Creamy Garlic Steak Shell Pasta

Creamy Garlic Steak Shell Pasta combines juicy, seared sirloin steak with tender shell pasta coated in a rich garlic-Parmesan cream sauce. The shells hold onto every bit of the creamy sauce, while mozzarella adds extra cheesiness and fresh parsley brightens the dish.

Servings: 4–6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

🛒 Ingredients

For the Steak

• 1½ lb sirloin steak, cut into bite-size pieces
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• ½ tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• Pinch of red pepper flakes

For the Pasta & Creamy Sauce

• 12 oz medium shells or conchiglie
• 2 tbsp butter
• 4 cloves garlic, minced
• 1 cup beef broth
• 1 cup heavy cream
• ¾ cup freshly grated Parmesan
• ½ cup shredded mozzarella
• ½ tsp Italian seasoning
• ½ tsp paprika
• ¼ tsp red pepper flakes, or to taste
• ½ cup reserved pasta water, as needed
• 2 tbsp fresh parsley, chopped
• Salt and black pepper, to taste

👩‍🍳 Instructions

1. Cook the Pasta

Bring a large pot of generously salted water to a boil.

Cook the shells until just al dente, following the package directions. Before draining, reserve about ½ cup pasta water.

Drain the pasta and set aside.

2. Season the Steak

Place the bite-size steak pieces in a bowl.

Add garlic powder, Italian seasoning, smoked paprika, salt, black pepper, and red pepper flakes. Toss well until evenly coated.

3. Sear the Steak

Heat olive oil in a large skillet over medium-high to high heat.

Add the steak in a single layer. Work in batches if necessary to prevent overcrowding.

Sear for approximately 2–3 minutes per side, until nicely browned and cooked to your preferred doneness.

Transfer the steak to a plate and set aside.

4. Build the Garlic Sauce

Reduce the skillet heat to medium.

Add 2 tablespoons butter. Once melted, add the minced garlic and cook for about 30 seconds, just until fragrant.

Pour in the beef broth and scrape the browned bits from the bottom of the skillet.

5. Make It Creamy

Add the heavy cream, Italian seasoning, paprika, and red pepper flakes.

Bring to a gentle simmer and cook for 2–4 minutes, stirring occasionally.

6. Add the Cheese

Reduce the heat to low.

Gradually stir in the Parmesan and mozzarella until the cheese melts and the sauce becomes smooth and creamy.

If the sauce becomes too thick, add reserved pasta water a little at a time until you reach your desired consistency.

7. Combine Everything

Add the cooked shells to the skillet.

Toss gently until every shell is coated with the creamy garlic sauce.

Fold the seared steak back into the pasta and cook for another 1–2 minutes, just until everything is heated through.

8. Finish & Serve

Stir in fresh parsley.

Taste and adjust with additional salt, black pepper, or red pepper flakes.

Serve immediately with extra Parmesan if desired.

📝 Recipe Notes

• Don’t overcrowd the steak: Searing in batches gives you a much better browned crust.
• Use freshly grated Parmesan for the smoothest sauce.
• Keep the heat low when adding cheese to help prevent the sauce from becoming grainy.
• Save the pasta water before draining—it contains starch that helps loosen and emulsify the sauce.
• Sirloin works particularly well because it cooks quickly and has a rich beefy flavor.
• For the best texture, don’t overcook the steak before adding it back to the pasta.

🔥 Helpful Tips

For extra-creamy pasta: Add 1–2 tablespoons more Parmesan and a splash of pasta water.

For more garlic flavor, add another minced garlic clove to the sauce.

For a spicy kick: Increase the red pepper flakes or add a pinch of cayenne.

For extra steak flavor: Let the steak sit undisturbed in the skillet for the first 1–2 minutes to develop a good sear.

For a restaurant-style finish: Top with freshly grated Parmesan, chopped parsley, and a little freshly cracked black pepper.

🍽️ Serving Suggestions

Serve with:

• Garlic bread
• Crusty French bread
• Caesar salad
• Roasted broccoli
• Sautéed green beans
• Simple mixed greens
• Roasted asparagus

📊 Approximate Nutritional Information

Estimated per serving, assuming 6 servings. Actual values will vary depending on the steak, cream, cheese, and portion sizes.

• Calories: ~700–750 kcal
• Protein: ~43–48 g
• Fat: ~42–48 g
• Carbohydrates: ~45–50 g
• Fiber: ~2–3 g
• Sugar: ~3–5 g
• Sodium: ~800–1,100 mg

❤️ Recipe Benefits

• High in protein: Sirloin steak and Parmesan provide substantial protein.
• Satisfying: Steak, pasta, cream, and cheese make this a hearty comfort-food meal.
• Good source of calcium: Parmesan and mozzarella contribute calcium.
• Quick for a steak dinner: Bite-size steak cooks much faster than a whole steak.
• Family-friendly: Creamy pasta and mild garlic flavor make it an easy crowd-pleaser.

❓ Frequently Asked Questions

Can I use another cut of steak?
Yes. Ribeye, New York strip, tenderloin, or top sirloin can all work. Choose a tender cut that cooks quickly.

Can I use milk instead of heavy cream?
You can, but the sauce will be thinner and less rich. Half-and-half is a closer substitute.

Can I use another pasta shape?
Absolutely. Penne, rigatoni, rotini, or cavatappi all work well. Shells are especially good because they capture the creamy sauce.

Why did my cheese sauce become grainy?
The heat may have been too high when the cheese was added. Lower the heat and gradually incorporate freshly grated cheese.

Can I make this ahead of time?
It’s best served immediately, but leftovers can be refrigerated and gently reheated with a splash of cream, milk, or broth.

How long do leftovers last?
Store in an airtight container in the refrigerator and use within 3–4 days.

Can I freeze it?
Cream-based pasta sauces can separate after freezing, so freezing isn’t recommended for the best texture.

How do I make the sauce thinner?
Add reserved pasta water a tablespoon or two at a time until the sauce reaches the desired consistency.