Garlic Butter Steak Bites & Creamy Parmesan Shells
👩🍳 Step-by-Step Instructions
Step 1: Sear the Steak Bites 🥩🔥
- Pat the cubed steak completely dry with paper towels. Toss the steak bites with the olive oil, onion powder, salt, and plenty of cracked black pepper until evenly coated.
- Heat a large, heavy skillet (cast iron works best!) over high heat. You want the pan smoking hot to get that perfect restaurant crust!
- Add the steak bites in a single layer. Let them sear undisturbed for 2 minutes to develop a deep brown crust, then flip and cook for another 1 to 2 minutes.
- Turn the heat down to medium. Drop in the 3 tbsp of butter and the minced garlic. Toss the steak bites continuously in the melting garlic butter for about 1 minute until fragrant. Immediately transfer the steak and all the garlic butter juices to a clean plate and cover with foil.
Step 2: Simmer the Pasta Shells 🐚💧
- Do not wipe out the skillet! There is a goldmine of flavor left at the bottom. Turn the heat to medium-high and pour in the 2 cups of chicken broth, 1 cup of heavy cream, and 1 tbsp of Italian seasoning.
- Bring the liquid to a gentle boil, scraping up the browned bits from the bottom of the pan with a wooden spoon.
- Stir in the 8 oz of pasta shells. Reduce the heat to medium, cover with a lid, and let it simmer for 8 to 10 minutes (stirring occasionally) until the shells are tender and the liquid has reduced into a thick sauce.
Step 3: Make it Ultra-Creamy 🧀🌀
- Remove the skillet from the heat.
- Stir in the 1 cup of freshly grated Parmesan cheese a handful at a time, mixing vigorously until the cheese melts completely into a glossy, velvety, thick white sauce.
