Ingredients:
1 lb steak, cut into bite-size pieces
2 tbsp olive oil
4 cloves garlic, minced
3 tbsp unsalted butter
1 tsp salt
½ tsp black pepper
½ tsp paprika
½ tsp crushed red pepper flakes (optional)
1 tbsp fresh parsley, chopped
¼ cup grated Parmesan cheese (for garnish)
For the Creamy Parmesan Shells:
12 oz medium pasta shells
2 tbsp unsalted butter
2 cloves garlic, minced
1 cup heavy cream
¾ cup grated Parmesan cheese
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
½ cup reserved pasta water
1 tbsp fresh parsley, chopped (for garnish)
Directions:
1. Bring a large pot of salted water to a boil and cook pasta shells until just al dente. Reserve ½ cup pasta water before draining, then set pasta aside.
2. Heat olive oil in a large skillet over medium-high heat. Season steak pieces with salt, pepper, and paprika. Sear for 4–5 minutes, turning until browned and cooked to your liking. Transfer steak to a plate and set aside.
3. In the same skillet, melt butter and add garlic. Sauté for about 1 minute until fragrant. If using red pepper flakes, stir them in now.
4. Reduce heat to medium-low. Pour in heavy cream, then stir in Parmesan, garlic powder, onion powder, salt, and pepper. Whisk until the sauce is smooth and slightly thickened, about 2–3 minutes.
5. Add cooked pasta to the skillet, tossing until coated in the creamy sauce. If the sauce is too thick, mix in a splash of reserved pasta water.
6. Return steak bites to the skillet and stir gently to combine. Let everything heat through for 1–2 minutes.
7. Sprinkle with parsley and extra Parmesan before serving hot.
Prep Time:10 minutes | Cook Time:15 minutes | Total Time:25 minutes | Servings:4–6