For the Steak and Pasta

• 1 lb sirloin or ribeye steak, cubed or thinly sliced
  This is the star of the dish. Sirloin gives you a leaner option, while ribeye adds extra marbling and richness.
• 1 tbsp olive oil
  Helps sear the steak and develop flavor in the pan.
• 1 tbsp butter
  Adds richness and a beautiful golden color when browning the meat.
• Pasta shells – 12 oz (small or medium)
  Shells are perfect here because their shape holds onto the sauce and little pieces of steak.
• Salt and black pepper, to taste
  Essential for seasoning the steak, pasta, and sauce at every stage.

For the Creamy Paprika Sauce

• 2 tsp smoked paprika (or sweet paprika, if preferred)
  This brings the signature warmth and depth to the dish. Smoked paprika adds a gentle smoky note; sweet paprika is milder and more neutral.
• 1 tsp garlic powder
  Adds savory flavor and blends perfectly into the sauce.
• 2 cloves fresh garlic, minced
  For extra aroma and depth—fresh garlic brings the sauce to life.
• 1 cup beef broth
  Helps deglaze the pan and builds a savory base for the sauce.
• 1 cup heavy cream (or half-and-half for a lighter version)
  Creates the creamy, velvety texture that coats the shells and steak.
• ½ cup grated Parmesan cheese
  Adds saltiness, nuttiness, and helps thicken the sauce.
• ½ tsp onion powder (optional)
  Enhances the savory flavor without adding texture.
• ¼–½ tsp red pepper flakes (optional)
  For a gentle kick of heat if you like a little spice.

For Finishing and Garnish

• Fresh parsley, chopped (2–3 tbsp)
  Adds freshness and a pop of color.
• Extra Parmesan, for serving
  Because a little more cheese on top never hurts.