Ingredients
Scale
- Steak (Sirloin or Ribeye) 1.5 lbs, cut into 1-inch cubes
- Shell Pasta (Jumbo or Medium) 1 lb
- Butter 8 tbsp (1 stick), divided
- Garlic 6 cloves, minced
- Heavy Cream 1.5 cups
- Cheddar Cheese 2 cups, shredded
- Parmesan Cheese 1/2 cup, grated
- Fresh Parsley 2 tbsp, chopped
Instructions
- Step 1: Cook the pasta according to package directions until al dente. Drain, reserving about 1 cup of pasta water. Set aside.
- Step 2: While the pasta cooks, prepare the steak bites. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the steak bites in a single layer (work in batches if necessary) and sear for 2-3 minutes per side, until browned and cooked to desired doneness. Remove steak bites from skillet and set aside.
- Step 3: In the same skillet, melt the remaining 6 tablespoons of butter. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned. Pour in the heavy cream and bring to a simmer, stirring occasionally.
- Step 4: Reduce heat to low and stir in the shredded cheddar cheese and grated Parmesan cheese until melted and smooth. If the sauce is too thick, add a little of the reserved pasta water until desired consistency is reached. Season with salt and pepper to taste.
- Step 5: Add the cooked pasta to the cheddar Alfredo sauce and toss to coat. Gently fold in the cooked steak bites.
- Step 6: Garnish with fresh parsley and serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of milk or cream to the pasta to revive the sauce's creamy texture.
- Serve with a simple side salad to balance the richness of the steak bites and Alfredo.
- Don't overcrowd the pan when searing the steak; this ensures a beautiful crust and prevents steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American