Cheesy Garlic Steak Shells with Broccoli & Peppers
Juicy steak bites meet tender pasta shells, tossed with crisp broccoli florets and colorful bell peppers in a luxuriously creamy garlic cheese sauce. It’s a hearty, vibrant skillet meal that’s easy to make and impossible to resist — the kind of comfort food that brings everyone to the table fast.
Ingredients
12 oz medium pasta shells
1 lb steak (sirloin or ribeye), cut into bite-sized pieces
2 tbsp olive oil
3 tbsp butter
4 cloves garlic, minced
1 cup broccoli florets
1 cup sliced bell peppers (any color)
1 cup heavy cream
¾ cup shredded mozzarella cheese
½ cup grated parmesan cheese
½ tsp garlic powder
½ tsp smoked paprika
Salt and black pepper, to taste
Fresh parsley, for garnish
Directions
Cook the pasta: Bring a large pot of salted water to a boil and cook the shells according to package instructions. Drain and set aside.
Sear the steak: Heat olive oil in a large skillet over medium-high heat. Season steak with salt, pepper, garlic powder, and paprika. Sear for 4–6 minutes until browned and cooked through. Remove and set aside.
Sauté the veggies: In the same skillet, melt butter. Add garlic and cook until fragrant, about 30 seconds. Toss in broccoli and bell peppers, cooking for 4–5 minutes until just tender.
Make the cheesy garlic sauce: Reduce heat to medium-low, stir in heavy cream, mozzarella, and parmesan. Whisk until smooth and creamy.
Combine everything: Add the cooked pasta shells and steak back into the skillet. Toss gently until fully coated in sauce.
Serve: Garnish with fresh parsley and an extra sprinkle of parmesan. Serve warm.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings