Ingredients
Scale
- Steak (Sirloin or Ribeye) 1 lb, cut into 1-inch cubes
- Garlic 4 cloves, minced
- Butter 4 tbsp, unsalted
- Olive Oil 2 tbsp
- Small Pasta Shells 1 lb
- Heavy Cream 1.5 cups
- Cheddar Cheese 1.5 cups, shredded
- Parmesan Cheese 1/2 cup, grated
Instructions
- Step 1: Cook pasta according to package directions. Drain and set aside.
- Step 2: While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add steak bites and cook until browned on all sides, about 5-7 minutes. Remove steak bites from skillet and set aside.
- Step 3: In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
- Step 4: Pour in heavy cream and bring to a simmer. Reduce heat to low and stir in cheddar cheese and Parmesan cheese until melted and smooth.
- Step 5: Add cooked pasta shells to the cheese sauce and stir to coat. Stir in the cooked steak bites. Season with salt and pepper to taste. Serve immediately.
Notes
- For best flavor, store leftovers separately and combine just before reheating.
- To reheat, gently warm the pasta and steak in a skillet with a splash of milk to keep it creamy.
- Garnish with freshly chopped parsley and a sprinkle of red pepper flakes for a pop of color and subtle heat.
- Don't overcrowd the skillet when browning the steak bites; cook in batches for a perfect sear.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American