(Serves 4)
For the Pasta:
12 oz shell pasta (jumbo shells hold sauce beautifully; elbows or rotini work too)
→ Gluten-free? Use GF shells (Jovial or Barilla)—add 1–2 mins to cook time
For the Steak & Sauce:
1 lb sirloin or ribeye steak, cut into 1-inch cubes
→ Budget tip: Chuck steak works—just slice against the grain for tenderness
1 tbsp olive oil
1 tbsp unsalted butter
3 garlic cloves, minced (about 1 tbsp)
1½ tsp smoked paprika (not hot paprika—this is for warmth, not heat)
1 cup heavy cream (or half-and-half for lighter sauce—will be less rich)
½ cup beef broth (low-sodium recommended)
½ cup freshly grated Parmesan cheese (not pre-shredded—anti-caking agents make sauce grainy)
Salt + black pepper to taste
2 tbsp fresh parsley, chopped (optional but lovely)
💡 Pro Tips:
Pat steak dry before seasoning—wet meat steams instead of searing
Room-temp steak cooks more evenly (pull from fridge 20 mins before cooking)
Freshly grate Parmesan—it melts smoothly; pre-shredded won't
Step-by-Step Instructions
1. Cook the Pasta:
Step-by-Step Instructions
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