Garlic Butter Steak Bites with Chipotle Cheddar
Shells
Ingredients:
For the Steak Bites:
1.5 pounds sirloin steak, cut into 1-inch cubes
4 tbsp butter, divided
4 cloves garlic, minced
2 tbsp Cajun seasoning
1 tsp smoked paprika
1/4 tsp black pepper
1 tsp salt
2 tbsp olive oil
For the Creamy Chipotle Cheddar Shells:
1 lb medium shell pasta
6 tbsp butter
1/4 cup all-purpose flour
3 cups whole milk
4 oz cream cheese, softened
1.5 cups white cheddar cheese, shredded
1/2 cup Monterey Jack cheese, shredded
1-2 tbsp chipotle pepper sauce (adjust to taste)
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
Toss steak cubes in a bowl with Cajun seasoning, smoked paprika, salt, and black pepper until evenly coated.
Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a skillet over medium-high heat. Sear half of the steak for approximately 3 minutes per side until browned to your liking. Set aside, then repeat with the remaining steak and 2 more tablespoons of butter.
Add minced garlic to the skillet and cook for about 30 seconds, just until fragrant. Return all the steak bites to the pan, toss to coat in the garlic butter, then remove from heat.
While the steak cooks, boil the shell pasta in salted water until al dente. Drain and set aside.
In a large saucepan, melt 6 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes until smooth and lightly golden. Slowly whisk in the milk and cook, stirring constantly, until the sauce thickens slightly.
Reduce the heat to low and add in the cream cheese.
Stir until melted and smooth. Mix in the white cheddar and Monterey Jack cheeses until fully melted. Stir in chipotle pepper sauce, garlic powder, onion powder, salt, and pepper. Adjust the spice level to your preference.
Add the cooked shell pasta to the sauce and stir until fully coated in the sauce.
Plate the creamy chipotle shells and top with garlic butter steak bites.d