Ingredients

12 oz steak (ribeye, sirloin, or filet mignon), cut into bite-sized pieces

8 oz shell pasta

2 tbsp olive oil

3 tbsp unsalted butter

4 cloves garlic, minced

1 cup heavy cream

1 cup freshly grated Parmesan cheese

Salt, to taste

Black pepper, to taste

2 tbsp fresh parsley, chopped (optional)

Reserved pasta water (as needed)

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the shell pasta until al dente according to package instructions. Reserve ½ cup of the pasta water, then drain and set the pasta aside.

Step 2: Pat the steak bites dry with paper towels and season generously with salt and black pepper.

Step 3: Heat olive oil in a large skillet over medium-high heat. Sear the steak bites in a single layer for 2-3 minutes per side until browned and cooked to your preference. Remove them to a plate and cover loosely with foil to keep warm.

Step 4: Lower the skillet heat to medium. Add the butter and minced garlic, sautéing for about 1 minute until the garlic is fragrant but not browned.

Step 5: Stir in the heavy cream and bring the mixture to a gentle simmer. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.

Step 6: Add the cooked pasta to the sauce, tossing gently to coat evenly. If the sauce feels too thick, stir in reserved pasta water a little at a time until you reach your desired consistency.

Step 7: Serve the pasta topped with the seared steak bites and any juices from the plate. Garnish with chopped fresh parsley if desired. Serve immediately while warm.

Tips & Variations

Use ribeye for more marbling and flavor, but sirloin or filet mignon work well for leaner options.

For extra richness, add a splash of white wine to the sauce before adding the cream.

Substitute shell pasta with other short pasta shapes like penne or fusilli if preferred.

If you like a bit of heat, sprinkle red pepper flakes into the sauce while it simmers.

Freshly grated Parmesan cheese melts best and enhances the taste compared to pre-grated varieties.

FAQs

Can I use a different cut of steak for this recipe?

Yes, you can use any tender steak cut like ribeye, sirloin, or filet mignon. Just be sure to cut the steak into small, bite-sized pieces for quick cooking.

How can I make the sauce thicker or thinner?

To thicken the sauce, let it simmer a bit longer uncovered. To thin it out, gradually add reserved pasta water or a splash of cream until the desired consistency is achieved.