Ingredients
Scale
- 12 ounces medium pasta shells
- 1 pound sirloin steak, cut into bite-sized strips
- 1 tablespoon smoked paprika (adjust to taste)
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup cremini mushrooms, sliced
- 1 cup heavy cream
- 1/2 cup low-sodium beef broth
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- Fresh parsley, chopped, for garnish
- Optional substitution: For a lighter version, substitute heavy cream with half-and-half or coconut cream for a dairy-free twist.
- Optional substitution: Use chicken breast instead of steak for a milder flavor.
Instructions
- Bring a large pot of salted water to a boil and cook the pasta shells according to package instructions until al dente, usually about 8 to 10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
- While pasta cooks, season the steak strips generously with salt, pepper, and smoked paprika. This seasoning step reminds me of Mama Lou’s insistence on seasoning early and well—it’s her secret for deep flavor.
- Heat olive oil in a large skillet over medium-high heat. Add the steak strips in a single layer and sear until browned on all sides, about 3-4 minutes. Remove steak from the skillet and set aside.
- In the same skillet, reduce heat to medium. Add butter, then sauté onion and garlic until fragrant and translucent, about 3 minutes. I always think of my sister Ouma here—she taught me how important it is to let onions sweat gently for that sweet flavor.
- Add sliced mushrooms and cook until softened and browned, about 5 minutes. The mushrooms bring an earthiness that perfectly complements the smoky steak.
- Pour in the beef broth and heavy cream, scraping the skillet bottom to loosen any browned bits. Let simmer for 5 minutes, allowing the sauce to thicken slightly.
- Stir in the Parmesan cheese until melted and smooth, then season the sauce with additional smoked paprika, salt, and pepper to taste. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it.
- Return the cooked steak strips to the skillet, stirring gently to coat them in the creamy sauce. Let everything warm through for 2 minutes.
- Add the cooked pasta shells to the skillet and toss gently to combine with the steak and sauce, ensuring each shell is generously coated.
- Remove from heat, sprinkle with fresh parsley, and serve immediately. I love how this final touch reminds me of Mama Lou’s table—always bright with fresh herbs and love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
