Roadhouse Ranch Steak & Cheese Shells
Tender steak bites and pasta shells are tossed in a creamy ranch sauce loaded with cheddar, mozzarella, and Parmesan for a rich, cheesy comfort-food dinner.
Equipment
- large pot
- large skillet
- colander
- wooden spoon or spatula
Ingredients
- 1 lb steak (sirloin or ribeye), cut into bite-sized pieces
- 12 oz medium pasta shells
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 1 cup beef broth
- 1 cup heavy cream
- 1/2 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- to taste salt and black pepper
- fresh parsley or chives, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook pasta shells until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season steak with salt, pepper, smoked paprika, and garlic powder. Sear 2–3 minutes per side until browned. Remove and keep warm.
- In the same skillet, add onion and garlic. Cook for 2–3 minutes until softened and fragrant.
- Stir in beef broth and bring to a simmer. Lower heat and add heavy cream and ranch dressing, stirring until smooth. Simmer for 3–4 minutes to thicken slightly.
- Add cheddar, mozzarella, and Parmesan. Stir until melted into a creamy, cheesy sauce. Adjust seasoning as needed.
- Toss in cooked pasta shells and steak bites until evenly coated. Garnish with fresh parsley or chives. Serve hot and cheesy.
Notes
Use sirloin or ribeye cut into bite-sized pieces. Cook the pasta shells until al dente and keep the steak warm after searing. Adjust the salt and pepper to taste before serving, and garnish with fresh parsley or chives.