Description
A creamy, hearty, and colorful comfort meal that combines tender steak bites, al dente pasta shells, and crisp vegetables in a rich, garlicky cheese sauce. Perfect for busy weeknights or cozy family dinners, this one-pan dish brings together everything you love about steakhouse flavor and creamy pasta in one irresistible skillet.
Ingredients
-
12 oz medium pasta shells
1 lb steak (sirloin or ribeye), cut into bite-sized pieces
2 tbsp olive oil
3 tbsp butter
4 cloves garlic, minced
1 cup broccoli florets
1 cup sliced bell peppers (any color)
1 cup heavy cream
¾ cup shredded mozzarella cheese
½ cup grated parmesan cheese
½ tsp garlic powder
½ tsp smoked paprika
Salt and black pepper, to taste
Fresh parsley, for garnish
Instructions
-
Bring a large pot of salted water to a boil. Cook the pasta shells according to package directions until al dente. Drain and set aside.
-
Heat olive oil in a large skillet over medium-high heat. Season the steak bites with salt, pepper, garlic powder, and smoked paprika.
-
Add steak to the skillet and sear for 4–6 minutes, turning occasionally, until browned and cooked through. Remove the steak and set aside.
-
In the same skillet, melt butter. Add minced garlic and sauté for 30 seconds until fragrant.
-
Add broccoli florets and sliced bell peppers, cooking for 4–5 minutes until tender-crisp.
-
Reduce heat to medium-low. Pour in heavy cream and whisk to combine with the pan drippings.
-
Stir in mozzarella and parmesan cheeses, whisking until smooth and creamy. Taste and adjust seasoning with salt and pepper.
-
Add the cooked pasta and steak back into the skillet. Toss gently to coat everything evenly in the sauce.
-
Let it simmer for 1–2 minutes to absorb the flavors.
-
Garnish with fresh parsley and extra parmesan before serving.
Notes
-
Sirloin or ribeye works best for tender, juicy steak bites.
-
To lighten the sauce, substitute half-and-half for heavy cream.
-
For extra veggies, add mushrooms, spinach, or asparagus.
-
Use freshly grated parmesan for the smoothest, creamiest sauce.
-
Store leftovers in an airtight container for up to 3 days and reheat gently with a splash of milk to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes