A delicious and creamy pasta dish featuring tender flank steak and a rich paprika sauce.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Dinner
Method:Skillet
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 pound flank steak, sliced into thin strips
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and pepper to taste
8 ounces pasta shells
1 cup heavy cream
1 cup beef broth
1 cup shredded cheddar cheese
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
In a large skillet, heat the olive oil over medium-high heat. Season the sliced flank steak with smoked paprika, garlic powder, salt, and pepper. Add the steak to the skillet and cook for about 3-4 minutes, or until browned and cooked through. Remove the steak from the skillet and set aside.
In the same skillet, add the beef broth and bring to a simmer. Stir in the heavy cream and let it cook for 2-3 minutes until slightly thickened.
Cook the pasta shells according to package instructions until al dente. Drain and set aside.
Add the cooked steak back into the skillet with the creamy sauce. Stir in the shredded cheddar cheese until melted and combined.
Gently fold in the cooked pasta shells until they are well coated with the creamy sauce.
Serve immediately, garnished with fresh parsley.
Notes
For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the steak seasoning.
Substitute the flank steak with chicken breast or shrimp for a different protein option.