This dish is a hearty and satisfying one-pan meal that brings together the rich, savory flavor of steak with a luscious, creamy sauce. Inspired by classic steakhouse flavors, this pasta combines tender, bite-sized pieces of steak with perfectly cooked pasta shells, all coated in a velvety sauce. The sauce, made with a blend of heavy cream, savory beef broth, and a touch of tomato paste, is the star of the show, clinging to every nook and cranny of the pasta shells. Garlic, onions, and a hint of red pepper flakes provide a warm, aromatic base, while a generous topping of melted mozzarella and Parmesan cheese adds a final layer of salty, cheesy goodness. It’s a perfect comfort food for a cozy night in, or a show-stopping dish for a dinner party.
Ingredients
For the Steak:
- 1 ½ lbs boneless sirloin steak, or ribeye, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- Salt and black pepper to taste
For the Pasta and Sauce:
- 1 lb medium pasta shells (conchiglie)
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- ½ tsp red pepper flakes (optional, for a little heat)
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- ¼ cup tomato paste
- 1 tsp Worcestershire sauce
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Fresh parsley, chopped, for garnish
- Salt and black pepper to taste
Instructions
Step 1: Prepare the Steak
- Pat the steak dry: Start by patting the cubed steak with a paper towel. This is a crucial step that helps you achieve a good sear, as excess moisture will steam the meat instead of browning it.
- Season the steak: In a medium bowl, toss the cubed steak with 1 tablespoon of olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Make sure every piece is evenly coated.
- Sear the steak: Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the steak in a single layer, making sure not to overcrowd the pan. You may need to do this in two batches. Cook for 2-3 minutes per side until a deep brown crust forms. The steak should still be slightly pink in the center, as it will continue to cook later. Remove the seared steak from the pan and set it aside on a plate.
Step 2: Cook the Pasta
- Cook the pasta al dente: While the steak is searing, bring a large pot of generously salted water to a rolling boil. Add the pasta shells and cook according to the package directions, but aim for al dente. This means the pasta should still have a slight bite to it, as it will finish cooking in the sauce later.
- Reserve pasta water: Before draining, scoop out about 1 cup of the starchy pasta water and set it aside. This starchy water is a secret weapon for creating a silky, cohesive sauce. Drain the rest of the pasta and set it aside.
Step 3: Make the Creamy Sauce
- Sauté the aromatics: Using the same skillet you used for the steak, reduce the heat to medium. If there’s excess oil, you can drain a little, but leave the browned bits (the fond) at the bottom—they’re packed with flavor. Add the chopped onion to the pan and cook for 5-7 minutes, stirring occasionally, until it becomes soft and translucent. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to burn the garlic.
- Make the roux: Sprinkle the all-purpose flour over the cooked onions and garlic. Stir continuously for 1-2 minutes until the flour is fully incorporated and the mixture forms a thick paste, or roux. Cooking the flour for a bit helps to remove the raw, starchy taste.
- Build the sauce: Slowly whisk in the beef broth, a little at a time, making sure to scrape up all the delicious browned bits from the bottom of the pan. Whisk until no lumps remain. Stir in the tomato paste and Worcestershire sauce. Bring the sauce to a gentle simmer and let it cook for about 3-4 minutes to slightly thicken.
- Add the cream and cheese: Reduce the heat to low. Slowly pour in the heavy cream, stirring constantly until it’s fully combined. The sauce should become rich and creamy. Stir in the grated Parmesan cheese until it melts and the sauce is smooth. Season with salt and black pepper to taste. If the sauce is too thick, you can add a tablespoon or two of the reserved pasta water to reach your desired consistency.
Step 4: Combine and Finish
- Bring it all together: Add the cooked steak and the drained pasta shells to the skillet with the sauce. Gently toss everything together until the pasta and steak are completely coated in the creamy sauce. Let it simmer for 1-2 minutes to allow the flavors to meld and for the pasta to absorb some of the sauce.
- Add the final cheese: Sprinkle the shredded mozzarella cheese over the top of the pasta. Cover the skillet with a lid or place it under a broiler for a few minutes until the cheese is melted, bubbly, and slightly browned.
- Garnish and serve: Remove the skillet from the heat. Garnish generously with fresh chopped parsley. Serve immediately, while the pasta is hot and the cheese is still gooey and stretchy. This dish is best enjoyed right away.
Tips and Variations
- For the steak: You can use other cuts of beef like flank steak or tri-tip, but remember to cut them against the grain for tenderness.
- Vary the cheese: While mozzarella and Parmesan are classic, you can experiment with other meltable cheeses like provolone or smoked gouda for a different flavor profile.
- Add some vegetables: Feel free to stir in some cooked mushrooms, spinach, or bell peppers to the sauce along with the onions for extra nutrients and texture.
- Make it spicier: For more heat, add a pinch more red pepper flakes, or a dash of your favorite hot sauce to the creamy sauce.
- Storing leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of milk or broth to loosen the sauce.
This creamy steak and shells pasta recipe is a testament to the fact that comfort food can be both simple to make and incredibly flavorful. It’s a guaranteed crowd-pleaser that will have everyone asking for seconds.