Ingredients
Scale
- 1 pound beef sirloin steak, thinly sliced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup beef broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 pound pasta shells
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Cook pasta shells according to package directions. Drain and set aside.
- While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add sliced steak and cook until browned, about 3-5 minutes. Remove steak from skillet and set aside.
- In the same skillet, add chopped onion and cook until softened, about 3 minutes. Add minced garlic and sliced red bell pepper, and cook for another 2 minutes.
- Stir in smoked paprika, salt, and pepper. Pour in beef broth and bring to a simmer. Cook for 5 minutes, allowing the sauce to slightly reduce.
- Reduce heat to low and stir in heavy cream and Parmesan cheese. Return the cooked steak to the skillet and toss to coat in the creamy sauce.
- Add cooked pasta shells to the skillet and toss everything together until well combined.
- Garnish with chopped fresh parsley and serve immediately.
Notes
For a spicier kick, add a pinch of cayenne pepper to the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You can substitute the beef sirloin with chicken or turkey breast for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg