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 the package instructions. Reserve ½ cup of pasta water, then drain the pasta and set it 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. Add the steak bites in a single layer and sear for 2-3 minutes on each side until browned and cooked to your liking. Remove the steak from the skillet, transfer to a plate, and cover loosely with foil to keep warm.

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

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

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

Step 7: Plate the pasta and top with the steak bites along with any juices from the plate. Garnish with chopped fresh parsley if desired, and serve immediately while hot.

Tips & Variations

For extra flavor, marinate the steak bites briefly in garlic and herbs before cooking.

Use freshly grated Parmesan for the best melt and flavor; pre-grated cheese can be less creamy.

If you prefer a lighter sauce, substitute half of the heavy cream with whole milk.

Add sautéed mushrooms or spinach to the sauce for extra texture and nutrients.

Serve with a side of crusty bread to soak up the creamy Alfredo sauce.

FAQs

Can I use a different type of pasta?

Yes, any pasta shape you like will work well, but shell pasta is ideal for holding the creamy sauce and bits of steak.

How do I know when the steak bites are cooked properly?

Cooking time depends on the thickness of the pieces and your preferred doneness. For medium-rare, sear for about 2-3 minutes per side. Use a meat thermometer if needed; 130°F (54°C) indicates medium-rare.