Ingredients
Scale
- 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