Description
Tender steak bites and pasta shells coated in a smoky paprika cream sauce. This rich and comforting one-pan meal combines the best of steakhouse flavor and cozy pasta night.
Ingredients
Scale
- 12 oz shell pasta
- 1 lb steak (sirloin or ribeye), cut into cubes
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tsp paprika
- 1 cup beef broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped parsley (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook pasta shells until al dente. Drain and set aside.
- Pat steak cubes dry, then season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear steak on all sides until browned, about 3–4 minutes. Remove and set aside.
- In the same skillet, sauté onion until soft. Add garlic and paprika, stirring for 30 seconds until fragrant.
- Pour in beef broth and scrape up any browned bits. Simmer for 2–3 minutes, then stir in heavy cream and Parmesan cheese until smooth.
- Return steak and cooked pasta to the skillet, tossing until everything is coated in the creamy sauce.
- Simmer 2–3 minutes more. Garnish with parsley and serve warm.
Notes
- Use smoked paprika for a deeper, richer flavor.
- Don’t overcook the steak; it should stay juicy and tender.
- Add a splash of pasta water if the sauce gets too thick.
Nutrition
- Serving Size: 1 bowl
- Calories: 610
- Sugar: 4g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 130mg