Garlic Butter Steak Bites & Shells

Image courtesy of New Healthy Recipes

10 minutes

20 minutes

30 minutes

4-5

12 oz. medium pasta shells
1 lb. sirloin steak, cut into bite-size cubes. In lieu of sirloin steak, you can use tri-tip (similar texture) or New York strip (pricier but more tender)
1 Tbsp. olive oil
3 Tbsp. butter
3 cloves garlic, minced
1 cup heavy cream
½ cup beef broth
¾ cup grated Parmesan cheese
½ tsp. salt
½ tsp. black pepper
½ tsp. paprika
½ tsp. Italian seasoning
1 Tbsp. chopped parsley

Bring a large pot of salted water to a boil and cook pasta shells 8–10 minutes until al dente; drain and set aside.
Heat olive oil in a large skillet over medium-high heat.
Season steak with salt, pepper, paprika, and Italian seasoning.
Add steak to the skillet and sear 2–3 minutes per side until browned. Remove and set aside.
In the same skillet, melt butter and sauté garlic 30 seconds until fragrant.
Pour in beef broth and heavy cream, scraping up browned bits from the pan. Simmer 3–4 minutes.
Stir in Parmesan cheese until melted and smooth.
Add cooked pasta shells and steak back to the skillet and toss gently to coat.
Cook 2–3 minutes until heated through. Garnish with parsley and serve warm.

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