Ingredients:

  • 8 ounces (225g) medium shell pasta
  • Salt, for pasta water
  • 1 pound (450g) sirloin or flank steak, thinly sliced against the grain
  • 1 tablespoon (15ml) olive oil
  • Salt and black pepper, to taste
  • 2 tablespoons (30g) unsalted butter
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 ½ teaspoons smoked paprika
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • ½ teaspoon crushed red pepper flakes (optional, for heat)
  • 1 tablespoon (15g) tomato paste
  • ½ cup (120ml) beef broth
  • 1 cup (240ml) heavy cream
  • ½ cup (120ml) sour cream
  • ½ cup (50g) grated Parmesan cheese
  • Fresh parsley, chopped

Instructions:

  1. Cook pasta according to package directions until al dente. Drain, reserving about ½ cup of pasta water. Set aside.
  2. Season sliced steak with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
  3. Sear steak in batches, being careful not to over-crowd the pan, for 2-3 minutes per side, until browned and cooked to desired doneness. Remove steak from skillet and set aside.
  4. Reduce heat to medium. Melt butter in the same skillet. Add onion and cook until softened, about 3-4 minutes. Stir in garlic, paprika, onion powder, black pepper, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  5. Stir in tomato paste and cook for another minute, stirring constantly. Pour in beef broth and bring to a gentle simmer.
  6. Stir in heavy cream and sour cream. Simmer gently until sauce thickens slightly, about 3-5 minutes.
  7. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste. Add a splash of reserved pasta water if the sauce is too thick.
  8. Add cooked pasta and steak back into the skillet with the sauce. Toss to coat evenly. Heat through for 2 minutes.
  9. Garnish with chopped parsley and extra Parmesan cheese. Serve hot.