Ingredients
- 12 oz medium pasta shells
- 1 lb steak (sirloin or ribeye), thinly sliced
- 2 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup beef broth
- 1 tsp smoked paprika (plus more to taste)
- ½ tsp chili flakes (optional, for spice)
- 1 cup grated Parmesan cheese
- Salt & black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta shells according to package directions. Drain and set aside.
- Season steak slices with salt, pepper, and ½ tsp paprika.
- In a large skillet, heat olive oil/butter and sear the steak until browned. Remove and set aside.
- In the same skillet, sauté onion until soft, then add garlic.
- Stir in beef broth, heavy cream, and remaining paprika. Bring to a gentle simmer.
- Add Parmesan cheese, stirring until melted into a creamy sauce.
- Toss in cooked pasta shells and return steak to the skillet. Mix well until coated.
- Taste and adjust seasoning.
- Garnish with parsley and a sprinkle of paprika before serving.
Would you like me to make this a quick 30-minute dinner recipe version, or a rich slow-simmered version for extra flavor?