Mild paprika warmth (not spicy!) + creamy texture = picky-eater win
✅ Naturally gluten-free adaptable
Swap shells for GF pasta—sauce stays perfect
💡 Key insight: The magic isn't in fancy tricks—it's in deglazing the skillet after searing steak. Those browned bits ("fond") dissolve into the sauce, adding depth no jarred sauce can match.
Ingredients You'll Need
Serves 4)
For the Pasta:
12 oz shell pasta (jumbo shells hold sauce beautifully; elbows or rotini work too)
→ Gluten-free? Use GF shells (Jovial or Barilla)—add 1–2 mins to cook time
For the Steak & Sauce:
1 lb sirloin or ribeye steak, cut into 1-inch cubes
→ Budget tip: Chuck steak works—just slice against the grain for tenderness
1 tbsp olive oil
1 tbsp unsalted butter
3 garlic cloves, minced (about 1 tbsp)
1½ tsp smoked paprika (not hot paprika—this is for warmth, not heat)
1 cup heavy cream (or half-and-half for lighter sauce—will be less rich)
½ cup beef broth (low-sodium recommended)
½ cup freshly grated Parmesan cheese (not pre-shredded—anti-caking agents make sauce grainy)
Salt + black pepper to taste
2 tbsp fresh parsley, chopped (optional but lovely)
💡 Pro Tips:
Pat steak dry before seasoning—wet meat steams instead of searing
Room-temp steak cooks more evenly (pull from fridge 20 mins before cooking)
Freshly grate Parmesan—it melts smoothly; pre-shredded won't
Step-by-Step Instructions
1. Cook the Pasta:
Step-by-Step Instructions
"My sister-in-law made this once and I couldn’t stop eating it. I was out of control. If I make it, it will be gone in no time, so I don’t dare. There is just something so good about this!" Must express something to keep getting my recipes.... Thank you. Recipe in (c.o.m.m.e.n.t ).👇
