Creamy Garlic Steak & Shells Pasta

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Serves 4 to 6 | Prep 15 min | Cook 25 min

Ingredients

  • 1½ lb (680 g) sirloin, ribeye, or New York strip, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 small onion, finely diced
  • 5 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon Italian seasoning
  • ½ teaspoon red pepper flakes
  • 1 tablespoon tomato paste
  • 1 cup beef broth
  • 1½ cups heavy cream
  • 12 oz (340 g) medium shell pasta
  • 1 cup shredded mozzarella or provolone
  • ½ cup grated Parmesan
  • Salt and black pepper
  • Fresh parsley, chopped

Method

  1. Pat the steak dry and season generously with salt, pepper, and half the paprika. Dry meat sears better.
  2. Heat the oil in a large, deep skillet over high heat. Sear the steak in a single layer, in two batches, for 2 to 3 minutes until browned. Remove to a plate. It should be slightly underdone, since it finishes in the sauce.
  3. Lower the heat to medium. Add the butter and onion and cook 3 minutes. Add the garlic, remaining paprika, Italian seasoning, red pepper flakes, and tomato paste. Stir 1 minute.
  4. Pour in the beef broth and scrape up the browned bits from the bottom of the pan. Simmer 3 minutes.
  5. Stir in the cream and simmer gently for 5 minutes until slightly thickened.
  6. Meanwhile, boil the shells in salted water until just al dente. Reserve ½ cup of pasta water, then drain.
  7. Add the pasta, Parmesan, and half the mozzarella to the sauce. Toss, adding pasta water a splash at a time to loosen it.
  8. Return the steak and any juices to the pan. Top with the remaining mozzarella, cover for 2 minutes to melt, and garnish with parsley.

Tip: Don’t boil the cream hard or it can separate. A gentle simmer keeps it silky.

2. One-Pot Steak Shells

Serves 4

Ingredients

  • 1 lb steak bites
  • 1 tablespoon oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 3 cups beef broth
  • 1 cup milk
  • 8 oz small shells
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 cup shredded cheddar or Monterey Jack
  • 2 oz cream cheese
  • Salt, pepper, parsley

Method

  1. Sear the seasoned steak in hot oil for 2 minutes. Remove and set aside.
  2. Sauté the onion 3 minutes, then add the garlic.
  3. Add the broth, milk, pasta, garlic powder, and paprika. Bring to a boil, then reduce to a simmer.
  4. Cook uncovered 10 to 12 minutes, stirring often, until the pasta is tender and the liquid is mostly absorbed.
  5. Stir in the cream cheese and shredded cheese until melted.
  6. Fold the steak back in and top with parsley.

3. Cajun Steak Pasta

Serves 4

Ingredients

  • 1 lb sirloin, cubed
  • 2 teaspoons Cajun seasoning, divided
  • 1 tablespoon oil
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 1½ cups heavy cream
  • ½ cup grated Parmesan
  • 12 oz shells
  • Green onions, sliced

Method

  1. Toss the steak with 1 teaspoon Cajun seasoning and sear in hot oil 2 to 3 minutes. Remove.
  2. Cook the bell pepper 3 minutes, then add the garlic for 30 seconds.
  3. Add the cream and remaining Cajun seasoning. Simmer 5 minutes.
  4. Stir in the Parmesan until smooth.
  5. Add the cooked pasta and steak, toss, and top with green onions.

4. Steak and Mushroom Shells

Serves 4 to 6

Ingredients

  • 1½ lb steak, cubed
  • 8 oz cremini mushrooms, sliced
  • 2 tablespoons butter
  • 1 shallot, minced
  • 4 cloves garlic, minced
  • ½ cup dry red wine (or extra broth)
  • 1 cup beef broth
  • 1 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fresh thyme
  • 12 oz shells
  • Parmesan to serve

Method

  1. Sear the steak in batches and set aside.
  2. Cook the mushrooms in butter for 6 to 8 minutes until deeply browned. Add the shallot and garlic.
  3. Pour in the wine and cook until nearly evaporated.
  4. Add the broth, Worcestershire, and thyme. Simmer 5 minutes, then stir in the cream.
  5. Toss with the cooked shells and steak. Serve with plenty of Parmesan.

5. Philly Cheesesteak Shells

Serves 4 to 6

Ingredients

  • 1 lb thinly sliced ribeye or shaved steak
  • 1 green bell pepper, sliced
  • 1 onion, sliced
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • 1 cup beef broth
  • 8 slices provolone, torn
  • 12 oz shells
  • 1 teaspoon garlic powder
  • Salt and pepper

Method

  1. Cook the steak in a hot skillet for 2 to 3 minutes. Set aside.
  2. Sauté the peppers and onion in butter until soft and lightly caramelized, about 8 minutes.
  3. Sprinkle in the flour and stir 1 minute. Slowly whisk in the milk and broth.
  4. Simmer until thickened, about 5 minutes. Melt in the provolone.
  5. Combine with the pasta and steak.
  6. Optional: transfer to a baking dish, top with more provolone, and broil 2 to 3 minutes until bubbly.

6. Garlic Butter Steak Bites (Stand-Alone)

Serves 3 to 4

Ingredients

  • 1½ lb sirloin, cubed
  • 2 tablespoons oil
  • 3 tablespoons butter
  • 5 cloves garlic, minced
  • 1 teaspoon fresh rosemary or thyme
  • Salt and pepper
  • Parsley

Method

  1. Season the steak well and sear in very hot oil, 1 to 2 minutes per side.
  2. Lower the heat and add the butter, garlic, and herbs.
  3. Baste the steak for 1 minute. Don’t let the garlic burn.
  4. Rest 3 minutes and sprinkle with parsley.

Serve over mashed potatoes, rice, or toss into any pasta.

7. Creamy Parmesan Garlic Sauce (No-Meat Base)

Useful if you want to make the pasta for people who don’t eat beef.

Ingredients

  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1½ cups heavy cream
  • 1 cup grated Parmesan
  • ½ teaspoon black pepper
  • Pinch of nutmeg

Method

  1. Melt the butter and cook the garlic 30 seconds.
  2. Add the cream and simmer 5 minutes.
  3. Stir in the Parmesan and seasonings until smooth.
  4. Toss with any cooked pasta and add chicken, shrimp, or roasted vegetables.

8. Baked Steak Shells Casserole

Serves 6

Ingredients

  • 1 batch Creamy Garlic Steak & Shells (Recipe 1), undercooking the pasta by 2 minutes
  • 1½ cups shredded mozzarella
  • ½ cup breadcrumbs mixed with 1 tablespoon melted butter
  • Parsley

Method

  1. Preheat the oven to 375°F (190°C).
  2. Pour the finished pasta into a greased baking dish.
  3. Top with mozzarella and buttered breadcrumbs.
  4. Bake 15 to 20 minutes until bubbling and golden.

This is great for potlucks and make-ahead dinners.

9. Quick Garlic Bread

Ingredients

  • 1 baguette or Italian loaf, halved lengthwise
  • ½ cup softened butter
  • 4 cloves garlic, minced
  • 2 tablespoons chopped parsley
  • ¼ cup grated Parmesan

Method

  1. Mix the butter, garlic, parsley, and Parmesan.
  2. Spread over the bread.
  3. Bake at 400°F (200°C) for 10 to 12 minutes, then broil briefly until golden.

10. Simple Caesar-Style Side Salad

Ingredients

  • 1 head romaine, chopped
  • ½ cup grated Parmesan
  • 1 cup croutons
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, grated
  • Black pepper

Method

  1. Whisk the oil, lemon juice, mustard, garlic, and pepper.
  2. Toss with the romaine and Parmesan.
  3. Top with croutons just before serving.

The fresh, tangy salad balances the richness of the pasta.

Tips for Great Results

  • Choose the right cut. Sirloin is affordable and tender enough for bites. Ribeye gives the richest flavor.
  • Don’t crowd the pan. Searing in batches gives you a real crust instead of steamed meat.
  • Rest and return. Undercook the steak slightly, since it finishes cooking when it goes back into the sauce.
  • Use the pasta water. The starch helps the sauce cling to the shells.
  • Shells hold sauce. Their cups catch the cream and cheese, so small or medium shells work best.
  • Storage. Keep leftovers in the fridge up to 3 days. Reheat gently with a splash of milk or broth.

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