Description

This dish features tender, seared steak pieces enveloped in a rich, creamy sauce infused with the warm, earthy notes of paprika. Al dente shell pasta provides a comforting base, perfectly cradling the savory sauce and succulent beef. Finished with a sprinkle of fresh herbs and grated cheese, it offers a harmonious blend of textures and a deeply satisfying flavor profile.

Ingredients

Scale

1 pound sirloin or ribeye steak, cut into 1-inch cubes
1 tablespoon olive oil
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 pound medium shell pasta (conchiglie)
1 tablespoon butter
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon sweet paprika
1/2 teaspoon smoked paprika (optional, for depth)
2 cups beef broth
1 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for serving
2 tablespoons fresh parsley, chopped, for garnish

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Instructions

Bring a large pot of salted water to a boil. Add the shell pasta and cook according to package directions until al dente. Drain, reserving 1/2 cup of pasta water.
While the pasta cooks, pat the steak cubes dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the steak in a single layer, working in batches if necessary to avoid overcrowding. Sear for 2-3 minutes per side until browned, leaving the center slightly pink. Remove the steak from the skillet and set aside.
Reduce heat to medium. Add butter to the same skillet. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Stir in the tomato paste, sweet paprika, and smoked paprika (if using). Cook for 1-2 minutes, stirring constantly, to toast the spices and deepen their flavor.
Pour in the beef broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
Reduce heat to low and stir in the heavy cream and 1/2 cup of grated Parmesan cheese. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Simmer gently for 2-3 minutes, stirring occasionally, until the sauce is heated through and creamy.
Return the seared steak to the sauce. Add the cooked and drained pasta to the skillet. Toss gently to coat everything evenly. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
Serve immediately, garnished with fresh chopped parsley and additional grated Parmesan cheese.

Notes

For optimal tenderness, avoid overcooking the steak; a medium-rare to medium internal temperature is ideal.

Adjust the amount of paprika to your preference, adding a pinch of cayenne pepper for a subtle kick if desired.

Ensure the pasta is al dente, as it will continue to absorb sauce and cook slightly when combined.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 30 minutes

Nutrition

Calories: 720 kcal
Fat: 30g
Carbohydrates: 65g
Protein: 48g