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!
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