all the flavors.

→ Can I swap the steak for another cut?

Absolutely! Cuts like tenderloin, ribeye, or sirloin work wonderfully. Go for cuts that are known for their tenderness.

→ How do I make the sauce smoother?

Use fresh Parmesan and heavy cream for the base. Stir everything well and keep the heat low to avoid clumping. This keeps it silky and smooth!

→ Is it possible to prep this ahead?

Yes! Cook the steak and prepare the sauce earlier, then give it a gentle reheat right before serving to keep the flavors intact.

→ What goes well with this meal?

Pair it with a light salad or some steamed greens like broccoli or asparagus to balance out the creamy richness.