Dinner

Steak Bites and Shell Pasta in Garlic Butter Alfredo Sauce Recipe

ByGabriel Langdon February 3, 2026February 3, 2026

Introduction

Steak Bites and Shell Pasta in Garlic Butter Alfredo Sauce is a hearty and indulgent dish combining tender, seared steak with creamy, cheesy pasta. This recipe brings restaurant-quality flavors to your home kitchen with simple ingredients and straightforward steps.

The image shows a white rectangular dish filled with two main layers: on one side, shell pasta covered in a creamy, light yellow cheese sauce sprinkled with finely chopped green herbs, and on the other side, juicy, dark brown grilled steak pieces seasoned with herbs and small red pepper flakes. Both layers are closely placed, creating a contrast of creamy pasta and tender meat, with some herbs scattered on top to add color. The dish is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 shell pasta until al dente according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.
Step 2: Pat steak bites dry and season generously with salt and pepper.
Step 3: Heat olive oil in a large skillet over medium-high heat. Sear steak bites in a single layer for 2-3 minutes per side until browned and cooked to your liking. Transfer to a plate and cover loosely with foil.
Step 4: Reduce skillet heat to medium. Add butter and minced garlic; sauté for about 1 minute until fragrant.
Step 5: Stir in heavy cream and bring to a gentle simmer. Gradually whisk in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
Step 6: Add cooked pasta to the sauce, tossing gently to coat. If the sauce is too thick, stir in reserved pasta water until desired consistency is reached.
Step 7: Plate pasta and top with steak bites and any juices from the plate. Garnish with chopped parsley, if using. Serve hot.

Tips & Variations

Use your favorite cut of steak, but ribeye offers extra flavor for the best results.
For a lighter version, substitute half-and-half for the heavy cream.
Add sautéed mushrooms or spinach to the sauce for extra vegetables.
To intensify garlic flavor, roast the garlic before adding it to the sauce.
If fresh Parmesan isn’t available, use high-quality grated cheese for better melting.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or milk to loosen the sauce if it has thickened. Avoid microwaving if possible to maintain sauce texture and steak tenderness.

How to Serve

The image shows a white rectangular dish filled with two main layers: creamy yellow pasta shells coated in a rich cheese sauce take up one side, with small green herb bits sprinkled on top for garnish, while medium-sized chunks of browned steak, cooked to medium rare with a slightly pink center and seasoned with herbs and red chili flakes, cover the other side. The pasta looks soft and glossy, contrasting with the textured and juicy steak pieces. The background has a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pasta shape?

Yes, you can substitute shell pasta with penne, fusilli, or any bite-sized pasta that holds sauce well.

How do I know when the steak bites are done?

Sear the steak pieces for about 2-3 minutes per side for medium-rare to medium, depending on thickness. Adjust cooking time to your preferred doneness and avoid overcrowding the pan for even cooking.