Boil shell pasta in salted water until al dente. Reserve ½ cup of pasta water, then drain and set aside.

Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear steak slices for 2–3 minutes per side until browned. Remove and set aside.

In the same skillet, add butter, remaining oil, diced onion, and garlic. Cook until soft and fragrant (3–4 minutes).

Stir in paprika. Deglaze with broth or wine, then add cream and Parmesan. Simmer and stir until smooth.

Add pasta and steak to the sauce. Toss until fully coated. If sauce is too thick, add pasta water a splash at a time.

Season to taste. Garnish with fresh parsley or thyme. Serve hot and enjoy!

Paprika types: Use smoked for a bold, earthy flavor or sweet for a milder version.
Cheese swap: Try cream cheese, Gruyère, or Boursin for variation.
Leftovers: Store in an airtight container for up to 4 days. Add broth when reheating to loosen the sauce.