Creamy Paprika Steak
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Surprisingly tasty, and such a rich sauce!
Ingredients
- Shell Pasta: 12 Oz.
- Steak (sirloin or ribeye, cut into bite sized pieces sirloin or ribeye): 1 Ib
- Salt & Black Pepper
- Olive Oil: 1 TBSP
- Butter: 1 TBSP
- Garlic (Minced): 3 Clove
- Smoked Paprika: 1 1/2 TSP
- Heavy Cream: 1 Cup
- Beef Broth: 1/2 Cup
- Parmesan Cheese: 1/2 Cup
- Chopped Fresh Parsley (for garnish)
Instructions
- Cook shell pasta in salted water according to package directions. Drain and set aside.
- Season steak bites with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium-high heat. Sear steak for 2-3 minutes per side until browned. Remove and set aside.
- Reduce heat to medium. Melt butter in the same skillet and sauté garlic for 1 minute.
- Pour in heavy cream and beef broth, stirring to combine. Simmer for 3-4 minutes until slightly thickened.
- Stir in Parmesan cheese until melted and the sauce is creamy.
- Add the cooked shells and steak back to the skillet. Toss everything to coat evenly.
- Garnish with parsley and serve hot.
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