Steak Shells with Creamy Sweet Pepper Sauce

There’s something unforgettable about a meal that brings bold flavor, rich texture, and just the right amount of indulgence to your table. Steak Shells with Creamy Sweet Pepper Sauce is exactly that kind of recipe—perfect for those evenings when you want comfort food with a little bit of flair. Whether it’s a Friday night dinner with the family, a romantic stay-in date, or even a casual get-together with close friends, this dish delivers restaurant-level satisfaction without leaving your home.

The inspiration for this dish comes from the fusion of classic Italian comfort and the bold richness of steakhouse flavors. The shell pasta captures every drop of the velvety pepper sauce, while the seared steak bites add a savory depth that transforms the plate into something extraordinary. This recipe is a celebration of simple ingredients coming together in perfect harmony—something that feels both rustic and luxurious at the same time.

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Why You’ll Love This Steak Shells Recipe

1. Bold, Balanced Flavors

This dish combines juicy seared steak with a creamy, roasted sweet pepper sauce that’s full of depth. It’s garlicky, savory, and a little sweet—balanced perfectly with grated Parmesan and a dash of Italian herbs.

2. Easy Yet Impressive

Despite tasting like something from a fancy restaurant, this recipe is simple to follow. From stove to table, it can be ready in under an hour, making it ideal for both weeknight dinners and weekend treats.

3. Perfect for Pasta Lovers

If you love rich sauces and tender pasta, the shell noodles in this recipe are the perfect vessel to soak up all the creamy goodness.

4. Crowd-Pleasing and Customizable

This recipe is easy to adjust based on what you have. You can switch sirloin for ribeye, add heat with chili flakes, or even throw in sautéed mushrooms or spinach for an extra twist.

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Ingredients

• 12 oz shell pasta

• 1 lb sirloin or ribeye steak, cut into bite-sized pieces

• Salt & black pepper, to taste

• 1 tbsp olive oil

• 1 tbsp butter

• 3 cloves garlic, minced

• 1 ½ cups roasted red or yellow bell peppers (jarred or homemade)

• ½ cup heavy cream

• ½ cup beef broth

• ½ cup grated Parmesan cheese

• 1 tsp Italian seasoning

• 2 tbsp chopped parsley (for garnish)

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Directions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Add shell pasta and cook according to the package instructions until al dente. Drain and set aside.

2. Sear the Steak

Season the steak bites with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the steak in batches for 2–3 minutes per side until browned and cooked to your preferred doneness. Remove the steak and set aside.

3. Make the Pepper Sauce

In a blender or food processor, combine the roasted bell peppers, heavy cream, and beef broth. Blend until the mixture is smooth and creamy.

4. Sauté Garlic

Reduce the skillet to medium heat. Add butter and let it melt, then stir in the minced garlic. Sauté for 1 minute, just until fragrant—don’t let it brown.

5. Simmer the Sauce

Pour the blended pepper mixture into the skillet with the garlic. Add the Italian seasoning and grated Parmesan cheese. Stir well and let the sauce simmer for 3–4 minutes until slightly thickened and creamy.

6. Combine Pasta and Steak

Add the cooked pasta and seared steak back into the skillet. Gently toss to coat everything evenly in the sauce. Let it heat through for another 2 minutes.

7. Garnish and Serve

Top with fresh chopped parsley and an extra sprinkle of Parmesan if desired. Serve warm and enjoy every comforting, flavorful bite.

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Prep Time, Cook Time, Total Time, Yield

• Prep Time: 10 minutes

• Cook Time: 25 minutes

• Total Time: 35 minutes

• Yield: 4–6 servings

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Notes

• Roasted Peppers: You can use jarred roasted red or yellow bell peppers for convenience, but freshly roasted peppers (charred in the oven or on a grill) will add a smokier depth to the sauce.

• Meat Variations: Ribeye offers more richness, while sirloin is leaner. You can even substitute with grilled chicken or shrimp.

• Extra Veggies: Spinach, mushrooms, or zucchini can be added before combining with pasta for a more veggie-forward version.

• Creaminess Level: For a lighter version, substitute half of the cream with milk or a splash more broth.

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Tips for the Perfect Creamy Steak Shells

Choose the Right Steak

Go for quality cuts like sirloin or ribeye. Sirloin offers lean tenderness while ribeye delivers intense marbling and flavor. Make sure to let your steak come to room temperature before searing—this helps achieve an even cook.

Sear in Batches

Overcrowding the pan will steam the steak instead of searing it. Cook the steak in batches if needed for a beautiful, golden crust on every bite.

Season at Every Step

Season the pasta water, the steak, and the sauce. Layers of seasoning are what bring depth to this dish. Don’t rely on just one ingredient to carry all the flavor.

Use Shell Pasta for Maximum Sauce Coverage

Shells have ridges and pockets that scoop up sauce beautifully. You can use penne or rotini in a pinch, but shells really make this dish shine.

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How to Roast Your Own Bell Peppers

If you want to roast peppers at home for a deeper, smokier flavor, here’s a simple method:

1. Preheat oven to 450°F (230°C).

2. Place whole red or yellow bell peppers on a baking sheet.

3. Roast for 25–30 minutes, flipping halfway, until skins are charred and blistered.

4. Transfer to a bowl and cover with plastic wrap or a lid. Let them steam for 10 minutes.

5. Peel off skins, remove seeds, and slice.

6. Blend into the sauce as directed.

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Pairing Suggestions

Sides:

• Garlic bread or herb focaccia

• Roasted asparagus or green beans

• Simple arugula salad with lemon vinaigrette

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Make-Ahead and Storage Tips

Meal Prep:

• Cook pasta and sear steak in advance.

• Blend sauce ingredients and store separately.

• Reheat everything gently in a skillet with a splash of broth to loosen the sauce.

Storage:

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

• Reheat on the stovetop over medium heat. Add a splash of cream or broth if the sauce has thickened too much.

Freezing:

• The creamy sauce may separate when frozen, but you can still freeze the steak and cooked pasta in a sauce-safe container for up to 2 months. Reheat gently and stir in fresh cream if needed.

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Common Questions About This Recipe

Can I use another type of pasta?

Yes! While shells are ideal for holding sauce, you can use penne, rigatoni, or even rotini.

Is this recipe spicy?

Not at all. It’s creamy and sweet from the roasted peppers. If you want a little heat, add a pinch of crushed red pepper flakes.

Can I make it dairy-free?

You can substitute the heavy cream with coconut cream and the Parmesan with nutritional yeast or a dairy-free cheese alternative, but note that flavor and texture will differ slightly.

What if I don’t have a blender?

A food processor works well. If you don’t have either, finely chop the roasted peppers and mix them into the skillet with cream and broth—just expect a chunkier texture.

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How to Customize Your Steak Shells Dish

This recipe is incredibly flexible. Here are a few popular variations:

1. Spicy Cajun Steak Shells

Add 1 tsp Cajun seasoning to the steak before searing and a pinch of cayenne pepper to the sauce for a bold, spicy kick.

2. Mushroom & Spinach Version

Sauté sliced mushrooms and a handful of spinach in the butter and garlic before adding the pepper sauce.

3. Three-Cheese Version

Mix in mozzarella and provolone with the Parmesan for a gooier, cheesier sauce.

4. Lemon Herb Finish

Add a splash of lemon juice and fresh basil for a lighter, fresher flavor contrast.

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Why This Dish Works for Every Season

This steak and pasta dish is hearty enough for fall and winter, yet light and colorful enough for spring and summer. Roasted sweet peppers add a summery brightness, while the creamy sauce and seared steak make it deeply satisfying year-round. It’s a rare pasta dish that feels both cozy and fresh—perfect no matter the time of year.

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