When you’re craving something rich, hearty, and totally satisfying — but don’t have hours to cook — this Garlic Butter Steak Bites & Parmesan Shells recipe is your new go-to. Imagine juicy, seared steak pieces coated in garlicky butter, served alongside tender pasta shells tossed in a creamy, cheesy Parmesan sauce.
It’s a quick 30-minute dinner that feels indulgent, like something you’d order at a steakhouse — but made effortlessly in your own kitchen. The steak bites are juicy and flavorful with a crispy edge, while the pasta shells soak up every bit of the buttery, cheesy sauce. It’s comfort food with a touch of elegance — perfect for weeknights, date nights, or any time you want something that tastes special without the fuss.
Why You’ll Love This Garlic Butter Steak Bites & Parmesan Shells
- Ready in just 30 minutes — no fancy equipment needed.
- Juicy, tender steak bites with crisp golden edges.
- Creamy, cheesy shells that complement the rich garlic butter sauce.
- Perfect balance of comfort and sophistication.
- Restaurant-quality flavor made easily at home.
Why You Should Try This Recipe
This dish combines two favorites — steak and creamy pasta — in one pan for a meal that’s fast, comforting, and full of flavor. The garlic butter gives the steak incredible richness, while the Parmesan shells bring a creamy contrast that balances the savory meat perfectly.
If you love dishes that taste luxurious but are surprisingly simple to make, this one’s for you. It’s easy enough for a weeknight, yet elegant enough for guests — a guaranteed crowd-pleaser every time.
Ingredients You’ll Need
For the Garlic Butter Steak Bites
- 1 lb (450 g) sirloin, ribeye, or strip steak, cut into bite-sized cubes
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- Salt and black pepper, to taste
- ½ teaspoon smoked paprika (optional, for flavor)
- 1 tablespoon chopped fresh parsley (for garnish)
For the Parmesan Shells
- 8 oz (225 g) small pasta shells
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 ½ cups heavy cream or half-and-half
- ¾ cup freshly grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon Italian seasoning
- Extra Parmesan and parsley for serving
How to Make Garlic Butter Steak Bites & Parmesan Shells (Step by Step)
Step 1: Prepare the pasta
Cook pasta shells in salted boiling water until al dente. Drain and set aside, reserving ½ cup of pasta water.
Step 2: Sear the steak bites
Pat the steak pieces dry with paper towels — this helps them brown perfectly. Season with salt, pepper, and smoked paprika.
In a large skillet over medium-high heat, heat olive oil. Add the steak in a single layer (work in batches if needed) and sear for 2–3 minutes per side, until browned and cooked to your preferred doneness. Remove from the skillet and set aside.
Step 3: Make the garlic butter sauce
In the same skillet, reduce heat to medium and add butter. Once melted, stir in minced garlic and cook for 30 seconds until fragrant. Add the cooked steak back to the pan and toss in the garlic butter. Remove from heat and keep warm.
Step 4: Prepare the creamy Parmesan shells
In a separate saucepan, melt butter over medium heat. Add minced garlic and sauté for 30 seconds. Pour in the cream and season with salt, pepper, and Italian seasoning. Simmer for 3–4 minutes until slightly thickened.
Whisk in Parmesan cheese until smooth and creamy. Add the cooked pasta shells and toss to coat. If the sauce is too thick, add a splash of reserved pasta water.
Step 5: Combine and serve
Divide the creamy Parmesan shells into bowls and top with garlic butter steak bites. Garnish with fresh parsley and extra Parmesan. Serve immediately.
Tips for the Best Garlic Butter Steak Bites & Parmesan Shells
Use the right steak cut
Tender cuts like sirloin, ribeye, or NY strip work best for juicy, flavorful bites.
Pat the steak dry before searing
Moisture prevents browning — dry steak = crispy golden crust.
Cook in batches
Crowding the pan will steam the steak instead of searing it.
Use fresh garlic
It gives a deeper, more aromatic flavor to both the steak and pasta sauce.
Grate your own Parmesan
Pre-shredded cheese won’t melt as smoothly and can make the sauce grainy.
Adjust the creaminess
Add a splash of pasta water for a silkier sauce or more Parmesan for a thicker one.
Don’t overcook the steak
Medium or medium-rare keeps it juicy and tender.
Deglaze for flavor
Scrape the browned bits (fond) from the skillet after cooking the steak — they add tons of flavor to the sauce.
Add a splash of lemon juice
Just before serving, it brightens the richness of the dish.
Serve immediately
This dish is best enjoyed hot, when the butter and cheese are perfectly melted.
Variations & Substitutions
- Garlic Butter Chicken & Shells: Substitute steak with chicken breast or thighs.
- Mushroom Lovers: Add sautéed mushrooms to the garlic butter sauce.
- Spicy Twist: Add crushed red pepper flakes or cayenne for a little heat.
- Herb Infusion: Stir in fresh thyme, rosemary, or basil for aroma.
- Cheesy Upgrade: Mix Parmesan with mozzarella or Asiago for extra creaminess.
- Lighter Option: Use half-and-half or milk instead of heavy cream.
- Keto Version: Swap shells for steamed cauliflower or zucchini noodles.
- Gluten-Free: Use gluten-free pasta shells.
- Surf & Turf: Add shrimp to the garlic butter sauce for a luxurious twist.
- Wine Finish: Add a splash of white wine to the pan after searing the steak for depth.
What to Serve With Garlic Butter Steak Bites & Parmesan Shells
- Garlic bread or cheesy rolls for soaking up the sauce.
- Simple green salad with lemon vinaigrette.
- Roasted asparagus or broccoli for a veggie boost.
- Caprese salad for a light Italian side.
- Glass of red wine like Cabernet Sauvignon or Merlot.
- Tiramisu or chocolate mousse for dessert perfection.
Storage & Reheating Tips
To Store:
Cool completely and refrigerate in airtight containers for up to 3 days.
To Reheat:
Warm gently on the stovetop over low heat. Add a splash of milk or broth to loosen the sauce and prevent curdling.
To Freeze:
It’s best enjoyed fresh, but you can freeze the components separately — freeze the steak bites and sauce without pasta for up to 2 months. Thaw overnight and reheat before mixing with fresh shells.
Recipe FAQs
Can I use another pasta shape?
Yes — penne, rotini, or fettuccine all work great.
Can I make it ahead?
You can prep the steak bites and sauce ahead, then cook pasta fresh when serving.
Can I make it lighter?
Yes — use half-and-half or evaporated milk instead of heavy cream.
Can I add vegetables?
Absolutely! Broccoli, spinach, or mushrooms blend beautifully.
What steak works best?
Sirloin, ribeye, or NY strip — tender cuts that sear well.
Can I use pre-cooked steak?
Yes, but add it to the garlic butter just long enough to heat through.
Can I make it spicy?
Add red pepper flakes or a touch of hot sauce.
Can I double the recipe?
Yes — it’s great for meal prepping or feeding a crowd.
What cheese besides Parmesan works?
Asiago, pecorino, or even white cheddar are great substitutes.
How do I make it extra creamy?
Stir in a tablespoon of cream cheese or a bit more Parmesan.