Steak Bites and Shells Garlic Butter Alfredo
This steak bites and shell pasta in garlic butter Alfredo sauce is rich, creamy, and absolutely bursting with flavor.
It’s a restaurant-quality meal made simple—juicy, seared steak bites tossed with tender pasta shells and coated in a velvety Parmesan Alfredo sauce infused with garlic and butter. Every bite combines the hearty comfort of pasta with the savory satisfaction of steak, all in one skillet.
It’s quick enough for a weeknight yet indulgent enough for special occasions. The seared steak pieces develop a flavorful crust that contrasts beautifully with the creamy sauce, while the shells capture every drop of that buttery, cheesy goodness. This dish pairs wonderfully with a side salad, roasted vegetables, or warm garlic bread for the ultimate dinner experience.
Ingredients for Steak Bites and Shells Garlic Butter Alfredo
Sirloin or ribeye steak – Cut into bite-sized cubes for tender, juicy bites that cook quickly.
Olive oil and butter – A combination that helps achieve a golden sear on the steak while adding richness to the sauce.
Garlic – The star of the flavor profile, lending depth to both the steak and the Alfredo sauce.
Salt, black pepper, and paprika – Simple seasonings that highlight the meat’s natural flavor.
Pasta shells – Medium shells are perfect for trapping the sauce, but penne or fettuccine also work.
Heavy cream – The base of the Alfredo sauce for a luscious, silky texture.
Parmesan cheese – Freshly grated for the smoothest, most flavorful sauce.
Italian seasoning – Adds a gentle herby aroma that ties everything together.
Parsley – A fresh garnish that balances the richness.
How to Make Steak Bites and Shell Pasta Alfredo
STEP 1: Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente, about 10 minutes. Drain and set aside, reserving ½ cup of the pasta water to adjust the sauce later if needed.
STEP 2: While the pasta cooks, pat the steak cubes dry with paper towels. This step ensures they sear properly. Season all sides with salt, pepper, and paprika.
STEP 3: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once hot, add the steak cubes in a single layer without crowding the pan. Sear for 2–3 minutes per side until nicely browned and cooked to your liking.
STEP 4: During the last minute of cooking, add the minced garlic to the pan to lightly toast it in the butter and coat the steak with its aroma. Remove the steak bites from the skillet and set them aside, covered to stay warm.
STEP 5: In the same skillet, melt 3 tablespoons of butter over medium heat. Add the remaining garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
STEP 6: Pour in the heavy cream and stir in the Italian seasoning, salt, and pepper. Let the mixture simmer gently for 4–5 minutes, stirring often, until it begins to thicken.
STEP 7: Gradually whisk in the Parmesan cheese until it melts completely into the sauce, forming a creamy, glossy consistency. If the sauce becomes too thick, add a splash of the reserved pasta water a little at a time.
STEP 8: Add the cooked pasta shells to the Alfredo sauce, tossing gently to coat each piece thoroughly.
STEP 9: Return the steak bites to the skillet, folding them into the pasta and sauce. Let everything simmer together for 1–2 minutes to allow the flavors to meld.
STEP 10: Sprinkle with chopped parsley and extra Parmesan before serving. Serve hot straight from the skillet for the best flavor and texture.
Can I Use a Different Cut of Steak?
Yes, you can substitute other tender cuts like New York strip, filet mignon, or flat iron steak. Even sirloin tips work well. The key is to choose a cut with good marbling and not overcook it — medium or medium-rare keeps the steak juicy and flavorful.
Can I Make This with Chicken or Shrimp Instead?
Absolutely! This recipe adapts easily. For chicken, cube boneless breasts or thighs and sear them the same way. For shrimp, cook them in butter and garlic for 2–3 minutes per side until pink, then set aside before making the sauce.
How Do I Keep the Sauce Creamy and Smooth?
A creamy Alfredo sauce depends on gentle heat and constant stirring. Avoid boiling the sauce once the cheese is added, or it may separate. Also, use freshly grated Parmesan — pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
Helpful Tips
- Dry the steak before searing to get that perfect golden crust.
- Don’t overcrowd the pan — work in batches if needed to keep the temperature high.
- Add the cheese gradually and stir constantly to prevent clumping.
- Use shells or short pasta shapes that hold onto the sauce for the best experience.
What to Serve with Steak Bites and Shell Alfredo
This dish is already rich and satisfying, so light sides pair best. Try a crisp green salad with vinaigrette, roasted asparagus, or steamed broccoli.
Garlic bread or warm breadsticks are also perfect for soaking up the extra sauce.
For wine lovers, serve with a chilled Chardonnay or a medium-bodied red like Pinot Noir.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat with a splash of cream or milk to loosen the sauce. Avoid microwaving too long, as the sauce can separate.
If you want to make it ahead, cook the steak and pasta separately, then combine everything with the sauce just before serving for the freshest texture and flavor.
Steak Bites and Shells Garlic Butter Alfredo
Ingredients
For the Garlic Butter Steak Bites:
- 2 tablespoons of unsalted butter
- ½ teaspoon ground paprika
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon coarse kosher salt
- 3 garlic cloves finely minced
- ½ teaspoon freshly ground black pepper
- 1 pound ribeye or sirloin steak diced into bite-sized pieces
For the Creamy Shell Pasta:
- 2 cups heavy whipping cream
- Salt and black pepper to your liking
- 1 cup Parmesan cheese freshly shredded
- ½ teaspoon Italian herb seasoning blend
- 12 ounces medium shell-shaped pasta
- 3 tablespoons butter unsalted
- 3 garlic cloves finely chopped
- Fresh parsley roughly chopped, for finishing
Instructions
- Begin by bringing a generously salted pot of water to a rolling boil. Cook the shell pasta until just tender, around 10 minutes. Drain, reserving half a cup of the cooking liquid, and set aside.
- Blot the steak pieces with paper towels until dry. Sprinkle them evenly with salt, black pepper, and paprika.
- In a large skillet over medium-high heat, warm the olive oil with 2 tablespoons of butter. Arrange the steak cubes in a single layer and sear them for about 2–3 minutes per side until deeply browned and cooked to your preferred doneness. Add the minced garlic in the final minute of cooking to infuse the steak with flavor. Transfer the cooked beef to a plate and cover to keep warm.
- Using the same skillet, melt 3 tablespoons of butter over medium heat. Stir in the minced garlic and cook for about one minute, or until fragrant.
- Pour in the heavy cream, seasoning with Italian herbs, salt, and pepper. Allow the mixture to simmer for 4–5 minutes, stirring occasionally, until it thickens slightly.
- Gradually incorporate the Parmesan cheese into the cream, whisking continuously until the sauce becomes smooth and rich.
- Toss the drained shell pasta into the sauce, mixing well to ensure each piece is coated. If the sauce appears too dense, stir in a bit of the reserved pasta water until the desired consistency is achieved.
- Carefully fold the steak bites into the pasta and sauce, letting everything warm together for a minute or two.
- Finish with a sprinkle of fresh parsley and additional Parmesan if desired. Serve immediately while hot.