Ingredients (Serves 4)
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12 oz (≈340 g) medium pasta shells
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1 lb (≈450 g) steak (sirloin, flank, or ribeye), cut into bite-sized pieces
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Salt & black pepper, to taste
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1–2 tbsp olive oil (or butter)
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1 small onion, finely chopped
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3 cloves garlic, minced
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1–2 tsp smoked paprika (adjust to taste)
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1 cup heavy cream
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½ cup beef broth (or low-sodium broth)
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½ cup grated Parmesan cheese
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2 tbsp chopped fresh parsley (for garnish)
Instructions
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Cook pasta: Bring a large pot of salted water to a boil and cook shells until al dente. Drain and set aside.
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Sear steak: Pat steak pieces dry and season with salt, pepper, and paprika. Heat oil in a skillet over medium-high heat and sear steak until browned (2–3 minutes per side). Remove steak and set aside.
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Sauté aromatics: In the same skillet, reduce heat to medium. Add onion and cook until translucent (~2–3 minutes). Add garlic and cook 30 seconds until fragrant.
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Make sauce: Stir in paprika, then add broth and heavy cream. Simmer gently for 3–4 minutes until slightly thickened. Stir in Parmesan until smooth.
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Combine: Add pasta and steak back to the skillet, tossing gently to coat with sauce. Heat through. If sauce is too thick, loosen with a splash of reserved pasta water.
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Serve: Garnish with parsley and serve immediately.
Tips
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Slice steak against the grain for tenderness.
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Add mushrooms, bell peppers, or spinach for extra flavor.
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For a lighter dish, use half-and-half instead of heavy cream.
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Leftovers can be refrigerated for up to 3 days; reheat gently with a splash of cream or broth.
If you want, I can make a metric version with grams and milliliters for easier cooking in Pakistan, and also suggest a vegetarian alternative. Do you want me to do that?
