2. Cook the Steak In a bowl, toss the steak slices with olive oil, smoked paprika, garlic powder, salt, and pepper.
Heat a large skillet over medium-high heat.
Sear the steak for 2–3 minutes per side or until just cooked through. Remove from skillet and set aside.
3. Make the Sauce In the same skillet, melt butter over medium heat.
Add minced garlic and sauté for 1 minute until fragrant.
Sprinkle in flour and cook for another minute, whisking constantly.
Slowly pour in the beef broth while whisking to remove lumps.
Add heavy cream, tomato paste, smoked paprika, and crushed red pepper flakes (if using).
Simmer for 3–5 minutes, stirring often, until sauce thickens slightly.
Stir in grated Parmesan. Taste and adjust seasoning with salt and pepper.
4. Combine Everything Add the cooked pasta shells to the sauce and stir to coat.
Return the steak to the pan and toss to combine.
If the sauce is too thick, add a splash of reserved pasta water to loosen it.
5. Serve
Spoon into bowls and garnish with chopped parsley and extra Parmesan if desired.
Serve immediately while hot.
Tips
Use smoked paprika for a deeper flavor; regular paprika will work but is milder.
Don’t overcook the steak—keep it tender by searing quickly over high heat.
Try adding sautéed mushrooms or spinach for extra texture and nutrients.
Would you like a version of this using chicken or a vegetarian alternative?
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