We invited my husband’s old college mentor—Mr. Harris—for dinner while he was passing through town. He’s the kind of guest who brings a bottle of wine you’ve never heard of and stories you’ll never forget. A quiet man with a sharp wit and a lifelong appreciation for good food. I wanted to make something special, something hearty but unfussy.
The kind of dish that sparks conversation and makes people linger at the table just a little longer. That afternoon, my daughter helped me cube the steak while my son spun pasta shells around in a strainer like they were marbles. The house smelled like garlic and butter by the time our guest arrived, and he noticed it the second he stepped through the door.
Dinner stretched on for hours. Mr. Harris kept pausing mid-story to comment on the steak—how perfectly seared it was, how the sauce hugged the shells without drowning them. By the end of the night, I had written down the recipe for him on a napkin. He tucked it into his jacket like a postcard.
That meal reminded me that comfort food doesn’t have to be complicated. Sometimes, it just takes a bit of garlic, butter, and good company to turn a Tuesday night into something unforgettable.
Short Description
This creamy Garlic Butter Steak and Pasta recipe combines juicy steak bites sautéed in garlicky butter with rich Parmesan Alfredo pasta shells. A cozy, satisfying one-pan dinner that’s perfect for weeknights or casual entertaining.
Key Ingredients
For the Steak:
- 1 lb beef steak, cut into small cubes
- 4 tbsp butter
- 4 cloves garlic, minced
- Salt and pepper, to taste
For the Pasta and Sauce:
- 1 lb pasta shells
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Tools Needed
- Large skillet or sauté pan
- Medium saucepan
- Cutting board & sharp knife
- Colander for draining pasta
- Wooden spoon or silicone spatula
Cooking Instructions
Step 1: Season the Steak
Season the steak cubes generously with salt and pepper. Let them sit for about 10 minutes at room temperature. This helps the meat cook more evenly and enhances the flavor.
Step 2: Cook the Steak in Garlic Butter
In a large skillet over medium-high heat, melt 4 tablespoons of butter. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
Add the steak cubes in a single layer and sear each side until golden brown—about 3–4 minutes total for medium doneness. Remove from heat and cover to keep warm.
Step 3: Boil the Pasta
Bring a large pot of salted water to a boil. Cook the pasta shells according to package instructions until al dente (usually 8–10 minutes). Drain and set aside.
Step 4: Make the Alfredo Sauce
In a clean saucepan, heat 2 cups of heavy cream over medium heat. Once warm, slowly stir in the grated Parmesan cheese.
Stir constantly until the sauce becomes smooth and creamy, about 5–6 minutes. If it seems too thick, add 1–2 tablespoons of the reserved pasta water to loosen it up.
Step 5: Combine Pasta with Sauce
Add the drained pasta shells to the Alfredo sauce. Stir well to ensure every shell is evenly coated. Simmer for another 2 minutes on low heat to let the flavors settle.
Step 6: Assemble and Garnish
Plate the creamy pasta and top with the garlic butter steak bites. Garnish with freshly chopped parsley for color and freshness.
Why You’ll Love This Recipe
– Easy enough for weeknights, elegant enough for guests
– One-pan steak, one-pot pasta—minimal cleanup
– Creamy, cheesy Alfredo satisfies every time
– Customizable to fit your taste or dietary preferences
Mistakes to Avoid & Solutions
Overcrowding the pan:
Crowding steak bites can steam rather than sear them. Solution: Cook in batches if needed.
Overcooking the steak:
Tough steak ruins the dish. Solution: Use medium-high heat and only cook until browned, then rest.
Sauce curdling or separating:
High heat can break your cream sauce. Solution: Keep heat on medium, stir slowly, and add cheese gradually.
Undercooked pasta shells:
They won’t hold the sauce well. Solution: Cook until al dente, test a piece before draining.
Sauce too thick or too runny:
Solution: Adjust with pasta water or extra cream until it’s silky but clingy.
Serving and Pairing Suggestions
Serve it as a hearty main dish with:
A crisp green salad (arugula, lemon vinaigrette)
Garlic bread or crusty baguette
Steamed asparagus or roasted Brussels sprouts
Pair with:
A glass of chilled white wine (like Chardonnay or Pinot Grigio)
Sparkling water with lemon
Light red wine like Pinot Noir for balance
Storage and Reheating Tips
Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: Not recommended due to dairy-based sauce separating when thawed.
Reheating (Stovetop): Add a splash of milk or cream to the pan and stir gently over low heat until warm.
Reheating (Microwave): Heat in short intervals, stirring in between to avoid drying out the pasta or overcooking the steak.
FAQs
1. Can I use a different cut of beef?
Yes, sirloin or ribeye works best, but flank steak or NY strip can also be used.
2. What type of pasta can I substitute for shells?
Fettuccine, penne, or rotini all pair well with Alfredo sauce.
3. Can I make the Alfredo sauce lighter?
Try using half-and-half instead of heavy cream and reduce the Parmesan slightly. Keep the texture in check with a little pasta water.
4. How do I make it spicy?
Add a pinch of red pepper flakes while sautéing garlic or stir a bit into the final sauce.
5. Can I prep this ahead of time?
Yes. Cook the pasta and steak in advance, store separately, and reheat just before serving with fresh sauce.
Tips & Tricks
Let the steak rest 5 minutes after cooking to keep juices in.
Add sautéed mushrooms or spinach for extra depth and nutrition.
Always reserve some pasta water—it’s liquid gold for fixing dry sauce.
Use freshly grated Parmesan for best melt and flavor.
Don’t skimp on garlic—it’s the backbone of flavor here.
Recipe Variations
Mushroom & Steak Alfredo:
Add 1 cup of sliced mushrooms to the garlic butter before adding steak. Sauté until tender and golden.
Cajun Garlic Steak Pasta:
Season steak with Cajun seasoning instead of just salt and pepper. Add a pinch of paprika and cayenne to the Alfredo sauce for a smoky, spicy twist.
Lemon Herb Steak Pasta:
Add a splash of fresh lemon juice and zest to the Alfredo sauce. Finish with fresh thyme or basil for a refreshing lift.
Low-Carb Version:
Swap pasta shells for zucchini noodles or steamed cauliflower florets. Use heavy cream but go light on cheese.
Chicken Garlic Alfredo:
Replace steak with diced chicken breast or thighs, cooked the same way in garlic butter.
Final Thoughts
Mr. Harris emailed me a few weeks later from Oregon. He said he made the garlic butter steak and pasta for his wife’s birthday. They ate it with candles lit and jazz playing in the background. Reading that made me pause. It reminded me how food connects us—how a single recipe can travel from one home to another and bring warmth with it.
This dish will forever remind me of that summer evening and the unexpected joy of sharing something homemade. It’s now a regular in our rotation, but every time I make it, I still hear that quiet compliment—“You nailed it”—floating over the clink of forks and laughter.
Garlic Butter Steak And Pasta
Ingredients
For the Steak:
- 1 lb beef steak cut into small cubes
- 4 tbsp butter
- 4 cloves garlic minced
- Salt and pepper to taste
For the Pasta and Sauce:
- 1 lb pasta shells
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- Fresh parsley chopped (for garnish)
Instructions
- Generously season steak cubes with salt and pepper. Let sit for 10 minutes at room temp.
- Melt 4 tbsp butter in a skillet over medium-high. Sauté minced garlic for 30 seconds. Add steak in a single layer; sear all sides until browned, about 3–4 minutes total. Remove and cover.
- Cook pasta shells in salted boiling water until al dente (8–10 minutes). Drain and set aside.
- Heat 2 cups heavy cream in a saucepan. Stir in grated Parmesan and cook until smooth, 5–6 minutes. Add 1–2 tbsp pasta water if needed.
- Stir pasta into the Alfredo sauce. Simmer on low for 2 minutes.
- Serve pasta topped with steak bites. Garnish with chopped parsley.
