# Components:
→ Steak Bites
01 - 1 lb sirloin steak, cut into 1-inch cubes
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - ½ tsp black pepper
05 - 1 tsp smoked paprika
06 - 3 tbsp unsalted butter
07 - 4 garlic cloves, minced
08 - 2 tbsp fresh parsley, chopped
→ Cheesy Shells
09 - 8 oz medium pasta shells
10 - 2 cups whole milk
11 - 2 tbsp unsalted butter
12 - 2 tbsp all-purpose flour
13 - 1½ cups shredded sharp cheddar cheese
14 - ½ cup grated Parmesan cheese
15 - ½ tsp salt
16 - ¼ tsp black pepper
17 - Pinch of ground nutmeg (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta shells according to package directions 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.
03 - Heat a large skillet over medium-high heat. Add steak cubes in a single layer and cook for 1–2 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 butter and sauté minced garlic for 1 minute until fragrant, scraping browned bits. Return steak bites and any accumulated juices to the skillet, toss with garlic butter and chopped parsley for 30 seconds. Remove from heat.
05 - In a separate saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly until sauce thickens, about 3–4 minutes.
06 - Lower heat to low. Stir shredded cheddar and Parmesan cheeses into the sauce until smooth. Season with salt, pepper, and optional nutmeg. Add drained pasta shells and stir to coat thoroughly.
07 - Serve the seared steak bites atop the cheesy shells, garnished with additional parsley if desired.
