Best Garlic Butter Steak Bites & Parmesan Alfredo Shells

This dish combines two incredible comfort foods in one meal—tender, juicy garlic butter steak bites paired with creamy parmesan Alfredo shells. It’s a rich, satisfying, and restaurant-worthy dinner I can make right at home. The garlicky seared steak melts in my mouth, and the pasta shells are coated in a smooth, cheesy Alfredo sauce that perfectly balances the savory flavors of the meat.

Why You’ll Love This Recipe

I love this recipe because it’s indulgent yet easy to make. Everything comes together in under 40 minutes, and I don’t need any complicated ingredients. The garlic butter adds amazing flavor to the steak without overpowering it, while the Alfredo shells offer the perfect creamy contrast. It’s a complete meal that feels special without requiring too much effort, and it’s always a hit at the dinner table.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the steak bites:

• Sirloin or ribeye steak, cut into bite-sized cubes

• Salt and pepper

• Garlic (minced)

• Butter

• Olive oil

• Fresh parsley (optional for garnish)

For the parmesan Alfredo shells:

• Medium pasta shells

• Heavy cream

• Parmesan cheese (freshly grated)

• Butter

• Garlic (minced)

• Salt and black pepper

• Nutmeg (optional, for a subtle warmth)

directions

1. Cook the pasta shells:
I bring a large pot of salted water to a boil and cook the shells according to package directions. I drain them and set aside, reserving a bit of pasta water.

2. Make the Alfredo sauce:
In a saucepan, I melt butter over medium heat. I add the minced garlic and cook for about 1 minute until fragrant. Then I pour in the heavy cream and let it simmer for 2–3 minutes. I stir in the grated parmesan, a pinch of salt, pepper, and a touch of nutmeg. I cook it until the cheese melts and the sauce is smooth. If it’s too thick, I add a splash of reserved pasta water. I stir in the cooked shells and set it aside, keeping it warm.

3. Sear the steak bites:
I season the steak cubes generously with salt and pepper. I heat olive oil in a large skillet over high heat and add the steak in a single layer. I sear them for 1–2 minutes per side, working in batches if needed so they brown instead of steam. When all the steak is seared, I lower the heat and add butter and garlic. I toss the steak bites in the garlic butter for another 1–2 minutes until coated and fragrant.

4. Assemble and serve:
I spoon the creamy Alfredo shells onto a plate or into a bowl, top with garlic butter steak bites, and sprinkle with chopped parsley if I have it. Then I dig in while it’s hot and fresh.

Servings and timing

This recipe serves 4 people generously. It takes about 15 minutes to prep and 20–25 minutes to cook, making it a full meal ready in under 40 minutes.

Variations

• I sometimes swap the steak for chicken or shrimp when I want a lighter protein.

• I add steamed broccoli or sautéed mushrooms to the Alfredo shells for extra texture and nutrition.

• For a spicier version, I sprinkle crushed red pepper flakes into the garlic butter or Alfredo sauce.

• I use penne, fettuccine, or even gnocchi instead of shells, depending on what I have.

• When I want it extra rich, I finish the Alfredo sauce with a splash of white wine before adding the cheese.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the pasta and steak bites separately over low heat on the stove or in the microwave in short intervals. I add a splash of cream or milk to the pasta while reheating to bring the sauce back to life. I avoid freezing the Alfredo sauce—it can separate after thawing.

FAQs

What’s the best cut of steak for steak bites?

I like using sirloin for its balance of tenderness and affordability. Ribeye is richer and more flavorful but also more expensive.

Can I make the Alfredo sauce ahead of time?

Yes, but I find it’s best served fresh. If I do make it ahead, I store it separately and reheat it gently, stirring in a little milk or cream to loosen it up.

How do I keep the steak bites juicy?

I make sure the pan is very hot before searing, and I don’t overcrowd it. I also avoid overcooking—just a quick sear on each side keeps them juicy.

Can I use pre-grated Parmesan?

Freshly grated Parmesan melts smoother and tastes better, but in a pinch, I’ve used the pre-grated kind. I avoid the powdery shelf-stable type, though—it doesn’t melt well.

Is this recipe kid-friendly?

Absolutely. The creamy pasta and buttery steak are mild and comforting. I usually leave out the garlic for younger eaters or go lighter on seasoning if needed.

Conclusion

Garlic Butter Steak Bites & Parmesan Alfredo Shells is the kind of meal I turn to when I want something comforting, rich, and totally satisfying. The flavors are bold but balanced, the texture is indulgent, and best of all—it’s easy enough to make on a weeknight. Whether I’m cooking for family or just treating myself, this dish always hits the spot.