Garlic Butter Steak Tips with Cheesy Shells in Cheddar Sauce
Ingredients:
1 ½ lbs sirloin or ribeye steak, cut into bite-sized cubes
1 tbsp olive oil
3 tbsp unsalted butter
6 cloves garlic, minced (divided)
1 tsp Cajun seasoning
1 tsp smoked paprika
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
12 oz medium pasta shells
2 tbsp unsalted butter
1 ½ cups heavy cream
1 cup whole milk
2 cups sharp cheddar cheese, shredded
½ cup Parmesan cheese, grated
½ tsp Italian seasoning
¼ tsp crushed red pepper flakes (optional)
Salt and black pepper, to taste
Directions:
1. Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente according to package instructions. Reserve ½ cup pasta water, drain, and set aside.
2. In a saucepan, melt 2 tbsp butter over medium heat. Add half the garlic and sauté for 30 seconds until fragrant. Stir in heavy cream and milk until smooth. Reduce heat and add cheddar and Parmesan, stirring until melted into a creamy sauce. Season with Italian seasoning, salt, pepper, and red pepper flakes if using. Add the shells and toss until coated, adding a splash of pasta water if needed.
3. Pat steak cubes dry with paper towels. Season generously with Cajun seasoning, smoked paprika, salt, and pepper. Heat olive oil in a cast-iron skillet over medium-high heat. Sear the steak tips in a single layer for 2–3 minutes per side until browned and cooked to your preference.
4. Lower the heat slightly, add 3 tbsp butter and the remaining garlic, and baste the steak tips in garlic butter for 1–2 minutes, spooning the butter over the meat as it finishes cooking.
5. Serve with the cheesy shells on one side and the garlic butter steak tips on the other. Drizzle extra garlic butter over the steak and garnish both pasta and steak with fresh parsley.
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Servings:4
Calories:905 per serving