Description
A mouthwatering recipe featuring juicy garlic butter steak bites paired with creamy chipotle white cheddar shells. Tender steak cubes are seared in a cast-iron skillet with fragrant garlic butter, while pasta shells are coated in a smoky, spicy chipotle cheddar sauce for a deliciously comforting meal perfect for weeknight dinners.
Ingredients
Scale
Steak Bites
- 1 lb Sirloin or Ribeye Steak (For a leaner option, consider filet mignon.)
- 2 tbsp Butter (Can substitute with olive oil for a lighter flavor.)
- 3 Cloves Garlic, minced (Garlic powder can be used as an alternative.)
- 1 tsp Salt (Adjust based on taste preference.)
- 0.5 tsp Black Pepper (White pepper can be used for a milder flavor.)
Creamy Chipotle White Cheddar Shells
- 2 Chipotle Peppers in Adobo, finely chopped (Adjust amount for spice level.)
- 1 cup White Cheddar Cheese, shredded (Sharp cheddar or Monterey Jack can be substituted.)
- 1 cup Heavy Cream (Half-and-half is a lighter alternative.)
- 8 oz Pasta Shells (Any pasta shape can work.)
- 1 tbsp Fresh Parsley, chopped (Can be omitted if desired.)
Instructions
- Prepare the steak: Pat the steak dry using paper towels to remove excess moisture. Cut the steak into bite-sized cubes and season evenly with salt and black pepper to enhance flavor.
- Sear the steak bites: Heat a cast-iron skillet over medium-high heat. Add the seasoned steak cubes and sear for 1 to 2 minutes on each side until a golden-brown crust forms, locking in the juices.
- Sauté garlic in butter: Lower the heat to medium, add butter and minced garlic to the skillet, and sauté for about 30 seconds until the garlic is fragrant, being careful not to burn it.
- Toss steak in garlic butter: Return the seared steak bites to the skillet, toss them in the garlic butter mixture, and cook for an additional 1 to 2 minutes to infuse flavors thoroughly.
- Cook the pasta: Bring a pot of salted water to a boil, add the pasta shells, and cook according to package instructions until al dente, then drain.
- Make the chipotle cheddar sauce: In a separate saucepan, gently warm the heavy cream over medium heat. Stir in the chopped chipotle peppers and shredded white cheddar cheese until the cheese melts smoothly, creating a creamy, spicy sauce.
- Combine pasta and sauce: Toss the drained pasta shells with the creamy chipotle white cheddar sauce, ensuring each shell is evenly coated with the rich sauce.
- Serve: Plate the creamy chipotle white cheddar shells and top with the juicy garlic butter steak bites. Garnish with chopped fresh parsley for a pop of color and fresh flavor. Enjoy!
Notes
- If preferred, substitute filet mignon for a leaner steak option.
- Butter can be replaced with olive oil for a lighter taste.
- Adjust chipotle peppers quantity for desired spice level.
- Use garlic powder if fresh garlic is unavailable.
- Any pasta shape can replace shells based on preference.
- Fresh parsley garnish is optional but adds brightness.
