Ingredients
- Steak (Sirloin or Ribeye), 1 lb, cut into 1-inch cubes
- Pasta Shells, 1 lb
- Butter, 1/2 cup, divided
- Garlic, 4 cloves, minced
- Heavy Cream, 1 1/2 cups
- Cheddar Cheese, 2 cups, shredded
- Parmesan Cheese, 1/2 cup, grated
- Fresh Parsley, 1/4 cup, chopped
Instructions
- Step 1: Cook pasta shells according to package directions. While pasta is cooking, prepare the steak bites.
- Step 2: Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the steak bites and cook for 2-3 minutes per side, or until browned and cooked to desired doneness. Remove the steak bites from the skillet and set aside.
- Step 3: In the same skillet, melt the remaining butter. Add the minced garlic and cook for about 30 seconds, until fragrant. Pour in the heavy cream and bring to a simmer.
- Step 4: Reduce heat to low. Stir in the cheddar cheese and parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Step 5: Drain the cooked pasta shells and add them to the cheese sauce. Toss to coat evenly.
- Step 6: Gently fold in the cooked steak bites and sprinkle with fresh parsley. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat, adding a splash of milk or cream to loosen the sauce if needed.
- Garnish with extra cheddar, a sprinkle of red pepper flakes, and a side of crusty bread to soak up all that delicious sauce.
- Don't overcrowd the skillet when searing the steak; cook in batches to ensure a beautiful brown crust and juicy interior.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American