Ingredients
The Steak:
- 1 lb (450g) Sirloin steak or Ribeye, cut into bite-sized cubes
- 1 tbsp Olive oil
- 2 tbsp Butter
- Salt and Black Pepper to taste
- 1 tsp Garlic powder
- 1 tsp Onion powder
The Pasta & Sauce:
- 12 oz (340g) Medium pasta shells
- 2 tbsp Butter
- 3 cloves Garlic, minced
- 2 cups Heavy cream
- 1/2 cup Beef broth (or pasta water)
- 1 cup Freshly grated Parmesan cheese
- 1/2 cup Shredded Mozzarella (for that extra melt)
- 1/2 tsp Red chili flakes (optional, for a hint of heat)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the shells until al dente (slightly firm to the bite). Drain and set aside, reserving a little pasta water.
- Sear the Steak: Season the steak cubes with salt, pepper, garlic powder, and onion powder. In a large skillet over high heat, add olive oil and butter. Sear the steak bites for 2-3 minutes per side until browned. Remove the steak from the pan and set aside.
- Make the Sauce: In the same skillet (keep those brown steak bits for flavor!), lower the heat to medium and add 2 tbsp of butter. Sauté the minced garlic until fragrant (about 30 seconds).
- Simmer: Pour in the heavy cream and beef broth. Let it simmer for 3-5 minutes until it begins to thicken slightly.
- Add Cheese: Whisk in the Parmesan and Mozzarella cheese until the sauce is smooth and creamy. Add the chili flakes if you like a bit of spice.
- Combine: Toss the cooked pasta shells and the seared steak bites into the sauce. Stir well to ensure every shell is coated. If the sauce is too thick, add a splash of the reserved pasta water.
- Serve: Garnish with plenty of fresh parsley and extra black pepper.
Quick Tips
- The Steak: Don’t crowd the pan when searing the steak, or it will steam instead of browning. Do it in batches if necessary.
