Creamy Paprika Steak Shells

Ingredients

Medium shell pasta: 12 oz, cooked until just tender (al dente)

Steak: 1 pound sirloin or ribeye, cut into bite-sized cubes

Salt and freshly ground black pepper: to taste

Olive oil: 1 tablespoon

Butter: 1 tablespoon

Garlic: 3 cloves, finely minced

Smoked paprika: 1½ teaspoons

Heavy cream: 1 cup

Beef broth: ½ cup

Parmesan cheese: ½ cup, freshly grated

Fresh parsley: chopped, for garnish

1. Cook the pasta.

Bring a large pot of salted water to a boil and cook the shells according to the package directions until al dente.

Drain well and set aside.

2. Season the steak.

Toss the steak cubes with salt, pepper, and smoked paprika until every piece is evenly coated.

3. Sear the steak.

Warm the olive oil in a large skillet over medium-high heat.

Add the steak in a single layer and cook for 2–3 minutes per side, until nicely browned.

Transfer to a plate and set aside.

4. Cook the garlic.

Turn the heat down to medium.

Melt the butter in the same skillet, then add the garlic and cook for about 1 minute, stirring, just until fragrant.

5. Make the sauce.

Pour in the heavy cream and beef broth, scraping up any browned bits from the pan.

Let it simmer for 3–4 minutes, until slightly thickened.

6. Melt in the cheese.

Stir in the Parmesan until it melts completely and the sauce turns smooth and creamy.

7. Bring it all together.

Add the cooked shells and seared steak back to the skillet.

Toss until the pasta is evenly coated in the sauce.

8. Garnish and serve.

Sprinkle with fresh parsley and serve right away while hot.