If you love a rich, hearty meal that feels straight out of a restaurant kitchen, Steak Bites and Shell Pasta in Garlic Butter Alfredo Sauce will quickly become your new favorite. Tender, juicy steak bites seared to perfection are tossed with creamy Alfredo-coated pasta shells and finished with a buttery garlic sauce that ties it all together. It’s luxurious, comforting, and surprisingly easy to make in under 40 minutes.
I first made this recipe on a whim after craving both pasta and steak—it turned out so flavorful that it instantly became a staple. Once, I swapped the shell pasta for fettuccine, and it was equally delicious. The garlic butter Alfredo sauce is pure indulgence: silky, cheesy, and rich without being heavy. Every bite is a perfect balance of savory steak, creamy sauce, and tender pasta—comfort food at its finest.
Why You’ll Love This Recipe
This Steak Bites and Shell Pasta in Garlic Butter Alfredo Sauce combines two comfort food classics—steak and creamy pasta—into one effortless dish. The steak bites are perfectly seared and juicy, the shell pasta captures every drop of the Alfredo sauce, and the garlic butter adds depth and a hint of richness. It’s the kind of meal that feels fancy enough for date night yet simple enough for a weekday dinner.
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Steak Bites and Shell Pasta in Garlic Butter Alfredo Sauce: A Decadent One-Pan Dinner
- Total Time: 30 mins
- Yield: 4 servings
- Diet: Halal
Description
Tender, juicy steak bites tossed with shell pasta in a rich, creamy garlic butter Alfredo sauce — a hearty and indulgent dinner that comes together in under 30 minutes.
Ingredients
- For the Steak Bites:
- 1 ½ pounds sirloin or ribeye steak, cut into 1-inch cubes
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- For the Pasta and Sauce:
- 8 ounces medium shell pasta
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook shell pasta according to package directions until al dente. Drain and set aside, reserving ½ cup of pasta water.
- Cook the Steak Bites: Pat steak cubes dry with paper towels and season with salt, pepper, and Italian seasoning.
- Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the steak bites in a single layer (cook in batches if needed). Sear for 2–3 minutes per side until browned and cooked to desired doneness. Remove and set aside.
- In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Do not burn.
- Make the Alfredo Sauce: Reduce heat to medium. Add 3 tablespoons butter and melt, then pour in the heavy cream. Simmer for 2–3 minutes, stirring frequently.
- Add Parmesan cheese and stir until melted and sauce thickens. Season with salt, pepper, and red pepper flakes (if using).
- Toss in the cooked shell pasta, adding a splash of reserved pasta water if needed to loosen the sauce.
- Return the steak bites to the pan and toss everything together until well coated in the creamy garlic butter Alfredo sauce.
- Garnish with chopped parsley and serve immediately.
Notes
- For extra richness, add a splash of white wine or cream cheese to the sauce.
- Use freshly grated Parmesan for the smoothest sauce texture.
- Ribeye or tenderloin steak gives the best flavor and tenderness.
- This dish pairs perfectly with garlic bread or roasted vegetables.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: American / Italian Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Sirloin or ribeye steak – Tender cuts that sear beautifully and stay juicy in bite-sized pieces.
Shell pasta (medium or large) – Perfect for holding creamy sauce in every curve.
Butter – The heart of the garlic butter Alfredo sauce; adds richness and silkiness.
Garlic – Freshly minced garlic infuses the sauce and steak with aromatic flavor.
Heavy cream – The base of the Alfredo sauce, creating that luxurious, velvety texture.
Parmesan cheese – Melts into the cream to create a smooth, savory sauce with depth.
Olive oil – Used to sear the steak for a flavorful crust.
Salt and black pepper – Essential seasonings that enhance every component.
Italian seasoning (optional) – Adds a subtle herby note to the steak and sauce.
Fresh parsley – For garnish and a touch of color.
Red pepper flakes (optional) – Adds a hint of spice to balance the richness.
Directions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the shell pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Prepare the steak bites: Pat the steak dry and cut into 1-inch cubes. Season generously with salt, black pepper, and Italian seasoning.
- Sear the steak: Heat olive oil in a large skillet over medium-high heat. Add the steak bites in a single layer (work in batches if needed) and sear for 1–2 minutes per side until browned but still tender inside. Remove and set aside.
- Make the garlic butter Alfredo sauce: In the same skillet, reduce the heat to medium and add butter. Once melted, add minced garlic and cook for 30 seconds until fragrant. Pour in the heavy cream, stirring to combine. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy.
- Combine everything: Add the cooked pasta to the sauce, tossing gently to coat. If the sauce is too thick, add a splash of reserved pasta water. Return the steak bites to the skillet and toss to combine.
- Finish and serve: Garnish with chopped parsley, extra Parmesan, and a pinch of red pepper flakes (if using). Serve immediately while hot and creamy.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4 people and takes about 35–40 minutes total—15 minutes for prep and 25 minutes for cooking. It’s perfect for a quick but impressive dinner that feels indulgent and homemade.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk or cream to loosen the sauce. Avoid overheating, as the cream sauce can separate. It’s best enjoyed fresh, but it reheats surprisingly well for a rich lunch the next day.
Variations and Customizations
Mushroom and Steak Alfredo
Add sautéed mushrooms for an earthy, umami-rich twist that pairs beautifully with the creamy sauce.
Spicy Cajun Version
Toss the steak bites in Cajun seasoning for a bold, smoky flavor.
Garlic Shrimp and Steak Duo
Add sautéed shrimp alongside the steak for a surf-and-turf variation.
Broccoli Alfredo Steak Pasta
Toss in steamed broccoli or asparagus for a bright, veggie-packed upgrade.
Truffle Touch
Add a drizzle of truffle oil or sprinkle of truffle salt for an elegant finish.
Lighter Option
Use half-and-half instead of heavy cream for a slightly lighter but still creamy sauce.
FAQs
1. What’s the best steak cut for this recipe?
Sirloin, ribeye, or New York strip work best—they’re tender and flavorful when seared quickly.
2. Can I use another type of pasta?
Yes, fettuccine, penne, or rigatoni also work well for holding the sauce.
3. Can I make this recipe ahead of time?
It’s best served fresh, but you can prep the steak and sauce separately, then combine before serving.
4. How do I prevent the sauce from clumping?
Add Parmesan gradually and whisk over low heat to ensure a smooth, creamy sauce.
5. Can I use milk instead of cream?
You can, but the sauce will be thinner and less rich—try mixing milk and a bit of cream instead.
6. What can I serve with this dish?
A simple green salad or roasted vegetables pair beautifully to balance the richness.
7. Can I add wine to the sauce?
Yes, deglaze the pan with a splash of white wine after searing the steak for extra depth.
8. How can I make this dish gluten-free?
Use gluten-free pasta and ensure your Parmesan is certified gluten-free.
9. Can I use pre-grated Parmesan?
Freshly grated cheese melts better and gives a smoother sauce, but pre-grated works in a pinch.
10. Can I use chicken instead of steak?
Absolutely—pan-seared chicken breast or thighs make an excellent alternative.
Conclusion
Steak Bites and Shell Pasta in Garlic Butter Alfredo Sauce is the perfect marriage of comfort and indulgence—juicy, flavorful steak meets creamy, garlicky pasta in a dish that’s as satisfying as it is elegant. It’s quick enough for busy nights yet special enough for guests. Every bite is rich, buttery, and full of flavor, making it one of those meals you’ll crave again and again. Whether served with a side of greens or a glass of wine, this dish delivers pure, cozy perfection.
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