This dish features tender steak cubes seasoned with smoked paprika, all enveloped in a luscious garlic-Parmesan cream sauce and tossed with pasta shells for a comforting, flavorful meal.
Ingredients:
| Ingredient | Amount |
|---|---|
| Shell pasta | 12 oz |
| Steak (sirloin or ribeye), cut into bite-sized pieces | 1 lb |
| Salt and black pepper | To taste |
| Olive oil | 1 tablespoon |
| Butter | 1 tablespoon |
| Garlic, minced | 3 cloves |
| Smoked paprika (divided) | 1 ½ teaspoons |
| Heavy cream | 1 cup |
| Beef broth | ½ cup |
| Grated Parmesan cheese | ½ cup |
| Fresh parsley, chopped | For garnish |
Instructions:
Step 1: Prepare Pasta
Cook the shell pasta in boiling salted water according to package instructions until just tender. Drain and set aside.
Step 2: Season the Steak
While the pasta cooks, season the steak pieces with salt, pepper, and 1 teaspoon of smoked paprika, tossing to coat evenly.
Step 3: Brown the Steak
Heat olive oil in a large skillet over medium-high heat. Add the steak bites and sear for 2–3 minutes on each side until browned but still juicy. Transfer the steak to a plate and set aside.
Step 4: Sauté Aromatics
Lower the heat to medium and melt the butter in the same skillet. Add the minced garlic and cook for about a minute until fragrant. Stir in the remaining ½ teaspoon smoked paprika.
Step 5: Create the Sauce
Pour in the heavy cream and beef broth, stirring well and scraping up any browned bits from the pan. Let it simmer gently for 3–4 minutes until the sauce thickens slightly.
Step 6: Add Cheese
Mix in the grated Parmesan until it melts completely and the sauce turns creamy and smooth.
Step 7: Combine and Serve
Return the pasta and steak to the skillet. Toss gently to coat everything evenly with the sauce. Remove from heat, garnish with fresh parsley, and serve immediately while hot.