Garlic Butter Steak Shells with Creamy Parmesan Sauce

Ingredients:
For the Steak Bites:
1 lb sirloin steak (cut into bite-sized cubes)
Salt and black pepper, to taste
1 tbsp olive oil
1 tbsp butter
½ tsp smoked paprika
¼ tsp garlic powder

For the Pasta:
10 oz medium pasta shells
2 tbsp butter
4 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
½ cup low-sodium beef broth
½ tsp Italian seasoning
Salt and black pepper, to taste
1 tbsp chopped fresh parsley (for garnish)

Directions:
Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package instructions until al dente. Drain, reserving ½ cup of the pasta water, and set aside.

Sear the Steak Bites
Pat the steak pieces dry with paper towels to help them sear properly. Season generously with salt, pepper, smoked paprika, and garlic powder.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the steak bites in a single layer (work in batches if necessary) and sear for 2–3 minutes per side until golden brown and cooked to your liking. Remove the steak and set aside.

Make the Garlic Butter Sauce
In the same skillet, reduce heat to medium and add 2 tablespoons of butter. Stir in minced garlic and sauté until fragrant, about 30 seconds.

Create the Creamy Parmesan Sauce
Pour in heavy cream and beef broth. Stir well and bring to a gentle simmer. Add Parmesan cheese and Italian seasoning, whisking until the sauce becomes smooth and creamy. Season with salt and pepper to taste.

Combine and Toss
Add the cooked pasta shells to the sauce and toss until evenly coated. Stir in a splash of reserved pasta water if the sauce feels too thick. Return the steak bites to the skillet and toss gently to coat everything in the creamy garlic Parmesan goodness.

Serve and Garnish
Sprinkle with freshly chopped parsley and a little extra Parmesan cheese. Serve warm and enjoy this rich, buttery, and satisfying dish.