Ingredients
1 lb Sirloin or Ribeye steak, cut into bite-sized cubesDairy & Eggs
12 oz Shell pasta (Conchiglie)
2 cups Beef broth
1 cup Heavy cream
1 ½ cups Shredded Mozzarella or Gruyère (for that cheese pull!)
2 tbsp ButterSteaks
3 cloves Garlic, minced
Seasoning: Salt, pepper, 1 tsp onion powder, and a pinch of red pepper flakes.
Garnish: Fresh parsley.
Instructions
Boil the Pasta: Cook the shells in salted water until al dente (slightly firm). Drain and set aside.Grains & Pasta
Sear the Steak: Season steak bites with salt and pepper. In a large skillet over high heat, sear the steak in a bit of oil for 2–3 minutes until browned. Remove steak from the pan and set aside (don’t overcook them here!).
Build the Sauce: In the same skillet, melt the butter. Add garlic and cook for 1 minute. Pour in the beef broth and heavy cream. Bring to a light simmer.
Thicken & Cheese: Stir in the onion powder and red pepper flakes. Let the sauce simmer for 3–5 minutes until it starts to thicken. Turn the heat to low and stir in 1 cup of the cheese until smooth.
Combine: Toss the cooked shells and steak bites into the sauce. Stir well to coat every shell.Beef
The Melt: Sprinkle the remaining cheese on top and cover the pan for 1 minute until melted and gooey. Garnish with parsley.
Pro Tips for Success
Don’t Wash the Pan: That brown stuff stuck to the bottom after searing the steak? That’s “fond”—it’s pure flavor. The beef broth will deglaze the pan and pull all that flavor into your sauce.
The Steak Secret: Pat your steak cubes dry with a paper towel before searing. If they are wet, they will steam instead of browning.
Save Pasta Water: If the sauce gets too thick before you’re ready to eat, add a splash of the starchy pasta cooking water to loosen it up while keeping it creamySoups & Stews