Ingredients
For the steak bites
- 1½ lb (680 g) sirloin steak, cut into 1-inch cubes
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- 1 teaspoon fresh parsley, chopped (for garnish)
For the creamy Parmesan shells
- 8 oz (225 g) medium shell pasta
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup (240 ml) milk
- ½ cup (120 ml) heavy cream
- 1 cup (100 g) grated Parmesan cheese
- Salt and black pepper, to taste
- A pinch of paprika or red pepper flakes (optional)
Instructions
1. Cook the pasta
- Bring a large pot of salted water to a boil.
- Cook the shell pasta until al dente according to the package directions.
- Drain and set aside.
2. Cook the steak bites
- Pat the steak dry and season generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the steak bites in a single layer for 2–3 minutes per side until browned. Cook in batches if necessary.
- Remove the steak from the pan.
- Lower the heat to medium. Add the butter, garlic, and thyme, cooking for about 30 seconds until fragrant.
- Return the steak to the skillet and toss to coat in the garlic butter. Remove from the heat.
3. Make the Parmesan sauce
- In another saucepan, melt the butter over medium heat.
- Add the garlic and cook for 30 seconds.
- Stir in the flour and cook for 1 minute.
- Slowly whisk in the milk and heavy cream until smooth.
- Simmer for 2–3 minutes until slightly thickened.
- Stir in the Parmesan cheese until melted.
- Season with salt, pepper, and paprika or red pepper flakes if using.
4. Combine
- Toss the cooked shells with the Parmesan sauce until evenly coated.
- Plate the creamy shells and top with the garlic butter steak bites.
- Garnish with chopped parsley and, if desired, extra Parmesan.
