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Bring a large pot of salted water to a boil and cook the shell pasta according to package directions. Drain and set aside.
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Season the steak pieces generously with salt, black pepper, and smoked paprika, tossing to coat evenly.
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Heat olive oil in a large skillet over medium-high heat. Add the steak bites and sear for 2–3 minutes per side until nicely browned but still tender. Transfer to a plate and set aside.
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Lower the heat to medium and add the butter to the same skillet. Once melted, stir in the garlic and sauté for about 1 minute, just until fragrant.
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Pour in the heavy cream and beef broth, stirring well and scraping up the flavorful browned bits from the pan. Let the sauce simmer gently for 3–4 minutes, until slightly thickened.
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Stir in the Parmesan cheese until melted and smooth.
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Add the cooked pasta and steak back to the skillet, tossing gently until everything is evenly coated in the creamy sauce.
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Remove from heat, garnish with fresh parsley, and serve hot.
What to Serve With
This rich, creamy pasta pairs beautifully with a crisp green salad dressed in a light vinaigrette. Garlic bread or warm, crusty baguette slices are perfect for soaking up every bit of sauce. Roasted vegetables like broccoli or asparagus add balance and color, while a bold red wine—such as Cabernet Sauvignon or Malbec—completes the meal. For a family-friendly option, sparkling lemonade or iced tea works just as well.
Top Tips for Success
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Swap the steak for boneless chicken or sautéed mushrooms if you prefer.
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Sear the steak quickly to keep it juicy and tender.
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Smoked paprika adds depth, but regular paprika can be used in a pinch.
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Love extra cheese? Add more Parmesan or a sprinkle of Gruyère.
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Deglaze the skillet thoroughly—the browned bits add incredible flavor.
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Keep the garlic from burning by sautéing briefly over medium heat.
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Doubling the recipe? Use a larger skillet and cook the steak in batches.