Creamy Garlic Butter Steak and Shells

This dish is the ultimate comfort food. The combination of juicy, seared beef and a silky, cheesy sauce tucked inside pasta shells is what makes it so addictive.

Ingredients

For the Steak:

500g of Sirloin or Ribeye steak (cut into bite-sized cubes)

1 tablespoon olive oil

Salt and black pepper to taste

1 teaspoon smoked paprika

For the Pasta & Sauce:

300g medium pasta shells

3 tablespoons unsalted butter

4 cloves garlic (minced)

1/2 cup beef broth

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/2 cup shredded Mozzarella cheese

1/2 teaspoon red pepper flakes (optional, for a little kick)

Fresh parsley (chopped for garnish)

Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pasta shells according to the package instructions until they are "al dente" (firm to the bite). Drain the pasta, but keep about half a cup of the pasta water just in case you need to thin the sauce later.

2. Sear the Steak

Pat the steak cubes dry with a paper towel and season them with salt, pepper, and paprika. Heat the oil in a large skillet over high heat. Sear the steak cubes for about 2 minutes per side until they have a nice brown crust. Remove the steak from the pan and set it aside on a plate.

3. Make the Garlic Cream Sauce

Reduce the heat to medium. In the same skillet, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant (don't let it burn!). Pour in the beef broth and heavy cream. Let it simmer for 3–5 minutes until the sauce begins to thicken.

4. Add the Cheese

Whisk in the Parmesan cheese until melted and smooth. If the sauce feels too thick, add a splash of the reserved pasta water.

5. The Grand Finale

Add the cooked pasta shells and the seared steak (along with any juices from the plate) back into the skillet. Toss everything together until every shell is coated in that creamy goodness.

6. Serve

Top with the shredded Mozzarella and let it melt for a minute. Sprinkle with red pepper flakes and a generous amount of fresh parsley to get that exact look from your photo.

A little tip: To get that "out of control" flavor your sister-in-law made, make sure your skillet is very hot when you sear the steak—that caramelization is where all the secret flavor lives! Enjoy!