Why Make This Recipe
Garlic Butter Steak Bites & Creamy Chipotle White Cheddar Shells is a delicious and satisfying dish that brings together tender steak and creamy pasta. This recipe is perfect for a cozy dinner at home or when you want to impress family and friends. The flavorful combination of garlic butter with the smoky chipotle white cheddar sauce makes it a meal that anyone would love.
How to Make Garlic Butter Steak Bites & Creamy Chipotle White Cheddar Shells
Ingredients:
- 1 pound sirloin or ribeye steak, cut into cubes
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 3 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces pasta shells
- 1 tablespoon unsalted butter
- 2 chipotle peppers in adobo, finely chopped
- 1 cup heavy cream
- 1 1/2 cups shredded white cheddar cheese
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon pepper
- 1/4 cup reserved pasta water (as needed)
- Chopped parsley or chives, for garnish (optional)
Directions:
- Pat the steak pieces dry and season them with salt and pepper.
- Heat the olive oil in a hot cast iron skillet. Add the steak cubes in a single layer.
- Sear the steak for 2–3 minutes per side until browned.
- Add the garlic and butter. Toss everything to coat. Remove the steak from the pan and set it aside.
- Boil pasta shells in salted water until al dente. Reserve 1/4 cup of the pasta water, then drain the rest.
- In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the chopped chipotle peppers.
- Stir in the heavy cream and bring it to a simmer.
- Gradually whisk in the shredded white cheddar until it melts and becomes smooth.
- Add the cooked pasta shells to the sauce and stir to coat evenly.
- If the sauce is too thick, thin it with pasta water as needed. Let it simmer to thicken.
- Plate the cheesy shells and top them with the garlic butter steak bites.
- Garnish with fresh parsley or chives and serve hot.
How to Serve Garlic Butter Steak Bites & Creamy Chipotle White Cheddar Shells
Serve this dish hot right from the stove. You can plate the creamy pasta shells first and then add the steak bites on top. Garnish with parsley or chives for a fresh touch. Pair it with a side salad or some crusty bread for a complete meal.
How to Store Garlic Butter Steak Bites & Creamy Chipotle White Cheddar Shells
If you have leftovers, let them cool down before storing. Place them in an airtight container and store them in the fridge for up to 3 days. Reheat in a skillet over low heat or in the microwave until warmed through.
Tips to Make Garlic Butter Steak Bites & Creamy Chipotle White Cheddar Shells
- Make sure to cut the steak into even cubes so they cook uniformly.
- Don’t overcrowd the pan when searing the steak; this helps achieve a nice browned crust.
- Adjust the heat of the dish by adding more or fewer chipotle peppers based on your taste preference.
- For extra creaminess, use more heavy cream or cheese in the sauce.
Variation
For a vegetarian option, you can replace the steak with sautéed mushrooms or an assortment of vegetables. You can also use a different type of cheese if white cheddar is not available.
FAQs
1. Can I use a different cut of steak?
Yes, you can use other cuts like tenderloin or flank steak. Just adjust the cooking time as needed for your chosen cut.
2. What if I don’t have chipotle peppers?
If you don’t have chipotle peppers, you can use smoked paprika for a similar smoky flavor, but the heat will be milder.
3. Can I make this dish ahead of time?
Yes, you can prepare the components ahead of time and store them separately. Just combine and heat everything right before serving for the best taste.
Garlic Butter Steak Bites & Creamy Chipotle White Cheddar Shells
A delicious and satisfying dish combining tender steak and creamy pasta in a smoky chipotle white cheddar sauce.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 1 pound sirloin or ribeye steak, cut into cubes
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 3 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces pasta shells
- 1 tablespoon unsalted butter
- 2 chipotle peppers in adobo, finely chopped
- 1 cup heavy cream
- 1 1/2 cups shredded white cheddar cheese
- 1/2 teaspoon salt, adjust to taste
- 1/4 teaspoon pepper
- 1/4 cup reserved pasta water, as needed
- Chopped parsley or chives, for garnish, optional
Instructions
- Pat the steak pieces dry and season them with salt and pepper.
- Heat the olive oil in a hot cast iron skillet. Add the steak cubes in a single layer.
- Sear the steak for 2–3 minutes per side until browned.
- Add the garlic and butter. Toss everything to coat. Remove the steak from the pan and set it aside.
- Boil pasta shells in salted water until al dente. Reserve 1/4 cup of the pasta water, then drain the rest.
- In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the chopped chipotle peppers.
- Stir in the heavy cream and bring it to a simmer.
- Gradually whisk in the shredded white cheddar until it melts and becomes smooth.
- Add the cooked pasta shells to the sauce and stir to coat evenly.
- If the sauce is too thick, thin it with pasta water as needed. Let it simmer to thicken.
- Plate the cheesy shells and top them with the garlic butter steak bites.
- Garnish with fresh parsley or chives and serve hot.
Notes
For a vegetarian option, replace the steak with sautéed mushrooms or assorted vegetables. Adjust chipotle peppers for heat preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg