For the Steak:
1 lb steak (sirloin, ribeye, or flank steak)
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
For the Creamy Paprika Sauce:
2 tablespoons unsalted butter
1 small onion, finely chopped
3 cloves garlic, minced
1½ teaspoons smoked paprika
1 cup heavy cream
½ cup beef broth
½ cup grated Parmesan cheese
Salt and pepper to taste
For the Pasta:
12 oz medium pasta shells (or any short pasta)
Fresh parsley, chopped for garnish
The Method: Sear, Sauce, Combine, Devour
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta shells according to package directions until al dente. Drain and set aside.
Pro tip: Reserve about ½ cup of pasta water to thin the sauce if needed.
Step 2: Prep and Season the Steak
Pat the steak dry with paper towels. Cut into bite-sized strips or cubes. Season with salt and pepper.
Step 3: Sear the Steak
Heat olive oil in a large skillet over medium-high heat. Add the steak in a single layer (work in batches if needed). Sear for 2-3 minutes per side, until nicely browned. Do not overcook—steak will finish in the sauce.
Remove steak from the skillet and set aside.
Step 4: Make the Sauce
In the same skillet, reduce heat to medium. Add butter and melt.
Add onion and cook until softened, 3-4 minutes. Add garlic and cook until fragrant, about 30 seconds.
Stir in smoked paprika and cook for 1 minute to bloom the flavor.
Pour in beef broth, scraping up any browned bits from the bottom. Simmer for 2-3 minutes.
Reduce heat to low and add heavy cream and Parmesan cheese. Stir until smooth and slightly thickened.
Step 5: Combine
Return the seared steak to the skillet. Add the cooked pasta. Toss gently to coat everything in the creamy sauce.
If the sauce is too thick, add a splash of reserved pasta water.
Step 6: Serve
Garnish with fresh parsley and serve immediately.
Pro-Tips for Steak Perfection
1. Use Smoked Paprika
Regular paprika works, but smoked paprika adds that deep, smoky flavor that makes this dish special.
2. Don’t Overcook the Steak
Sear just until browned—it will finish cooking in the sauce. Overcooked steak becomes tough.
3. Slice Against the Grain
If using steak strips, always slice against the grain for the most tender bites.
4. Use a Good Skillet
A heavy-bottomed skillet (cast iron or stainless steel) gives you the best sear.
5. Save Pasta Water
The starchy water helps thin the sauce while keeping it silky.
6. Add Vegetables
Sauté mushrooms, bell peppers, or spinach with the onions for extra nutrition.
Endless Variations
Add Mushrooms:
Sauté 8 oz sliced mushrooms with the onions.
Spicy Version:
Add ½ teaspoon red pepper flakes with the paprika.
Chicken Version:
Use thinly sliced chicken breast instead of steak.
Add Spinach:
Stir in 2 cups fresh spinach at the end until wilted.
Sun-Dried Tomato:
Add ¼ cup chopped sun-dried tomatoes with the garlic.
Add Bacon:
Top with crumbled cooked bacon before serving.
Gluten-Free:
Use gluten-free pasta and ensure your broth is gluten-free.
What to Serve With It
Simple green salad – With tangy vinaigrette
Roasted vegetables – Asparagus, broccoli, or green beans
Garlic bread – For sopping up extra sauce
Crusty baguette – Essential for every last drop
Crisp white wine – Pinot Grigio or Sauvignon Blanc
Storage and Reheating
Refrigerator:
Store in an airtight container for up to 3 days. The sauce may thicken.
Reheating:
Stovetop: Gently warm with a splash of milk or broth.
Microwave: Individual portions, 1-2 minutes.
Not recommended: Freezing (cream sauce may separate).
Your Steak and Pasta Questions, Answered
Can I use a different cut of steak?
Yes! Sirloin, ribeye, flank, or even tenderloin all work beautifully.
Can I use half-and-half instead of heavy cream?
Yes, but the sauce will be thinner. For best results, use heavy cream.
My sauce is too thin. Help?
Simmer longer to reduce, or add more Parmesan to thicken.
My sauce is too thick. Help?
Add a splash of pasta water or milk until it reaches your desired consistency.
Can I make this dairy-free?
Use full-fat coconut milk instead of cream and nutritional yeast instead of Parmesan.
Can I use a different pasta?
Absolutely! Penne, rigatoni, or fettuccine all work beautifully.
