This rich, comforting dish combines tender, seared steak bites with al dente shell pasta tossed in a velvety, garlic-infused parmesan cream sauce.

Complete Recipe Overview

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: 35 minutes

• Servings: 4–5 servings

• Cuisine: American / Italian-Inspired

• Method: Stovetop Skillet

Ingredients

Steak & Marinade

• 1.25 lbs (550 g) sirloin, ribeye, or tenderloin, cut into 1-inch bite-sized cubes

• 1 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp Italian seasoning

• 1/2 tsp smoked paprika

• Salt and fresh cracked black pepper, to taste

Pasta & Cream Sauce

• 10 oz (280 g) medium pasta shells (Conchiglie)

• 2 tbsp unsalted butter

• 4 cloves fresh garlic, minced

• 1 small yellow onion, finely diced

• 1/2 cup low-sodium beef broth or chicken broth

• 1.25 cups heavy cream

• 1/2 tsp red pepper flakes (optional, for mild heat)

• 1 cup freshly grated Parmesan cheese

• 1/2 cup shredded Mozzarella cheese (for extra creaminess and stretch)

Garnish

• 2 tbsp fresh parsley, finely chopped

Step-by-Step Instructions

1. Cook the Pasta

1. Bring a large pot of salted water to a rolling boil.

2. Cook the pasta shells according to package instructions until al dente (usually about 9–10 minutes).

3. Reserve 1/2 cup of pasta cooking water before draining, then drain the shells and set aside.

2. Sear the Steak Bites

1. Pat the steak cubes completely dry with paper towels. Season evenly with olive oil, garlic powder, Italian seasoning, smoked paprika, salt, and black pepper.

2. Heat a large skillet or cast-iron pan over high heat until smoking hot.

3. Add the steak bites in a single layer (do not overcrowd; cook in two batches if necessary). Sear undisturbed for 2–3 minutes to develop a deep golden crust, then flip and cook for another 1–2 minutes until medium-rare to medium.

4. Transfer cooked steak bites and all pan juices to a warm plate and set aside.

3. Make the Garlic Cream Sauce

1. Reduce heat to medium. Melt the butter in the same skillet, scraping up any delicious browned bits (fond) from the bottom of the pan.

2. Add the diced yellow onion and saute for 3–4 minutes until translucent.

3. Stir in the minced garlic and red pepper flakes; cook for about 1 minute until fragrant.

4. Pour in the beef broth to deglaze the skillet, letting it simmer and reduce by half (about 2 minutes).

5. Pour in the heavy cream and lower the heat to a simmer. Let it gently bubble for 3–4 minutes until slightly thickened.

6. Remove from heat and stir in the grated Parmesan cheese and shredded Mozzarella until completely melted and smooth.

4. Combine and Serve

1. Add the cooked pasta shells and seared steak bites (along with any accumulated plate juices) directly into the skillet with the sauce.

2. Toss well to coat every shell. If the sauce becomes too thick, splash in a little of the reserved pasta cooking water until you reach your desired consistency.

3. Garnish generously with fresh chopped parsley and extra grated Parmesan. Serve immediately while piping hot.

Nutrition Information (Per Serving)

• Calories: 680 kcal

• Total Fat: 38 g

  • Saturated Fat: 21 g

  • Trans Fat: 0.5 g

• Cholesterol: 145 mg

• Sodium: 780 mg

• Total Carbohydrates: 48 g

  • Dietary Fiber: 2 g

  • Total Sugars: 4 g

• Protein: 38 g

• Calcium: 25% DV

• Iron: 18% DV

Chef’s Notes & Consultation

• Best Cut of Meat: Top sirloin or ribeye provides the best balance of tenderness, flavor, and price. Avoid lean cuts like eye of round or stew meat, as they will turn tough when quick-seared.

• Why Shell Pasta Works Best: Shells (Conchiglie) act like mini scoops, holding onto both the steak bits and the velvety cream sauce inside every bite.

• Cheese Tip: Always grate Parmesan from a block instead of using pre-shredded bagged cheese. Pre-packaged cheeses are coated with anti-caking agents that prevent smooth melting and can give the sauce a grainy texture.

Frequently Asked Questions (FAQ)

Can I make this dish ahead of time?

Cream sauce dishes are best served fresh. However, if prepping ahead, cook the steak and pasta separately and make the sauce. Store them in airtight containers in the fridge for up to 3 days. Reheat gently in a saucepan over medium-low heat with a splash of milk or cream to restore smoothness.

How do I prevent the cream sauce from breaking/curdling?

Ensure you reduce heat to low before adding heavy cream and cheese. Boiling heavy cream rapidly or mixing cheese at high temperatures can cause fat separation.

Can I substitute heavy cream with whole milk or half-and-half?

If using milk or half-and-half, whisk 1 tablespoon of cornstarch into the liquid before adding it to the pan to help thicken it, as lower-fat options will produce a thinner sauce.