There’s nothing quite like the sizzle of garlic butter hitting a hot pan of juicy steak bites—trust me, it’s the sound of dinner magic happening. I’ve been making these garlic butter steak bites for years, and they never fail to make a regular weeknight feel special. Paired with creamy, cheesy shell pasta, it’s the kind of meal that feels indulgent but comes together in under 30 minutes. My family practically licks their plates clean every time, and I bet yours will too. The best part? It’s all made in one pan (okay, maybe two if we’re counting the pasta pot), so cleanup is a breeze. That’s my kind of comfort food!
Why You’ll Love These Garlic Butter Steak Bites
Oh, where do I even start? These garlic butter steak bites with creamy shell pasta are my go-to for so many reasons—let me count the ways!
- Quick & Easy: Ready in under 30 minutes—perfect for those “I-have-no-energy-but-want-something-amazing” nights.
- Flavor Bomb: Garlic butter seared steak? Creamy, cheesy pasta? Need I say more?
- One-Pan Wonder: Minimal dishes = maximum happiness (okay, plus a pot for pasta, but still!).
- Comfort Food Magic: Rich, savory, and oh-so-satisfying—like a hug in food form.
- Family Favorite: Even picky eaters can’t resist those tender steak bites and cheesy shells.
Seriously, this dish checks all the boxes—quick, delicious, and totally doable on a busy weeknight. You’re gonna love it!
Ingredients for Garlic Butter Steak Bites
Okay, let’s talk ingredients—because the magic starts here! I’m pretty particular about what goes into this dish (trust me, it makes all the difference). Here’s what you’ll need, broken down so it’s super easy to shop and prep:
For the Steak Bites:
- 1 lb sirloin steak – cut into 1-inch cubes (I like sirloin for its perfect balance of tenderness and flavor, but feel free to use ribeye if you’re feeling fancy)
- 2 tbsp butter – the real stuff, please! It makes that garlic butter sauce irresistible
- 1 tbsp olive oil – for that perfect sear
- 4 cloves garlic – minced (fresh is non-negotiable here—no jarred stuff!)
- Salt & freshly cracked black pepper – to taste (don’t be shy with the pepper!)
For the Creamy Shell Pasta:
- 2 cups shell pasta – the little cups hold onto that cheese sauce beautifully
- 2 tbsp butter – base for our luscious sauce
- 2 tbsp flour – to make the roux nice and thick
- 2 cups whole milk – the creamier the better
- 1½ cups shredded sharp cheddar – the sharper the cheese, the bolder the flavor
- ½ cup mozzarella (optional) – for that extra stretchy, gooey goodness
- Salt & pepper – to taste
Garnish: A sprinkle of fresh chopped parsley adds that perfect pop of color and freshness right at the end. Now let’s get cooking!
How to Make Garlic Butter Steak Bites
Alright, let’s get cooking! This is where the magic happens—turning simple ingredients into that irresistible garlic butter steak and creamy pasta combo. Follow these steps, and you’ll have dinner on the table before you know it.
Searing the Steak
First things first—get that pan screaming hot! Heat your olive oil in a large skillet over high heat. When it shimmers (that’s your cue it’s ready), add the steak cubes in a single layer—don’t crowd them! Let them sear undisturbed for about 2 minutes to get that gorgeous brown crust. Flip them, then toss in the butter and garlic. The smell? Heavenly. Cook just another minute until the garlic is fragrant but not burnt (trust me, burnt garlic is sad garlic). For medium-rare, pull the steak when it’s still slightly pink inside—it’ll keep cooking a bit from residual heat.
Cooking the Shell Pasta
While the steak’s working, bring a pot of well-salted water to a rolling boil—it should taste like the sea. Add your shells and cook until al dente (usually about 8-9 minutes). You want them to have just a little bite left—they’ll finish in the cheese sauce later. Drain ’em, but save a splash of that starchy pasta water just in case your sauce needs loosening up.
Making the Cheese Sauce
Now for the creamy magic! In a saucepan, melt butter over medium heat. Whisk in flour—this is your roux, and you’ll want to cook it for about a minute to lose that raw flour taste. Slowly drizzle in the milk while whisking constantly—no lumps allowed! Keep whisking until it thickens enough to coat the back of a spoon. Lower the heat and stir in your cheeses a handful at a time, letting each melt before adding more. If it gets too thick, a splash of that reserved pasta water works wonders. Season with salt and pepper to taste—I like mine peppery to balance the richness.
Tips for Perfect Garlic Butter Steak Bites
Want to take your garlic butter steak bites from good to knock-your-socks-off amazing? Here are my hard-earned kitchen secrets:
- Patience with the pan: Don’t flip those steak cubes too soon! Let them get a proper sear—that golden crust equals flavor city.
- Garlic timing is everything: Add it right at the end so it perfumes the butter without burning. Burnt garlic = bitter bites.
- Cheese sauce rescue: If your sauce gets too thick, stir in pasta water a tablespoon at a time—it’s magic for bringing it back to silky perfection.
- Fresh is best: Grate your own cheese—pre-shredded stuff has anti-caking agents that can make sauces grainy.
- Cut against the grain: When cubing your steak, look for the muscle lines and slice perpendicular—this guarantees tender bites every time.
Follow these simple tricks, and you’ll be making steakhouse-quality meals in your own kitchen!
Serving Suggestions for Garlic Butter Steak Bites
Now that you’ve got this sizzling masterpiece ready, let’s talk about how to serve it up right! My absolute favorite way is piled high in shallow bowls—those cheesy shells soaking up all that garlic butter steak juice? Pure bliss. For sides, roasted asparagus or a crisp green salad cut through the richness perfectly. And don’t forget crusty bread—you’ll want something to sop up every last bit of that sauce. Trust me, no one leaves the table hungry when this dish is on the menu!
Storage and Reheating Instructions
Got leftovers? Lucky you! Store the steak bites and pasta separately in airtight containers—they’ll keep for up to 3 days in the fridge. When reheating, go low and slow! The microwave works in a pinch (30-second bursts, stirring between), but for best results, warm the pasta in a saucepan with a splash of milk to revive that creamy texture. The steak? Quick zap or a brief toss in a hot pan keeps it tender. Just don’t overdo it—nobody likes tough steak or grainy cheese sauce!
Nutritional Information for Garlic Butter Steak Bites
Here’s the scoop on what’s in this delicious meal—keep in mind these numbers are estimates (your exact ingredients may vary slightly). Per serving, you’re looking at about 780 calories with 48g protein—plenty of fuel to keep you satisfied! And remember: nutritional values change based on brands and tweaks to the recipe, so take this as a general guide rather than gospel.
Frequently Asked Questions
Can I use a different cut of steak?
Absolutely! Sirloin is my go-to for its balance of flavor and tenderness, but ribeye or strip steak work beautifully too. Just avoid super lean cuts like filet—they can dry out fast. And if you’re watching the budget? Flank or skirt steak sliced thin against the grain makes a great swap!
How do I prevent the cheese sauce from clumping?
The secret? Low and slow with the cheese! Make sure your roux is smooth before adding milk, and always shred your own cheese—pre-shredded has additives that can make sauces grainy. Take the sauce off the heat when adding cheese, and stir in small handfuls until fully melted. If it seizes up, a splash of warm milk or pasta water will bring it back to life.
Can I make this ahead for meal prep?
You bet—but keep the steak and pasta separate until reheating. The steak bites stay juicy for 3 days in the fridge, and the shells in cheese sauce reheat like a dream with a little extra milk. Pro tip: Under cook the pasta slightly so it doesn’t get mushy when warmed up!
What’s the best way to get a good sear on the steak?
Patience and a hot pan! Dry your steak cubes well with paper towels before cooking, and don’t crowd the skillet—steam is the enemy of crust. Let them sizzle untouched for a full 2 minutes to build that golden-brown magic. And resist the urge to poke and stir—flip just once!
Share Your Experience
Did your family go crazy for these garlic butter steak bites? Snap a pic and tag me—I’d love to see your masterpiece! And if you loved it as much as we do, leave a quick rating so other steak-and-pasta fans can find this recipe too. You can also find more delicious recipes on Pinterest.
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27-Minute Garlic Butter Steak Bites That Steal the Show
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Low Lactose
Description
An easy and savory dish featuring tender steak bites with garlic butter paired with creamy, cheesy shell pasta.
Ingredients
- 1 lb sirloin steak, cut into cubes
- 2 tbsp butter
- 1 tbsp olive oil
- 4 cloves garlic, minced
- Salt & freshly cracked black pepper
- 1 tbsp fresh chopped parsley (for garnish)
- 2 cups shell pasta
- 2 tbsp butter
- 2 tbsp flour
- 2 cups whole milk
- 1½ cups shredded sharp cheddar
- ½ cup mozzarella (optional)
- Salt & pepper to taste
Instructions
- Heat olive oil in a skillet over high heat. Add steak cubes, season with salt and pepper, and sear until crispy and browned. Toss in garlic and butter, cooking for 1–2 mins until fragrant.
- Cook shells in salted boiling water until al dente.
- Melt butter in a saucepan, stir in flour to form a roux. Slowly whisk in milk until smooth, then melt in both cheeses. Season with salt and pepper.
- Drain pasta and fold it into the cheese sauce until every shell is coated.
- Serve steak bites alongside the creamy shells. Garnish with parsley and an extra crack of black pepper.
Notes
- Use fresh garlic for the best flavor.
- Adjust cheese types to your preference.
- Cook steak to your preferred doneness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 780
- Sugar: 8g
- Sodium: 700mg
- Fat: 45g
- Saturated Fat: 22g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 48g
- Cholesterol: 160mg