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Steak Bites and Shell Pasta in Garlic Butter Alfredo Sauce

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Tender cubes of perfectly seared steak combined with creamy shell pasta in a rich garlic butter Alfredo sauce. This restaurant-quality dinner comes together in just 30 minutes and creates an impressive meal that's perfect for both special occasions and weeknight dining.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian
Ingredients Equipment Method Notes

Ingredients
  

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
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
For the Pasta Alfredo
  • 12 oz medium pasta shells
  • 3 tablespoons butter
  • 3 cloves garlic minced
  • 2 cups heavy cream
  • 1 cup Parmesan cheese freshly grated
  • 1/2 teaspoon Italian seasoning
  • 1 salt and black pepper to taste
  • 1 fresh parsley chopped, for garnish
  • 1/2 cup pasta water reserved, optional

Equipment

  • Large pot
  • Large skillet
  • Paper towels
  • Colander

Method
 

  1. 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.
  2. Pat steak cubes dry with paper towels and season with salt, pepper, and paprika.
  3. 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.
  4. Add minced garlic to the steak and cook for 30 seconds until fragrant. Remove steak from pan.
  5. In the same skillet, melt 3 tablespoons butter and add minced garlic. Cook until fragrant.
  6. Pour in heavy cream and bring to a gentle simmer. Gradually stir in Parmesan cheese until melted and smooth.
  7. Season with Italian seasoning, salt, and pepper. Adjust sauce consistency with reserved pasta water if needed.
  8. Combine pasta with the sauce, fold in the steak bites, and garnish with fresh parsley.

Notes

For best results, use freshly grated Parmesan cheese instead of pre-shredded. Sirloin offers great flavor at a reasonable price, while ribeye provides the most tender results. The sauce can be made lighter by substituting half the cream with chicken broth. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent the sauce from separating.

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