Garlic Parmesan Steak Bites with Shell Pasta

 

Garlic Parmesan Steak Bites with Shell Pasta Recipe

Introduction

If you’re craving a rich, savory, and hearty dinner that’s easy to make and full of flavor, then Garlic Parmesan Steak Bites with Shell Pasta is the answer. This recipe brings together tender, seared steak bites coated in a buttery, garlic Parmesan sauce, paired with al dente shell pasta that soaks up all the delicious sauce. Whether you're serving it for a cozy family dinner, a special occasion, or a quick weeknight meal, this dish is sure to impress.

The combination of juicy steak, garlicky goodness, and creamy Parmesan sauce is irresistible. The shell pasta, with its ability to hold sauce in every curve, is the perfect vehicle for the flavorful sauce and steak. Let’s get started!

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Ingredients

For the Steak Bites:

• 1 lb (450g) sirloin steak, rib-eye, or flank steak (choose a tender cut)

• 1 tbsp olive oil (for searing)

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp smoked paprika (optional for extra depth of flavor)

• Salt and freshly cracked black pepper (to taste)

For the Pasta:

• 12 oz (340g) shell pasta (or another preferred short pasta like penne or rotini)

• Salt (for seasoning the pasta water)

For the Garlic Parmesan Sauce:

• 4 tbsp unsalted butter

• 4 cloves garlic, minced (or 2 tsp pre-minced garlic)

• 1 cup heavy cream (you can substitute with half-and-half for a lighter sauce)

• 1/2 cup grated Parmesan cheese (preferably fresh)

• 1/2 cup shredded mozzarella cheese (for extra creaminess)

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1 tbsp fresh parsley, chopped (optional for garnish)

• Salt and pepper to taste

• 1 tbsp lemon juice (optional, but it brightens the flavor of the sauce)

• 1/4 tsp red pepper flakes (optional for a little heat)

Optional Garnishes:

• Additional grated Parmesan cheese

• Chopped parsley or basil

• Freshly cracked black pepper

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Tools You Will Need:

• Large pot (for boiling pasta)

• Skillet or large frying pan (for searing steak and making the sauce)

• Cutting board and sharp knife (for chopping and slicing)

• Tongs or spatula (for flipping steak)

• Whisk (for making the sauce)

• Strainer (for draining pasta)

• Large mixing bowl (for combining pasta and sauce)

• Plate or tray (for resting the cooked steak)

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Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a rolling boil over high heat. Add a generous amount of salt to the water—this helps season the pasta and enhance its flavor.

2. Add the shell pasta to the boiling water and cook according to the package instructions (usually around 10-12 minutes) until the pasta is al dente (tender but still firm to the bite).

3. Drain the pasta, reserving about 1/2 cup of pasta water. Set the pasta aside while you prepare the steak and sauce.

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Step 2: Prepare the Steak Bites

1. Trim and cut the steak: If your steak is in a larger cut, start by trimming off any excess fat. Slice the steak into small bite-sized cubes (about 1-inch pieces). This will ensure they cook quickly and evenly.

2. Season the steak: Season the steak bites with garlic powder, onion powder, smoked paprika (if using), salt, and freshly cracked black pepper on all sides. Don’t skimp on the seasoning—it’s key to flavor!

3. Sear the steak: In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Once the oil is hot and shimmering, add the seasoned steak bites in a single layer. Allow them to sear without moving them for about 2-3 minutes per side, or until a nice golden-brown crust forms. If the skillet gets crowded, you may want to do this in batches.

4. Finish cooking the steak: After the steak bites are seared on all sides, lower the heat to medium and cook them for an additional 2-3 minutes, depending on your desired level of doneness (for medium-rare, aim for 3-4 minutes total).

5. Remove the steak bites from the skillet and set them aside on a plate. Keep the drippings in the skillet as they’ll add flavor to the sauce.

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Step 3: Make the Garlic Parmesan Sauce

1. Melt the butter: In the same skillet, melt 4 tbsp of butter over medium heat, using the steak drippings for additional flavor.

2. Cook the garlic: Once the butter has melted, add the minced garlic to the skillet and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic, as it can turn bitter.

3. Add the cream and seasonings: Slowly pour in the heavy cream, stirring constantly. Then, add the garlic powder, onion powder, and a pinch of salt and pepper. Allow the mixture to simmer for 3-4 minutes, stirring occasionally, until the sauce begins to thicken.

4. Add the cheese: Once the sauce is slightly thickened, stir in the Parmesan and mozzarella cheese, continuing to stir until the cheese is melted and the sauce is creamy.

5. Optional brightening: Stir in 1 tbsp of lemon juice (if desired). This adds a fresh, zesty flavor that balances the richness of the cream and cheese.

6. Taste the sauce and adjust seasoning as needed, adding more salt, pepper, or even a pinch of red pepper flakes for heat.

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Step 4: Combine Everything

1. Add the pasta: Add the drained shell pasta to the skillet with the creamy garlic Parmesan sauce. Toss to coat the pasta well in the sauce. If the sauce is too thick, add a splash of the reserved pasta water, a tablespoon at a time, to thin it out.

2. Add the steak bites: Once the pasta is well-coated with the sauce, add the cooked steak bites back into the skillet. Toss everything together gently so the steak bites are evenly distributed throughout the pasta and sauce.

3. Simmer together: Let the pasta, steak, and sauce cook together for an additional 2-3 minutes over low heat. This allows the steak to absorb some of the sauce and flavors while ensuring everything is heated through.

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Step 5: Serve and Garnish

1. Plate the pasta: Serve the garlic Parmesan steak bites with shell pasta in individual bowls or on a large platter.

2. Garnish: Top with additional grated Parmesan cheese, a sprinkle of chopped fresh parsley for color and freshness, and a crack of freshly ground black pepper.

3. Serve immediately: This dish is best served hot, with the creamy sauce still luscious and the steak bites tender.

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Tips and Variations

1. Steak Cut Options:

While this recipe calls for sirloin, rib-eye, or flank steak, you can experiment with other cuts of beef, such as:

• Filet mignon: For an ultra-tender, melt-in-your-mouth texture.

• Skirt steak: A flavorful but slightly chewier option that works great for quick cooking.

• New York strip: A balance of tenderness and flavor.

2. Cheese Options:

While Parmesan and mozzarella are the stars of the sauce, you can try using other cheeses:

• Asiago: Adds a nutty, sharp flavor.

• Pecorino Romano: A saltier, tangy alternative to Parmesan.

• Cream cheese: For an even creamier, thicker sauce.

3. Make It Spicy:

To add some heat to this dish, try:

• Red pepper flakes: Stirred into the sauce for a kick.

• Jalapeño: Finely chopped and sautéed with the garlic for a mild heat.

• Hot sauce: Drizzled over the finished dish.

4. Add Vegetables:

For some added color and nutrition, you can toss in some vegetables such as:

• Spinach: Stir in a few handfuls of fresh spinach during the last couple of minutes of cooking for added greens.

• Sun-dried tomatoes: For a tangy bite and a pop of color.

• Mushrooms: Sautéed and added to the sauce for an earthy flavor.

5. Lighten It Up:

If you’re looking to cut down on calories, here are a few swaps:

• Half-and-half instead of heavy cream.

• Reduced-fat mozzarella or skip the mozzarella entirely.

• Lean cuts of steak like flank steak or even chicken breast, if preferred.

6. Gluten-Free Option:

To make the dish gluten-free, simply swap