Description
This Garlic Butter Steak Bites & Loaded Cheddar Alfredo Shells recipe features tender, juicy steak cubes seared to perfection and coated in fragrant garlic butter, served atop creamy cheddar Alfredo pasta shells. The rich, cheesy sauce blends heavy cream, cream cheese, and sharp cheddar with subtle garlic and onion spices, creating a comforting, hearty meal perfect for a satisfying dinner in under 40 minutes.
Ingredients
Scale
Steak Bites
- 1 lb sirloin or ribeye steak, cut into bite-sized pieces
- 4 garlic cloves, minced
- 4 tbsp unsalted butter, divided
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
Cheddar Alfredo Shells
- 8 oz medium pasta shells
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 4 oz cream cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper, to taste
Garnish
- 1 tbsp chopped fresh parsley (optional)
Instructions
- Prepare the Steak: Trim any excess fat from the sirloin or ribeye steak and cut it into bite-sized cubes. Pat the steak cubes dry to ensure a good sear, then season them evenly with salt, black pepper, and smoked paprika.
- Sear the Steak Bites: Heat a skillet over medium-high heat and add olive oil along with 1 tablespoon of unsalted butter. Once hot, add the seasoned steak cubes in a single layer and sear for 2 to 3 minutes on each side until browned. Cook in batches if necessary to avoid overcrowding the pan.
- Add Garlic Butter: Lower the heat to medium, then add the remaining 3 tablespoons of butter and the minced garlic to the skillet. Cook for about 30 seconds until the garlic becomes fragrant. Return the seared steak bites to the skillet, tossing them to coat thoroughly in the garlic butter. Turn off the heat and cover to keep warm.
- Cook the Pasta Shells: In a large pot of boiling salted water, cook the pasta shells until al dente according to package instructions. Drain well and set aside.
- Make the Cheddar Alfredo Sauce: In a separate saucepan, combine the heavy cream and cream cheese. Stir over medium heat until the cream cheese melts smoothly into the cream. Add shredded cheddar cheese, garlic powder, onion powder, and season with salt and pepper. Stir constantly until the cheese sauce is thick, creamy, and smooth.
- Toss Pasta with Sauce: Add the cooked pasta shells to the cheddar Alfredo sauce and gently stir to coat all the pasta evenly with the creamy cheese mixture.
- Serve: Plate the cheesy Alfredo pasta shells and top with the garlic butter steak bites. Garnish with chopped fresh parsley if desired, and serve immediately for the best flavor and texture.
Notes
- For best results, choose a marbled steak like ribeye for juicier, more flavorful bites.
- Work in batches when searing steak to avoid overcrowding the pan, which can cause steaming instead of searing.
- Use freshly grated cheddar cheese for a smoother melt and better texture in the sauce.
- Adjust seasoning in the cheese sauce to your taste; a pinch of nutmeg can add an extra layer of flavor if desired.
- Leftovers can be refrigerated in an airtight container for up to 2 days; reheat gently to avoid drying out the steak.
