Mediterranean Cheesy Garlic Steak Shells with Broccoli & Peppers
This dish brings together tender steak, sautéed vegetables, chewy pasta shells and a smooth garlic cheese sauce. It’s a Mediterranean-inspired comfort meal with fresh vegetables, olive oil, oregano, paprika and just enough richness to feel satisfying without being heavy. The steak cooks quickly, the sauce comes together in one pan and the vegetables add color and balance. It’s the kind of dinner that feels special but doesn’t require much effort. Everything gets tossed together at the end so the flavors blend into a creamy, savory bowl of steak-and-veggie pasta.
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Ingredients
For the pasta and steak
10 oz medium pasta shells
1 lb steak strips (sirloin or flank, thinly sliced)
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon dried oregano
½ teaspoon garlic powder
Salt and black pepper to taste
For the vegetables
2 cups broccoli florets
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small onion, sliced
3 cloves garlic, minced
1 tablespoon olive oil
For the cheese sauce
2 tablespoons butter
2 tablespoons flour
1 ½ cups milk
1 cup shredded mozzarella
½ cup grated Parmesan
½ teaspoon paprika
½ teaspoon dried basil
Salt and pepper to taste
Instructions
Boil the pasta according to package directions until al dente, then drain.
Mix steak strips with olive oil, paprika, oregano, garlic powder, salt and pepper. Set aside.
Heat a skillet over medium-high and sear the steak for 2–3 minutes per side. Remove and keep warm.
In the same skillet, add olive oil and sauté the onion until softened.
Add broccoli and cook for 3 minutes.
Stir in the bell peppers and garlic and cook until the vegetables are tender.
Lower the heat and melt the butter in the center of the pan.
Add the flour and whisk for 30 seconds to form a roux.
Pour in the milk gradually, stirring until smooth. Add mozzarella, Parmesan, basil, paprika, salt and pepper.
Add the cooked pasta and steak back to the pan. Toss gently until everything is coated in the cheesy garlic sauce.
Tips
Slice the steak thinly so it cooks fast and stays tender.
Pat the steak dry before seasoning to help it sear better.
Use high heat when cooking the steak for a good crust.
Don’t overcook the broccoli. It should stay bright and slightly crisp.
Add the garlic after the peppers to keep it from burning.
Warm the milk before adding it to the roux if you want an extra smooth sauce.
Stir the sauce constantly to avoid lumps.
If the sauce thickens too much, add a splash of milk.
Add the cheese off the heat to prevent it from becoming grainy.
Taste before serving and adjust with salt, pepper or extra Parmesan.
Variations
Creamy Lemon Version: Add lemon zest and a squeeze of juice to brighten the sauce.
Spicy Mediterranean: Add red pepper flakes or a pinch of harissa.
Herb-Heavy: Add fresh parsley, basil or oregano before serving.
Tomato Twist: Stir in two tablespoons of sun-dried tomatoes.
Mushroom Addition: Sauté mushrooms with the onions for extra depth.
Spinach Upgrade: Fold in baby spinach at the end.
Light Version: Use half the cheese and swap whole milk with low-fat.
White Wine Option: Add a splash of white wine before pouring in the milk.
Chicken Swap: Replace steak with grilled chicken strips.
Seafood Style: Use shrimp instead of steak and reduce cooking time.
Q&A
Can I use a different pasta shape?
Any short pasta works, like penne, rotini or farfalle.
Can I use heavy cream instead of milk?
Yes, but thin it with a little water if it’s too thick.
Can I make this ahead?
It reheats well, but add a splash of milk when warming it up.
How do I stop the cheese sauce from clumping?
Add cheese off the heat and stir constantly.
Can I use frozen broccoli?
Yes. Cook it briefly to remove excess moisture.
Can I use a different cheese?
Fontina, provolone or cheddar work fine.
How do I make it spicier?
Add chili flakes or smoked paprika.
Can I make it dairy-free?
Yes. Use plant-based milk and vegan cheese.
Can I skip the flour?
You can thicken the sauce with a little cornstarch instead.
Can I cook the steak later and add it at the end?
Yes. Just don’t overcook it when reheating.
Nutrition
(Approx per serving, 4 servings)
Calories: ~620
Protein: ~38 g
Fat: ~27 g
Carbs: ~56 g
Fiber: ~5 g
Sodium: ~520 mg
Conclusion
This dish is hearty, colorful and full of warm Mediterranean flavors. The steak stays tender, the vegetables add freshness and the cheese sauce ties everything together without feeling heavy. The pasta shells catch the sauce nicely, making every bite flavorful. It works as a weeknight dinner or a weekend treat and can be adapted in lots of ways depending on what you have at home. Once you make it, you’ll probably end up keeping it in your regular rotation because it’s easy, filling and flexible.