# Components:
→ Steak Bites
01 - 1 pound sirloin steak, cut into 1-inch cubes
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon black pepper
05 - 1 teaspoon smoked paprika
06 - 3 tablespoons unsalted butter
07 - 4 garlic cloves, minced
08 - 2 tablespoons fresh parsley, chopped
→ Cheesy Shells
09 - 8 ounces medium pasta shells
10 - 2 cups whole milk
11 - 2 tablespoons unsalted butter
12 - 2 tablespoons all-purpose flour
13 - 1 1/2 cups shredded sharp cheddar cheese
14 - 1/2 cup grated Parmesan cheese
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
17 - Pinch of ground nutmeg (optional)
# Method:
01 - Bring a large pot of salted water to a boil. Add pasta shells and cook according to package instructions until al dente. Drain and set aside.
02 - Pat steak cubes dry with paper towels. Toss with olive oil, kosher salt, black pepper, and smoked paprika to coat evenly.
03 - Heat a large skillet over medium-high heat. Add steak cubes in a single layer and sear for 1 to 2 minutes per side until browned and just cooked through. Remove to a plate and tent loosely with foil.
04 - Reduce heat to medium. In the same skillet, melt unsalted butter and sauté minced garlic for 1 minute until fragrant, scraping up browned bits.
05 - Return steak bites and any accumulated juices to the skillet. Toss with garlic butter and chopped parsley for 30 seconds. Remove from heat.
06 - In a separate saucepan, melt butter over medium heat. Whisk in all-purpose flour and cook for 1 minute. Gradually whisk in whole milk, stirring constantly until the sauce thickens, about 3 to 4 minutes.
07 - Reduce heat to low. Stir in shredded cheddar and grated Parmesan until smooth. Season with salt, black pepper, and optional nutmeg.
08 - Add drained pasta shells to the cheese sauce and stir gently to coat evenly.
09 - Plate cheesy shells and top with garlic butter steak bites. Garnish with additional parsley if desired.
