Some dinners manage to strike that perfect balance between indulgence and comfort, and for me, Garlic Butter Steak Tips with Cheesy Shells in Cheddar Sauce will always be one of those meals. It’s the kind of dish that feels like something you’d order at a restaurant but still carries that cozy, homemade charm. I first made it on a chilly evening when I wanted something hearty yet special enough to impress my family, and it’s been a favorite ever since.
The moment those steak tips hit the hot cast-iron skillet, the kitchen filled with the mouthwatering aroma of garlic butter, smoky paprika, and perfectly seared beef. But what truly sealed the deal was pairing it with tender pasta shells coated in a creamy cheddar-Parmesan sauce. Every bite was rich, velvety, and impossible to resist, a combination that has turned into one of my go-to recipes for both weeknights and gatherings.
Essential Elements and Equipment
To pull this dish together with ease, here’s what you’ll need:
- A heavy-bottomed skillet or cast-iron pan for searing the steak
- A large pot for boiling the pasta shells
- A sturdy saucepan for making the cheddar-Parmesan sauce
- Sharp knives for cubing the steak into bite-sized pieces
- Wooden spoons and whisks for stirring sauces without scratching pans
What Makes This Recipe Work
There are a few reasons this recipe comes together so beautifully.
- Perfectly seared steak tips: Patting the steak dry ensures it browns instead of steaming. A hot cast-iron skillet locks in juices while creating a golden crust.
- Garlic butter basting: Adding butter and garlic at the end infuses the meat with flavor and richness. Spoon that melted butter over the steak for restaurant-quality results.
- Cheddar-Parmesan sauce: Combining sharp cheddar and nutty Parmesan creates a sauce that’s creamy yet layered with flavor. The cream and milk base keep it smooth without being heavy.
- Pasta shell choice: Shells are ideal because they hold the sauce inside their folds, giving you cheesy creaminess in every bite.
- Balanced flavors: The Cajun seasoning, garlic, and smoked paprika on the steak complement the cheesy shells without competing. Every bite feels balanced.
This is the kind of recipe that looks impressive, tastes indulgent, but really doesn’t take much effort.
Ingredients You’ll Need
- 1 ½ lbs sirloin or ribeye steak, cut into bite-sized cubes
- 1 tbsp olive oil
- 3 tbsp unsalted butter
- 6 cloves garlic, minced (divided)
- 1 tsp Cajun seasoning
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
For the cheesy shells:
- 12 oz medium pasta shells
- 2 tbsp unsalted butter
- 1 ½ cups heavy cream
- 1 cup whole milk
- 2 cups sharp cheddar cheese, shredded
- ½ cup Parmesan cheese, grated
- ½ tsp Italian seasoning
- ¼ tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
Step-by-Step Preparation
Step 1: Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente. Reserve ½ cup of the pasta water, then drain and set aside.
Step 2: In a saucepan, melt 2 tbsp butter over medium heat. Add half the garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream and milk, whisking until smooth.
Step 3: Reduce the heat and stir in the cheddar and Parmesan until melted into a thick sauce. Season with Italian seasoning, salt, black pepper, and red pepper flakes if desired. Toss in the cooked shells, adding a splash of pasta water if the sauce feels too thick.
Step 4: Pat the steak cubes dry with paper towels. Season generously with Cajun seasoning, smoked paprika, salt, and black pepper.
Step 5: Heat olive oil in a cast-iron skillet over medium-high heat. Sear the steak tips in a single layer for 2–3 minutes on each side until browned and cooked to your preference.
Step 6: Lower the heat slightly, add 3 tbsp butter, and the remaining garlic. Baste the steak tips with the melted garlic butter for 1–2 minutes, spooning it over the meat as they finish cooking.
Step 7: Serve by plating the cheesy shells on one side and the garlic butter steak tips on the other. Drizzle extra garlic butter over the steak and garnish with parsley.
Easy Variations to Try
What I love about this recipe is how flexible it is. You can change up the protein, the pasta, or the spice level depending on your mood and what you have in the kitchen.
- Protein swaps: Try chicken breast or thighs instead of steak for a lighter but equally satisfying dish. Shrimp is also fantastic, especially if you enjoy seafood with creamy pasta.
- Pasta options: Shells are my favorite, but bowties, penne, or rotini also work beautifully since they hold onto the sauce.
- Cheese blends: Add mozzarella for extra meltiness, or even Gouda for a smoky twist.
- Spice control: If you prefer it milder, cut back on the Cajun seasoning. For more heat, add extra crushed red pepper flakes.
- Vegetable additions: Broccoli florets, spinach, or roasted bell peppers can be stirred into the pasta to add freshness and color.
The beauty of this dish is that no matter how you change it up, it still feels hearty and satisfying.
How to Serve
- Plate beautifully: Arrange the cheesy shells on one side of the plate and pile the juicy garlic butter steak tips on the other. The contrast of golden pasta and seared beef is naturally eye-catching.
- Add garnish: Sprinkle freshly chopped parsley over both the steak and the pasta for color and freshness. A little extra Parmesan on the shells never hurts either.
- Family-style serving: Present everything on a large platter so guests can scoop out generous portions. It makes dinner feel cozy and inviting.
- Balance the richness: Pair this dish with a crisp salad dressed in lemon vinaigrette or simple roasted vegetables like asparagus, zucchini, or green beans.
- Keep drinks light: Sparkling water with lemon slices, cucumber-infused water, or iced tea balances the richness without overwhelming the flavors.
Recipe Tips
This recipe is straightforward, but a few simple tricks can help you make it turn out perfectly every time.
- Pat the steak dry: This is crucial. Removing excess moisture ensures you get that golden crust instead of steaming the meat.
- Don’t overcrowd the skillet: Give the steak tips space while searing. If you pile them in, they’ll release steam and won’t brown properly. Cook in batches if necessary.
- Low and slow cheese melting: When making the sauce, keep the heat low once you add the cheeses. High heat can cause it to separate or turn grainy.
- Reserve pasta water: That starchy water is the secret to adjusting the consistency of your cheese sauce without thinning out the flavor.
- Taste as you go: Season the sauce and the steak to your preference. The cheeses already add saltiness, so check before adding extra salt.
- Use a cast-iron skillet if possible: It holds heat beautifully, ensuring your steak gets that seared crust while staying juicy inside.
- Let the steak rest briefly: After cooking, give the steak tips a few minutes before serving. This allows the juices to settle, making every bite tender.
Cooking Notes
A few reminders will help keep this recipe foolproof:
- Always start with room-temperature steak for the best sear.
- Cut the steak into even pieces so they cook at the same rate.
- Whisk the sauce continuously when adding milk and cream to prevent lumps.
- Freshly grated cheese melts better than pre-shredded cheese, which often contains anti-caking agents.
- Adjust spice levels by controlling how much Cajun seasoning and crushed red pepper flakes you use.
Keeping these points in mind will make the cooking process smoother and the results more consistent.
Nutritional Information
Per serving (based on 4 servings):
- Calories: 905
- Protein: 48g
- Carbohydrates: 52g
- Fat: 56g
- Saturated Fat: 29g
- Fiber: 3g
- Sodium: 870mg
- Sugar: 6g
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
FAQs
1. Can I use a different cut of beef for this recipe?
Yes, absolutely. Sirloin and ribeye work best for tenderness and flavor, but you can also use strip steak or tenderloin. Just make sure to cut it into even cubes so it cooks consistently.
2. Can I make the cheese sauce ahead of time?
You can prepare the sauce earlier in the day and keep it in the fridge, but it thickens as it cools. When reheating, add a splash of milk or cream and whisk until smooth again before tossing with the pasta.
3. What if I don’t have Cajun seasoning?
You can make a quick blend using paprika, garlic powder, onion powder, a pinch of cayenne, and some oregano. It won’t be identical, but it will still bring great flavor.
4. How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop with a little milk to loosen the sauce.
Conclusion
Garlic Butter Steak Tips with Cheesy Shells in Cheddar Sauce is the kind of meal that feels both indulgent and approachable. The juicy steak tips basted in garlic butter paired with pasta coated in a velvety cheddar-Parmesan sauce, create a combination that’s hard to beat. It’s one of those recipes that brings people to the table quickly and has them asking for seconds before they’ve even finished their first plate.
What I love most about this dish is how versatile it can be. It works beautifully as a weeknight dinner when you want something satisfying without hours in the kitchen, but it also shines when you’re cooking for friends or family gatherings. It’s familiar yet a little elevated, making it feel special every time.
So the next time you’re craving something hearty, flavorful, and a little cheesy, give this recipe a try. I promise it’ll be one you return to again and again, with smiles all around the table.
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Garlic Butter Steak Tips with Cheesy Shells in Cheddar Sauce
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
Ingredients You’ll Need
- 1 ½ lbs sirloin or ribeye steak, cut into bite-sized cubes
- 1 tbsp olive oil
- 3 tbsp unsalted butter
- 6 cloves garlic, minced (divided)
- 1 tsp Cajun seasoning
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
For the cheesy shells:
- 12 oz medium pasta shells
- 2 tbsp unsalted butter
- 1 ½ cups heavy cream
- 1 cup whole milk
- 2 cups sharp cheddar cheese, shredded
- ½ cup Parmesan cheese, grated
- ½ tsp Italian seasoning
- ¼ tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
Instructions
Step 1: Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente. Reserve ½ cup of the pasta water, then drain and set aside.
Step 2: In a saucepan, melt 2 tbsp butter over medium heat. Add half the garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream and milk, whisking until smooth.
Step 3: Reduce the heat and stir in the cheddar and Parmesan until melted into a thick sauce. Season with Italian seasoning, salt, black pepper, and red pepper flakes if desired. Toss in the cooked shells, adding a splash of pasta water if the sauce feels too thick.
Step 4: Pat the steak cubes dry with paper towels. Season generously with Cajun seasoning, smoked paprika, salt, and black pepper.
Step 5: Heat olive oil in a cast-iron skillet over medium-high heat. Sear the steak tips in a single layer for 2–3 minutes on each side until browned and cooked to your preference.
Step 6: Lower the heat slightly, add 3 tbsp butter, and the remaining garlic. Baste the steak tips with the melted garlic butter for 1–2 minutes, spooning it over the meat as they finish cooking.
Step 7: Serve by plating the cheesy shells on one side and the garlic butter steak tips on the other. Drizzle extra garlic butter over the steak and garnish with parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 905
- Sodium: 870
- Fat: 56
- Carbohydrates: 52
- Protein: 48