Garlic Butter Steak Bites with Creamy Cheesy Shell Pasta

Garlic butter steak bites

• 1½ lb (680 g) sirloin, ribeye or strip steak, about 1½ inches (4 cm) thick, cut into 1-inch (2.5 cm) cubes
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp onion powder
• 1 tsp kosher salt
• ½ tsp black pepper
• ¼ tsp cayenne pepper
• 2 tbsp avocado or vegetable oil, for searing
• 3 tbsp (43 g) unsalted butter, for the garlic butter
• 4 garlic cloves, minced
• 1 tbsp chopped fresh parsley, for the garlic butter

Creamy cheesy shells

• 12 oz (340 g) medium pasta shells
• 1 tbsp kosher salt, for the pasta water
• 4 tbsp (57 g) unsalted butter, for the cheese sauce
• ¼ cup (30 g) all-purpose flour
• 2½ cups (600 ml) whole milk
• ½ cup (120 ml) heavy cream
• 2½ cups (280 g) shredded sharp yellow cheddar, from a block
• ½ cup (50 g) finely grated Parmesan, from a block
• 1 tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp Dijon mustard
• ½ tsp kosher salt, plus more to taste
• 1 cup (240 ml) pasta cooking water, reserved, you will use about ¼ cup

Warm orange cheese dip

• ¾ cup (180 ml) cheese sauce, scooped out before the shells go in
• 2 tbsp heavy cream
• 1 tsp smoked paprika
• ⅛ tsp cayenne pepper

To finish

• 2 tbsp chopped fresh parsley
• ¼ tsp smoked paprika or cayenne, for dusting

1. Season the steakPat the steak dry and cut it into 1-inch (2.5 cm) cubes. Toss the cubes with the garlic powder, paprika, onion powder, salt, pepper and cayenne. Leave them at room temperature for 20 minutes while you shred the cheese from the blocks.Every cube is evenly coated in a dark red-brown rub.⏱ 20 min timer, rest
2. Boil the shellsBoil the shells in 4 quarts (4 L) of water with the salt, 1 minute short of the package time (usually 8 to 9 minutes). Scoop out 1 cup (240 ml) of the cooking water, then drain without rinsing.The shells are firm in the center, because they finish cooking in the sauce.⏱ 8 min timer
3. Make the cheese sauceMelt the butter in a large, wide pot over medium heat. Whisk in the flour and cook 1 minute without browning. Slowly whisk in the milk and cream and simmer gently, stirring often, for 4 to 5 minutes, until it coats the back of a spoon. Take the pot off the heat and stir in the cheddar a handful at a time, then the Parmesan, garlic powder, paprika, mustard and salt until smooth.The sauce is smooth and glossy, golden-yellow, with no grainy bits.⏱ 5 min timer, simmer
4. Toss the shells and make the dipScoop ¾ cup (180 ml) of the cheese sauce into a small saucepan. Add the shells and ¼ cup (60 ml) of the pasta water to the sauce left in the pot and toss until every shell is coated, adding more water a splash at a time if it tightens. Cover to keep warm. Warm the scooped-out sauce over low heat with the cream, paprika and cayenne, stirring until smooth.The sauce pools inside every shell, and the dip is thicker and a deeper orange.
5. Sear the steak bitesHeat a 12-inch cast-iron or other heavy skillet over high heat until it just starts to smoke. Add 1 tablespoon of the oil and half the steak in a single layer. Sear 1 to 1½ minutes per side, turning each cube to brown all sides, about 4 to 5 minutes in all. Move it to a plate and repeat with the rest of the oil and steak. Return all the steak to the pan, drop the heat to low, add the butter and garlic and toss 30 seconds. Take the pan off the heat, toss with the parsley and rest 3 minutes.Dark, crusty outsides and pink, juicy centers when you cut one open (130 to 135°F / 54 to 57°C).⏱ 5 min timer, per batch
6. Plate and serveSpread the shells on a large wooden board or platter. Pile the steak bites in a diagonal line down the middle and spoon the garlic butter from the pan over them. Set the warm dip in a small dark bowl at the top. Scatter the parsley over everything and dust the shells lightly with paprika or cayenne.Pink-centered steak cubes sit on creamy, golden shells, with a bowl of orange dip beside them.

• Pat the steak dry and get the pan very hot. Moisture and a lukewarm pan steam the meat instead of searing it. Heat the skillet until it just starts to smoke.
• Sear in two batches. A crowded pan drops the heat, and the cubes turn gray. Leave each side alone for the full minute so a dark crust forms.
• Cut evenly. Aim for 1-inch (2.5 cm) cubes so every piece finishes at the same time. Trim any large pieces of fat or silver skin first.
• Pink in the middle. Your photo shows medium-rare centers, which is about 130 to 135°F (54 to 57°C). USDA guidance for steak is 145°F (63°C) with a 3-minute rest, so cook a minute or two longer if you prefer that.
• Shred the cheese from blocks and stir it in off the heat, a handful at a time. Pre-shredded cheese is coated in starch and makes the sauce grainy.
• Undercook the shells by a minute. They finish in the sauce, and the sauce collects in their hollows.
• Loosen with pasta water, not more cream. The sauce also thickens as it stands. The dip firms up as it cools, so warm it with a splash of milk if needed.
• Scaling: The servings buttons change the ingredient list. Step text keeps the original 6-serving amounts. For 12 servings, sear the steak in four batches and use a bigger pot for the pasta.

Nutrition is an estimate per serving. Contains dairy and wheat, so it is not gluten-free as written.

Easy swaps

Steak: sirloin is the best value, ribeye is the most tender and strip steak is in between. Cut steaks thicker than 1 inch into bigger cubes so the inside stays pink.

Chicken or shrimp: use 1½ lb (680 g) boneless chicken breast or thigh cubes, seared 3 to 4 minutes per side to 165°F (74°C). Large shrimp need about 2 minutes per side.

Other pasta: cavatappi, elbows or cellentani hold the sauce just as well. Cook them 1 minute short of the package time.

Cheese: Colby-Jack, gouda or pepper jack replace the cheddar. Pepper jack adds some heat.

More heat: add ¼ tsp more cayenne to the dip, or a few drops of hot sauce to the sauce.

Lighter sauce: replace the cream with whole milk and keep the simmer gentle so it doesn’t split.

Gluten-free: use gluten-free shells and a 1:1 gluten-free flour blend, and follow the pasta package time.

Make ahead: season the steak up to 12 hours ahead and refrigerate it, then let it sit out 20 minutes. Make the cheese sauce up to 2 days ahead and rewarm it with a splash of milk.

Storage and reheating

Fridge: keep the steak, pasta and dip in separate airtight containers for 3 to 4 days.

Reheat: warm the pasta in a skillet over low heat with a splash of milk, stirring until creamy. Heat the steak for just 1 to 2 minutes in a hot skillet so it doesn’t overcook.

Freezer: not recommended, because the cheese sauce can split when thawed.