Creamy Steak Bites Pasta Alfredo with Garlic Butter Shells combines tender steak bites with shell pasta in a rich Alfredo sauce.
Author:Olivia
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet Cooking
Cuisine:Italian
Diet:None
Ingredients
Scale
12 oz beef steak (e.g., 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
Pat the 12 oz beef steak dry and cut into bite-sized cubes. Season generously with salt and black pepper.
Heat 1 tbsp olive oil in a large skillet over high heat. Sear steak in batches for 2-3 minutes per side until a crust forms. Remove from heat, add 1 tbsp unsalted butter, toss, then transfer steak to a plate and tent with foil to rest for 5 minutes.
Boil salted water in a large pot. Add 8 oz shell pasta and cook al dente according to package directions. Before draining, reserve about 1 cup of starchy pasta water. Drain pasta.
In the same skillet, melt the remaining 2 tbsp unsalted butter over medium-low heat. Add 4 cloves minced garlic; sauté for 1-2 minutes until fragrant. Pour in 1 cup heavy cream and bring to a gentle simmer for 5-7 minutes, stirring occasionally, until slightly thickened. Do not boil rapidly.
Remove skillet from heat. Gradually whisk in 1 cup freshly grated Parmesan cheese until melted and smooth. Season with black pepper and salt to taste. If the sauce is too thick, whisk in reserved pasta water, 1 tablespoon at a time, until desired consistency.
Add drained pasta to the Alfredo sauce in the skillet. Toss to coat. Gently fold in the rested steak bites. Toss until warmed through and evenly distributed. Serve immediately, garnished with 2 tbsp fresh chopped parsley (optional) and extra Parmesan cheese.