🥩🧀 Steak & Cheese Shells Pasta
A hearty, comfort-food dinner loaded with tender steak, pasta shells, and a rich, creamy cheese sauce. Think Philly cheesesteak vibes — but in pasta form.
🛒 Ingredients (Serves 4–5)
- 12 oz (340 g) medium pasta shells
- 1 lb (450 g) steak (sirloin, ribeye, or flank), thinly sliced
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, sliced (optional but delicious)
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk (warm)
- 1 cup beef broth
- 1½ cups shredded provolone or mozzarella
- ½ cup shredded cheddar (for richness)
- Salt & black pepper to taste
- Optional: pinch paprika or Italian seasoning
👩🍳 Instructions
1️⃣ Cook the Pasta
Boil shells in salted water according to package directions.
Drain and set aside.
2️⃣ Cook the Steak
- Heat olive oil in a large skillet over medium-high heat.
- Season steak with salt and pepper.
- Sear quickly (1–2 minutes per side).
- Remove from pan and set aside (don’t overcook — it will finish later).
3️⃣ Sauté Veggies
In the same skillet:
- Cook onion and bell pepper 3–4 minutes.
- Add garlic and cook 30 seconds.
Remove and set aside with steak.
4️⃣ Make the Cheese Sauce
- Melt butter in skillet.
- Whisk in flour; cook 1 minute.
- Slowly whisk in warm milk and beef broth.
- Simmer until thickened (3–5 minutes).
- Stir in cheeses until melted and smooth.
5️⃣ Combine
Return steak and veggies to pan.
Add cooked shells and toss to coat in sauce.
Simmer 2–3 minutes until everything is heated through.
🍽️ Serving Ideas
- Sprinkle with chopped parsley
- Add crushed red pepper flakes for heat
- Serve with garlic bread and a side salad
💡 Make It Even Better
- Add mushrooms for extra depth
- Stir in a spoon of cream cheese for ultra creaminess
- Broil with extra cheese on top for 2–3 minutes for a baked version
If you’d like, I can also give you a one-pot version, slow cooker adaptation, or a lighter high-protein variation.
