Description

This comforting skillet dish brings together tender steak bites, sweet cherry tomatoes, and pasta shells in a rich, creamy herb sauce. Perfect for a cozy weeknight dinner or a special occasion at home, it’s easy to make yet feels indulgent, with fresh herbs and Parmesan elevating every bite. Inspired by classic steakhouse flavors, this recipe is a family-friendly favorite that balances richness with freshness.

Ingredients

Scale

12 oz medium pasta shells
1 lb steak (sirloin or ribeye), cut into bite-sized pieces
2 tbsp olive oil
3 cloves garlic, minced
1½ cups cherry tomatoes, halved
1 cup heavy cream
½ cup beef broth
¾ cup freshly grated Parmesan cheese
1 tsp Italian seasoning
½ tsp dried basil (or 1 tbsp fresh chopped basil)
½ tsp dried thyme
Salt and black pepper, to taste
2 tbsp butter
Optional garnish: chopped parsley, red pepper flakes, extra Parmesan

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Instructions

Cook the pasta: Boil pasta shells according to package instructions until al dente. Drain and set aside.
Sear the steak: Season steak bites with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add steak and sear for 3–5 minutes until browned and cooked to your liking. Remove from skillet and set aside.
Cook garlic and tomatoes: Reduce heat to medium, melt butter in the skillet. Add garlic and sauté 1 minute until fragrant. Stir in cherry tomatoes and cook 3–4 minutes until slightly softened.
Make the creamy herb sauce: Pour in heavy cream and beef broth, stirring to combine. Add Parmesan, basil, thyme, and Italian seasoning. Simmer 3–4 minutes until sauce thickens slightly. Season with salt and pepper to taste.
Combine everything: Return steak and cooked pasta to the skillet. Gently toss to coat in the creamy sauce.
Garnish and serve: Sprinkle with chopped parsley, extra Parmesan, and red pepper flakes if desired. Serve immediately.

Notes

For best results, use tender cuts like sirloin or ribeye for the steak.
Slightly undercook pasta to allow it to absorb the sauce perfectly.
Fresh herbs add brightness, but dried herbs work in a pinch.
Customize with vegetables like spinach or mushrooms for added flavor and nutrition.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently with a splash of cream or broth.

Prep Time: 15 minutes
Cook Time: 20–25 minutes