Cheddar Parmesan Cowboy Butter Beef Shells in Cream Sauce
Ingredients:
1.25 pounds beef sirloin tips, cut into bite-sized cubes
12 ounces medium shell pasta
5 tablespoons unsalted butter, divided
1.5 tablespoons avocado oil
7 garlic cloves, pressed
1 tablespoon Dijon mustard
1.25 teaspoons sweet Hungarian paprika
1.25 teaspoons dried French thyme
0.25 teaspoon crushed red pepper flakes
1.5 tablespoons fresh lemon juice
1.25 teaspoons sea salt, divided
0.5 teaspoon ground white pepper, divided
1.75 cups heavy whipping cream
3 ounces cream cheese, softened and cubed
1.25 cups shredded sharp yellow cheddar cheese
0.75 cup freshly grated Grana Padano cheese
0.75 cup shredded provolone cheese
3 tablespoons finely chopped fresh flat-leaf parsley
Method:
1. Boil the pasta shells in a large pot of salted water for 10 minutes until al dente, then drain completely.
2. Toss the beef cubes in a mixing bowl with the sweet paprika, half the sea salt, and half the white pepper.
3. Warm the avocado oil and 2 tablespoons of the butter in a deep skillet over high heat, searing the beef for 4 minutes until deeply browned, then plating.
4. Melt the remaining 3 tablespoons of butter in the same pan over medium heat, stirring in the Dijon mustard, thyme, red pepper flakes, and lemon juice.
5. Toss the pressed garlic into the flavored butter to toast for 30 seconds until highly fragrant.
6. Stream the heavy cream into the skillet, whisking in the cream cheese, remaining sea salt, and remaining white pepper until smooth and bubbling.
7. Melt the yellow cheddar, Grana Padano, and provolone cheeses into the liquid over low heat, stirring steadily until a glossy, thick sauce forms.
8. Return the seared beef and cooked shells directly into the cheese sauce, tossing for 2 minutes until every shell is thoroughly enveloped.
9. Divide the rich pasta into shallow bowls and blanket the top with fresh flat-leaf parsley.