Ingredients<\/u>:<\/b>
\nFor the Steak Bites<\/b>:
\n1 lb sirloin steak (cut into bite-sized cubes)
\nSalt and black pepper, to taste
\n1 tbsp olive oil
\n1 tbsp butter
\n\u00bd tsp smoked paprika
\n\u00bc tsp garlic powder<\/p>\n
For the Pasta<\/b>:
\n10 oz medium pasta shells
\n2 tbsp butter
\n4 cloves garlic, minced
\n1 cup heavy cream
\n\u00bd cup grated Parmesan cheese
\n\u00bd cup low-sodium beef broth
\n\u00bd tsp Italian seasoning
\nSalt and black pepper, to taste
\n1 tbsp chopped fresh parsley (for garnish)<\/p>\n
Directions<\/u>:<\/b>
\nCook the Pasta
\nBring a large pot of salted water to a boil. Add the pasta shells and cook according to package instructions until al dente. Drain, reserving \u00bd cup of the pasta water, and set aside.<\/p>\n
Sear the Steak Bites
\nPat the steak pieces dry with paper towels to help them sear properly. Season generously with salt, pepper, smoked paprika, and garlic powder.
\nHeat 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\u20133 minutes per side until golden brown and cooked to your liking. Remove the steak and set aside.<\/p>\n
Make the Garlic Butter Sauce
\nIn the same skillet, reduce heat to medium and add 2 tablespoons of butter. Stir in minced garlic and saut\u00e9 until fragrant, about 30 seconds.<\/p>\n
Create the Creamy Parmesan Sauce
\nPour 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.<\/p>\n
Combine and Toss
\nAdd 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.<\/p>\n
Serve and Garnish
\nSprinkle with freshly chopped parsley and a little extra Parmesan cheese. Serve warm and enjoy this rich, buttery, and satisfying dish.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: For the Steak Bites: 1 lb sirloin steak (cut into bite-sized cubes) Salt and black pepper, to taste 1…<\/p>\n","protected":false},"author":2,"featured_media":1909,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-1908","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes"],"_links":{"self":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/1908","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1908"}],"version-history":[{"count":1,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/1908\/revisions"}],"predecessor-version":[{"id":1910,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/1908\/revisions\/1910"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/media\/1909"}],"wp:attachment":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1908"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1908"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1908"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}