Print
Description
This dish combines tender steak, pasta shells, and a creamy paprika sauce for a comforting meal.
Ingredients
Scale
- 1 tbsp olive oil
- 1 lb sirloin steak, thinly sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper (optional)
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 12 oz medium pasta shells
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook pasta shells according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add steak and cook until browned. Remove steak from skillet and set aside.
- Add onion to the skillet and cook until softened, about 5 minutes.
- Stir in garlic, smoked paprika, thyme, and cayenne pepper (if using). Cook for 1 minute until fragrant.
- Pour in beef broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Stir in heavy cream and Parmesan cheese. Cook until the sauce thickens slightly.
- Return steak to the skillet. Add cooked pasta shells and toss to coat.
- Season with salt and black pepper to taste.
- Garnish with fresh parsley before serving.
Notes
- For a richer flavor, use a good quality beef broth.
- Adjust the amount of cayenne pepper to your spice preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 780mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg