Ingredients

• 12 oz shell pasta
• 1 lb steak (sirloin or ribeye work best), trimmed and cut into bite-sized pieces
• Salt & freshly ground black pepper, to taste
• 1 tbsp olive oil
• 1 tbsp butter
• 3 cloves garlic, minced
• 1 1/2 tsp smoked paprika
• 1 cup heavy cream
• 1/2 cup beef broth
• 1/2 cup freshly grated Parmesan cheese
• Chopped fresh parsley, for garnish

Instructions

1. Cook the pasta in a large pot of generously salted water according to package directions until al dente. Drain well and set aside.
2. While the pasta is cooking, season the steak bites thoroughly with salt, pepper, and smoked paprika.
3. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the steak in a single layer. Sear for 2–3 minutes per side until a rich, brown crust forms. Remove the steak from the skillet and set it aside on a plate.
4. Reduce the heat to medium. Add the butter to the same skillet, allowing it to melt and scrape up any flavorful browned bits from the bottom of the pan. Add the minced garlic and sauté for about 1 minute until fragrant.
5. Pour in the heavy cream and beef broth, stirring continuously to combine. Bring the mixture to a gentle simmer and let it cook for 3–4 minutes, allowing the sauce to thicken slightly.
6. Remove the skillet from the heat and stir in the grated Parmesan cheese. Continue stirring until the cheese is completely melted and the sauce is smooth and creamy.
7. Return the cooked pasta shells and the seared steak (along with any accumulated juices from the plate) to the skillet. Gently toss everything together to ensure the steak and shells are evenly coated in the luscious sauce.
8. Garnish with fresh parsley and serve immediately for the best experience.