Creamy Garlic Parmesan Steak Pasta – Easy, Cheesy Weeknight Dinner

This Creamy Garlic Parmesan Steak Shells recipe combines juicy, golden-seared steak bites with tender pasta shells coated in a rich, velvety garlic Parmesan

Equipment

• Large pot — Provides enough room for the pasta shells to cook evenly.
• Heavy skillet — Helps sear the steak and develop flavorful browned bits.
• Colander — Drains the pasta quickly while allowing you to reserve some pasta water.
• Sharp knife — Cuts the steak into evenly sized cubes.
• Tongs or a wooden spoon — Makes tossing the steak and pasta through the sauce easy.
• Measuring cups and spoons — Help maintain consistent sauce proportions.

Ingredients

• 1 lb (450 g) sirloin steak, cut into bite-sized cubes
• 12 oz (340 g) medium pasta shells
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter, divided
• 4 garlic cloves, minced
• 1 cup (240 ml) heavy cream
• ¾ cup (75 g) freshly grated Parmesan cheese
• 1 cup (100 g) shredded mozzarella cheese
• ½ cup (120 ml) reserved pasta water, as needed
• 1 teaspoon Italian seasoning
• ½ teaspoon smoked paprika, optional
• ½ teaspoon black pepper
• ½ teaspoon salt, or to taste
• 2 tablespoons chopped fresh parsley
• Pinch of red pepper flakes, optional

• Sirloin gives you a good balance of flavor, tenderness, and protein.
• Freshly grated Parmesan generally melts more smoothly than pre-shredded cheese.
• Reserve pasta water before draining; its starch helps the sauce cling to the shells.
• For a higher-protein variation, replace regular shells with a protein-enriched pasta and follow its package cooking instructions.

Instructions

1. Cook the pasta — 10–12 minutes

1. Bring a large pot of salted water to a boil over high heat. Add the pasta shells and cook according to the package instructions until al dente.
2. Reserve ½ cup of pasta water, then drain the shells.
3. Visual cue: The shells should be tender but still hold their shape. Avoid overcooking, as they will be returned to the hot sauce.

2. Season the steak — 3 minutes

1. Pat the steak cubes dry with paper towels. Season with salt, black pepper, Italian seasoning, and optional smoked paprika.
2. Drying the beef helps it brown instead of releasing excess moisture into the pan.

3. Sear the steak — 5–7 minutes

1. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
2. Add the steak in a single layer, working in batches if necessary. Sear for approximately 2–3 minutes per side, adjusting the time according to the cube size and desired doneness.
3. Transfer the steak to a clean plate once cooked to your preference.
4. High-protein tip: Choose lean sirloin and trim visible excess fat to keep the protein-to-calorie balance favorable.

4. Make the garlic cream sauce — 4–5 minutes

1. Reduce the heat to medium-low. Add the remaining tablespoon of butter and the minced garlic.
2. Cook for 30–60 seconds, stirring until fragrant but not browned. Pour in the heavy cream and simmer gently for 2–3 minutes, stirring occasionally.
3. Visual cue: The cream should look smooth and slightly thickened, with small gentle bubbles rather than a vigorous boil.

5. Add the cheeses — 2–3 minutes

1. Lower the heat and gradually stir in the Parmesan until melted. Add the mozzarella and stir until the sauce becomes creamy and stretchy.
2. If the sauce is too thick, add reserved pasta water a tablespoon at a time until it reaches a silky, spoon-coating consistency.

6. Combine the pasta and steak — 2–3 minutes

1. Add the drained pasta shells to the skillet and toss gently until the sauce fills and coats the shells.
2. Return the steak and any accumulated juices to the pan. Toss for another 1–2 minutes over low heat, just until everything is warmed through.
3. Avoid extended simmering so the steak stays tender and the cheese sauce remains smooth.

7. Garnish and serve

1. Sprinkle with fresh parsley and optional red pepper flakes. Taste and adjust the seasoning before serving immediately.
2. For a balanced, protein-focused plate, serve with steamed broccoli, sautéed spinach, or a fresh green salad.

Notes

For a lighter sauce: Replace some heavy cream with whole milk, adding it gradually to maintain the consistency. For extra vegetables: Add sliced mushrooms after searing the steak, or stir baby spinach into the sauce just before adding the pasta. For a stronger garlic flavor: Add a small pinch of garlic powder along with the fresh garlic. For a smoother sauce: Grate the Parmesan finely and add it over low heat. For dairy allergies: This recipe contains butter, cream, Parmesan, and mozzarella; dairy-free substitutes can be used, although the flavor and texture will change. For gluten-free eating: Use certified gluten-free pasta shells and check seasoning labels. For safe handling: Keep raw beef separate from ready-to-eat ingredients and wash utensils and surfaces after contact with raw meat. For a lighter sauce: Replace some heavy cream with whole milk, adding it gradually to maintain the consistency. For extra vegetables: Add sliced mushrooms after searing the steak, or stir baby spinach into the sauce just before adding the pasta. For a stronger garlic flavor: Add a small pinch of garlic powder along with the fresh garlic. For a smoother sauce: Grate the Parmesan finely and add it over low heat. For dairy allergies: This recipe contains butter, cream, Parmesan, and mozzarella; dairy-free substitutes can be used, although the flavor and texture will change. For gluten-free eating: Use certified gluten-free pasta shells and check seasoning labels. For safe handling: Keep raw beef separate from ready-to-eat ingredients and wash utensils and surfaces after contact with raw meat.

Nutrition

Calories: 650 kcal · Protein: 39 g · Fat: 32 g · Carbohydrates: 55 g · Fiber: 3 g · Sugar: 4 g · Sodium: 650 mg