Description
This recipe features tender, juicy garlic butter steak bites paired with creamy, loaded cheddar Alfredo shells. The sirloin steak is seared to perfection and combined with a rich, cheesy sauce made from sharp cheddar, Parmesan, and heavy cream tossed with perfectly cooked pasta shells. Garnished with fresh parsley, this dish offers indulgent flavors in just 30 minutes, ideal for a satisfying weeknight dinner.
Ingredients
Scale
Steak Bites
- 1.5 lb Sirloin Steak (Substitution: Ribeye or tenderloin for a richer flavor.)
- 2 tsp Kosher Salt (Adjust according to taste preference.)
- 1 tsp Black Pepper (Tweak to match your heat preference.)
- 4 tbsp Unsalted Butter (Can substitute with olive oil for a dairy-free option.)
- 4 cloves Garlic (Skip if unavailable; garlic powder can be used as an alternative.)
- 0.5 tsp Smoked Paprika (Omit if you prefer milder tastes.)
- 0.25 tsp Red Pepper Flakes (Adjust based on your spice tolerance.)
Pasta and Alfredo Sauce
- 12 oz Medium Pasta Shells (Substitution: Any short pasta shape like fusilli works well.)
- 1.5 cups Heavy Cream (Substitution: Half-and-half or coconut cream for a lighter or dairy-free alternative.)
- 2 cups Shredded Sharp Cheddar Cheese (Substitution: Use mild cheddar or a cheese blend to customize tastes.)
- 0.5 cup Grated Parmesan Cheese (Substitution: Pecorino Romano for a bolder taste.)
- 2 tbsp Fresh Parsley (Substitution: Chives or basil can bring their own aromatic flair.)
Instructions
- Prepare the Steak Bites: Cut the sirloin steak into evenly sized bite-sized cubes and pat them dry with paper towels to ensure a good sear.
- Sear the Steak: In a large skillet, melt 2 tablespoons of unsalted butter over medium-high heat until foamy. Add the seasoned steak cubes in a single layer and sear them for about 1-2 minutes on each side until browned and cooked to your preferred doneness. Remove from skillet and set aside.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the medium pasta shells and cook until al dente, approximately 8-10 minutes according to package instructions. Before draining, reserve 1/4 cup of the pasta water for the sauce.
- Make the Alfredo Sauce: Reduce skillet heat to medium and add the remaining 2 tablespoons of butter. Once melted, sauté the minced garlic for 30 seconds until fragrant. Pour in the heavy cream and let it simmer gently until the sauce thickens slightly.
- Add the Cheeses: Gradually whisk in the shredded sharp cheddar and grated Parmesan cheeses until the sauce is smooth and fully melted. Season with the remaining kosher salt and black pepper to taste.
- Combine Pasta and Sauce: Add the drained pasta shells to the Alfredo sauce and toss gently to coat. If the sauce is too thick, add reserved pasta water gradually until you achieve the desired consistency.
- Fold in Steak and Serve: Add the seared steak bites along with any accumulated juices into the pasta and sauce, mixing gently to combine. Transfer the finished dish to serving plates or a large bowl.
- Garnish and Enjoy: Sprinkle freshly chopped parsley over the top for freshness and serve immediately while warm.
Notes
- Patting the steak dry before cooking helps achieve a better sear and caramelization.
- For a dairy-free version, substitute butter with olive oil and use coconut cream instead of heavy cream.
- Reserve pasta water to adjust Alfredo sauce thickness and improve sauce adherence to pasta.
- Adjust red pepper flakes and smoked paprika according to your preferred spice level.
- This recipe works well with a variety of short pasta shapes beyond shells, such as fusilli or rotini.
