Ingredients
For the Steak Bites:
- 1.5 lbs Sirloin steak, cut into 1-inch cubes
- 4 tbsp Butter, divided
- 6 cloves Garlic, minced
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
- 1/2 tsp Red pepper flakes (optional)
- Salt and pepper to taste
- 2 tbsp Olive oil
For the Alfredo Sauce:
- 1 lb Shell pasta
- 4 tbsp Butter
- 4 cloves Garlic, minced
- 2 cups Heavy cream
- 1 cup Grated Parmesan cheese
- 1/4 cup Fresh parsley, chopped
- Salt and pepper to taste
Optional Garnishes:
- Extra Parmesan cheese
- Fresh parsley
- Red pepper flakes
Let’s Talk Steak: Picking the Perfect Cut
Choosing the right steak is crucial for those melt-in-your-mouth steak bites. I always aim for a cut that’s tender enough to cook quickly without becoming tough.- Sirloin: My personal go-to. It’s relatively lean, flavorful, and holds up well to searing.
- Ribeye: If you’re feeling a bit more indulgent, ribeye is a fantastic choice. Its marbling ensures a super juicy and flavorful bite. Just be mindful of the higher fat content.
- New York Strip: Another solid option, offering a good balance of flavor and tenderness.
Step-by-Step Instructions
Getting Started: Prepping is Key
- Cook the pasta according to package directions. Drain and set aside. Don’t overcook it! You want it al dente.
- While the pasta is cooking, prepare the steak bites. Pat the steak cubes dry with paper towels. This helps them get a good sear.
- In a small bowl, combine minced garlic, dried thyme, dried rosemary, red pepper flakes (if using), salt, and pepper.
Making the Garlic Butter Steak Bites: Sizzle Time!
- Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Make sure the pan is screaming hot before adding the steak.
- Add the steak cubes to the hot skillet in a single layer. Don’t overcrowd the pan, or the steak will steam instead of sear. You may need to work in batches.
- Sear the steak for 2-3 minutes per side, until nicely browned and cooked to your desired doneness. For medium-rare, aim for an internal temperature of 130-135°F.
- Remove the steak bites from the skillet and set aside.
- Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the garlic mixture and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic!
- Return the steak bites to the skillet and toss to coat them in the garlic butter sauce. Remove from heat and set aside.
Crafting the Alfredo Sauce: Creamy Perfection
- In the same skillet (wipe it clean if necessary), melt the butter over medium heat.
- Add the minced garlic and cook for about 30 seconds, until fragrant. Again, watch that garlic!
- Pour in the heavy cream and bring to a simmer. Reduce heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly.
- Remove from heat and stir in the grated Parmesan cheese until melted and smooth.
- Season the Alfredo sauce with salt and pepper to taste. I usually add a generous pinch of both.
- Stir in the chopped fresh parsley.
Bringing It All Together: The Grand Finale
- Add the cooked shell pasta to the skillet with the Alfredo sauce and toss to coat.
- Gently fold in the garlic butter steak bites.
- Serve immediately, garnished with extra Parmesan cheese, fresh parsley, and red pepper flakes (if desired).
Troubleshooting Tips: Because We’ve All Been There!
- Alfredo Sauce Too Thick? Add a splash of milk or cream to thin it out.
- Alfredo Sauce Too Thin? Simmer for a few more minutes to allow it to reduce and thicken.
- Steak Bites Overcooked? Don’t worry, it happens! Just make sure your sauce is extra creamy to compensate. You can also try marinating the steak beforehand to tenderize it.
- Garlic Burning? Start with a lower heat and keep a close eye on it. Burnt garlic can ruin the whole dish!
Flavor Variations: Let’s Get Creative!
- Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce to the Alfredo sauce for a little kick.
- Veggie Boost: Sauté some mushrooms, spinach, or broccoli along with the garlic for extra nutrients and flavor.
- Cheese Lover’s Dream: Experiment with different cheeses in the Alfredo sauce, such as Asiago, Gruyere, or Pecorino Romano.
- Lemon Zest: Adding lemon zest to the Alfredo brightens it up perfectly.
Serving Suggestions: Complete the Meal
This Garlic Butter Alfredo Steak Bites & Shell Pasta is a complete meal on its own, but here are a few ideas to round it out:- Side Salad: A simple green salad with a vinaigrette dressing adds a refreshing contrast to the richness of the pasta.
- Garlic Bread: Because, why not? More garlic is always a good idea!
- Roasted Vegetables: Asparagus, Brussels sprouts, or carrots would be delicious alongside this dish.
Make-Ahead Tips: Prep Like a Pro
- Steak Bites: You can cook the steak bites ahead of time and store them in the refrigerator for up to 2 days. Reheat them in a skillet before adding them to the pasta.
- Alfredo Sauce: The Alfredo sauce can also be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently over low heat, stirring frequently, until smooth and creamy.
- Pasta: It’s best to cook the pasta fresh, but if you need to cook it ahead of time, toss it with a little olive oil to prevent it from sticking together.
Other Delicious Recipes to Try
If you’re craving more steak-filled goodness, you might enjoy these recipes: Cilantro Lime Steak Bowls are a fresh and vibrant option. Or, for a classic comfort food, try this Pepper Steak Recipe. And if you love the creamy garlic butter sauce, don’t miss this Garlic Butter Chicken Pasta. Craving more pasta? Check out this Garlic Parmesan Spaghetti or even this Philly Cheesesteak Pasta!Storage and Reheating Instructions
- Storage: Store leftover Garlic Butter Alfredo Steak Bites & Shell Pasta in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet over low heat, adding a splash of milk or cream if needed to loosen the sauce. You can also microwave it, but be careful not to overcook the pasta.
Final Thoughts: Your New Favorite Dinner Awaits
So, there you have it – a Garlic Butter Alfredo Steak Bites & Shell Pasta recipe that’s sure to become a family favorite. With its rich, creamy sauce, tender steak bites, and easy-to-follow instructions, this dish is a winner every time. Don’t be afraid to experiment with different variations and make it your own. Happy cooking, my friend!What are the best cuts of steak to use for the steak bites in this recipe?
The recipe recommends sirloin as a go-to choice for its lean and flavorful qualities. Ribeye is suggested for a more indulgent and juicy bite, while New York strip offers a balance of flavor and tenderness. Ensure the steak is at least an inch thick for optimal searing.
How do I prevent the Alfredo sauce from becoming too thick or too thin?
If the Alfredo sauce is too thick, add a splash of milk or cream to thin it out. If it’s too thin, simmer it for a few more minutes to allow it to reduce and thicken.
Can I prepare parts of this recipe in advance?
Yes, you can cook the steak bites ahead of time and store them in the refrigerator for up to 2 days. The Alfredo sauce can also be made ahead and stored for up to 2 days. Reheat gently. It’s best to cook the pasta fresh, but if you must cook it ahead, toss it with a little olive oil to prevent sticking.
What are some ways I can vary the flavor of this dish?
You can spice it up by adding cayenne pepper or hot sauce to the Alfredo. Adding sauteed mushrooms, spinach, or broccoli will give it a veggie boost. Experimenting with different cheeses like Asiago or Gruyere is also a good option. Lemon zest also brightens the alfredo sauce.
ULTIMATE GARLIC BUTTER ALFREDO STEAK BITES & SHELL PASTA
Indulge in tender steak bites bursting with garlic butter flavor, paired perfectly with shell pasta coated in a creamy Alfredo sauce. This recipe offers a symphony of flavors and textures, creating a restaurant-quality dish that’s surprisingly easy to make at home.
Ingredients
Equipment
Method
- Cook the pasta according to package directions until al dente. Drain and set aside.
- Pat the steak cubes dry with paper towels.
- In a small bowl, combine minced garlic, dried thyme, dried rosemary, red pepper flakes (if using), salt, and pepper.
- Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
- Add the steak cubes to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding.
- Sear the steak for 2-3 minutes per side, until nicely browned and cooked to your desired doneness. For medium-rare, aim for an internal temperature of 130-135°F.
- Remove the steak bites from the skillet and set aside.
- Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the garlic mixture and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic!
- Return the steak bites to the skillet and toss to coat them in the garlic butter sauce. Remove from heat and set aside.
- In the same skillet (wipe it clean if necessary), melt the butter over medium heat.
- Add the minced garlic and cook for about 30 seconds, until fragrant.
- Pour in the heavy cream and bring to a simmer. Reduce heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly.
- Remove from heat and stir in the grated Parmesan cheese until melted and smooth.
- Season the Alfredo sauce with salt and pepper to taste.
- Stir in the chopped fresh parsley.
- Add the cooked shell pasta to the skillet with the Alfredo sauce and toss to coat.
- Gently fold in the garlic butter steak bites.
- Serve immediately, garnished with extra Parmesan cheese, fresh parsley, and red pepper flakes (if desired).
Notes
For a spicier Alfredo sauce, add a pinch of cayenne pepper or a dash of hot sauce. Sauté mushrooms, spinach, or broccoli with the garlic for added nutrients. Experiment with different cheeses in the Alfredo sauce, such as Asiago, Gruyere, or Pecorino Romano. Add lemon zest to the Alfredo sauce for brightness. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or cream if needed to loosen the sauce.
