Dinner

Steak Bites and Shell Pasta in Garlic Butter Alfredo Sauce Recipe

ByLily Cross February 20, 2026February 20, 2026

Introduction

Enjoy a rich and satisfying meal with these Steak Bites and Shell Pasta in Garlic Butter Alfredo Sauce. Tender pieces of seared steak pair perfectly with creamy pasta coated in a flavorful garlic butter sauce. This dish is quick enough for a weeknight dinner but special enough to impress guests.

The image shows a close-up of a white rectangular dish filled with creamy pasta and grilled steak pieces. The pasta is shell-shaped, light yellow, and coated in a smooth, cheesy sauce. Next to the pasta, there are several thick, juicy steak chunks with a dark brown, slightly charred outside and a tender pinkish center, sprinkled with green herbs. The dish is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz steak (ribeye, sirloin, or filet mignon), cut into bite-sized pieces
8 oz shell pasta
2 tbsp olive oil
3 tbsp unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese
Salt, to taste
Black pepper, to taste
2 tbsp fresh parsley, chopped (optional)
Reserved pasta water (as needed)

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the shell pasta until al dente according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.
Step 2: Pat the steak bites dry with paper towels. Season generously with salt and black pepper.
Step 3: Heat olive oil in a large skillet over medium-high heat. Add steak bites in a single layer and sear for 2-3 minutes per side until browned and cooked to your liking. Transfer the steak to a plate and cover loosely with foil to keep warm.
Step 4: Reduce the skillet heat to medium. Add butter and minced garlic, sautéing for about 1 minute until fragrant but not browned.
Step 5: Pour in the heavy cream and bring to a gentle simmer. Gradually whisk in the Parmesan cheese until the sauce is melted and smooth. Season with salt and pepper to taste.
Step 6: Add the cooked pasta to the sauce, tossing gently to coat. If the sauce is too thick, stir in some reserved pasta water a little at a time until you reach the desired consistency.
Step 7: Plate the pasta and top with the steak bites and any juices from the plate. Garnish with chopped fresh parsley if desired. Serve immediately while hot.

Tips & Variations

For extra flavor, marinate the steak bites briefly in garlic and herbs before cooking.
Use freshly grated Parmesan for a smoother and more flavorful sauce.
Swap shell pasta for fettuccine or penne if preferred.
Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.

Storage

Store any leftover steak bites and pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or pasta water to loosen the sauce and prevent it from drying out.

How to Serve

The image shows a white rectangular dish filled with creamy mac and cheese and pieces of grilled steak. On the left, there is a layer of pale yellow macaroni covered in rich, smooth cheese sauce. On the right, there are several pieces of brown, juicy steak with a slightly charred texture, seasoned with green herbs sprinkled on top. The dish rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, ribeye, sirloin, filet mignon, or any tender steak cut works well. Just ensure you cut it into even bite-sized pieces for uniform cooking.

How can I prevent the Alfredo sauce from separating?

Cook the sauce over medium heat and avoid boiling once the cream and cheese are added. Stir continuously and add the cheese gradually for a smooth, creamy sauce.