Garlic Butter Steak with Cheesy Shells in Mozzarella Sauce
Ingredients:
1 ½ lbs sirloin or ribeye steak, cut into bite-sized cubes
1 tbsp olive oil
3 tbsp unsalted butter
4 cloves garlic, minced
1 tsp smoked paprika
1 tsp Cajun seasoning
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish
12 oz medium pasta shells
2 tbsp unsalted butter
3 cloves garlic, minced
1 ½ cups heavy cream
1 cup whole milk
2 cups shredded mozzarella cheese
½ cup freshly grated Parmesan cheese
½ tsp Italian seasoning
¼ tsp crushed red pepper flakes, optional
Salt and black pepper, to taste
Fresh parsley or basil, chopped, for garnish
Directions:
1. Bring a large pot of salted water to a boil. Add shells and cook until al dente according to package directions. Reserve ½ cup pasta water, drain, and set aside.
2. In a skillet, melt 2 tbsp butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in heavy cream and milk, whisking to combine into a smooth base.
3. Lower heat and fold in mozzarella and Parmesan, stirring until melted and silky. Season with Italian seasoning, salt, pepper, and red pepper flakes if desired. Add the cooked shells, tossing gently until coated. Add a splash of pasta water if extra creaminess is needed.
4. Pat steak cubes dry with paper towels. Season generously with smoked paprika, Cajun seasoning, salt, and black pepper.
5. Heat olive oil in a cast-iron skillet over medium-high heat. Sear steak tips for 2–3 minutes per side until golden brown and slightly crisp on the edges. Reduce heat, add 3 tbsp butter and minced garlic, and baste the steak tips in garlic butter for 1–2 minutes.
6. To serve, spoon cheesy shells onto one side of the plate and arrange steak tips on the other. Drizzle the steak with extra garlic butter from the pan and finish with fresh parsley or basil and a sprinkle of Parmesan.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: \~870 per serving