Instructions
Step 1: Cook the pasta shells according to package directions. Drain and set aside.
Step 2: In a large skillet over medium-high heat, heat olive oil. Add the steak pieces and sear for 2–3 minutes per side until browned. Season with salt and pepper. Remove from skillet and set aside.
Step 3: In the same skillet, melt butter over medium heat. Add onion and cook for 3–4 minutes until soft. Stir in garlic, smoked paprika, and red pepper flakes (if using), cooking for 1 minute until fragrant.
Step 4: Pour in beef broth and bring to a simmer. Let it reduce slightly, then stir in the heavy cream. Simmer for 3–5 minutes until the sauce thickens.
Step 5: Stir in Parmesan cheese until melted and smooth. Return steak to the skillet along with the cooked pasta. Toss to coat everything evenly in the sauce.
Step 6: Garnish with chopped parsley and serve hot.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a splash of cream or milk to loosen the sauce. Not recommended for freezing due to the dairy content.
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