Now, let’s get cooking! Follow these steps and you’ll have dinner on the table in no time:

1. Start by cooking your shell pasta according to the package instructions. Once cooked, drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the steak slices and cook until browned on all sides, about 5 minutes. Remove the steak from the skillet and set aside.
3. In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent and fragrant, about 3 minutes.
4. Sprinkle in the smoked paprika and paprika, and stir well to coat the onion and garlic.
5. Pour in the heavy cream and beef broth, stirring continuously. Bring the mixture to a gentle simmer.
6. Add the cooked pasta and steak back into the skillet. Stir everything together, allowing the flavors to meld, about 5-7 minutes.
7. Season with salt and pepper to taste. Garnish with freshly chopped parsley before serving.

Pro tip from my experience: Make sure you don’t overcook the steak in the initial step, as it will continue to cook once it’s added back to the sauce.