Bring a large pot of salted water to a boil. Cook the shell pasta according to package directions until al dente. Drain and set aside, reserving ¼ cup of the pasta water.

While the pasta cooks, pat your steak dry with paper towels. Season lightly with salt and black pepper. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the steak bites in a single layer and sear for 2-3 minutes per side until browned but still juicy. Remove from the pan and set aside.

In the same skillet, reduce heat to medium and add the remaining 2 tablespoons of butter. Stir in the minced garlic and sauté until fragrant—about 1 minute.

Pour in the heavy cream and bring it to a gentle simmer. Whisk in the Parmesan cheese and black pepper until smooth. Let the sauce thicken slightly, stirring often. If it’s too thick, add a splash of reserved pasta water to loosen it up.

Add the cooked pasta to the skillet, tossing to coat each shell in the luscious garlic butter Alfredo sauce. Gently fold in the steak bites and any juices that have collected on the plate.

Sprinkle with fresh parsley and an extra pinch of Parmesan, if desired. Serve hot, preferably with warm bread on the side to mop up every drop of sauce.