1. Start by bringing a large pot of salted water to a boil. Cook the shell pasta according to the package instructions until al dente. Drain and set aside.
2. While the pasta cooks, pat the steak bites dry with paper towels—this helps get a nice sear. Season generously with salt, pepper, and half the Italian seasoning.
3. Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the steak bites in a single layer, working in batches if needed to avoid overcrowding.
4. Cook the steak bites for about 2-3 minutes per side, or until browned and cooked to your liking. Remove them to a plate and tent with foil to keep warm.
5. Lower the heat to medium, add the butter to the same skillet, and once melted, toss in the minced garlic. Cook for about 30 seconds until fragrant, but be careful not to burn it.
6. Pour in the beef broth and scrape up any browned bits from the bottom of the pan—this is flavor gold. Stir in the remaining Italian seasoning.
7. Add the cooked shell pasta to the skillet, tossing to coat well in the garlic butter sauce.
8. Return the steak bites to the skillet, mixing everything gently. Let it all warm through together for another 2 minutes.
9. Turn off the heat, sprinkle the Parmesan cheese over the top, and stir until melted and creamy.
10. Garnish with chopped parsley and a pinch of red pepper flakes if you want a little heat. Serve immediately.

One tip I’ve learned from years of juggling kids and cooking: prep your garlic and steak while the pasta is boiling. It cuts down the total time and means you’re not stuck hovering over the stove. Also, don’t rush the sear on the steak bites—it’s that crust that makes this dish sing.