Ingredients
• 1 lb Sirloin steak or ribeye, cut into bite-sized cubes
• 1 lb Medium pasta shells
• 2 tablespoons Olive oil or butter
• 3 cloves Garlic, minced
• 2 cups Beef broth
• 1 cup Heavy cream
• 1 cup Shredded mozzarella or parmesan cheese
• Spices: 1 teaspoon paprika, ½ teaspoon red pepper flakes (for a little kick), salt, and black pepper
• Fresh parsley, chopped for garnish
Preparation
1. Sear the Steak: Season your steak cubes generously with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Sear the steak in batches until browned on all sides (about 2–3 minutes per side). Remove the steak from the pan and set aside.
2. Cook the Pasta: While searing the steak, cook the pasta shells in a pot of salted boiling water according to the package directions until al dente. Drain and set aside.
3. Build the Sauce: In the same skillet used for the steak, lower the heat to medium and add the minced garlic. Sauté for 1 minute until fragrant. Pour in the beef broth and use a wooden spoon to scrape up the flavorful browned bits from the bottom of the pan.
4. Thicken: Stir in the heavy cream and red pepper flakes. Let the sauce simmer gently for about 5 minutes until it begins to thicken slightly.
5. Combine: Stir in the shredded cheese until completely melted and smooth. Add the cooked shells and the seared steak back into the skillet. Toss everything together until the pasta and meat are thoroughly coated in the creamy sauce.
6. Serve: Garnish with fresh parsley and an extra sprinkle of black pepper before serving hot.