Garlic Butter Steak Chipotle Shells

These garlic butter steak bites with chipotle cheddar shells are an indulgent twist on classic comfort food with juicy bites of sirloin steak draped in luscious garlic butter piled atop creamy chipotle-infused macaroni shells. It is my ultimate crowd-pleaser for chilly nights or anytime something rich and cozy is calling.

When I first tried these steak bites over creamy shells my family was speechless after the first bite. This combo has stolen the show at every family gathering since.

Ingredients

• Sirloin steak cubes: for tender and flavorful bites Look for bright red, well-marbled steak for the best result
• Butter: to make rich sauces for both the steak and pasta Use the best quality you can find for fuller flavor
• Minced garlic: for aromatic depth in the steak Choose firm fresh cloves with tight papery skins
• Cajun seasoning and smoked paprika: for a punchy, smoky spice You can use homemade or your favorite store blend
• Black pepper and salt: to enhance all the flavors Always taste and adjust after cooking
• Olive oil: for high heat searing Pick extra virgin for richer aroma
• Medium shell pasta: to trap all that creamy sauce Choose a sturdy brand that holds its bite
• All-purpose flour: to create a silky cheese sauce Opt for unbleached if possible
• Whole milk: keeps the sauce rich and creamy
• Cream cheese: to add body and smoothness Soften it to blend easily
• White cheddar and Monterey Jack cheeses: for sharp and melty flavor Shred your own for best melting
• Chipotle pepper sauce: for heat and smoky depth Adjust amount to preference
• Garlic powder and onion powder: as easy flavor boosters in the sauce
• Salt and pepper: for seasoning taste as you go

Step-by-Step Instructions

Prep and Season Steak:

Coat the sirloin cubes in a large bowl with Cajun seasoning, smoked paprika, salt, and black pepper. Toss until every piece is generously seasoned so each bite has maximum flavor.

Sear Steak Bites:

Heat olive oil and half the butter in a heavy skillet over medium-high heat until the butter sizzles. Add half the steak cubes in a single layer. Let them cook undisturbed for about 3 minutes so they develop a flavorful crust. Flip and brown the other side for another 3 minutes or until cooked to your liking. Transfer to a plate and repeat with the remaining steak and butter to prevent overcrowding so each cube sears not steams.

Make Garlic Butter Finish:

Add the minced garlic to the hot skillet with steak juices and cook for just 30 seconds so it turns fragrant but not browned. Return all the steak bites to the pan and toss them thoroughly to coat every piece in garlicky butter. Turn off the heat so the garlic does not burn. Set aside.

Cook the Shell Pasta:

Bring a large pot of water to a rolling boil and add a generous amount of salt. Drop in the medium shell pasta and stir occasionally to prevent sticking. Cook until the shells are al dente and have a slight chew usually a minute less than the box suggests. Drain in a colander and set aside.

Start the Cheesy Sauce Base:

In a large heavy saucepan melt the butter over medium heat then whisk in the flour. Cook this roux for one to two minutes until it smells nutty and is just beginning to color. This prevents a raw flour taste in the final sauce.

Build the Cream Sauce:

Slowly whisk the milk into the roux and bring to a gentle simmer while stirring constantly. Cook it until the sauce has thickened enough to coat the back of a spoon so it holds the cheese well.

Blend in Cheeses and Spices:

Reduce the heat to low. Add softened cream cheese to the sauce and stir until fully melted with no lumps left. Sprinkle in the shredded white cheddar and Monterey Jack cheeses a little at a time stirring until everything is melted and smooth. Add the chipotle pepper sauce, garlic powder, onion powder, salt, and pepper. Taste and adjust the heat level with more chipotle if desired.

Finish the Shells:

Add the drained shell pasta directly into the cheese sauce and stir gently to coat every shell. The pasta will soak up flavor and creaminess as it rests.

Serve It Up:

Divide the creamy chipotle cheddar shells onto plates or into bowls. Top generously with warm garlic butter steak bites. Spoon over any remaining garlic butter from the skillet for extra richness.

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Garlic butter steak bites have long been my go-to for impressing friends. The burst of flavor from freshly minced garlic in the butter never fails even when my sister tries to sneak a bite straight from the pan before serving.

Storage tips

Leftovers taste even better the next day as the flavors meld. Store cooled steak bites and pasta separately in airtight containers in the fridge for up to three days. For freezing, pack the cheese shells in a freezer-safe container without steak for best texture. Reheat gently on the stove with a splash of milk to restore creaminess and then add steak after warming.

Ingredient substitutions

If sirloin is unavailable swap in strip steak ribeye or even well-marbled chicken breast. You can use elbow macaroni or penne instead of shells but shells work best to capture that sauce. For cheeses try sharp orange cheddar or Colby Jack if needed. If you have no chipotle sauce use a pinch of smoked paprika and a dash of hot sauce for similar flavor.

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Serving suggestions

Plate this meal with a big crunchy green salad and roasted veggies for balance. For special occasions serve in shallow pasta bowls and top with extra grated cheddar fresh herbs or a drizzle of hot honey. Leftovers make a decadent lunch when reheated and packed in a thermos for work.

Cultural context

This dish takes its cue from Tex Mex flavors with Cajun influences thanks to the robust seasoning and chipotle kick. Shell pasta is a nostalgic nod to classic American macaroni and cheese while the garlic butter steak bites are inspired by Southern steakhouse favorites. It is the ultimate modern mashup.

Frequently Asked Questions

→ What cut of beef is recommended for this dish?

Sirloin steak is ideal due to its tenderness and flavor, but other cuts like ribeye or strip steak also work well.

→ How spicy are the chipotle cheddar shells?

The heat level depends on the amount of chipotle pepper sauce added. Start with a tablespoon and adjust to taste.

→ Can I use other pasta shapes instead of shells?

Absolutely! Elbow macaroni, penne, or rotini can be substituted, but shells hold the sauce nicely.

→ What’s the best method for getting a good sear on the steak bites?

Preheat your skillet and avoid crowding the pan. Sear in batches so each piece gets a golden crust.

→ How should leftovers be stored and reheated?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a splash of milk.