The Best Cheesy Shell Pasta with Juicy Steak Tips Recipe

There’s nothing like a hearty, cheesy pasta dish to bring everyone to the table. Imagine tender, juicy steak tips seared to perfection, nestled in a creamy cheese sauce and wrapped around perfectly cooked shell pasta. That’s exactly what this Cheesy Shell Pasta with Juicy Steak Tips delivers.

Inspired by cozy family dinners and comfort food cravings, this recipe strikes the perfect balance between indulgence and simplicity. Whether it’s a cold winter evening or a lazy Sunday dinner, this one-skillet meal is the answer when you want something satisfying and full of flavor — without the fuss.

With minimal prep, just one pan, and a taste that will rival your favorite steakhouse pasta, this is the kind of dish you’ll come back to again and again.

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Why You’ll Love This Dish

This isn’t just another pasta recipe — it’s an experience. Here’s why it hits the spot:

• Rich and Flavorful: Juicy steak tips bring depth, while a double-cheese sauce creates luxurious creaminess.

• Shell Pasta Power: Every shell captures bits of sauce and cheese for the perfect bite.

• Quick and Easy: One skillet, minimal cleanup, and under 40 minutes from start to finish.

• Comfort Meets Elegance: Easy enough for a weeknight, impressive enough for guests.

• Customizable: Add veggies, swap the cheese, or adjust the spice to make it yours.

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Ingredients

Here’s what you’ll need to make this cheesy steak pasta masterpiece:

• 1 lb steak (sirloin, ribeye, or flap), cut into bite-sized tips

• 8 oz medium shell pasta

• 1 tbsp olive oil

• 2 tbsp butter

• 3 cloves garlic, minced

• 2 cups beef broth

• 1 cup milk or half-and-half

• 1½ cups shredded cheddar cheese

• ½ cup grated Parmesan cheese

• ½ tsp onion powder

• Salt & black pepper, to taste

• Fresh parsley or chives, for garnish

Tip: Use freshly grated cheese for the smoothest, silkiest sauce — and don’t skimp on the herbs for a pop of color and flavor.

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Directions

Follow these step-by-step instructions for cheesy steak pasta perfection. Each stage is designed to build deep, rich flavor and creamy, comforting texture — all in a single skillet.

1. Sear the Steak Tips

Start by heating the olive oil in a large skillet over medium-high heat. Allow the pan to get hot enough so the oil shimmers — this is key to creating a golden-brown crust on the steak. While the pan heats up, pat your steak tips dry with a paper towel to remove excess moisture. This step ensures a better sear and prevents the steak from steaming instead of browning.

Generously season the steak pieces with salt and freshly ground black pepper on all sides. When the pan is ready, carefully add a batch of steak tips without crowding the skillet. You want each piece to have direct contact with the hot surface. Sear the steak for 2 to 3 minutes per side, just until each piece develops a rich, caramelized crust and remains juicy on the inside.

Once seared, transfer the steak to a plate and cover it loosely with foil to keep warm. If you’re using a tougher cut of steak, consider cooking the pieces just slightly longer so they become tender while simmering later. Set aside any juices released — they’ll go back into the sauce for even more flavor.

2. Make the Sauce Base

With the steak out of the pan, reduce the heat to medium. In the same skillet, add the butter and allow it to melt completely. Then, stir in the minced garlic, sautéing for about one minute. You’ll know it’s ready when it becomes aromatic and slightly golden — be careful not to let it burn.

Next, pour in the beef broth and milk or half-and-half, using a wooden spoon or spatula to scrape up the browned bits stuck to the bottom of the pan. These bits, also called fond, are packed with flavor and create the foundation of your creamy sauce. Stir everything together until smooth and gently bubbling.

3. Cook the Pasta

Add the uncooked shell pasta directly into the skillet. Stir to distribute the pasta evenly throughout the liquid. Raise the heat just enough to bring everything to a gentle boil, then immediately reduce the heat to low so the mixture can simmer.

Let the pasta cook uncovered for 10 to 12 minutes, stirring every couple of minutes. Stirring prevents the pasta from sticking to the bottom and helps it cook evenly. As it simmers, the pasta will absorb the broth and milk mixture, becoming tender while thickening the sauce into a velvety consistency. You’re aiming for a sauce that’s creamy but not too thick — it should cling beautifully to the shells.

4. Add the Cheese & Steak

Once the pasta is tender and most of the liquid has been absorbed, turn off the heat. While the skillet is still hot, add the shredded cheddar cheese and grated Parmesan, stirring continuously until both cheeses melt completely and blend into a rich, smooth sauce. The residual heat from the pan is enough to create the perfect melt without overcooking the pasta.

Now, return the seared steak tips — along with any juices — to the skillet. Gently toss everything together so the steak is evenly coated in the creamy, cheesy sauce. Every bite should be infused with both sharp cheddar flavor and the savory richness of the beef.

5. Serve and Garnish

To finish, sprinkle freshly chopped parsley or chives over the top of the dish. These herbs add a bright, fresh contrast to the rich and cheesy pasta, elevating both the look and flavor of the final dish.

Serve immediately while hot and gooey. For an extra indulgent touch, feel free to top each portion with more shredded cheese before serving — no one will complain. Pair with a green salad, roasted vegetables, or crusty bread for a complete meal.

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Prep Time, Cook Time, Total Time, Yield

• Prep Time: 10 minutes

• Cook Time: 25 minutes

• Total Time: 35 minutes

• Yield: Serves 4

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Tips for Success

• Cut Steak Against the Grain: This keeps the bites tender and easier to chew.

• Use High-Heat for Searing: Get that beautiful crust on your steak by letting the pan get hot enough.

• Stir the Pasta Often: Prevent sticking and ensure even cooking.

• Taste as You Go: Always adjust seasoning after adding cheese, since Parmesan adds saltiness.

• Don’t Overcook the Pasta: Slightly firm pasta (al dente) is best since it continues to absorb sauce.

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Serving Ideas

Looking to round out your meal? Pair this dish with:

• Simple Green Salad: A tangy vinaigrette cuts through the richness of the cheese.

• Steamed or Roasted Veggies: Try broccoli, asparagus, or Brussels sprouts.

• Garlic Bread or Ciabatta: Mop up that creamy sauce — nothing goes to waste.

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Customize It Your Way

Make it your own with these tasty ideas:

Add Some Veggies

• Spinach, mushrooms, peas, or sun-dried tomatoes make great additions.

• Sauté veggies in the skillet before adding broth and milk for extra flavor.

Switch Up the Cheese

• Try gouda, Monterey Jack, mozzarella, or a mix for new flavor profiles.

• For a tangier twist, a bit of cream cheese adds extra creaminess.

Dial Up the Heat

• Add crushed red pepper flakes or a dash of hot sauce to the cheese sauce.

• Chipotle powder or smoked paprika bring a smoky, spicy vibe.

Change the Protein

• Chicken breast or thighs are great alternatives to steak.

• For a seafood version, add seared shrimp in the final step.

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Storage and Reheating

How to Store

• Store leftovers in an airtight container in the fridge for up to 3 days.

How to Reheat

• Reheat gently in a skillet over low heat with a splash of broth or milk to loosen the sauce.

Freezer-Friendly?

• Not ideal. The creamy cheese sauce can become grainy when frozen and thawed.

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Frequently Asked Questions

Can I use another type of pasta besides shells?

Absolutely. While medium shell pasta is ideal because it holds onto the creamy cheese sauce in every curve and crevice, this recipe is versatile enough to work with other short-cut pasta shapes. Great alternatives include penne, rotini, fusilli, or even elbow macaroni. These shapes all provide enough surface area to capture the sauce and pair well with steak. If you’re in a pinch, long pasta like fettuccine or linguine can be used — just note that the sauce may coat differently.

Is this recipe naturally spicy?

No, this dish is not spicy by default. The base flavor is rich, savory, and cheesy without any added heat, making it kid-friendly and crowd-pleasing. However, if you enjoy a little kick, you can easily add spice to taste. Crushed red pepper flakes, a few dashes of your favorite hot sauce, or even a bit of smoked paprika or cayenne can bring the heat without overpowering the dish. Add spice during the cheese-melting step so it infuses throughout the sauce.

Can I prepare this recipe in advance?

Yes, you can prep some elements ahead to make mealtime faster and easier. The steak tips can be seared a day in advance and stored in the refrigerator. This allows you to jump straight to making the sauce and pasta when you’re ready to cook. However, it’s best to cook the pasta fresh for the ideal texture and creaminess. Reheated pasta can sometimes absorb too much liquid and lose its velvety finish.

What if I don’t eat red meat?

No problem — this recipe is easy to adapt. You can substitute the steak with chicken breast, chicken thighs, turkey, or even shrimp. For a vegetarian or vegan twist, consider using plant-based meat alternatives or mushrooms for a savory, meaty texture. The cheesy sauce complements a wide range of proteins, so feel free to experiment based on your preferences.

Can I make this dish lighter or healthier?

Yes, you can easily lighten it up without sacrificing flavor. Try using low-fat milk instead of whole milk or half-and-half. You can also reduce the amount of cheese slightly or use reduced-fat cheeses. Another great tip is to stir in a spoonful of Greek yogurt for creaminess and a bit of tang, with less fat and more protein.

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