Irresistible Steak Bites and Shell Pasta Recipe in 30 Minutes

Name: Irresistible Steak Bites and Shell Pasta Recipe in 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb sirloin or ribeye steak, cut into bite-sized cubes; 12 oz medium-sized shell pasta; 5 tablespoons unsalted butter; 4 cloves garlic, minced; 1 cup heavy cream; 1 cup freshly grated Parmesan cheese; 2 tablespoons olive oil; Salt and pepper to taste; 2 tablespoons chopped parsley (optional)

Posted on November 3, 2025

The sizzle of perfectly seared steak bites, paired with tender shell pasta coated in a rich, creamy garlic butter Alfredo sauce—this dish is pure indulgence in just 30 minutes! I first made this recipe on a whim, craving something hearty yet quick after a long day, and it instantly became a household favorite. The combination of juicy steak bites and a luscious Alfredo sauce is a match made in food heaven, and the best part? You don’t need fancy ingredients or hours in the kitchen to whip this up.

Whether you’re cooking for your family or hosting friends, this recipe is sure to impress. It’s packed with flavor, comforting, and comes together fast enough for weeknight dinners but fancy enough for special occasions. Let me show you how to make your new go-to pasta recipe that will have everyone asking for seconds.

Why You’ll Love This Recipe

Quick & Easy: Ready in just 30 minutes, making it perfect for busy nights when you still want something homemade and delicious.
Simple Ingredients: You likely already have most of the ingredients on hand—no need for a special grocery trip!
A Crowd-Pleaser: The combination of tender steak bites and creamy pasta is a guaranteed hit with kids and adults alike.
Unforgettable Flavor: The garlic butter Alfredo sauce is rich, velvety, and packed with savory goodness.
Customizable: You can easily adapt the recipe to fit your dietary needs or flavor preferences—swap the pasta, adjust the spice level, or use chicken instead of steak.

This recipe stands out because of the way we prepare the steak bites—searing them at high heat for juicy centers and slightly crispy edges adds an irresistible texture and flavor. Pair that with the creamy Alfredo sauce with just the right amount of garlic, and you’ve got a dish that feels indulgent but doesn’t take hours to prepare. Trust me, this is one of those meals you’ll crave on repeat.

What Ingredients You Will Need

This recipe uses simple, versatile ingredients to achieve bold, restaurant-quality flavors. Here’s what you’ll need:

Steak: 1 lb of sirloin or ribeye steak, cut into bite-sized cubes (choose a good quality cut for the best flavor).
Shell Pasta: 12 oz of medium-sized pasta shells (they hold the creamy sauce beautifully).
Butter: 5 tablespoons of unsalted butter (for the garlic butter sauce).
Garlic: 4 cloves of garlic, minced (fresh garlic is key for the best flavor).
Heavy Cream: 1 cup (look for a high-fat cream for a rich, velvety texture).
Parmesan Cheese: 1 cup, freshly grated (the real deal is worth it—skip the pre-shredded kind).
Olive Oil: 2 tablespoons (for searing the steak).
Salt & Pepper: To taste (season the steak generously!).
Parsley: 2 tablespoons, chopped (optional, for garnish).

If you’re missing anything, don’t worry! This recipe is very forgiving. For example, you can swap shell pasta for penne, rotini, or even spaghetti. No heavy cream? Try half-and-half or whole milk with a bit of flour to thicken the sauce. The key is to work with what you have and trust your taste buds!

Equipment Needed

Large skillet: For searing the steak and creating the garlic butter Alfredo sauce.
Medium saucepan: To boil the pasta until perfectly al dente.
Tongs: Ideal for flipping the steak bites without piercing them.
Wooden spoon: For stirring the sauce and ensuring it stays smooth.
Grater: For freshly grating Parmesan cheese (a box grater works great).
Cutting board & knife: To prep your steak and chop garlic.

If you don’t have a skillet large enough, you can cook the steak in batches to prevent overcrowding, ensuring even searing. A nonstick or cast-iron skillet works best for this recipe!

Preparation Method

Cook the pasta: Bring a pot of salted water to a boil. Add the shell pasta and cook according to package instructions until al dente (around 8-10 minutes). Reserve 1 cup of pasta water, then drain the rest and set aside.
Prep the steak: While the pasta cooks, season the steak bites generously with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Cook the steak bites: Add the steak bites to the hot skillet in a single layer. Sear for about 2-3 minutes per side until browned and cooked to your liking. Remove the steak bites from the skillet and set aside.
Make the garlic butter Alfredo sauce: In the same skillet, lower the heat to medium and add 2 tablespoons of butter. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant (be careful not to burn it).
Combine the cream and Parmesan: Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese, one handful at a time, until fully melted and smooth. Add the reserved pasta water gradually, stirring to loosen the sauce and achieve your desired consistency.
Toss the pasta and steak: Add the cooked shell pasta and steak bites back to the skillet, tossing gently to coat everything in the creamy Alfredo sauce.
Finish and serve: Stir in the remaining butter for extra richness, sprinkle with fresh parsley (if using), and serve warm.

Cooking Tips & Techniques

Don’t overcrowd the skillet: When cooking the steak bites, leave enough space between them to ensure proper searing. Cook in batches if needed.
Use fresh Parmesan: Pre-shredded cheese won’t melt as smoothly into the sauce. Grating your own creates a creamier texture.
Control the heat: When making the Alfredo sauce, keep the heat to medium or low to prevent the cream from curdling or the garlic from burning.
Reserve pasta water: This starchy water is the secret to silky smooth pasta sauces. Add a little at a time until you reach the perfect consistency.
Let the steak rest: After searing, let the steak bites rest for a few minutes to retain their juices before tossing them into the pasta.

Variations & Adaptations

Chicken Alfredo: Swap the steak with boneless chicken breast or thighs. Follow the same searing steps for juicy, golden-brown chicken bites.
Seafood Twist: Replace the steak with shrimp or scallops for a seafood Alfredo. Just be sure to adjust cooking times (shrimp cooks quickly!).
Low-Carb Option: Skip the pasta and serve the steak bites and Alfredo sauce over zucchini noodles or cauliflower rice.
Spicy Kick: Add a pinch of red pepper flakes to the Alfredo sauce for a little heat.
Dairy-Free Version: Use coconut milk and dairy-free Parmesan to create a creamy, non-dairy Alfredo sauce.

One variation I’ve tried and loved is adding sautéed mushrooms and spinach to the pasta for extra texture and flavor. It’s always a hit!

Serving & Storage Suggestions

This dish is best served hot and fresh, straight from the skillet. Plate it up with a sprinkle of parsley for a pop of color and pair it with a crisp green salad or garlic bread on the side for a complete meal. For beverages, a glass of white wine or sparkling water with lemon complements the rich Alfredo sauce perfectly.

To store leftovers, let the pasta cool completely before transferring to an airtight container. Refrigerate for up to 3 days. Reheat in a skillet over low heat, adding a splash of cream or milk to revive the sauce’s creamy texture. Avoid freezing, as the sauce may separate.

Nutritional Information & Benefits

Per serving (approx. 1 cup):

Calories: 680
Protein: 35g
Carbohydrates: 40g
Fat: 40g

The steak provides a hearty dose of protein and iron, while the creamy Alfredo sauce adds a satisfying richness that’s perfect for a filling meal. You can lighten things up by using less butter and opting for whole-grain pasta for added fiber.

Conclusion

This irresistible steak bites and shell pasta in garlic butter Alfredo sauce is proof that comfort food doesn’t have to take hours to make. The bold flavors, creamy texture, and tender steak make it a dish you’ll want to revisit again and again. Plus, it’s so easy to customize that you can make it your own every time.

FAQs

Can I use a different type of pasta?

Absolutely! Penne, rotini, or even spaghetti work just as well as shell pasta. Choose what you have on hand or your favorite shape!

What’s the best steak cut for this recipe?

Sirloin or ribeye are great choices, as they’re tender and flavorful. You can also use flank steak, but be sure to slice it thinly.

Can I make this gluten-free?

Yes, simply swap the shell pasta for gluten-free pasta, and you’re good to go!

How do I prevent the Alfredo sauce from curdling?

Keep the heat on medium or low when adding cream, and stir constantly. Avoid boiling the sauce—it should only simmer gently.

What can I substitute for heavy cream?

Half-and-half or whole milk combined with a little flour can be used to thicken the sauce if you don’t have heavy cream.

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