Creamy Parmesan Shells with Garlic Butter Steak Bites is one of those meals that brings people to the table fast. It’s rich, satisfying, and full of bold flavor, but still simple enough for a weeknight dinner. I first made this recipe on a chilly evening when I wanted something hearty but not overly complicated. Steak was already in the fridge, and I had a box of pasta on the shelf so I let the idea evolve from there. A few pantry staples later, it became a regular favorite in our home.
This dish is the best of both worlds: juicy, pan-seared steak bites tossed in garlic butter and served over a bed of velvety shells coated in a creamy Parmesan sauce. The contrast in textures and flavors makes every bite irresistible. Whether you’re cooking for family, guests, or just treating yourself, this meal looks and tastes restaurant-worthy, yet it all comes together in your own kitchen.
It’s also a great meal for any occasion. From casual weeknights to a cozy dinner for two, or even a weekend meal to impress company, it fits them all. Plus, you can tweak it to suit your preferences or use what you already have on hand. Once you try it, don’t be surprised if it becomes a regular in your dinner rotation.
Why You’ll Love This Recipe
- It’s a complete, comforting meal that comes together quickly.
- You only need one skillet for the steak and one pot for the pasta, minimal cleanup.
- The garlic butter on the steak creates a rich flavor without being overwhelming.
- The Parmesan cream sauce is smooth, cheesy, and incredibly satisfying.
- It’s easy to customize with different cuts of meat, pasta shapes, or added veggies.
- Great for meal prep or leftovers, the flavor stays amazing the next day.
- Feels indulgent, but uses simple, everyday ingredients.
- You don’t need to be a chef to pull this off. The steps are straightforward and forgiving.
This dish works as a standalone meal, but it also shines when served with a crisp salad or steamed vegetables. It’s cozy and indulgent without being too heavy, and once that steak hits the pan and the garlic butter melts, your kitchen will smell like a dream.
Ingredients You’ll Need
- 1 lb steak, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 3 tablespoons unsalted butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon crushed red pepper flakes (optional, for heat)
- 1 tablespoon fresh parsley, chopped
- ¼ cup grated Parmesan cheese (for garnish)
- For the Creamy Parmesan Shells:
- 12 oz medium shell pasta (or any short pasta)
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup reserved pasta water
- 1 tablespoon fresh parsley, chopped (for garnish)
Preparation
Step 1: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve about half a cup of the pasta water and set it aside. Drain the pasta and set it aside.
Step 2: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the steak bites in a single layer and let them sear undisturbed for 2-3 minutes to get a good crust. Then stir and cook for another 2-3 minutes until browned and just cooked through.
Step 3: Reduce the heat to medium and add the butter and minced garlic to the skillet with the steak. Stir everything together as the butter melts, coating the steak with garlic and seasoning. Sprinkle in paprika, salt, pepper, and optional crushed red pepper flakes. Stir well and remove from heat.
Step 4: In a separate saucepan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook for about 1 minute, just until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Stir in Parmesan cheese, salt, black pepper, garlic powder, and onion powder. If the sauce gets too thick, add a splash of reserved pasta water to loosen it up.
Step 5: Toss the cooked pasta into the Parmesan cream sauce and stir to coat all the shells evenly. Let it cook for another 1-2 minutes on low heat to absorb flavor. Serve the pasta topped with steak bites, a sprinkle of fresh parsley, and a bit more grated Parmesan if desired.
Variations
What makes this recipe even better is how adaptable it can be. Whether you’re cooking for dietary restrictions or just want to change things up, there’s plenty of room to get creative without losing flavor.
For a lighter option: Swap out the heavy cream with half-and-half or whole milk. It won’t be as rich, but it’ll still be creamy and satisfying. You can also reduce the butter slightly and add a splash of chicken broth for moisture.
Gluten-free version: Use gluten-free pasta shells or any short gluten-free pasta you prefer. Be sure to check your Parmesan cheese and spices to confirm they’re certified gluten-free.
Dairy-free option: Replace the butter with plant-based butter or olive oil. Use a dairy-free cream alternative (like cashew cream or oat milk) and a sprinkle of nutritional yeast in place of Parmesan for a cheesy flavor.
Vegetarian-friendly: Skip the steak and replace it with sautéed mushrooms, grilled tofu, or a mix of roasted vegetables like zucchini, bell peppers, and eggplant.
How to Serve
This meal is hearty and satisfying all on its own, but if you’re looking to round it out into a full experience, there are lots of ways to do just that.
Pair it with veggies: Roasted asparagus, steamed green beans, or a simple garden salad are great ways to bring freshness to the table. A mix of cherry tomatoes, arugula, and cucumbers with a lemony vinaigrette would brighten the plate nicely.
Add a side of bread: Garlic bread, focaccia, or even a crusty sourdough slice makes the perfect companion for soaking up any leftover creamy sauce on your plate.
Toppings and finishing touches: Grate a little extra Parmesan cheese on top right before serving. A sprinkle of freshly chopped basil or parsley adds color and freshness. For those who like a kick, a dash of red pepper flakes on top can elevate the flavor.
Make it date-night special: Serve the pasta twirled neatly on the plate with the steak bites arranged over the top and finish with a drizzle of garlic butter from the pan.
For beverages, a sparkling water with lemon or a crisp apple cider can balance the richness of the dish and make it feel like a restaurant-quality meal right from your kitchen.
Recipe Tips
- Use room temperature steak for even cooking and a perfect sear.
- Cut steak into even-sized pieces so they cook at the same rate.
- Don’t overcrowd the pan when cooking the steak work in batches if needed for better browning.
- Reserve pasta water before draining. It’s liquid gold for adjusting the creaminess of the sauce.
- Grate Parmesan fresh from a block if possible. It melts better and gives a smoother sauce.
- Taste as you go adjust salt, pepper, and spices at the end to suit your preference.
- If reheating leftovers, add a splash of milk or cream to bring the sauce back to life.
Cooking Note
- Be sure to sear the steak over medium-high heat without flipping too soon. A good crust equals better flavor.
- Don’t overcook the steak. Remove from heat as soon as it’s cooked through to prevent toughness.
- Use heavy cream, not milk or half-and-half, to get that velvety texture in the pasta sauce.
- Add garlic after the butter has melted to prevent burning.
- If using pre-shredded cheese, check for anti-caking agents they can affect the sauce’s smoothness.
- Garnish just before serving to keep herbs fresh and vibrant.
Nutritional Information (Estimated per serving)
- Calories: 680
- Protein: 34g
- Sodium: 720mg
Details:
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
FAQs
Can I make this ahead of time?
Yes. You can cook the steak bites and pasta ahead, but keep them separate until ready to serve. Reheat gently and combine right before eating.
What’s the best cut of steak to use?
Sirloin, ribeye, or New York strip work well. They’re tender and cook quickly. Just make sure to slice against the grain for the best texture.
Can I freeze this dish?
It’s best enjoyed fresh, but you can freeze the pasta and steak separately. Reheat gently with a bit of cream or broth to refresh the sauce.
What if I don’t have heavy cream?
You can substitute with half-and-half or whole milk, though the sauce won’t be quite as rich. Add a teaspoon of flour to help thicken it, if needed.
Is this recipe spicy?
Not by default, but the crushed red pepper flakes can add heat. Adjust to taste, or omit if you prefer it mild.
Can I use a different type of pasta?
Absolutely. Penne, fusilli, or even elbow macaroni work just as well. Just be sure to cook until al dente so the pasta holds up in the sauce.
What cheese works instead of Parmesan?
Pecorino Romano is a great substitute with a saltier bite. Mozzarella can add creaminess but won’t have the same sharp flavor.
Conclusion
Creamy Parmesan Shells with Garlic Butter Steak Bites is a comforting, crowd-pleasing dish that feels like a treat but is surprisingly easy to make. It brings together the savory sear of seasoned steak and the indulgence of creamy pasta for a meal that’s both cozy and impressive.
Whether you’re trying to wow your family at dinner, impress a date, or just want something satisfying after a long day, this recipe checks every box. It’s versatile, approachable, and full of flavor, just the kind of dish that turns any night into something a little more special.
Cooking should feel rewarding, not complicated. And meals like this one prove that with just a few good ingredients and simple steps, you can serve something truly delicious. Make it once, and don’t be surprised if it finds its way into your regular rotation.
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Creamy Parmesan Shells with Garlic Butter Steak Bites
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
Ingredients You’ll Need
- 1 lb steak, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 3 tablespoons unsalted butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon crushed red pepper flakes (optional, for heat)
- 1 tablespoon fresh parsley, chopped
- ¼ cup grated Parmesan cheese (for garnish)
- For the Creamy Parmesan Shells:
- 12 oz medium shell pasta (or any short pasta)
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup reserved pasta water
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Step 1: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve about half a cup of the pasta water and set it aside. Drain the pasta and set it aside.
Step 2: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the steak bites in a single layer and let them sear undisturbed for 2-3 minutes to get a good crust. Then stir and cook for another 2-3 minutes until browned and just cooked through.
Step 3: Reduce the heat to medium and add the butter and minced garlic to the skillet with the steak. Stir everything together as the butter melts, coating the steak with garlic and seasoning. Sprinkle in paprika, salt, pepper, and optional crushed red pepper flakes. Stir well and remove from heat.
Step 4: In a separate saucepan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook for about 1 minute, just until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Stir in Parmesan cheese, salt, black pepper, garlic powder, and onion powder. If the sauce gets too thick, add a splash of reserved pasta water to loosen it up.
Step 5: Toss the cooked pasta into the Parmesan cream sauce and stir to coat all the shells evenly. Let it cook for another 1-2 minutes on low heat to absorb flavor. Serve the pasta topped with steak bites, a sprinkle of fresh parsley, and a bit more grated Parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 680
- Sodium: 720
- Protein: 34