Savory Steak Bites and Shell Pasta presents an elegant union of tender, seared beef and pillowy shell pasta in a glossy, herb-finished sauce. This refined weeknight entrée balances rustic comfort with restaurant polish—quick to assemble yet texturally layered: crisped edges on the steak, al dente shells, and a bright, buttery herb lift. For a different steak-forward meal idea, see our steak and cheese rice.
Why Make This Recipe
- Effortless Yet Elegant: Fast pan-searing delivers restaurant-quality steak bites in minutes.
- Minimal Ingredients: Pantry-friendly shells and a handful of fresh herbs build complex flavor.
- Impressive Flavor: A simple pan sauce and a finishing butter emulsification elevate the dish.
This version rises above ordinary steak-and-pasta fare by focusing on texture contrast (crisped steak surfaces versus soft shells), a concentrated deglazed sauce, and a final herb-butter sheen that adds aroma and mouthfeel without fuss.
Ingredients
Base
- 1 lb (450 g) sirloin or ribeye, cut into 1-inch cubes, patted dry
- 8 oz (225 g) medium pasta shells
- Kosher salt and freshly ground black pepper, to taste
Sauce & Aromatics
- 2 tbsp olive oil
- 3 tbsp unsalted butter, room temperature
- 3 cloves garlic, thinly sliced
- 1 small shallot, finely minced
- 1/2 cup dry white wine or low-sodium beef broth (for deglazing)
- 1/2 cup beef or chicken stock, warmed
Finish & Topping
- 2 tbsp fresh parsley, finely chopped
- 1 tsp fresh thyme leaves, finely chopped (or 1/2 tsp dried)
- Zest of 1 lemon (optional, for brightness)
- 1/4 cup grated Parmesan, for serving (optional)
Precision notes: use room temperature butter for a smooth emulsion; trim excess fat from steak; fresh herbs finely chopped for even distribution.
How to Make Savory Steak Bites and Shell Pasta:
- Bring a large pot of salted water to a brisk boil and cook the shells until just al dente (slightly firm to the bite). Reserve 1/2 cup pasta water, then drain. The pasta should feel springy and hold shape.
- Mini-tip: undercook by 30–60 seconds as it will finish cooking in the pan.
- Season the cubed steak generously with salt and pepper. Heat a large heavy skillet (cast iron preferred) over high heat until very hot. Add olive oil and let it shimmer. Sear steak in a single layer, turning only once, until a deep brown crust forms (about 2 minutes per side for medium-rare). Remove steak to a warm plate.
- Sensory cue: look for a rich mahogany crust and hear a steady sizzle.
- Reduce heat to medium. Add 1 tbsp butter to the pan, then sauté shallot until translucent and soft. Add garlic and cook until fragrant—about 20–30 seconds—without letting it brown.
- Mini-tip: watch aromatics closely; they shift from fragrant to bitter quickly.
- Deglaze the pan with white wine or warm stock, scraping up browned bits (fond) from the bottom — this captures concentrated savory flavor. Let the liquid reduce by half until slightly syrupy.
- Sensory cue: the pan should smell toasty and rich, and the liquid should thicken.
- Add warmed stock and bring to a gentle simmer. Return steak to the skillet along with cooked shells. Toss to combine, adding reserved pasta water a tablespoon at a time if the sauce seems tight. The sauce should coat the pasta and cling to the steak.
- Mini-tip: use pasta water for silky consistency due to its starch.
- Remove from heat. Swirl in the remaining butter, chopped herbs, and lemon zest (if using) to create a glossy finish. Taste and adjust salt and pepper. Serve immediately, topped with grated Parmesan if desired.
- Professional note: finishing with cold butter off heat creates a velvety emulsion rather than a greasy film.
How to Serve Savory Steak Bites and Shell Pasta:
Plate in shallow bowls to showcase the steak bites atop a nest of shells. Spoon additional pan sauce over the meat for sheen. Garnish with a small herb sprig and a fine grate of lemon zest for contrast. For a shared course, arrange on a warmed platter with microgreens and pass extra Parmesan at the table.
How to Store Savory Steak Bites and Shell Pasta:
Cool completely before refrigerating to preserve texture. Transfer to an airtight container and keep up to 3 days. When reheating, warm gently in a skillet over medium-low heat with a splash of stock or water to revive the sauce; finish with a small knob of butter and fresh herbs to restore gloss and aroma. Avoid microwaving at high power, which can toughen the steak.
Tips to Make Savory Steak Bites and Shell Pasta:
- Pat steak very dry for the best sear; moisture prevents browning.
- Rest the steak briefly after searing to keep juices, then finish cooking in the sauce to meld flavors.
- Reserve pasta water—its starch is key to binding and creating a silky sauce.
- Use a heavy skillet (cast iron) to build even heat and a deep fond for richer sauce.
- Finish off-heat with cold butter to thicken the sauce without over-reducing.
Variation (if any):
- Upgrade with wild mushroom medley sautéed with the shallot for an earthy dimension.
- Swap shells for orecchiette or pappardelle for a different mouthfeel.
- For a citrus-herb lift, add a tablespoon of white wine vinegar at deglaze and increase lemon zest at finish.
- Present as small tapas by skewering steak bites over a bed of shells with a drizzle of herb oil.
FAQs:
How do I choose the best cut of steak for this dish?
Select a tender, well-marbled cut like sirloin, ribeye, or strip steak for quick, flavorful bites. Trim excess fat but leave enough to render flavor.
Can I make this dish gluten-free?
Yes. Substitute gluten-free pasta shells and use a gluten-free stock or wine to deglaze. Check labels on all packaged ingredients.
What if my steak is overcooked when reheating?
Slice the steak thinly against the grain after cooling—shorter fibers feel more tender. Rewarm briefly in sauce rather than prolonged heat to avoid further toughening.
Is it possible to prepare components ahead of time?
Yes. Cook pasta and store separately; sear steak and refrigerate. Reheat gently together and finish with fresh butter and herbs to refresh the dish.
Conclusion
Savory Steak Bites and Shell Pasta offers a refined yet approachable plate—textural contrast, a lacquered pan sauce, and a bright herb finish make it suitable for a quiet dinner or a small gathering. Its simplicity in technique allows the ingredients to sing: a properly seared steak, al dente shells, and an emulsified finish create a composed experience without complexity. Share your plating photos or adjustments in the comments and pass this recipe along to friends who appreciate tidy, flavorful cooking. For a complementary seafood idea, explore this Crab Stuffed Shrimp Recipe – Immaculate Bites. How would you make this dish your own?
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Savory Steak Bites and Shell Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: None
Description
An elegant union of tender, seared beef and pillowly shell pasta in a glossy, herb-finished sauce, perfect for a refined weeknight entrée.
Ingredients
- 1 lb (450 g) sirloin or ribeye, cut into 1-inch cubes
- 8 oz (225 g) medium pasta shells
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 3 tbsp unsalted butter, room temperature
- 3 cloves garlic, thinly sliced
- 1 small shallot, finely minced
- 1/2 cup dry white wine or low-sodium beef broth (for deglazing)
- 1/2 cup beef or chicken stock, warmed
- 2 tbsp fresh parsley, finely chopped
- 1 tsp fresh thyme leaves, finely chopped (or 1/2 tsp dried)
- Zest of 1 lemon (optional, for brightness)
- 1/4 cup grated Parmesan, for serving (optional)
Instructions
- Bring a large pot of salted water to a brisk boil and cook the shells until just al dente. Reserve 1/2 cup pasta water, then drain.
- Season the cubed steak generously with salt and pepper. Heat a large skillet over high heat and add olive oil. Sear the steak in a single layer until a deep brown crust forms, about 2 minutes per side for medium-rare. Remove to a warm plate.
- Reduce heat to medium, add 1 tbsp butter, and sauté shallot until translucent. Add garlic and cook until fragrant, about 20–30 seconds.
- Deglaze the pan with white wine or warm stock, scraping up browned bits, and let the liquid reduce by half.
- Add warmed stock and bring to a gentle simmer. Return the steak and cooked shells to the skillet and toss to combine.
- Swirl in the remaining butter, chopped herbs, and lemon zest (if using) to finish. Adjust salt and pepper and serve immediately with grated Parmesan, if desired.
Notes
Pat steak very dry for the best sear and reserve pasta water for a silky sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg