Savory Steak Bites & Pasta

This savory steak bites pasta combines tender chunks of perfectly seared steak with creamy, cheesy pasta shells for a restaurant-quality dinner that comes together in just 30 minutes. The rich sauce clings to every shell, creating the ultimate comfort food experience that still feels sophisticated enough for special occasions.

I first created this recipe when trying to impress my partner on date night without spending hours in the kitchen. The combination of tender steak and creamy pasta was so delicious that it's now our go to celebration meal whenever we have something to toast.

Ingredients

• Steak: Cut of your choice adds rich flavor and protein. Look for good marbling for the juiciest results
• Shell pasta: Creates perfect pockets to hold the creamy sauce. The ridges capture more flavor than smooth pasta shapes
• Heavy cream: Forms the luxurious base of the sauce. Use full fat for the silkiest texture
• Parmesan cheese: Provides savory depth and thickens the sauce naturally. Always grate fresh for best melting
• Garlic: Infuses the butter and cream with aromatic flavor. Choose firm cloves with tight skin
• Butter: Adds richness and helps create a silky emulsion with the cheese. European style butter has higher fat content for extra creaminess
• Olive oil: With a high smoke point ensures perfect searing on the steak bites
• Fresh parsley: Brightens the rich dish with color and fresh flavor. Optional but recommended

Step-by-Step Instructions

Boil the Pasta:

Fill a large pot with water, add a generous tablespoon of salt, and bring to a rolling boil. Add your shell pasta and cook according to package directions until al dente, usually 8 to 10 minutes. Before draining, scoop out at least 1 cup of starchy pasta water and set aside. This pasta water is liquid gold that will help thicken your sauce and create the perfect consistency.

Prepare the Steak:

While pasta cooks, pat your steak pieces completely dry with paper towels. This ensures proper browning. Season generously with salt and pepper on all sides. Heat a large skillet over high heat until very hot, then add olive oil. When oil shimmers, carefully add steak pieces in a single layer without crowding the pan. Cook undisturbed for 1 to 2 minutes until deeply browned, then flip and cook another 1 to 2 minutes for medium rare. Transfer to a plate and cover loosely with foil to rest.

Create the Sauce Base:

Reduce heat to medium low and add butter to the same pan used for steak, preserving all those flavorful browned bits. Once butter has melted, add minced garlic and cook for 30 to 60 seconds until fragrant but not browned. Slowly pour in heavy cream while stirring constantly to incorporate the browned bits from the pan bottom.

Finish the Sauce:

Bring cream mixture to a gentle simmer, then gradually sprinkle in the grated Parmesan while whisking continuously to prevent clumping. Allow sauce to simmer gently for 2 to 3 minutes until slightly thickened. Season with salt and black pepper to taste, remembering that Parmesan already adds saltiness.

Combine Everything:

Add drained pasta directly to the sauce and toss gently to coat every shell. If sauce seems too thick, add reserved pasta water a few tablespoons at a time until you reach your desired consistency. Return steak bites and any accumulated juices to the pan and fold gently to incorporate. Sprinkle with fresh parsley if using, and serve immediately in warmed bowls.

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This dish has become my signature recipe when hosting dinner parties. The secret is in the quality of the Parmesan cheese. I splurge on authentic Parmigiano Reggiano and grate it myself right before cooking. The depth of flavor it adds compared to pre grated varieties transforms this simple recipe into something truly special.

Perfect Steak Selection

The beauty of this recipe is its flexibility with different cuts of steak. Ribeye offers the richest flavor with beautiful marbling that creates juicy, tender bites. Sirloin provides a leaner option that still delivers excellent beef flavor at a more affordable price point. For special occasions, splurge on filet mignon for buttery soft texture that melts in your mouth. Whatever cut you choose, remember that room temperature steak sears more evenly, so allow your meat to sit out for 20 minutes before cutting and cooking.

Make Ahead Options

While this dish is best enjoyed fresh, you can prepare components ahead of time to streamline dinner service. Cook the pasta until slightly underdone, then toss with a bit of olive oil and refrigerate. The sauce can be made up to a day ahead and gently reheated with a splash of cream to refresh it. For the steak, it is best cooked right before serving, but you can cut and season the meat several hours ahead and keep refrigerated. When ready to serve, simply reheat the sauce, cook the steak, and toss everything together with the pre cooked pasta and a splash of fresh pasta water.

Flavor Variations

This versatile recipe welcomes creative adaptations to suit your preferences. For an herbal twist, add fresh thyme or rosemary to the butter when sautéing the garlic. Mushroom lovers can add sliced cremini or shiitake mushrooms to cook alongside the garlic for an earthy dimension. For a touch of brightness, finish with a squeeze of lemon juice or a sprinkle of lemon zest. Spice enthusiasts might enjoy adding red pepper flakes to the cream sauce for gentle heat throughout the dish. The fundamental technique remains the same, allowing endless personalization.

Recipe FAQs

→ What's the best cut of steak to use for this dish?

While the dish works well with ribeye, sirloin, or filet mignon as mentioned, the best cut depends on your preference and budget. Ribeye offers rich marbling and flavor, sirloin provides a good balance of tenderness and cost, while filet mignon delivers the most tender texture. For best results, choose a cut with some marbling to ensure juicy, flavorful bites.

→ How do I prevent the cream sauce from breaking?

To prevent the cream sauce from breaking, simmer it gently rather than boiling. Add the Parmesan gradually, removing the pan from heat before incorporating the cheese. When reheating, do so over low heat while stirring constantly. Using room temperature rather than cold cream can also help maintain a smooth consistency.

→ Can I make this dish ahead of time?

This dish is best served fresh, but components can be prepared ahead. Cook the pasta al dente, cool with olive oil to prevent sticking, and refrigerate. The sauce can be made and refrigerated separately. The steak bites should be cooked just before serving for optimal texture. When ready to serve, gently reheat the sauce, add pasta, then top with freshly cooked steak.

→ What can I substitute for heavy cream?

If you don't have heavy cream, half-and-half mixed with 1 tablespoon of melted butter per cup can work. For a lighter option, use evaporated milk, though the sauce won't be as rich. Plant-based alternatives include full-fat coconut milk (which adds coconut flavor) or cashew cream. Note that substitutes may affect the sauce's thickness and richness.

→ What sides pair well with steak bites and pasta?

This hearty main dish pairs beautifully with light sides. Consider a simple green salad with vinaigrette, roasted asparagus, sautéed Brussels sprouts, or garlic green beans. For bread lovers, garlic bread or a crusty baguette works perfectly for soaking up the cream sauce. A light vegetable side balances the richness of the steak and pasta combination.

→ How should I properly sear the steak bites?

For perfectly seared steak bites, start with room temperature meat and pat it dry before seasoning. Use a very hot pan with oil that has a high smoke point. Avoid overcrowding the pan, cooking in batches if necessary. Sear for 1-2 minutes per side for medium-rare, depending on size. Let the meat develop a crust before flipping, and rest briefly before serving to retain juices.