Instructions
- Cook the Pasta
- Boil shells in salted water until al dente.
- Reserve ¼–½ cup cooking water, then drain and set aside.
- Sear the Steak
- Pat steak dry, season with salt & pepper.
- In a hot skillet, heat oil + 1 Tbsp butter.
- Add steak in a single layer (work in batches).
- Sear 2–3 min per side for medium-rare. Transfer to a plate.
- Make the Garlic Herb Butter
- Reduce heat to medium. Melt 2 Tbsp butter.
- Add garlic, cook 30–60 sec until fragrant.
- Stir in Worcestershire, Italian seasoning, paprika, and any steak juices.
- Build the Parmesan Sauce
- Lower heat to medium-low. Melt 2 Tbsp butter in the skillet.
- Pour in cream, whisking up browned bits. Warm 1–2 min.
- Gradually whisk in Parmesan until smooth. If thick, stir in reserved pasta water.
- Combine & Serve
- Toss shells into the sauce until evenly coated.
- Gently fold in steak bites.
- Season with salt & pepper to taste.
- Garnish with parsley and extra Parmesan. Serve immediately.
Tips
- Use ribeye or tenderloin for an even more tender bite.
- Cook steak in batches—don’t overcrowd the pan.
- Freshly shred your Parmesan to prevent grainy sauce.
Enjoy a restaurant-quality meal right at home—ready in under half an hour!
