Garlic Butter Steak Bites & Creamy Parmesan Shells.

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🥩 Garlic Butter Steak Bites

Ingredients (Serves 3–4)

  • 1½ lb (680 g) sirloin or ribeye steak, cut into bite-size cubes

  • 1 tsp salt

  • ½ tsp black pepper

  • ½ tsp paprika

  • ½ tsp garlic powder

  • 2 tbsp olive oil

  • 3 tbsp unsalted butter

  • 4 cloves garlic, minced

  • 1 tbsp fresh parsley, chopped (optional)

Instructions

  1. Season the steak

    • Pat steak dry.

    • Toss with salt, pepper, paprika, and garlic powder.

  2. Sear

    • Heat olive oil in a large skillet over medium-high heat.

    • Add steak bites in a single layer (work in batches if needed).

    • Sear 2–3 minutes per side until browned.

    • Remove steak from pan and set aside.

  3. Garlic butter

    • Lower heat to medium.

    • Add butter and minced garlic to the skillet.

    • Cook 30–60 seconds until fragrant (don’t burn).

  4. Combine

    • Return steak to pan.

    • Toss in garlic butter for 1–2 minutes.

    • Sprinkle with parsley and remove from heat.

🧀 Creamy Parmesan Shells

Ingredients

  • 12 oz (340 g) medium pasta shells

  • 2 tbsp butter

  • 2 cloves garlic, minced

  • 1 cup heavy cream

  • ½ cup milk

  • 1 cup freshly grated Parmesan cheese

  • ½ tsp salt

  • ¼ tsp black pepper

  • ¼ tsp Italian seasoning (optional)

  • ¼ cup reserved pasta water

Instructions

  1. Cook pasta

    • Boil shells in salted water until al dente.

    • Reserve ¼ cup pasta water, then drain.

  2. Make sauce

    • In a pan over medium heat, melt butter.

    • Add garlic and cook 30 seconds.

    • Pour in cream and milk.

    • Simmer 3–4 minutes, stirring.

  3. Add cheese

    • Lower heat.

    • Stir in Parmesan until smooth.

    • Season with salt, pepper, and Italian seasoning.

  4. Combine

    • Add pasta to sauce.

    • Stir in reserved pasta water a little at a time until creamy.

🍽️ To Serve

  • Plate creamy shells.

  • Top with garlic butter steak bites.

  • Optional: extra Parmesan or parsley.

❓ Quick Q & A

Q: What steak works best?
A: Sirloin (lean) or ribeye (juicy). Avoid stew meat.

Q: Can I use milk instead of heavy cream?
A: Yes, but the sauce will be thinner. Add extra Parmesan to thicken.

Q: How do I keep steak tender?
A: Don’t overcrowd the pan and don’t overcook — hot pan, quick sear.

Q: Can I add veggies?
A: Absolutely — mushrooms, spinach, or broccoli work great.

Q: Reheating tips?
A: Reheat gently on the stove with a splash of milk or cream.

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