Creamy Cheddar Steak Pasta Shells with Bell Peppers
Tender seared steak and sautéed bell peppers tossed with pasta shells in a silky sharp cheddar cream sauce. A rich, comforting contemporary dish that brings restaurant-quality indulgence to the dinner table in under 30 minutes.
- 12 ozpasta shells
- 1 lbsteak (sirloin or ribeye), cut into bite-sized pieces
- Salt, black pepper, garlic powder, and smoked paprika, to taste
- 2 tbspolive oil
- 2 tbspbutter
- 1red bell pepper, sliced
- 1yellow bell pepper, sliced
- 1green bell pepper, sliced
- 4 clovesgarlic, minced
- 1 cupheavy cream
- ½ cupmilk
- 1½ cupsshredded sharp cheddar cheese
- ¾ cupgrated Parmesan cheese
- Fresh parsley, for garnish (optional)
- Chilli flakes, for garnish (optional)
- Bring a large pot of generously salted water to a rolling boil and cook the pasta shells according to package directions until al dente, typically 8–10 minutes. Before draining, scoop out and reserve about ½ cup of the starchy pasta cooking water—this liquid is invaluable for adjusting sauce consistency later. Drain the pasta and set aside.
- Pat the steak pieces dry with paper towel and season them evenly with salt, freshly ground black pepper, garlic powder, and smoked paprika. Heat the olive oil in a large skillet over medium-high heat until it shimmers and just begins to smoke. Working in batches if necessary to avoid crowding the pan, sear the steak pieces for 3–5 minutes, turning occasionally, until they develop a deep golden-brown crust on all sides. Transfer to a plate and set aside.
- In the same skillet, melt the butter over medium heat. Add the sliced red, yellow, and green bell peppers in a single layer and let them cook undisturbed for the first 2–3 minutes to develop colour and light char. Stir and continue cooking for another 2–3 minutes until the peppers are slightly softened but still retain some pleasant bite. Add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant and just beginning to turn golden.
- Pour the heavy cream and milk into the skillet, stirring gently to combine and scraping up any browned bits from the bottom of the pan—those caramelised flavours are essential to the sauce's depth. Bring the mixture to a gentle simmer over medium heat and let it cook uncovered for 3–4 minutes, stirring occasionally, until it begins to thicken slightly.
- Remove the skillet from the heat and stir in the shredded sharp cheddar cheese and grated Parmesan cheese in two or three additions, allowing each addition to melt completely before adding the next. This gradual approach prevents the cheese from clumping and produces a smooth, silky sauce. Taste and adjust seasoning with salt and black pepper as needed.
- Add the cooked pasta shells and the seared steak back into the skillet with the cheddar cream sauce. Toss everything together gently over low heat until the pasta is evenly coated and warmed through, about 1–2 minutes. If the sauce feels too thick, add a splash of the reserved pasta water and toss again—it will loosen beautifully.
- Transfer to serving bowls or plates and garnish generously with fresh chopped parsley and a sprinkle of chilli flakes if you prefer a touch of heat. Serve immediately while the sauce is hot, silky, and at its most flavourful.
Chef's Note: This dish exemplifies contemporary comfort cooking—it takes familiar, accessible ingredients and combines them in a way that feels indulgent and restaurant-worthy. The key to success is the quality of your steak and your willingness to sear it properly. Don't rush the searing step; let the meat sit undisturbed in the hot pan so it develops a deep, caramelised crust that imparts incredible flavour to the entire dish. Sharp cheddar is essential here—mild cheddar will disappear into the sauce, whereas sharp cheddar asserts itself and provides the savoury backbone the dish needs.
The trio of bell peppers adds both colour and sweetness to balance the richness of the cheddar cream and the savoury beef. Feel free to use whatever colours appeal to you, or even substitute with other vegetables like mushrooms, broccoli, or spinach if you prefer. This dish is best enjoyed fresh and hot, straight from the pan. Leftovers can be gently reheated on the stovetop over low heat with a splash of cream or milk, though the pasta will soften and the sauce will become thinner upon reheating—plan accordingly if you're preparing ahead.
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