Description
A rich and flavorful dish combining juicy seared garlic butter steak bites with creamy, loaded cheddar Alfredo pasta shells that are perfect for a comforting and satisfying meal in just 30 minutes.
Ingredients
Scale
Steak Bites
- 1.5 lb Sirloin Steak (or Ribeye, Tenderloin for richer flavor)
- 2 tsp Kosher Salt
- 1 tsp Black Pepper
- 4 tbsp Unsalted Butter (or olive oil for dairy-free)
- 4 cloves Garlic (minced)
- 0.5 tsp Smoked Paprika
- 0.25 tsp Red Pepper Flakes
Pasta and Sauce
- 12 oz Medium Pasta Shells (or any short pasta like fusilli)
- 1.5 cups Heavy Cream (or half-and-half, coconut cream)
- 2 cups Shredded Sharp Cheddar Cheese (or mild cheddar, cheese blend)
- 0.5 cup Grated Parmesan Cheese (or Pecorino Romano)
- 2 tbsp Fresh Parsley (or chives, basil)
Instructions
- Prepare the Steak: Cut the sirloin steak into bite-sized cubes, making sure each piece is about the same size to ensure even cooking. Pat the cubes dry with paper towels to help achieve a good sear.
- Sear the Steak Bites: Heat 2 tablespoons of unsalted butter in a large skillet over medium-high heat until foamy. Add the seasoned steak cubes in a single layer and sear for 1-2 minutes on each side until browned but not fully cooked through.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add pasta shells and cook according to package instructions until al dente (around 8-10 minutes). Reserve 1/4 cup of pasta water, then drain the pasta.
- Make the Alfredo Sauce: Lower heat to medium and add remaining 2 tablespoons of butter to the skillet. Once melted, sauté minced garlic for 30 seconds until fragrant. Pour in heavy cream and let it gently simmer until slightly thickened.
- Melt the Cheeses: Gradually whisk in shredded sharp cheddar and grated Parmesan cheese into the cream mixture until smooth and melted. Season the sauce with kosher salt and black pepper to taste.
- Combine Pasta and Sauce: Add cooked pasta shells to the Alfredo sauce and toss gently. If the sauce is too thick, stir in reserved pasta water bit by bit until your desired consistency is reached.
- Finish the Dish: Fold the seared steak bites along with any accumulated juices into the pasta and sauce mixture. Mix gently to combine all flavors.
- Serve: Transfer the Garlic Butter Steak Bites and Loaded Cheddar Alfredo Shells to serving plates or bowls. Garnish generously with freshly chopped parsley and serve immediately for the best flavor and texture.
Notes
- For a richer flavor, consider substituting ribeye or tenderloin for the sirloin steak.
- If dairy-free, substitute butter with olive oil and heavy cream with coconut cream.
- Adjust the quantity of red pepper flakes and smoked paprika to control spice levels.
- Reserve pasta water is key to adjusting sauce consistency, add gradually.
- Use freshly minced garlic for optimal flavor; garlic powder may be used in a pinch but will be less aromatic.
- For a lighter sauce, half-and-half may replace heavy cream though the sauce will be less thick.
- Serve immediately as the sauce thickens and absorbs quickly upon standing.
