Garlic Butter Steak Bites & Creamy Parmesan Shells
So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Sometimes you just want to whip up a meal that feels fancy but is a total breeze to make. Enter this garlic butter steak bites and creamy Parmesan shells recipe. It’s like a warm hug on a plate and perfect for those nights when you want to treat yourself without calling for takeout.
Why This Recipe is Awesome
Let’s be real. It is time we acknowledge that cooking doesn’t have to be a grand production every night. This dish is like the culinary equivalent of your trusty sweatpants—comfortable, familiar, and always delivers.
First off, it’s super quick to make. In the time it takes for most sitcoms to wrap up a season’s worth of drama, you could have this ready. Plus, it’s idiot-proof. Even I didn’t mess it up, and trust me, I have a flair for kitchen disasters. The combination of juicy steak bites swimming in garlicky butter and creamy pasta shells is a culinary hug that will leave you smiling.
And let’s not forget the best part—you get to impress people without breaking a sweat. Did someone say dinner party? Or maybe just dinner for one while you binge-watch your favorite show? Either way, this recipe has got you covered.
Ingredients You’ll Need
Alright, here’s the scoop on what you need. Don’t worry, nothing too exotic here—unless you consider garlic exotic, in which case, welcome to the culinary world.
- 1.5 lbs beef sirloin or tenderloin (cubed)
- 2 tbsp olive oil
- 3 tbsp butter
- 4 cloves garlic (minced)
- 1 tbsp fresh rosemary or thyme
- 1 tsp Worcestershire sauce (optional but you’ll love it)
- Salt & pepper (the dynamic duo)
- Fresh parsley (for garnish)
- 12 oz pasta shells (because you need carbs)
- 2 tbsp butter (because butter)
- 2 cloves garlic (minced, again)
- 1 cup heavy cream (who can say no to cream)
- 1 cup Parmesan (grated, obviously)
- ½ tsp salt (or more if you like it salty)
- ¼ tsp black pepper (you know the drill)
- 1 tbsp parsley (because we’re fancy)
Step-by-Step Instructions
Time to roll up those sleeves and get cooking. Follow these steps, and you’ll feel like a kitchen rockstar.
Cook pasta shells in salted water until tender. The package brand should hint at how long to cook them. Just don’t be that person who leaves them to an unholy mush.
Drain the shells but reserve about ½ cup of the pasta water. This stuff is liquid gold—it’ll help your sauce be all smooth and luscious.
In the same pot, melt 2 tablespoons of butter. Yes, still in that same pot. Less dishes, more fun.
Sauté the garlic for about 30 seconds. You want it to be fragrant but not burnt—nobody likes burnt garlic.
Stir in the heavy cream. Go ahead and admire that creamy goodness.
Add the Parmesan and stir until it’s smooth. If it’s not melting, nope, you didn’t buy real cheese.
Toss in the pasta, and add reserved water as needed until it reaches the creamy consistency you want. Keep it warm, because who eats cold pasta unless they’re in college?
Pat the beef dry and season with salt and pepper. Drying is key; we want that beautiful sear.
Heat a skillet with olive oil over medium-high heat.
Sear the beef for 2-3 minutes on each side. You’re looking for a beautiful, caramelized crust—basically the kind of crust you’d want on a perfect steak.
Remove the beef from the skillet and set aside.
In the same skillet, add the remaining butter, garlic, herbs, and Worcestershire sauce if you’re feeling saucy. Stir that up until heavenly.
Return the beef to the skillet and toss it all together in that garlicky goodness.
Serve the creamy pasta in bowls topped with those glorious steak bites. Too pretty to eat? Nah, just dig in!
Garnish with parsley and a sprinkle of Parmesan, because presentation matters, even if you’re dining solo.
Common Mistakes to Avoid
No one wants to be “that person” in the kitchen. Here are some classic blunders that you definitely want to avoid:
Overcooking the pasta. Unless you enjoy eating mush, keep an eye on your shells. Timer is your friend.
Skipping the resting time for the beef. If you cut into it right away, all the juices will escape, and you’ll end up with a sad, dry steak.
Burning the garlic. It goes from aromatic to bitter quicker than you can say “oops.”
Using grated Parmesan from a can. Seriously, ditch the dust. Fresh is key here; embrace your inner cheese snob.
Alternatives & Substitutions
Let’s say you’re missing an ingredient or two; no problem. Life is all about improvisation.
Beef: Not a beef lover? Substitute with chicken or shrimp. Totally works here. Just adjust cooking times accordingly.
Cream: If you want to lighten it up, use half-and-half or even yogurt (just don’t add it in boiling liquid unless you like curdles).
Herbs: Fresh herbs can be replaced with dried—just scale down since dried herbs are more potent. I’m talking about using about a third of the amount.
Cheese: No Parmesan? Use Pecorino Romano, or if you’re feeling adventurous, try feta. It’ll give a different flavor but still be delicious.
FAQ (Frequently Asked Questions)
Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter makes everything better.
Is this meal kid-friendly? Heck yes! Kids love anything that requires sauce and cheese. Just cut the steak into smaller pieces if you’re serving the littles.
What if I don’t have Worcestershire sauce? No problem! A splash of soy sauce can be a good alternative. Not exactly the same but it works magic.
Can I make this vegetarian? Absolutely! Swap the steak for sautéed mushrooms and add some veggies into that creamy goodness. You’ll still feel fancy, I promise.
What if I totally screw up the steak? Just call it “well-cooked” and move on. Seriously, seasoning and cooking to your taste is your secret weapon here.
Final Thoughts
Now that you’ve tackled this garlic butter steak bites and creamy Parmesan shells recipe, pat yourself on the back. You’ve just added to your cooking repertoire and earned your chef’s hat for the day.
Go ahead and impress someone—anyone—heck, impress yourself with your new culinary skills. You conquered the kitchen, and now the world is yours. So grab that fork and dig in. You’ve earned it!
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Garlic Butter Steak Bites & Creamy Parmesan Shells
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Searing & Boiling
- Cuisine: American
- Diet: Non-Vegetarian
Description
A quick and delicious meal featuring juicy steak bites in garlic butter and creamy pasta shells.
Ingredients
- 1.5 lbs beef sirloin or tenderloin (cubed)
- 2 tbsp olive oil
- 3 tbsp butter
- 4 cloves garlic (minced)
- 1 tbsp fresh rosemary or thyme
- 1 tsp Worcestershire sauce (optional)
- Salt & pepper (to taste)
- Fresh parsley (for garnish)
- 12 oz pasta shells
- 2 tbsp butter
- 2 cloves garlic (minced, again)
- 1 cup heavy cream
- 1 cup Parmesan (grated)
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp parsley (for serving)
Instructions
- Cook pasta shells in salted water until tender. Follow package recommendations.
- Drain the shells, reserving about ½ cup of the pasta water.
- In the same pot, melt 2 tbsp of butter and sauté the minced garlic for about 30 seconds.
- Stir in the heavy cream and add the grated Parmesan cheese, stirring until smooth.
- Toss in the pasta and adjust the consistency with reserved pasta water as needed.
- Pat the beef dry and season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat and sear the beef for 2-3 minutes on each side.
- Remove the beef from the skillet and set aside.
- In the same skillet, add the remaining butter, garlic, herbs, and Worcestershire sauce. Stir until fragrant.
- Return the beef to the skillet, tossing with the garlic butter mixture.
- Serve creamy pasta in bowls topped with steak bites, garnished with parsley and Parmesan.
Notes
Be careful not to overcook the pasta or beef. Use fresh Parmesan for best flavor.