Instructions
Step 1: Cook the pasta shells in salted boiling water according to package directions. Drain and set aside.
Step 2: Season steak pieces with salt and pepper. In a large skillet, heat olive oil over medium-high heat and sear steak until browned, about 2–3 minutes per side. Remove and set aside.
Step 3: In the same skillet, add butter and sauté onion until soft. Add garlic, smoked paprika, and red pepper flakes and cook for another minute.
Step 4: Pour in beef broth and bring to a simmer. Stir in heavy cream, Parmesan, and Italian herbs. Let the sauce simmer until slightly thickened.
Step 5: Return the steak to the pan and add the cooked pasta. Stir everything together and cook for 2–3 minutes until heated through.
Step 6: Garnish with fresh parsley and serve hot.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of broth or cream to loosen the sauce.
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