Garlic Butter Steak Bites with Cheesy Shells
Seared garlic butter sirloin cubes over medium shells tossed in a creamy white cheddar and Monterey Jack sauce.
Equipment
- Large skillet
- Large saucepan
- Large pot
Ingredients
Main Ingredients
- 24 oz sirloin steak cut into 1 inch cubes
- 4 tbsp butter for the steak, divided
- 4 cloves garlic minced
- 2 tbsp Cajun seasoning
- 1 tsp smoked paprika
- ¼ tsp black pepper
- 1 tsp salt
- 2 tbsp olive oil
- 16 oz medium shell pasta
- 6 tbsp butter for the sauce
- ¼ cup all purpose flour
- 3 cup whole milk
- 4 oz cream cheese softened
- 1 cup white cheddar cheese shredded, plus 1/2 cup more
- ½ cup Monterey Jack cheese shredded
- 1 tbsp hot sauce adjust to taste preference
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
Cooking
- Season. Toss the steak with the Cajun seasoning, smoked paprika, salt, and pepper.
- Sear. Heat the oil and 2 tbsp butter and sear half the steak 3 minutes per side. Repeat with the rest and 2 more tbsp butter, add the garlic for 30 seconds, and toss.
- Boil. Cook the shells in salted water until al dente and drain.
- Sauce. Melt 6 tbsp butter, whisk in the flour 2 minutes, then whisk in the milk until slightly thick. Stir in the cream cheese, cheddar, and Monterey Jack, then the hot sauce, garlic powder, and onion powder.
- Combine. Stir the shells into the sauce and top with the steak bites.
Notes
Substitutions: Use ribeye tips for sirloin and elbows for shells.
Tips: Keep the sauce at a gentle simmer and shred the cheese fresh.
Storage: Refrigerate up to 3 days and reheat with a splash of milk.
Nutrition is calculated per serving.