Steak Bites with Shells
Flavorful Garlic Butter Steak Bites with creamy Parmesan Shells with a restaurant-quality style in less than 30 minutes.
Servings 4
Equipment
- Large Skillet
- Medium SaucePan
- Large Pot for Pasta
INGREDIENTS
Bites:
- 1 ½ lbs. Sirloin Steak - bite sized cubes
- 4 cloves Garlic - minced
- 2 Tbsp. EVOO
- 3 Tbsp. Butter
- 1 ½ tsp. Salt
- ½ tsp. Black Pepper
- ½ tsp. Garlic Powder
- 1 Tbsp. Fresh Parsley - chopped
Pasta Shells:
- 8 oz. Medium Pasta Shells
- 1 Tbsp. Butter
- 2 cloves Garlic - minced
- 1 cup Heavy Cream
- ½ cup Chicken Broth
- 1 cup Freshly Grated Parmesan Cheese
- Salt and Pepper - to taste
- Pinch Red Pepper Flakes - optional
INSTRUCTIONS
- Bring salted water to a boil and cook shells until al denté. Drain and set aside. Keep warm, do not rinse in cold water.
- Pat the Steak cubes dry with paper towels. Season with Salt, Pepper, and Garlic Powder.
- Heat EVOO in a large skillet over high heat. Add Steak in a single layer.
- Sear for 1–2 minutes per side. Don’t overcook! Remove to a plate.
- Reduce heat to medium. Add Butter and Garlic.
- Stir for 30 seconds. Return Steak Bites to the skillet. Toss to coat.
- Sprinkle with fresh parsley. Remove from heat and keep warm.
- In a separate skillet or saucepan, melt 1 Tbsp. Butter over medium heat.
- Add Garlic and sauté for 30 seconds until fragrant.
- Pour in Heavy Cream and Chicken Broth. Simmer for 2–3 minutes.
- Stir in Parmesan Cheese, whisking until smooth.
- Season with Salt, Pepper. Add a pinch of Red Pepper Flakes for extra zing.
- Add cooked shells. Toss to coat.
- Serve
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