Buttery Steak & Cheesy Shells Skillet
Ingredients:
1.5 pounds ribeye steak, cut into bite-sized cubes
3 tablespoons butter, divided
3 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt and pepper to taste
12 oz large pasta shells
1/2 cup heavy cream
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup cream cheese (for extra creaminess)
2 tablespoons chopped fresh parsley (for garnish)
Directions:
1. Cook the pasta shells according to the package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat 2 tablespoons of butter over medium-high heat. Season the steak cubes with salt, pepper, thyme, and smoked paprika.
3. Add the steak cubes to the skillet and cook for 4-5 minutes, stirring occasionally, until the steak is browned and cooked to your desired doneness. Remove from the skillet and set aside.
4. In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
5. Pour in the heavy cream and reserved pasta water, stirring to combine. Bring to a simmer, allowing the sauce to thicken slightly, about 2-3 minutes.
6. Stir in the cheddar, mozzarella, Parmesan, and cream cheese until the cheeses have melted, creating a smooth, cheesy sauce.
7. Add the cooked pasta shells back into the skillet, tossing them to coat in the cheesy sauce.
8. Add the cooked steak back into the skillet and stir everything together.
9. Garnish with chopped fresh parsley before serving.