# What you need:
→ Steak Bites
01 - 1 pound sirloin steak, cut into 1-inch cubes
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon black pepper
05 - 1 teaspoon smoked paprika
06 - 3 tablespoons unsalted butter
07 - 4 garlic cloves, minced
08 - 2 tablespoons fresh parsley, chopped
→ Cheesy Shells
09 - 8 ounces medium pasta shells
10 - 2 cups whole milk
11 - 2 tablespoons unsalted butter
12 - 2 tablespoons all-purpose flour
13 - 1½ cups shredded sharp cheddar cheese
14 - ½ cup grated Parmesan cheese
15 - ½ teaspoon salt
16 - ¼ teaspoon black pepper
17 - Pinch of ground nutmeg (optional)
# Steps to follow:
01 - Bring a large pot of salted water to a boil. Cook pasta shells according to package instructions 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 sear for 1 to 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, add butter and minced garlic. Sauté for 1 minute until fragrant, scraping up browned bits. Return steak bites and juices to skillet; toss with garlic butter and parsley for 30 seconds. Remove from heat.
05 - In a separate saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in whole milk, stirring constantly until thickened, about 3 to 4 minutes.
06 - Reduce heat to low. Stir in shredded cheddar and grated Parmesan cheeses until smooth. Season with salt, black pepper, and nutmeg if desired. Add drained pasta shells and stir to evenly coat.
07 - Serve steak bites over cheesy shells, garnished with additional parsley if preferred.
