Garlic Butter Steak Bites with Creamy Jalapeño Ranch Cheddar Shells
Tender, juicy garlic butter steak bites piled high on a bed of unbelievably creamy, slightly zesty, perfectly cheesy jalapeño ranch cheddar pasta shells—a fast, easy, and comforting meal ready in under 30 minutes.
Equipment
- Large pot
- Large Saucepan
- Large skillet
- Whisk
Ingredients
For the Garlic Butter Steak Bites
- 1 lb Sirloin or Ribeye Steak cubed into bite-sized pieces
- Salt and Pepper to taste
- Olive Oil for searing steak
- 3 tbsp Unsalted Butter for the steak
- 4 cloves Garlic minced, for steak
- 1 tbsp Fresh Parsley chopped, for garnish (optional)
For the Creamy Jalapeño Ranch Cheddar Shells
- 12 oz Medium Pasta Shells
- 2 tbsp Unsalted Butter for the sauce
- 2 tbsp All-Purpose Flour
- 2 cups Milk whole milk recommended
- 2 cups Shredded Sharp Cheddar Cheese
- 1 ounce Ranch Seasoning Mix one packet
- 1-2 Fresh Jalapeños finely minced, remove seeds/membranes for less heat
- 2 cloves Garlic minced, for sauce
Instructions
- Step 1: Cook pasta in a large pot of boiling salted water according to package directions until al dente. Drain well and set aside.
- Step 2: While pasta cooks or after draining, melt 2 tbsp butter in a large saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly.
- Step 3: Gradually whisk in milk, whisking constantly until the sauce starts to thicken, about 3-5 minutes. Lower heat to low.
- Step 4: Stir in shredded cheddar cheese, ranch seasoning mix, minced jalapeños, and minced garlic (for sauce). Stir gently until cheese is melted and sauce is smooth and creamy. Keep on very low heat to stay warm.
- Step 5: Gently fold the cooked and drained pasta shells into the warm cheese sauce, stirring until every shell is coated. Set aside.
- Step 6: Pat cubed steak very dry with paper towels. Season generously with salt and pepper on all sides.
- Step 7: Heat a large skillet over medium-high heat. Add olive oil and heat until shimmering. Add steak cubes in a single layer (cook in batches if needed) and sear undisturbed for 2-3 minutes per side until browned.
- Step 8: Reduce heat to medium. Add the remaining 3 tbsp butter and the minced garlic (for steak) to the skillet. As the butter melts, spoon the garlic butter over the steak bites for about 1 minute. Immediately remove steak bites from the skillet.
- Step 9: To serve, spoon a generous portion of the pasta onto plates and pile the garlic butter steak bites on top. Garnish with fresh chopped parsley if desired. Serve immediately.
Notes
For a milder sauce, use less jalapeño or omit entirely. You can use different steak cuts like flank or flat iron, cubed against the grain. Other cheeses like Monterey Jack or a blend work too. Add veggies like sautéed bell peppers, onions, mushrooms, or frozen peas/corn. Other pasta shapes like elbow macaroni or rotini can be used. Always pat steak dry for a better sear and avoid overcrowding the pan. Don't overcook the steak! Whisk the sauce constantly when adding milk to prevent lumps. Leftovers can be stored in separate airtight containers in the fridge for 2-3 days; reheat gently in a skillet or microwave.