Description
Savor the delicious combination of tender garlic butter steak bites paired with creamy, loaded cheddar alfredo shells. This easy-to-make dish features juicy sirloin steak seared with garlic and butter, complemented by rich pasta shells in a sharp cheddar and parmesan alfredo sauce, finished with a hint of smoked paprika and red pepper flakes for a subtle kick.
Ingredients
Scale
Steak Bites
- 1.5 lb Sirloin Steak (Consider ribeye for an even juicier bite)
- 2 tsp Kosher Salt (Adjust for personal dietary needs)
- 1 tsp Black Pepper (Feel free to swap for white pepper if preferred)
- 4 tbsp Unsalted Butter (Olive oil can be used for a dairy-free option)
- 4 cloves Garlic (Use garlic powder as a substitute in a pinch)
Loaded Cheddar Alfredo Shells
- 12 oz Medium Pasta Shells (Any pasta shape will do, including gluten-free options)
- 1.5 cups Heavy Cream (Half-and-half is a lighter alternative)
- 2 cups Shredded Sharp Cheddar Cheese (Use a milder cheese for a different taste)
- 0.5 cup Finely Grated Parmesan Cheese (Nutritional yeast is a great vegan substitute)
- 2 tbsp Chopped Fresh Parsley (Can substitute with chives)
- 0.5 tsp Smoked Paprika (Omit if a more traditional flavor is preferred)
- 0.25 tsp Red Pepper Flakes (Adjust based on your spice preference)
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a boil. Add the medium pasta shells and cook according to package instructions until al dente, usually around 8-10 minutes. Drain and set aside.
- Season the Steak: Pat the sirloin steak dry with paper towels. Cut the steak into bite-sized cubes. Season the steak bites evenly with kosher salt and black pepper.
- Sear the Steak Bites: Heat 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Once melted and hot, add the steak bites in a single layer, avoiding overcrowding the pan. Cook for about 2-3 minutes on each side until they develop a golden-brown crust and reach desired doneness. Remove the steak bites from the skillet and set aside, leaving the steak juices in the pan.
- Sauté Garlic: Lower the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Add minced garlic cloves and sauté for about 1 minute until fragrant without burning.
- Make the Alfredo Sauce: Slowly pour in the heavy cream while stirring. Bring the mixture to a gentle simmer and cook for 3-4 minutes until it thickens slightly.
- Add Cheeses and Seasonings: Stir in shredded sharp cheddar, grated parmesan cheese, smoked paprika, and red pepper flakes. Continue stirring until the cheeses melt and create a smooth, creamy sauce. Adjust seasoning with salt and pepper if needed.
- Combine Pasta and Sauce: Add the cooked pasta shells to the skillet and toss gently to coat the shells evenly with the loaded cheddar alfredo sauce.
- Finish with Steak Bites and Parsley: Return the seared steak bites to the skillet and gently stir to combine everything. Sprinkle chopped fresh parsley over the top for a fresh finish.
- Serve Warm: Plate the garlic butter steak bites with loaded cheddar alfredo shells immediately while hot and creamy. Enjoy this comforting, indulgent meal with family or friends.
Notes
- For a dairy-free variation, substitute unsalted butter with olive oil and use a dairy-free cream alternative.
- Adjust red pepper flakes to your spice tolerance for a milder or spicier dish.
- Ribeye steak can be used for a richer flavor and juicier texture.
- Gluten-free pasta can be used to accommodate dietary restrictions.
- Leftovers store well in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the steak.
