12 oz shell pasta
1 lb steak (sirloin or ribeye), cut into bite-sized pieces
Salt & black pepper to taste
1 tbsp olive oil
1 tbsp butter
3 cloves garlic, minced
1 1/2 tsp smoked paprika
1 cup heavy cream
1/2 cup beef broth
1/2 cup grated Parmesan cheese
Chopped fresh parsley (for garnish)
Instructions:
Cook shell pasta in salted water according to package directions. Drain and set aside.
Season steak bites with salt, pepper, and paprika.
Heat olive oil in a large skillet over medium-high heat. Sear steak for 2–3 minutes per side until browned. Remove and set aside.
Reduce heat to medium. Melt butter in the same skillet and sauté garlic for 1 minute.
Pour in heavy cream and beef broth, stirring to combine. Simmer for 3–4 minutes until slightly thickened.
Stir in Parmesan cheese until melted and the sauce is creamy.
Add the cooked shells and steak back to the skillet. Toss everything to coat evenly.
Garnish with parsley and serve hot.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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