Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Serving Size: About 1½ cups

Tender seared steak, shell pasta, mushrooms, peppers, garlic, and Parmesan come together in a creamy Greek-yogurt sauce for a comforting family dinner.

🛒 INGREDIENTS

🥩 For the Steak

  • 1 lb lean sirloin steak, cut into bite-size pieces
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp Italian seasoning
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ¼ tsp red pepper flakes, optional

🍝 For the Pasta

  • 12 oz medium shell pasta
  • ½ tsp salt for pasta water

🧄 For the Vegetables & Creamy Sauce

  • 1 small yellow onion, finely diced
  • 1 medium red bell pepper, diced
  • 8 oz mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 tbsp unsalted butter
  • 2 cups low-sodium beef or chicken broth
  • 1 cup 2% milk
  • ½ cup plain Greek yogurt
  • ½ cup finely grated Parmesan cheese
  • 1 tbsp all-purpose flour
  • 1 tsp Italian seasoning
  • ½ tsp black pepper
  • ¼ tsp smoked paprika
  • ½ tsp Dijon mustard
  • 2 tbsp fresh parsley, chopped

🌿 Optional Garnish

  • Extra grated Parmesan
  • Fresh parsley
  • Fresh lemon juice
  • Red pepper flakes

👩‍🍳 DIRECTIONS

1. Season the steak
Pat the steak pieces dry. Toss with salt, pepper, Italian seasoning, smoked paprika, garlic powder, and red pepper flakes.

2. Cook the pasta
Bring a large pot of salted water to a boil. Cook the shells according to package directions until al dente. Before draining, reserve about 1 cup of pasta water.

3. Sear the steak
Heat olive oil in a large deep skillet over medium-high heat. Add steak in a single layer, working in batches if necessary. Sear for 2–3 minutes per side, then transfer to a plate.

4. Cook the vegetables
Reduce heat to medium and add butter. Add onion and bell pepper and cook for 3–4 minutes. Add mushrooms and cook another 4–5 minutes, until tender and lightly browned.

5. Add garlic
Stir in minced garlic and cook for 30–60 seconds, just until fragrant.

6. Start the sauce
Sprinkle flour over the vegetables and stir for about 30 seconds. Slowly pour in the broth while stirring and scrape up the browned bits from the bottom of the skillet.

7. Add milk & seasonings
Stir in milk, Italian seasoning, black pepper, smoked paprika, and Dijon mustard. Simmer gently for 3–5 minutes.

8. Add Greek yogurt
Reduce heat to low. Stir the Greek yogurt in a separate bowl until smooth. Add a few spoonfuls of the warm sauce to the yogurt and stir. Then slowly add the warmed yogurt mixture to the skillet.

9. Add Parmesan
Stir in Parmesan and continue cooking over low heat until melted and creamy.

10. Adjust the sauce
If the sauce is too thick, add reserved pasta water 2 tablespoons at a time until you reach your desired consistency.

11. Add pasta & steak
Add cooked shell pasta and gently toss until coated. Return the steak to the skillet and gently fold everything together. Warm for 1–2 minutes.

12. Finish & serve
Turn off the heat and stir in fresh parsley. Let the pasta rest for about 2 minutes, then garnish with Parmesan, parsley, and a squeeze of lemon if desired.

⭐ TIPS FOR THE BEST STEAK PASTA

  • Don’t overcrowd the skillet when searing the steak—cook in batches for better browning.
  • Don’t overcook the steak pieces or they can become chewy.
  • Keep the heat low after adding Greek yogurt to help prevent the sauce from separating.
  • Add Parmesan gradually while stirring.
  • If leftovers become thick, add a splash of milk or broth when reheating.

🥦 EASY VARIATIONS

Creamy Mushroom: Double the mushrooms to 16 oz.

Spinach: Stir in 2 cups baby spinach at the end and cook until wilted.

Broccoli: Add 2 cups lightly steamed broccoli when combining the pasta and sauce.

Spicy Garlic: Add another ½ tsp red pepper flakes.

Chicken: Replace the steak with bite-size chicken breast or thighs.

🧊 STORAGE

Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently with 1–2 tablespoons of milk or broth per serving to loosen the sauce.

The dish can be frozen for approximately 1–2 months, although the creamy sauce may change texture slightly after thawing.

📊 APPROXIMATE NUTRITION

Per serving:

  • 500–540 calories
  • 35–40g protein
  • 55–60g carbohydrates
  • 5–7g fiber
  • 15–18g fat
  • 6–8g saturated fat
  • 650–800mg sodium

Nutrition will vary depending on the brands and exact ingredients used.