Description
Tender, garlicky steak bites seared in butter and served beside shells coated in a smoky chipotle white cheddar sauce. It’s a cozy steakhouse-meets-mac-and-cheese dinner that’s bold, creamy, and weeknight-friendly.
Ingredients
450 g sirloin or ribeye steak, cut into 1-inch cubes
4 tbsp unsalted butter
4 cloves fresh garlic, minced
2 chipotle peppers in adobo, finely chopped
1 cup heavy cream
1.5 cups white cheddar cheese, shredded
340 g medium pasta shells
2 tbsp fresh parsley, chopped
1 tsp kosher salt, divided
0.5 tsp black pepper, divided
1 tbsp olive oil
Instructions
1. Pat steak cubes dry; season with 0.5 tsp salt and 0.25 tsp pepper.
2. Heat olive oil in a hot cast-iron skillet; sear steak 2–3 minutes per side until browned; transfer to a plate.
3. Reduce heat; add 2 tbsp butter and minced garlic; return steak and toss 30–60 seconds; keep warm.
4. Boil pasta shells in well-salted water until al dente; drain.
5. In a saucepan, warm heavy cream and 2 tbsp butter; stir in chipotle and simmer 2–3 minutes.
6. Off heat, whisk in shredded white cheddar until smooth; season with remaining 0.5 tsp salt and 0.25 tsp pepper.
7. Toss shells with sauce until coated.
8. Serve creamy shells with garlic butter steak bites; garnish with parsley.
Notes
Dry the steak thoroughly before searing to get a deep brown crust.
Stop the steak just shy of target doneness; it finishes as you toss in the hot garlic butter.
For a milder sauce, use one chipotle or just 1–2 tsp adobo, and add extra cheddar to balance heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop, skillet
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 820
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 45 g
- Saturated Fat: 24 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 165 mg
Keywords: steak bites, chipotle shells, white cheddar, garlic butter, weeknight dinner