Why You’ll Love These Steak Bites and Shell Pasta in Garlic Butter Alfredo Sauce
Every home cook needs a few showstopper recipes in their arsenal, and these Steak Bites and Shell Pasta in Garlic Butter Alfredo Sauce definitely qualify.
I’m talking tender cubes of perfectly seared steak nestled among creamy shell pasta that cradles all that garlicky, buttery sauce in its curves.
What’s not to love? It combines two crowd-pleasers—steak and pasta—in one decadent dish that looks like you spent hours in the kitchen.
The truth? It comes together in about 30 minutes. Perfect for those nights when you want to impress without the stress.
Restaurant-quality dinner, minimal effort.
What Ingredients are in Steak Bites and Shell Pasta in Garlic Butter Alfredo Sauce?
This recipe brings together two culinary worlds—juicy steak bites and creamy pasta—in one indulgent dish that’s guaranteed to impress. The ingredients list might look long at first glance, but most items are pantry staples you probably already have on hand. And trust me, the rich, velvety Alfredo sauce with tender steak is worth every ingredient.
For the Steak Bites:
- 1 lb sirloin or ribeye steak, cut into bite-sized cubes
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
For the Pasta Alfredo:
- 12 oz medium pasta shells
- 3 tablespoons butter
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ teaspoon Italian seasoning
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- ½ cup reserved pasta water (optional, for adjusting sauce consistency)
When shopping for this recipe, quality matters for a few key ingredients. Opt for freshly grated Parmesan rather than pre-shredded, which contains anti-caking agents that prevent it from melting smoothly. For the steak, sirloin offers great flavor at a reasonable price point, while ribeye will give you the most tender, richly marbled bites. And don’t skimp on the heavy cream—this isn’t the time for substitutions if you want that signature Alfredo richness.
How to Make These Steak Bites and Shell Pasta in Garlic Butter Alfredo Sauce
Start by bringing a large pot of salted water to a boil for your pasta.
Add 12 oz of medium pasta shells and cook until they’re al dente, which typically takes about 10 minutes. You want them tender but still with a slight bite. When done, drain the pasta but be sure to reserve about ½ cup of that starchy pasta water—it’s liquid gold for adjusting your sauce consistency later.
While your pasta is cooking, prepare those mouthwatering steak bites. Pat 1 lb of steak cubes dry with paper towels (moisture is the enemy of a good sear), then season them with ½ teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon paprika.
Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium-high heat until the butter starts to foam. This is when the magic happens—add your seasoned steak in a single layer, being careful not to overcrowd the pan. You might need to work in batches.
Let the meat sear undisturbed for 2-3 minutes per side until you get that gorgeous brown crust. Once they’re cooked to your preferred doneness, toss in 3 minced garlic cloves and cook just until fragrant, about 30 seconds.
For the creamy Alfredo sauce that brings everything together, use the same skillet (why waste all that flavorful fond?) or a separate pan if you prefer.
Melt 3 tablespoons of butter, add 3 more minced garlic cloves, and cook until fragrant. Pour in 2 cups of heavy cream and bring to a gentle simmer. Gradually stir in 1 cup of freshly grated Parmesan cheese until completely melted and smooth.
Season with ½ teaspoon Italian seasoning plus salt and pepper to taste. If the sauce seems too thick, this is where that reserved pasta water comes in handy—add a splash at a time until you reach your desired consistency.
Combine the pasta with the sauce, fold in those glorious steak bites, and finish with a generous sprinkle of fresh chopped parsley. One bite and you’ll wonder why you ever ordered pasta at a restaurant.
Steak Bites and Shell Pasta in Garlic Butter Alfredo Sauce Substitutions and Variations
While mastering the classic recipe is rewarding, let’s explore how to make this dish your own with some clever swaps and personal touches.
I often substitute chicken thighs when steak prices make me wince, or try shrimp for a seafood twist.
Not a fan of shell pasta? Penne or fettuccine work beautifully.
For a lighter sauce, swap half the cream with chicken broth—your arteries might thank you.
My lactose-intolerant brother loves when I use coconut cream and dairy-free Parmesan alternatives.
Vegetarians can replace steak with sautéed mushrooms or crispy tofu.
Got fresh herbs? Toss in basil or thyme to elevate those flavor profiles.
What to Serve with Steak Bites and Shell Pasta in Garlic Butter Alfredo Sauce
Although this pasta dish is hearty enough to stand alone, pairing it with the right sides can transform your meal from delicious to absolutely memorable.
I love serving a crisp side salad with arugula, cherry tomatoes, and a light lemon vinaigrette to cut through the richness of the Alfredo sauce.
Roasted asparagus or garlic green beans make perfect veggie companions, too.
For bread, nothing beats warm, crusty garlic bread for sopping up that incredible sauce, trust me.
And if you’re wondering about drinks? A bold Cabernet Sauvignon or Malbec pairs beautifully with the steak, while the creamy pasta welcomes a buttery Chardonnay.
Final Thoughts
This steak and pasta dish has become a true staple in my kitchen repertoire, and now that we’ve covered perfect pairings, let’s wrap things up.
I love how this recipe strikes that perfect balance between fancy and approachable. The tender steak bites and creamy Alfredo come together in about 30 minutes, making it doable even on busy weeknights. Trust me, the garlic butter sauce will have everyone scraping their plates clean.
Steak Bites and Shell Pasta in Garlic Butter Alfredo Sauce
Ingredients
Equipment
Method
- Bring a large pot of salted water to boil and cook pasta shells until al dente (about 10 minutes). Reserve ½ cup pasta water before draining.
- Pat steak cubes dry with paper towels and season with salt, pepper, and paprika.
- Heat olive oil and butter in a large skillet over medium-high heat until butter foams. Add steak in a single layer (working in batches if needed) and sear for 2-3 minutes per side until browned.
- Add minced garlic to the steak and cook for 30 seconds until fragrant. Remove steak from pan.
- In the same skillet, melt 3 tablespoons butter and add minced garlic. Cook until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Gradually stir in Parmesan cheese until melted and smooth.
- Season with Italian seasoning, salt, and pepper. Adjust sauce consistency with reserved pasta water if needed.
- Combine pasta with the sauce, fold in the steak bites, and garnish with fresh parsley.
