Savory Garlic Butter Steak Pasta Dish

These juicy garlic butter beef chunks mixed with creamy Parmesan pasta shells have become my favorite meal for wowing guests without sweating in the kitchen all day. The soft, flavorful meat works so well with the cheesy pasta shells, giving you a fancy-looking dinner that's done in half an hour.

I first threw this meal together when my brother showed up without warning one night. I had a bit of steak in the fridge and some pasta in my cupboard. What started as a rushed dinner has turned into our family's most requested special meal.

Ingredients

• Beef steak: Your main ingredient. Go with sirloin, ribeye or NY strip for the tastiest results. Find meat with good fat streaks running through it for better flavor.
• Butter: Try to grab unsalted European butter if you can find it - it'll make everything creamier and richer.
• Garlic: Only use fresh cloves. The stuff in jars won't give you that amazing smell and taste you need.
• Salt and pepper: Kosher salt and black pepper you grind yourself will build up much better flavors in your dish.
• Pasta shells: Their little cup shape grabs all that yummy sauce. Go for medium-sized ones to get the perfect amount of sauce in each bite.
• Heavy cream: Makes your sauce super velvety and rich. Don't even think about using low-fat here.
• Parmesan cheese: Grate it fresh off the block instead of buying pre-shredded so it melts properly and tastes authentic.
• Fresh parsley: Adds a pop of color and fresh taste to cut through the richness. Always grab fresh for topping, not the dried stuff.

Step-by-Step Instructions

Season the Steak:

Chop steak into 1-inch squares and sprinkle plenty of kosher salt and fresh ground pepper all over. Let it sit out for 10 minutes so it cooks more evenly.

Prepare the Garlic Butter:

Melt the butter in a big pan over medium-high heat until it bubbles but stays golden. Toss in your chopped garlic and cook for just 30 seconds until it smells amazing but isn't turning brown. Watch it closely as garlic burns fast.

Cook the Steak Bites:

Toss your seasoned meat cubes into the garlic butter, cooking in small batches if your pan's too crowded. Cook about 2-3 minutes, turning now and then until all sides look brown but the middle stays pinkish for medium-rare. Put the cooked meat on a plate and cover it loosely.

Cook the Pasta:

While you're cooking the meat, get a big pot of very salty water boiling hard. Drop in your pasta shells and cook until they're still a bit firm when you bite them, usually 8-10 minutes. Save 1/2 cup of the cooking water before you drain them.

Make the Alfredo Sauce:

Using the same pan where you cooked the meat, turn the heat down to medium-low. Pour in the heavy cream and let it bubble gently. Stir now and then until it thickens slightly, about 2-3 minutes. Slowly add your freshly grated Parmesan while stirring non-stop until it's fully melted and your sauce looks smooth.

Combine Everything:

Put your drained pasta right into the sauce and mix until every piece is coated. If the sauce looks too thick, splash in some of that saved pasta water. Add back your steak pieces and any juices from the plate, folding them gently into the pasta.

Serve and Garnish:

Scoop everything onto plates and sprinkle with extra fresh Parmesan and lots of chopped parsley. Eat right away while it's hot.

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You Must Know

What I love most about making this is when those steak pieces first hit the hot garlic butter. That sizzling sound and amazing smell fills the whole house. My little girl always runs to the kitchen when she hears it because she knows something tasty is about to happen.

Choosing the Right Steak

The type of beef you pick really matters in this dish. For soft, juicy meat chunks, ribeye or NY strip work amazingly, though they'll cost you more. Sirloin gives great flavor without breaking the bank. What you want to look for are those tiny white lines of fat throughout the meat - they melt as you cook, adding flavor and keeping everything moist. Stay away from super lean cuts like tenderloin, as they can dry out when you cut them small and cook them fast.

Make-Ahead Options

You can totally prep this meal ahead with a few tweaks. Cook everything separately, keep it in sealed containers in your fridge, then throw it all together when you're ready to eat. You can season the steak pieces up to 8 hours before cooking and keep them in the fridge. The creamy sauce can be made up to 2 days early - just warm it slowly with a splash of milk to make it creamy again. When you're ready to eat, boil fresh pasta and quickly warm up the steak before mixing everything together.

Serving Suggestions

Though this dish tastes great all by itself, adding a few sides can make it even better. A simple arugula salad with lemon dressing cuts through the richness perfectly. Some garlic bread works great for soaking up any leftover sauce. For fancy dinners, start with some bruschetta or a light soup like Italian wedding or creamy tomato. A glass of Merlot or Chianti goes really well with the buttery beef flavors.

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Common Questions

→ What cut of steak works best for beef chunks?

Go for soft cuts such as sirloin, ribeye, or tenderloin. They cook fast and stay moist.

→ Can I swap out the pasta shape?

Sure thing! Try penne, bowties, or spaghetti instead of shells.

→ How do I keep the beef chunks from getting tough?

Cook them fast on high heat in smaller groups to keep them tender and juicy.

→ What can I use instead of heavy cream?

Half-and-half or milk mixed with butter can work too, but your sauce won't be as thick.

→ How can I make the beef chunks tastier?

Throw in some Worcestershire sauce or soy sauce while cooking for extra flavor.